After Making Herb Vinegar: Freeze and Dry Your Herbal Bounty

Making Herb Vinegar

Wash/dry fresh herbs. Pour warm (not hot) vinegar over them in glass jars (any except distilled). Ensure herbs are submerged. Seal, steep 1–2 months away from sunlight. Strain, add fresh herbs for appearance. Skewer garlic/chilies to keep submerged.

Flavor pairings: cinnamon basil + cloves; lemon basil alone; cinnamon/cloves/nutmeg/allspice; parsley/sage/rosemary/thyme; dill + peppercorns; basil/garlic/peppercorn; hot peppers ± pearl onions.

As vinegar level drops, remove exposed herbs to prevent mold. Never use metal lids—they rust.

Preserving the Harvest

Freezing in stock: Wash/dry herbs, pack in ice trays, cover with stock, freeze. Pop into soups/stews. Store in labeled bags.

Freezing dry: Wash, dry gently, pack in freezer bags. Chop as needed. Flavor remains, but less intense; not for garnish.

Air drying: Harvest after dew, pre-bloom (peak flavor). Bundle, hang upside down in dark, airy spot. ~14 days. Leaf crumbles easily = ready. Store airtight, away from light.

Microwave drying: Between paper towels. High 1 min, then 20-sec intervals. Watch for fire. Crisp = done. Seal airtight, dark.

Oven drying: Lowest setting, cookie sheets, door propped open. Check hourly, then every 30 min. Keep leaves whole to preserve flavor.