To Preserve & Serve

HERBS CAN BE USED ALL YEAR IF YOU PRESERVE AND PREPARE THEM PROPERLY.

- JAN BERRY & DAWN COMBS

During the growing season, many gardeners find themselves with a bounty of fresh herbs. You can't always expect the herbs you need for good health to be in season when you need them, so you'll want to find clever ways to keep them so you can make use of their medicinal powers all year long. While drying and freezing are always an option, there are plenty of other creative ways to capture the flavor and usefulness of those herbs until their season to flourish comes around once again.

HERBAL VINEGARS

To make herbal vinegar, fill a jar ½ to 34 full with fresh herbs. Pour vinegar ove the plant matter until the jar is filled. Cover and tuck inside a cabinet or pantry for about four weeks, shaking occasionally. In order to prevent the acidity of the vinegar from corroding metal lids, use a piece of plastic wrap between the lid and jar, or use a plastic cap instead. Strain and pour the finished vinegar into a clean, sterile bottle. You can store herbal vinegars in a cool, dark place for up to a year.

USE IT Herbal vinegars find use both in the kitchen and around the house.

Salad Dressing or Marinade: Culinary vinegar can be made with apple-cider or white-wine vinegar infused with any of the following herbs: basil, rosemary, dill, thyme, tarragon, nasturtium, chives, pineapple sage, lemon balm or mint. Mix and match various herbs with other additives, such as lemon zest or berries, to create unique flavor profiles, or add in your favorite medicinals for an extra health kick.

All-Purpose Cleaner: For household purposes, use regular white vinegar and make large batches at a time. Use lavender-infused vinegar in your laundry as a natural alternative to fabric softener, use lemon balm- or lemon-verbena-infused vinegar as an inexpensive floor cleaner, or use rosemary-thyme vinegar to disinfect kitchen surfaces.