Lemon Verbena and Calendula Vinegar
photo by French Tart
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 quart
ingredients
- 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
- 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.
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Reviews
-
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 :-)
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey