Gifts From the Garden
Herbal vinegars.
To enjoy the herbal harvest year round, keep a selection of homemade herbal vinegars on hand. Start with a vinegar that has at least 5 percent acidity; white distilled vinegar works well for most herbs.To make a concentrated vinegar, fill a container -from quart to gallon size- one-half full with herbs, then add the distilled vinegar. Close the container tightly and let it sit for about three weeks. (you can keep it in the sunlight if you like, but a pantry shelf works just as well).
To use, combine about two parts flavoured vinegar to one part plain vinegar, or blend to taste. For a less concretated version, add 4 to 6 sprigs of herbs per quart of vinegar. Again, let it sit for about three weeks. To make a flavourful blend, try rosemary, thyme, garlic cloves, lemon zest, and black peppercorns. Opal basil and tarragon are exellent used alone (the opal basil vinegar takes on a ruby-red color).
Or try an herb-garden vinegar made with a sprig of every herb you have on hand, such as dill, basil, cilantro, thyme, marjoram, chives, and rosemary. To make a savory salad dressing, use one part herbal vinegar to two parts good quality olive oil.
Herb-flavored cheese.
Flavor-plain cream cheese with savory herbs to spread on breads and crackers. Start with 8 ounces of spreadable cream cheese, then add finely chopped fresh herbs or crushed dried herbs such as basil, thyme, dill, marjoram, chives, mint, or oregano. Add the herbs 1 tablespoon at a time until you achieve the desired flavor. Plan on about 1 tablespoon of fresh herbs per 8 ounces of cream cheese or 1 1/2 to 2 teaspoons of dried herbs. Serve the cheeses in small terra-cotta pots lined with waxed paper.
[...] Second series of Gifts From the Garden [...]