The leaves and stalks of the following plants are very good for making herbal vinegars: apple mint, basil, catnip, garlic, mustard, orange mint, peppermint, rosemary, spearmint, thyme, and yarrow.
Dill and fennel seeds work very well, as do lemon and orange peels.
The flowers of bee balm, chives, goldenrod, lavender, and yarrow make for delicate herbed vinegars.
Roots also infuse nicely into herbal vinegars—the best are dandelion, chicory, ginger, garlic, mugwort, and burdock.
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