Now the Vinegars

August 29, 2020

Making vinegars is easy and fun and a great way to use all those lovely herbs from the garden.

Uses for vinegars:

You can find lists for hundreds of uses for herbal vinegars.  They have been around for thousands of years so I guess the list just keeps on growing.
However, these are the ones I use and know work well so I will share. 
If you find more that you like please share with us.

In the kitchen:

• Add 2 tsp of vinegar to water to steam vegetables. It will help keep bright color and vitamin content of the veggies.
• Better mashed potatoes.  After adding the last of the milk add a tsp of vinegar and beat them again.
• Add a tsp of garlic wine vinegar to a pound of hamburger.
• Add a splash of vinegar to the roasting pan when roasting poultry, beef or pork. The flavor will permeate the roast.

Combinations of herbs for vinegars:

White wine vinegar:

• Basil, parsley, fennel and garlic
• Tarragon,lemon balm, shallot, garlic, whole cloves and peppercorns
• Dill, basil,tarragon and lemon balm
• Thai basil and hot red pepper
• Tarragon, anise hyssop, hyssop and lemon balm
• Dill, mint and garlic cloves
• Mint and cardamom seeds
• Savory, tarragon, chervil, bas
• Savory, tarragon,chervil, basil and chives

Spice vinegar:

1 tsp each of whole cloves, black peppercorns, caraway seeds and whole garlic cloves.

In apple cider vinegar:

2 tsp each allspice berries and coriander seeds,

1 tsp each mustard seeds and whole cloves, a 3 inch cinnamon stick, a bay leaf, a 1inch piece of ginger root.

As you can see the combinations are endless and a bit overwhelming sometimes.

The sky is the limit they say.

To begin, a basic rule of thumb is that you should start off simple.

As with all herbs in all uses it is better to get to know an herb and then add others to it.

That way you will develop a sense of what goes with what.

This goes for using herbs in all ways.  Culinary, medicine and for skin care.

It is an evolving practice and if it all comes at you at once it is confusing and overwhelming and then we just don't do it.

Pick the herbs from your garden. Make a small cup of tea.  Was it good?  Great. That will be something you will go back to.

Sage?  It is good for us but doesn't taste so good on its own?  make a cup of tea that you like and add a bit of sage.

Medicinal herbs?  Make a vinegar.

Using my herbs

Lots of rain showers and storms these days.  Everything is staying wet but growing so well.
I have finished moving my plants around.  The rain helps them to not be in so much shock.
I moved all the herbs to the new raised beds in the back and will keep the front bed for perennial flowers that provide so much enjoyment for birds, bees and me.

It is important to have your herbs close by so that we actually use them.  When in the middle of a recipe or preparing a meal it is easy to run out and snip a bunch of this or that when they are close by.
It becomes a habit and makes it a normal occurrence to add them to most dishes.
Having a variety of herbs in your diet each day is a boost to our good health.  Although their is information available that tells us proper dosages etc. , using lots of herbs on a daily basis helps us to maintain  a good level of well being.

When winter comes along I am glad that I have cut and dried a lot of the harvest.
After drying your herbs you can make any herb blend that appeals to you.
Some favorite blends to get you started:

After your herbs are thoroughly dry you need to decide what texture you want your blends to be.
Most herbs can be crushed a bit with your fingers and stored loosely packed until you go to use them then you can grind them as much as you want for your recipes.

When you are starting and tend to use an existing recipe don't be discouraged if you
find you are lacking one of the ingredients in the list.  Just leave it out. Change it the next time.  If you know of a good substitute, use that.
You may find that the blend you end up with is one that you really like and want to make again. 
So here we go:

I used to make this one and sell it in my shop.  It's pretty good on everything.

3 tbsp dried basil
2 tbsp dried savory
2 tbsp celery seed
11/2 tbsp dried sage
1 tbsp dried thyme
1 tsp powdered kelp
1 tbsp dried marjoram
Grind small in a grinder and put in a shaker bottle and keep on the table.

Salt free:

6 tbsp dried parsley
4 tbsp dried oregano
4 tbsp onion powder
2 tbsp dried basil
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1/2 tsp cayenne powder

Poultry Seasoning:

2 cups dried parsley
1 cup dried sage
1/2 cup dried summer savory
1/2 cup dried rosemary
1/4 cup dried lovage
1/4 cup dried marjoram
1 tsp ground black pepper
1 tsp dried onion powder

Combine and store in an airtight container in dark place away from heat.


Taco Seasoning Mix  makes about 2/3 cup

1/4 cup dried onion flakes
4 tsp cornstarch
4 tbsp chili powder
3 tsp ground cumin
3 tsp dried garlic flakes
2 tsp dried hot pepper flakes
2 tsp beef bouillon powder
11/2 tsp dried oregano
2 tbsp salt (optional)

Combine and grind fine in blender if desired.


MIld Curry Powder

6 tbsp dried coriander
11/2 tbsp ground turmeric
11/2 tbsp ground cumin
11/2 tbsp ground fennugreek
11/2 tsp ground cloves
11/2 tsp ground cardamom
1/8 tsp cayenne powder
Blend and store away from heat and light.

Note:  I used to make this.  It is worth the effort.

Italian Seasoning

basil, parsley, oregano, minced dried onion, thyme, minced garlic, black pepper, dried sage. 
Make up your own amounts of dried herbs.  Store in airtight container away from heat and light.


Next:  Combos for vinegars.
Yes, I know I'm not going in order.

August 18, 2020

Notes from: Herbal Health and Wellness classes.

August 18,2020

We harvested a lot of herbs today.

Comments on the Lemon herb vinegar.

    If you don't have all the lemon herbs we used, that doesn't matter.

    Use what you have just use a lot of it.

    Someone asked about possibly using lemon juice to enhance the flavor.  I think the consensus was that adding lemon juice when using the vinegar was a better option.

    However, I should have added that adding lemon peel is a good option to add a more intense flavor.  See what suits you.

As I was looking at a fiber webinar schedule for the weekend I noticed there was a person doing a workshop on making herb infused honey.

I have done these in the past and they are excellent.

Use raw, unpasteurized honey.  Of course local is best.

Choose your herbs:

lemon herbs

anise hyssop with bronze fennel

lots of garlic cloves (a great honey to use for colds, sore throats and respiratory infections).

any herb combo you would enjoy in tea.

Gently heat the honey and add the fresh herbs.  Be careful to not overheat the honey or you will destroy the beneficial effects.

Put the honey and the herbs in a jar and let them sit.  The honey will steep the herbs and you will have a wonderful medicinal honey and/or a flavorful honey to add to tea, desserts or baking.

Harvest those herbs.  Label label label !

Please feel free to email or ask questions here about any herbs or about what you are doing.

It will be fun to share with each other.

And don't forget...........this is a no judgement zone.