New This Month

Herb Blossom Vinegars

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

Photography by: Richard Banks

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 placeĀ 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.