Herb Blossom Vinegars

Are your herb plants producing an abundance of blossoms? Here's how to put them to use.


Infuse distilled white vinegar with various herb blossoms, such as elderflower, chive, and Thai basil, to make vinaigrettes and sauces. First, fill a glass container half- way with washed, cut blossoms, then pour white vinegar to the top. Cover and store in a cool, dark place for three days. Strain through a fine-mesh sieve, discard the blossoms, and pour the vinegar back into the bottle. It will have taken on the delicate taste of the herb, plus a blush color. Garnish with leftover herbs if you plan to serve immediately, but be sure to remove them before storing in a cool, dark place for up to a month.


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