Tuesday, November 1, 2011

Make Flavored Vinegars with Herbs by ACHS Aromatherapy Graduate Desiree Bell Featured in Herb Companion

Vinegar is commonly used as a condiment or preservative. A bit sour tasting on its own, vinegars blended with garden-fresh herbs, spices, fruits, and vegetables create flavorful variations you can use in salad dressings, marinades, and dips.

In her article "Making Flavored Vinegars with Herbs," American College of Healthcare Sciences graduate Desiree Bell says of one several vinegars from the market will work well, including: balsamic, cider, malt, rice, sherry, and red or white wine. She also recommends using nonreactive materials, including the jars and lids you steep and store your vinegar in.

Herbs for making flavored vinegars can include: basil, chive, dill, fennel, garlic, lavender, lemon balm, rosemary, sage, shallot, spearmint, and thyme.

Recommended spices for making flavored vinegars include: cardamom, ginger, juniper, and chili peppers.

> For a complete list of herbs and spices you can use, read the full-length article "Make Flavored Vinegars with Herbs" here

> Learn to make DIY natural body care and culinary oils with ACHS President Dorene Petersen's article "Make Aromatherapy Herbal Body Care and Culinary Oils" here

Have you made your own body care and/or culinary oils? Post your favorite blends and tips for making flavored vinegars, culinary oils, and natural bath oil here. Thanks!

1 comment:

Sarah said...

Basil herb vingear is so tasty!