Oils and Vinegars

The tastiest herbal vinegars and oils are made using fresh herbs from the garden or a farmer's market. Most grocery stores sell fresh basil, parsley and cilantro. If you do not have an herb garden, dried herbs will do? the end product just won't be as flavorful. To really show off your herbal vinegar or oil, keep it in a fancy glass bottle. To add flair, add a decorative sprig of dried herb.

Herbal Vinegar

1 cup coarsely chopped herbs (any of those mentioned above will do)

1 pint vinegar (any type; white vinegar produces the best colors)

Fill a widemouthed jar loosely with herbs (do not pack them down). Pour in enough vinegar to cover herbs. If any herbs do not sink, poke them down with a spoon. Stir to release any trapped air bubbles, and put a lid on the jar. Store at room temperature for 2 weeks; this will extract the herbs' flavor. Strain out herbs. Dilute the final product with plain vinegar; start with half a cup, and adjust according to taste. I store my vinegars undiluted because they take up less storage space in that form.

Herbal Oil

1 cup coarsely chopped herbs (any of those mentioned above will do)

1 pint vegetable oil (any type, though strong-tasting oils, such as virgin olive, will overpower mild herbs)

Fill a widemouthed jar loosely with herbs (do not pack them down). Pour in enough oil to cover herbs. If any herbs do not sink, poke them down with a spoon. Stir to release any trapped air bubbles, and put a lid on the jar. Store in a warm place?one that is slightly above room temperature?for 3 days (an upper kitchen cabinet will do). Strain out herbs, and store your oil in the refrigerator.

Some people like to keep whole, fresh herbs in vegetable oil so as to have a supply throughout the year. If you are interested in preserving whole herbs, such as garlic cloves, you should be careful to refrigerate them and use them within a month, according to the Agricultural Extension Service in Oregon.