I love growing herbs! I can't say this love stretches back to childhood because I don't think I really new what herbs where at that point. However, in my late 20's I began to realize that you could grow a majority of the spices that were in my cabinet. When leafing through Better Homes and Gardens magazines (pre pinterest era), I was always drawn to pictures of the beautiful cottage homes with the wild flowers and herbs all intermixed with rustic winding paths around the beds.
My husband, understanding my blossoming love for these euphoric smelling plants, made me a wagon wheel early on in our marriage so that I could plant herbs in between the spokes. I had drug him to several auctions looking for wheels, not knowing many people were looking for these antiques and they were out of my price range! I soon started growing basil, rosemary, thyme, mint....and my first lavender plant in Mount Vernon IL.
2010
Flash forward nearly 20 years, later my love for herbs has only grown. In fact, my business that has taken on a life of it's own centers around herbs. I strive to use only the herbs I am able to grow or obtain locally in my products as much as possible. This makes my heart happy and full.
2022
Like my dreams, my herbs have expanded on their own. I now have more oregano, basil, and sage than I am able to put up while tending to other gardening activities. I hate to see things go to waste (thanks to lessons from my grandparents) and am constantly reading and questioning how I can preserve the herbs in a way that they will be used.
Enter Herbal Vinegars! This is such an easy way to preserve the flavors from the summer garden. However, I find there is a lot of confusion on how to use these vinegars. I have found that myself and others are more comfortable tossing in flavored oils and butters to flavor our midwestern meals. We are often weary of vinegar due to the tangy taste. However, cooking with vinegars is not a new idea. In fact a Harvard article states that the use of vinegars in cooking has been traced back to 5000 BC in Babylon!
According to this same article vinegar is low in calories and most are free of sugar and sodium, which make herbal vinegars a healthy flavor booster for your favorite foods!
What is in Wild Roots Vinegars?
Vinegar and Herbs....That's it! No other added ingredients.
How Can I use Herbal Vinegars?
SALAD DRESSINGS
My favorite way to use my vinegars are as salad dressings. I simply choose which flavor I would prefer that evening on my salad and drizzle away.
Of course you can also turn your vinegars into vinaigrettes. These dressings can be made as simple or as fancy as you would like. Here is a basic starting point.
Basic Vinaigrette
1/2 Cup Extra Virgin Olive Oil
3 Tbs of Herbal Vinegar
1 Tbs Dijon Mustard
1 Tbs Honey or Maple Syrup
2 Garlic Cloves, minced
salt and pepper to taste
Add all ingredients together and mix well. Store in the refrigerator for 7-10 days. The olive oil may solidify while refrigerated. Just let sit at room temperature for 10 minutes or microwave in 20 second increments.
Recipe from Cookie + Kate Blog
Fruit Vinaigrette
3 Tbs Extra Virgin Olive OIl
1 Tbs fruit vinegar
1 Tbs honey or maple syrup
salt and pepper to taste
Add all ingredients together and mix well. Store in the refrigerator for 7-10 days. The olive oil may solidify while refrigerated. Just let sit at room temperature for 10 minutes or microwave in 20 second increments.
Recipe adapted from Grow a Good Life blog
ROASTED VEGETABLES
I also enjoy drizzling my vegetables with herbal vinegars to give them a different flavor. I have experimented with using flavored olive oils and vinegars and there is a distinct difference in the flavor. Suprisingly there was no tart vinegar taste to the vegetables!
MARINADES
Adding vinegar to marinades helps break down the meat or protein's surface and allows the marinade to absorb into the food.
Check out this recipe adapted from The Iron You
Roast Pork Loin with Vinegar and Sage Ingredients Serves 6 1 2-pound boneless pork loin roast 1 tablespoon of olive oil ¾ cup sage vinegar Handful fresh sage leaves 2 tablespoons butter or ghee or olive oil Coarse salt and freshly ground pepper
Directions
In a small bowl combine vinegar, olive oil and sage leaves.
Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate in the refrigerator overnight, up to 24 hours.
Heat the butter in a heavy dutch oven just large enough for the pork over high heat. Brown the meat in the fat on all sides.
Reduce the heat to medium-low, add marinade and season with salt and pepper. Cover and cook for about 1 hour. Turning and basting from time to time. Alternatively, bake in the oven at 350°F (180°C). Do not overcook the pork or it will be dry and tough.
Let the roast rest in its cooking juices for 15 minutes before slicing and serving, to let the juices settle.
MAYONNAISE
Mix your choice of herbal vinegar to mayonnaise, then add to sandwiches or mayonnaise based dips and salads to add a new spin to an old recipe.
VINEGAR BASED SALADS
Add zing to vinegar based salads such as coleslaws and cucumber salads.
Make a bottle of BARBEQUE SAUCE your own!
Add a few tablespoons of herbal vinegar to store bought barbeque sauce for a unique flavor. For ideas check out Wonder How To.
I would love to hear how you enjoy your herbal vinegars. Comment below to share you favorite recipes!
Wild Roots offers a multitude of herbal vinegars based on what herbs are currently available. They can be purchased online at www.wildrootsbytiffany.com at Purple Daisy Gifts in Jerseyville, IL or at The Ruby Wren Eclectic Boutique in Godfrey, IL.
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