Rewards of theSeason

Entertain your tastebuds and your friends with everything herbal.

| October/November 2001





Storing herbs at season’s end allows you to use them throughout the short winter days ahead. Share herbs throughout the holidays with these tasty, homemade recipes.

butters

Butter is something every dinner table needs, and while it is only a condiment, it is an elegant addition to any meal when the flavor of herbs are added to it. Use your favorite herbed butter on warm bread or rolls, or add it to cooked vegetables, chicken, or fish.

Mix 1 tablespoon of minced garlic and 2 tablespoons of dried herbs such as chives, rosemary, thyme, and/or basil with one stick of softened butter. If you’re not particularly fond of garlic, omit it and increase the amount of other herbs by 1 tablespoon. Refrigerate and use for several weeks. Note: If you choose to use fresh herbs, increase the amount to 4 tablespoons.

vinegars

One of the easiest and prettiest ways to store up summer’s flavors is by making herbed vinegars. Put a handful of clean, fresh, coarsely torn herbs in a quart jar. Fill the jar with a mild vinegar (wine, cider, or distilled), and set in a warm, sunny spot for two or three weeks. Some herbs impart color to white vinegars: chive blossoms yield a delicate pink, opal basil a rich ruby, tarragon a pale gold.



Strain vinegar into fresh bottles and discard the now-limp and colorless herbs. Add a fresh sprig to each bottle for identification, if you wish. Use your flavored vinegar in salad dressings, sauces, and marinades, or as a condiment.

Try combinations of herbs such as basil/garlic, oregano/thyme, or whatever herbs you enjoy using together fresh. You can make lovely raspberry or blueberry vinegars in the same way by discarding the spent fruit after several weeks of soaking.



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