http://bagsbychili.wordpress.com Just another WordPress.com weblog Wed, 09 Apr 2008 15:59:48 +0000 en hourly 1 http://wordpress.com/ http://s2.wp.com/i/buttonw-com.png http://bagsbychili.wordpress.com http://bagsbychili.wordpress.com/2008/04/09/after-making-herb-vinegar-from-your-herbal-gardens-freeze-and-dry-your-bags-by-chili/ http://bagsbychili.wordpress.com/2008/04/09/after-making-herb-vinegar-from-your-herbal-gardens-freeze-and-dry-your-bags-by-chili/#comments Wed, 09 Apr 2008 15:59:48 +0000 bagsbychili http://bagsbychili.wordpress.com/?p=3 ]]> A way to use your amble herb crop from your herbal gardens is to make flavored vinegars. To make herb vinegar, wash and dry your fresh herbs thoroughly then pour warm vinegar, not hot, over them in glass jars. You can use any type of vinegar but distilled. Be sure that the fresh herbs are completely covered by the vinegar. Seal the jar and allow them to sit for a month or two to mingle the flavors. Do not allow the herb vinegar access to direct sunlight.<br><br>After the herb vinegar has steeped remove the fresh herbs that you used and add new ones for a fresher look. If you want to add garlic or chili peppers to the herb vinegar, thread them on wooden skewers so that they will stay submerged.<br><br>There are no herb vinegar recipes that have strict rules. Use your imagination when pairing fresh herbs to be used in your herbal vinegar. Here are a few that go well together.<br><br>Cinnamon Basil and Whole Cloves <br>Lemon basil by itself<br>Cinnamon sticks with Whole Cloves Nutmeg and Allspice<br>Parsley, Sage, Rosemary, and Thyme –no kidding<br>Dill flowers with Peppercorns <br>Basil Garlic and Peppercorn<br>Hot Peppers alone or with Pearl Onions<br><br>When you start to use your herb vinegar, as the level of the liquid goes down take out any of the herbs that are exposed to the air in the jar. If you leave them in the jar they may form a mold. Never use metal tops on the jars, they will rust from the vinegar.<br><br>Your herbal gardens have been a success but now you have so many herbs you don’t know what to do. You’ve already made several herb vinegars. Still your herbal gardens have produced so much basil you can’t think of any other ways to use it. You’ve garnished every plate this summer with parsley from your herbal gardens and you still have a bumper crop. It is one dilemma that many herb gardeners have had over the years. There is a fix for abundant herbal gardens.<br><br>From your herbal gardens you can freeze herbs or dry herbs easily and by utilizing these methods you will have herbs long into the winter months. A favorite method is to wash and dry the herbs. Put them in the bottom of plastic ice trays, fill with stock and freeze. Anytime you make soups or stews just pop in as many as you wish. Once frozen put them in Ziploc bags and label with the name of the herb. If you were diligent about pinching your herbs back during the growing season you should have a lot of herbs from the herbal gardens. Pinching applies to oregano, chives, basil and thyme. Woody herbs like rosemary should be cut vigorously to keep them from getting too woody.<br><br>To freeze herbs without the stock, wash and gently dry the herbs. Put them in a Ziploc bag that can withstand the freezer. As needed you can take out your herbs and chop them for your recipes. The herbs will no longer be of use for garnishing but they will retain their flavor, they just won’t be as intense as fresh herbs from the herbal gardens.<br><br>To dry herbs is pretty simple. Pick the herbs from the herbal gardens after the dew has dissipated. Harvest from your herbal gardens just before the herbs bloom. That is when the herbs are at their peak flavor.

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