Green Goddess Vinegar
In an attempt to preserve all the herbs I can for winter, I create an herbal vinegar. I then use 1 cup of it to 1 cup of raw, apple cider vinegar
(Thank you to the Martin Family! http://martinsfarmstand.locallygrown.net/) and 2 cups of organic, extra virgin (none of that plain 'ole, simple virgin stuff!).
No need to use dried herbs for my winter cabbage and root veggie slaw. Ask me to send the fall / winter raw slaw recipe, if you do not already have it.
pyoumell@gmail.com
Herbs that I added, in very ample quantities, to 4 cups of Martin's vinegar and then I thoroughly blend it up in my Vitamix blender:
Basil
Rosemary
Thyme
Lemon Thyme
Oregano
Chives
Garlic
Garlic Chives
Nettle tops
Tarragon
I would also add parsley and cilantro but, alas, they did not survive well this year.
I then pour the 4 cups of green slurry back into the gallon jug of vinegar and voilá, I have herb vinegar to use all winter (well, hopefully!).
It may be too late for this year, but as you sit about that glorious wood stove this winter... make plans for a fun, herb garden next spring and making herb vinegar in the fall.
Be well, Paula
My Autumn Equinox celebration:making herb vinegar for winter.
