Herb-Infused Vinegar Recipe: Lemon Balm

This lemony, herb-infused vinegar is perfect for adding flavor to a wide variety of recipes.

| July/August 2015

Use this healthful lemony vinegar in salad dressings, sauces, or to flavor soups and stews.


• Large bundle of fresh lemon balm
• 1 quart apple cider vinegar


1. Coarsely chop lemon balm leaves and stems.

2. Fill a quart-size glass canning jar with lemon balm until it’s about 3⁄4 full. Cover with vinegar until plant matter is submerged. Cover with a lid and let steep in a cool, dark place for 2 to 4 weeks.

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