Tammy Algood showed how to use your fresh herbs to make Seasoned Salt and Herb Vinegar now - and give them as food gifts for the holidays later.
Herb Salts
Yield: 1 pint
2 heaping tablespoons dried herbs (a mixture of parsley, thyme, chives, oregano works great)
1 cup coarse salt
If herbs are fresh, dry in a dehydrator or hang until dry and crumble. In a mixing bowl, stir together the herbs and salt. Transfer to a canning jar and cover. Place in a dark pantry and shake every couple of weeks. When ready to gift, transfer to half pint canning jars, label and decorate.
Herb Vinegar – Double or cut this recipe in half if desired, but only use one herb.
Yield: 2 cups
2 cups distilled white vinegar
1/2 cup crushed or bruised herbs (chives, tarragon, basil, sage, thyme, mint, oregano, dill, marjoram or lavender)
Place the vinegar in a heavy saucepan over medium-high heat*. Place the herbs in a glass container with a tight-fitting lid. When the vinegar is hot but not boiling, pour over the herbs. Cover and place in a dark place. Every other day, shake or mix the contents for 4 weeks. After 6 weeks, strain through a fine mesh sieve and discard the solids. Store in a cool, dark place. If using a metallic lid, place a piece of waxed paper over the opening before screwing on the lid.
*Note: You can simply add the herbs to room temperature vinegar if desired. Use the same instructions as above but realize that the hot method draws out more flavor from the fresh herbs.
