4 easy herb-infused vinegars and oils

Bunches of drying herbs can be used to add a simple but cheerful decorative touch to a kitchen or dining area. They also make amazing vinegars and oils. Here are 4 easy recipes:

1. Pick the herbs early on a warm, sunny day after the dew has evaporated. Choose tender young leaves and stems. Cut with scissors or a sharp knife, and avoid crushing the leaves as they will lose fragrance and flavour.
2. Tie handfuls of the herbs together, and hang them in a warm, well-ventilated place away from dust. Do not place the bunches in direct sunlight as this will fade the leaves and diminish fragrance and flavour.
3. An alternative method, particularly suitable for herbs with long stems, is to place the herbs in paper bags with holes cut for ventilation. Hang in a warm, well-ventilated place. The bags give protection from sun and dust.
4. When the herbs are dry and brittle (after two or three weeks), strip the leaves from the stems with your fingers. The leaves may be stored whole in jars or crushed into a powder with a rolling pin or mortar and pestle.

Ingredients:

• 500 ml (2 c) white wine vinegar
• 30 g (3 1/4 to 4 c) fresh basil leaves
• 8 peppercorns
• Additional fresh basil leaves

Method:

• Bruise the basil leaves and place with other ingredients in a clean glass container.
• Seal and leave in a warm place for two weeks.
• Strain and pour liquid into a sterilized glass bottle, adding a few fresh basil leaves before sealing.

Ingredients:

• 600 ml (1 1/4 to 2 c) white wine vinegar
• 30 g (3 1/4 to 4 c) fresh thyme leaves
• Sprig of fresh thyme

Method:

• Bruise the thyme leaves and place in a clean, wide-necked, heatproof bottle.
• Using a non-corrosive pot, heat the vinegar to almost boiling point (it must not be allowed to boil) and pour onto the thyme leaves.
• Seal the bottle tightly and let it stand in a dark place for two to three weeks.
• After this, strain the mixture into a sterilized glass bottle, add the sprig of fresh thyme and stopper­ the bottle with a cork.

Ingredients:

• 500 ml (2 c) oil
• 20 g (1 1/4 to 2 c) rosemary leaves, well bruised, or 15 ml (1 tbsp) dried rosemary, crushed

Method:

• Put the rosemary into a clean, glass jar.
• Warm the oil over a low heat for five minutes, then pour over rosemary and seal the jar.
• Leave in a warm place for a week or so for the flavours to marry, then strain the oil into a sterilized glass bottle, and cork.

Ingredients:

• 500 ml (2 c) oil
• 15 ml (1 tbsp) fresh tarragon leaves, well bruised, or 20 ml (4 tsp) dried tarragon, crushed
• 1 fresh bay leaf

Method:

• Put the tarragon and bay leaf into a clean glass jar.
• Warm the oil over low heat for five minutes, then pour over the herbs and seal the jar.
• Leave in a warm place for two weeks for the flavours to marry.
• Strain the oil into a sterilized glass bottle, and cork.

Now you know how to make 4 great herb-infused vinegars and oils right from the herbs in your backyard garden!

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