Vinegar and Oil

So you put in the work and dotted your i's crossed your t's, and now you have your wonderful organic garden full of delicious vegetables and herbs. But now the season is quickly coming to an end and your garden is still peaking in bountiful organic herbs.

And while you have your canning and freezing recipes, which do well for your organic vegetables. But if your like me you've found they just don't seem to do quite as well in holding those savory flavors, or those enticing aromas of the herbs. You know those aromas that solicit phrases such as "oh my whats for supper it smells so good", "yum whats cookin it smells delicious" or "Mmmm whats cookin good lookin".

So heres a few ways I've found to keep those splended aromas and flavors in your organic herbs throughout the year and in some wonderful combinations.

Herbed vinegars are wonderful for adding extra aroma to any recipe calling for vinegar. Just as rhythm can add fullness and excitement to music, without overpowering the meal itself. And once made can be kept for up to a year. Here are some wonderful combinations to try.

• Savory, chive blossoms, and cider vinegar.
• Fennel leaf, garlic, parsley, and white wine vinegar.
• Mint, honey, cardamom seed, and white vinegar.
• Dill, nasturtiums, garlic, and cider vinegar.
• Rosemary, raisins, orange peel, garlic, and white wine vinegar.
• Chilies, garlic, oregano, and cider vinegar.
• Coriander leaf, garlic, and rice vinegar.
• Sage, parsley, shallots, and white wine vinegar.

Also for a great way to make use of few garden/landscape flowers try,

• Rose petals, violet petals, and rice vinegar.

Preparation: Heat the chosen vinegar but do not boil it; then add to a glass jar in which you've added the fresh organic herb sprigs or leaves. You'll want about three 2" sprigs per cup of vinegar. And for the garlic, shallots and chilies add one per cup.

Let the vinegar cool, and then cover it and store in a cool dark place. Again it may be kept up to a year.

Flavored oils can be great for those of us watching the belt line. Because by adding more flavor to the oils we can in turn use less, while still getting the wonderful flavor. Here are a few combinations to try, and to make use of more of those savory, organic herbs you worked so hard for.

• Chervil, tarragon, shallots, and peanut oil.
• Saffron, garlic, and olive oil.
• Lemon verbana, lemon thyme, and walnut oil.
• Basil, chili, garlic, and olive oil.
• Dill, garlic, and sunflower oil.
• Fresh ginger, cardamom seed, coriander leaf, and safflower oil.
• Oregano, thyme, garlic, and olive oil.
• Garlic, celery leaf, and olive oil.

Preperation: Gently heat the chosen oil until its warm and you begin to smell its aroma. Approx, three to five minutes, depending on the amount your making at once. Then as the vinegars simply pour it into a jar in which you've added the chosen organic herb and spice combination. And again use about three 2" sprigs, one clove of garlic, or one chili per cup of oil. Cover let cool and store in a cool, dark place for up to six months. You can the use it to saute, add in marinades, and for delightful salad dressings.

And there you are vinegars and oils you'll be envied for, and some simple ways to keep those enticing aromas, and magnificant flavors throughout the year. All thats left is for you to say " Come and get it!"

Be sure and check out my next part to this where we'll be going into making some delicious combination herb butters. Until then, May you and your garden be Blessed and Bountiful!