Basic Herb-Infused Vinegar Recipe

Photo: Fresh bee balm (Monarda didyma) leaves and flowers are used to make herbal vinegar.

Photo: finished bee balm herbal vinegar.

Ingredients + Materials:

• Vinegar of choice (I like balsamic, rice, and white wine vinegar)

• Fresh or dried herbs of choice 

  • I love rosemary, holy basil, oregano, bee balm, wild bergamot, chives, spicebush, lemon verbena, and lemon balm

• Mason jar with plastic lid, and/or metal lid with wax paper 

• Cheesecloth or fine sieve for straining

Instructions:

1.) Chop herbs and place in mason jar:

• If using fresh herbs: fill jar halfway with plant material.

• If using dried herbs: fill jar 1/4 - 1/3 of the way. 

2.) Top off jar with vinegar and secure lid. If using a metal lid, place wax paper between jar and lid to prevent corrosion.

3.) Shake daily (or as often as you remember).

4.) After about 2 weeks, strain out plant material and compost it.

5.) Place herbal vinegar into a glass jar or bottle for long-term storage. I prefer to ditch the metal lid + wax paper at this point, since vinegar can eat through wax paper. Use a plastic lid or pour your herb-infused vinegar back into the original vinegar bottle.

6.) Storage:

• Vinegar infused with dried herbs: Store in a cool, dark place for up to a year.

• Vinegar infused with fresh herbs: Refrigerate and use within 3-6 months.