I’m always in some sort of learning phase with gardening. I have “dabbled” in both container and backyard gardening for many years now. But, with each year, I come across several new delightful (and some not so delightful) lessons that nature is always teaching.
Last week, it came in the form of blossoming herbs! After being away from home for 3 weeks, I came home to find both my sage and chive were blossoming, which got me so excited because I knew they were edible. The sage blossom has a bit of a spicey flavor while the chive blossom kinda tastes like garlic and onion. Kind of amazing, right?
The next question was, what to do with these flowers? I thought about sprinkling them on salads or decorating a cake with their pretty purple blooms. But ultimately, my intuition told me what to do...and she said “put those blossoms into vinegar!”
So let’s talk about infusing vinegar for a second, because it feels like this secret magical world of infusing that you need to know about.
Vinegars can be used for everything from marinades to salad dressings to face and hair washes - and most of them can be used for all at the same time.
And the beauty of vinegar is that it not only brings flavor to your food, but it also inhibits growth of bacteria, heals the skin, and extracts minerals from foods for maximum absorption. If any of you make bone broth, you know to add a bit of vinegar to the mix to extract more nutrients out the bones.
You can infuse any vinegar with any variation of fruits and herbs, but today I’m using my garden blossoms and good ol’ amazing apple cider vinegar.
Sage & Chive Blossom Infused Vinegar
- 1 glass jar
- ¾ jar’s worth of chopped fresh sage and chive flowers
- Raw apple cider vinegar (enough to fill the jar)
Fill your glass jar with the flowers three-quarters of the way full. Pour vinegar over the flowers, filling to the very top - making sure that the vinegar covers the flowers fully. Seal the jar tightly and place in a cool, dark place for 1 moon cycle (28 days), shaking it once in a while and adding more vinegar if the flowers have soaked it up and there’s room for more liquid.
Once infused, decant the solid bits from the infused vinegar using a strainer or cheesecloth. Compost the ingredients and now you have your flower infused vinegar.
Store in a cool, dark place and your vinegar should last up to a year.
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