Recipe by Rita~
When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeare’s “flowers of Middle Summer”, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes.” ---Annie Burnham Carter from In An Herb Garden
Top Review by French Tart
I made this a week ago and tried it out today on my salad, with a little rapeseed oil, and it was WONDERFUL! Very lemony from the lemon verbena and subtly musky from the pot marigolds! A GREAT little vinegar to have for my Christmas hampers! Made for Magic of Herbs, thanks so much Reets, your recipes never disappoint! A magical vinegar recipe. Karen :-)
- 1 quart vinegar (Use a good quality vinegar be it a white wine vinegar, red wine vinegar, rice wine vinegar, Champagn)
- 1 -2 cup lemon verbena leaf, Picked as soon as the morning due is dry. If washing dry completely. bruised
- 1⁄2-1 cup calendula flowers
Directions See How It's Made
- Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
- Place the jar in a cool, dark place.
- Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.
- Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.