How to Make Herbal Vinegars


Have an abundance of flowers on your chives, basil needs pinching back, or the parsley needs a haircut?  Take those cuttings and make herbal vinegars!  Infusing herbs into vinegar is easy, trendy and healthy. As the herb infuses into the vinegar, its health qualities infuse, as well. Use one herb, a combo; even try edible flowers!


  • Rinse and dry herbs thoroughly.
  • Fill a glass jar halfway up with herbs, pushing them down with a spoon to release oils.
  • Fill jar with white wine vinegar. Cap and seal.
  • Let sit on kitchen counter until flavor infuses. Check after 1 week. Strain and add more vinegar if flavor is too strong.
  • Cap, seal and store away from heat and light for up to a year or so.

Tip from Rita’s Kitchen: Make your own wine vinegar

No real recipe, but here’s how I do it:  Stir together 3 cups white/clear vinegar (5% acid) and 1 cup of your favorite white wine.  The white wine vinegar allows you to see the color profile of the herbs/flowers as they infuse. I have used red wine, as well, for stronger herbs like basil, oregano and thyme. That’s a nice mix to use for a Mediterranean vinegar.

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