Making Herb Flavored Vinegars

Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.

Did you know that herb (or flavored) vinegars can flavor iced beverages, revive flagging spirits and flavor culinary dishes as well? As an example, mint vinegar will not only add “zing” to fruit punch, but when applied to the forehead will relieve a common headache.

This blog post provides details about making specific herb flavored vinegars. You will learn how to make vinegars from leaves, flower petals, seeds, and roots.

First let’s take a look at how you make herb-flavored vinegars using herb leaves.  You can make these vinegars using one specific herb or a combination of two or more herbs.

When you are making the vinegars from a single herb, gather leaves fresh from the plant. Place them loosely into a pint-sized, wide-mouthed jar and bruise them with a pestle or wooden spoon. 

Bring the vinegar you are using to the boiling point and pour it over the leaves. Fill the jar to within two inches of its top, and tightly cover it. Then, let the mixture infuse itself for ten days. Gently shake the jar once each day.

At the end of the ten days, open the jar and taste the vinegar.  If you feel the herb flavor is not strong enough, strain the herbs out using a sieve or cheesecloth, being sure to save the vinegar. 

Then, add some more fresh herb leaves to the jar, and bruise them as you did with the first batch. Next pour the vinegar back into the jar with the new batch of herb leaves. There is no need to heat the vinegar. Now, let the mixture infuse for ten days more.  Again, each day, gently shake the mixture.

When the vinegar is strong enough, strain the herbs out using a sieve.  Then filter the vinegar using muslin cloth, cheesecloth, or coffee filter paper.

Store the vinegar in tapered-neck glass bottles for attractiveness.(They do make wonderful Christmas gifts!) You can add a sprig of the herb to the bottle, if desired.  The herb sprig in the vinegar bottle makes it easier to identify the vinegar’s type, such as tarragon vinegar.

The second way to make an herb vinegar is by using flower petals. To make the flower-petal-flavored vinegars, first collect flower petals such as from a rose. 

Put a cupful of the petals into a pint-sized, wide-mouthed jar. Then, pour boiling white vinegar over them. Tightly cover the jar.

Proceed as you did before, waiting ten days and testing the vinegar’s strength. If the vinegar is not strong enough, follow the same procedure as before. 

Remove the flower petals and save the vinegar. Then, put fresh flower petals into the jar and pour the unheated vinegar over the fresh flower petals.  Let the mixture infuse,again, for ten more days.  Again, gently shake the mixture each day.

The third way to make vinegars is using herb seeds. 

Measure two heaping tablespoons of freshly crushed seeds into a quart-sized, wide-mouthed jar. Pour a quart of boiling vinegar over the seeds in the jar. Then, tightly cover it. 

Once again you wait for ten days to pass.  Gently shake the bottled mixture each day.

On the tenth day, test the vinegar for its herb-flavored strength.  If it is not strong enough, sieve out the seeds and save the vinegar. 

Then, add two new heaping tablespoons of crushed seeds to the jar and pour the unheated vinegar over them. Cover the jar tightly and wait again for another ten days, shaking the mixture gently each day.

The fourth way to make herb-flavored vinegars is by using herb roots.

These vinegars are made from plant roots such as lovage. A fresh root is cleaned, scraped and then, grated. Then, you pour one quart of vinegar over one-half cup of grated root. Tightly cover the jar and wait ten days. Again, shake the jar gently each day to spread the herb’s flavor.

At the end of the ten days, test the vinegar for its herbal strength. When it’s not strong enough strain out the root using a sieve and saving the vinegar. Then, add another one-half cup of freshly grated root to the jar and pour the unheated vinegar over it. Now, you wait for another ten days. Then, test the vinegar again.

Finally, the fifth way to make herb vinegars is by combining various herbs to flavor them.

There are some great combinations for vinegars that I’ve used over the years.  You may find them as useful as I have.  They are from the late herbalist and author, Rosetta Clarkson and were originally published in her book, Herbs Their Culture and Uses.  Here they are:

1.  Use equal parts of French tarragon and lemon balm.

2.  Use one part of French tarragon; and two parts each of lemon thyme, sweet basil, common chives, and salad burnet.

3.  Use equal parts of sweet basil, salad burnet, and young borage leaves.

4.  Use equal parts of common thyme, sweet basil, common chives, and lovage leaves.

5.  Use equal parts of crushed seeds of dill, celery, caraway, anise, cumin, and coriander. 

So there you have it — How to Make Herb Vinegars!  Enjoy the fruits of your labor!

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