Herb vinegars

Capture summer’s sunshine and warmth by tucking your fall harvest into jars of vinegar.

Not only are these infusions a fragrant addition to salad dressings, they are pretty as well – and welcome gifts! As shown, baby carrots, common sage, rosemary, mint and sweet woodruff are among the herbs that can be bottled.

Wash the plants and dry them well. Crush them to bruise them slightly and insert into the bottle. Add two cups of warmed vinegar. If kept longer than two weeks, strain and bottle. This concoction can be thinned with more vinegar later if desired. Bon appetit!