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Fill the jar 1/3 the way full with herbs. Bruise them lightly. Pour vinegar over the herbs. Make sure they are completely covered or the herbs may spoil. Seal tightly and put in a cool dark place for three weeks. Strain vinegar into a bottle. Discard herbs. You may add fresh herbs to the vinegar for appearances if you like. Store in a cool location or in the refrigerator. Use within four months.
White or Red wine Vinegar
Herbs of Choice
Clean empty jar with lid
Herb suggestions: Dill, tarragon, rosemary, bay, sage and marjoram.
Mays Greenhouse 2010