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ZzzzzzHerb Stem Vinegar
Herb stems are full of flavour, and you can use them to infuse fresh, green flavours into vinegar. These are perfect for making salad dressings or marinades and are a delicious way to make fresh herbs go further.
Ingredients
- A handful of herb stems, such as parsley, thyme, rosemary, mint, basil, sage or coriander
- White wine vinegar, to cover
Prep: 5 mins | Cook: nil
Method
1. Start by sterilising a jar or bottle. You can do this by putting it through the dishwasher, or washing it in hot soapy water, rinsing under hot water and drying on a baking tray in a 160°C/Fan 140°C/Gas 3 oven till completely dry.
2. Pop the stripped herb stems into the bottle or jar, then top up with enough vinegar to cover. Seal and set aside somewhere out of direct sunlight for a minimum of 3-4 weeks. Scoop the herb stems out of the jar or bottle (they can now be composted), label it and store. The vinegar will keep for a few months somewhere cool and dry. Use in salad dressings or in marinades for meat, fish, tofu or seitan.
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