Who knew that making homemade herbal vinegar dressing was that easy.
You’d be surprised too by the lovely flavors and intensity of the fresh herbs infused for a lovely herbal vinegar.
Learn how to make this DIY herbal vinegar step by step.
Also, learn about the herbs used in this recipe and their health benefits further below.
A punch of sweet aromas dominate the room, it smells so wonderful from the garden herbs, even though they haven’t been crushed yet.
It is certain to release the wonderful fragrance of the herbs, smashing them to smithereens is the way.
The aroma these herbs emit seems to be that of a more medicinal fragrance but will be used in an interesting culinary manner.
There are uncountable amounts of different herb, all own different amazing aromas, tastes, and medicinal values.
Humans have been using plants for ages in their cooking but more as to season and flavor.
If you compare to the use of vegetables, which add substance to a dish.
Early on, the nutritional and health benefits were discovered.
Apart from medicinal and nutritional properties, some herbs are also considered holy in different cultures.
It’s unimaginable, at least for a full-on herb fan like I am.
Just imagine, no mint tea, no basil on pizza, no tarragon in a homemade gherkin pickle, seems to be more like a horror film!
How different would be our cooking without herbs?
In my homemade herbal vinegar, I have added 6 exclusive, flavorful herbs from our home garden.
As mentioned before, each herb contains a unique flavor to mesmerize your taste buds and some yet will benefit your health greatly!
The 6 herbs are…
Savory is a sunny warm-weather herb related to thyme and rosemary.
There are 2 main savory groups the winter and summer savory and about 30 different species.
The herb is used a lot’s in Italian cooking, in middle Europe, it is mostly added to pork dishes as flavor.
Marjoram and Oregano are closely related, but the first is more common and popular in central Europe. Oregano, however, is greatly favored in America.
Marjoram is sweeter and less tangy than the latter.
The herb is dried and extensively used in dishes such as Ratatouille, sometimes it is even used to replace oregano!
Oregano reminds us of the warm dry Mediterranean sea and yum Italian, Greek, and Turkish cuisine.
In fact, the herb itself is aromatic, warming flavors hence it has become a staple herb in many western kitchens.
A dash is used on pizzas, pasta sauces, kebabs, and even salads.
Oregano is known to be an excellent antiseptic too, curing stomach ailments and sore throats, and it contains antioxidants.
Thyme for centuries has been known to give purifying aromatic flavors to cheese and liqueurs.
Apart from that, it was much used in religion as incense or sometimes even given as protection against evil.
Thyme is an essential herb in the french cuisine, the herb mix “Herb de Provence” contains thyme too.
Thyme oil is used in antiseptic and anti-fungal treatments, a tea infused with the herb may help to treat a bronchial infection.
Sage contains large amounts of essential oils, apart from that it is a must-have herb in European cuisine.
The British are particularly fond of this unique tasting herb type from the mint family.
Modern medicine shows possible uses of Sage as anti sweating, antibiotic, anti-fungal, astringent, antispasmodic, estrogen, hypoglycemic and tonic agent.
Tarragon also is known as the dragon herb, is one of the 4 fines french herbs.
A must in some of the typical French dishes such as Sauce Bearnaise or as mentioned earlier above vinegar pickled gherkins.
In Azerbaijan, Armenia and other countries, Tarragon has used to flavor a popular soft drink.
Many garden pests dislike tarragon’s odor and that’s why it is a useful plant to keep next to other herbs as protection.
How to make this herbal vinegar dressing?
While making this exceptional vinegar dressing, it is important that you use fresh herbs and some good apple vinegar.
Use a mortar and pestle to crush these herbs, using this method helps to extract the most out of these herbs.
To a glass jar add the crushed herbs, shallots, and vinegar.
Keep it in the sun for 2 weeks, shaking the content every day once in a while.
It’s pretty quick and easy to prepare your own homemade Salad dressing and then to a healthy, refreshing one too, such as a herbal Vinegar!
Follow the step by step instructions to guide you in the making and don’t forget to have fun while doing so! 😉
Herb infused Vinegar Recipe
Ingredients
For the Herbal Vinegar:
- 16 grams Savory fresh
- 3 grams Marjoram fresh
- 3 grams Oregano fresh
- 5 grams Thyme fresh
- 3 grams Sage fresh
- 13 grams Estragon fresh
- 2 small shallots
- 450 ml Apple Vinegar
Tools of the trade:
- Glass jar with vacuum seal
- Mortar
- Funnel
- Strainer
- Glass bottle
Instructions
- Collect the fresh herbs. Weigh them to the required amount. In a mortar smash one batch at a time. That will help to release the herbs aroma oil. Keep in a clean glass jar
- Roughly cut the 2 shallots and add the bits as well to the herbs in the glass jar.
- Pour Apple Vinegar over the herbs and shallots till it is all covered, to the top.
- Keep the closed jar for 2 weeks in a sunny place and shake it every day at least ones.
- After 2 weeks, strain the herbal vinegar well into a prepared clean glass bottle. Store in a cool place. Ready to be used!
Balvinder says
I do make salad dressings but this is something new for me. Its like infusing all the good flavors of herbs in vinegar and cooking in sun as I do for my lemon pickle.
Maureen @ Orgasmic Chef says
You make the best stuff! Lovely to see you. This herbal vinegar dressing looks amazing.
Jessica says
Well done, I can’t wait to make this, I have a ton of herbs growing right now!
Mairi @ Toast says
Beautiful! Love all these herbs & I am sure they will make a beautiful vinegar 🙂
Barb Bamber says
What a delightful and informative post! I love the look of that vinaigrette and can just imagine the flavor after steeping in those fresh herbs!!
Eha says
I love making my own vinegars, but have never had a recipe for a combination one. Must remember to plant some savoury early in spring, the others have a permanent place in my herb garden 🙂 ! Am filing the ‘lesson’ also, so a big ‘thank you’ for all!