Herbal Vinegar With Lemon Verbena Mint Recipes

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HERBAL VINEGAR WITH LEMON VERBENA & MINT



Herbal Vinegar With Lemon Verbena & Mint image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories     < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 3

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  • Bruise lemon verbena and mint and loosely fill clean glass jars.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  • After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
  • Store as it is or strain through cheesecloth and rebottle.
  • Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VERBENA MINT DETOX TEA



Lemon Verbena Mint Detox Tea image

This is a simple detox tea. Lemon verbena is delicious! I came across it while I was picking up my summer herb plants last spring. I had never heard of it before but learned it is good for cooking and tea. Little did I know this little herb has some amazing detox and medicinal benefits. I love lemon but hate what the acid does to my teeth. With lemon verbena you get the flavor of lemon without the acid.

Provided by goldiejames.com

Categories     Drinks Recipes     Tea     Hot

Time 8m

Yield 1

Number Of Ingredients 4

1 cup boiling water
1 sprig fresh lemon verbena (about 10 leaves)
1 sprig fresh mint (about 15 leaves)
1 teaspoon honey, or to taste

Steps:

  • Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 6.4 g, Protein 0.2 g, Sodium 7.6 mg, Sugar 6.1 g

HERBAL VINEGARS



Herbal Vinegars image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 11

1/3 cup fresh thyme, chopped
1/3 cup fresh rosemary, chopped
5 bay leaves
1 orange peel, peeled off in one continuous spiraling strip
3 cups white wine vinegar
1/3 cup fresh oregano, chopped
1/3 cup fresh basil, chopped
2 cloves garlic, peeled
20 -30 whole black peppercorns
2 small hot red pepper
3 cups white wine vinegar

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  • Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  • Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

Nutrition Facts : Calories 25.7, Fat 0.8, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 5.2, Fiber 3.1, Protein 1

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