Herb vinegar can be used in cooking as a marinade, vinaigrette or a sauce on different meats, fish, and roasted vegetables. Cider vinegar, champagne vinegar, rice vinegar, wine vinegar and white vinegar are commonly used to make herb vinegar.

Cider vinegar and apple cider vinegar are made from apples and has a fruity taste and aroma. This vinegar works best in sauces and marinades to add flavor to a dish. It is not best to use in a vinaigrette, as the flavor can be overpowering.http://www.foodsubs.com/Vinegars.html

Champagne vinegar is a mild tasting vinegar, compared to white vinegar. It is a good pairing with light meals.http://www.foodsubs.com/Vinegars.html Champagne vinegar can be made at home by pouring some champagne into a jar and storing uncovered in a dark place to ferment for a couple of weeks. Champagne vinegar will keep for up to 6 months.http://www.marthastewart.com/good-things/champagne-vinegar?lnc=2017d9e51c2ee010VgnVCM1000003d370a0aRCRD

Rice vinegar and rice wine vinegar are made from rice. They are less acidic and have a milder taste.http://www.foodsubs.com/Vinegars.html Popular in Asia, rice vinegar is regularly used in lighter, delicate dishes and for sushi.http://www.marukan-usa.com/FAQ_List.html

Wine vinegar, red wine vinegar and white wine vinegar are made from wine and have a mild taste compared to cider and white vinegars.http://www.foodsubs.com/Vinegars.html Wine vinegar is good in vinaigrettes and marinades.http://www.napoleon-co.com/pages/product_pages/winevinegar.html

White vinegar is the most versatile and the cheapest of all of the vinegars. It can be used in cooking, and is also a household cleaner. White vinegar can be more harsh in taste, so it is best in marinades, sauces and pickling.http://www.foodsubs.com/Vinegars.html

Materials

• Clean bottles or jars with lids to store herb vinegar
• Funnel
• Saucepan, non-aluminum
• Measuring cup
• 2 cups wine vinegar
• 1/2 cup fresh herbs, chopped or left whole (choose a combination or one of tarragon, mint, basil, dill, rosemary, chives or oregano)http://www.yumyum.com/recipe.htm?ID=7023
• 3 cloves of garlic
• Fresh sprig of herb per bottle, to taste
• 1 whole red or green chili pepper per bottle, optionalhttp://www.cdkitchen.com/recipes/recs/680/Herb-Vinegar78774.shtml
• Peppercorns, optionalhttp://www.cooks.com/rec/view/0,1636,151180-242198,00.html

Instructions

1. Clean the fresh herbs with water. Chop herbs into smaller pieces, or leave whole, and set aside.
2. Add wine vinegar to a saucepan and bring to a boil.
3. Add herbs, garlic, and peppercorns to jars or bottles. Using a funnel, add vinegar while hot. Cover, and store in a dark, cool place for about 5 days.
4. After 5 days, add red or green chili peppers.
5. Can keep up to 2 months in the cupboard, or longer in the refrigerator.

Ingredients

• Mixing bowl
• Tablespoon
• Teaspoon
• Whisk
• 2 1/2 tablespoons olive oil
• 2 tablespoons champagne vinegarhttp://www.vegetariantimes.com/recipes/9880?section=
• 1 tablespoon fresh herbs, chopped fine or course (can use one herb or a combination of tarragon, oregano, dill, cilantro, sage, basil, mint, and parsley)http://www.vegetariantimes.com/recipes/9880?section= http://www.foodandwine.com/recipes/chicken-skewers-with-fresh-herb-vinaigrette-and-feta
• 2 teaspoons shallot, finely chopped
• 2 teaspoons Dijon mustardhttp://www.fruitsandveggiesmorematters.org/?page_id=427
• 1 teaspoon honey
• Salt and black pepper to tastehttp://www.foodandwine.com/recipes/chicken-skewers-with-fresh-herb-vinaigrette-and-feta

Instructions

1. In a mixing bowl, add chopped fresh herbs and shallot.
2. Add champagne vinegar and olive oil to the mixing bowl. Mix well with herbs and shallots. This will create a emulsification.
3. Add the dijon, honey, salt and black pepper, mix well.
4. Serve on salad, chicken, or fish.

• Wine, rice, and apple cider vinegar make the best herb vinegars. Only add a few sprigs of 1 or 2 different herbs, the acidic content of the vinegar may go down.http://www.foodsubs.com/Vinegars.html

1. Herbs such as mint, basil, thyme, marjoram, savory, sage, and rosemary are apart of the mint family. All of these herbs get their flavor and aroma from natural essential oils that can be lemony, minty, and floral.http://www.hort.purdue.edu/newcrop/SavoryHerbs/SavoryHerbs.html#Labiatae
2. Herbs such as anise, caraway, coriander, chervil, dill, fennel, and parsley are apart of the parsley family. Vegetables like celery are also apart of the parsley family.http://www.hort.purdue.edu/newcrop/SavoryHerbs/SavoryHerbs.html#Labiatae If you pick your herbs in the wild, be careful of what you pick. Poison hemlock and water hemlock are a part of the parsley family and are poisonous to eat.http://www.wildflowers-and-weeds.com/Plant_Families/Apiaceae.htm
3. Herbs and flowers such as daisies, sunflowers, and tarragon are apart of the aster family. Both herbs and flowers can be used for cooking, and also for fragrances.http://www.hort.purdue.edu/newcrop/SavoryHerbs/SavoryHerbs.html#Labiatae