The summer harvest is never truly complete until I have at least a few bottles of garlic chili oil tucked away in the pantry and a handful of spicy golden vinegars gracing the windowsill. These flavorful and versatile condiments are super easy to make and add layers of flavor to your favorite dishes.
Herbal vinegars and oils simplify the preparation of classic condiments like salad dressings, marinades, dips and spreads. They’re also great for stir-frying, sautéing, or braising any type of meat or seafood you can imagine and if you’re a vegan or vegetarian, use them to liven up naturally bland meat substitutes like tofu, tempeh, and seitan (a very meat-like gluten protein derived from wheat). Both herbal oils and vinegars are well-suited to spicing up a wide array of fresh, roasted, baked or steamed root crops and leafy green vegetables and can even be used in hot dishes, casseroles, soups and savory sauces to add a distinct punch of flavor. Once you make your own at home, you’ll never go back to store-bought oils and vinegars again.
Read the entire article as it appears in the August 2016 issue of Acres U.S.A. magazine, by clicking on the image below to open the full PDF (secure!) and learn how easy it is to make your very own herbal oils and vinegars!
And, as always, happy gardening! Jill
© 2016 Jill Henderson Feel free to share with a link back to the original article.
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Learn how to grow and use the world’s oldest, safest, and most medicinal herbs with this easy step-by-step guide! From starting seeds to preparing home remedies, The Healing Power of Kitchen Herbs is a treasured resource that you will turn to time and time again.
Jill Henderson is an artist, author, and the editor of Show Me Oz . Her books, The Healing Power of Kitchen Herbs, The Garden Seed Saving Guide and A Journey of Seasons can be found in the Show Me Oz Bookstore. Jill is a contributing author for Acres USA and Llewellyn’s Herbal Almanac and her work has appeared in The Permaculture Activist and The Essential Herbal.
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