Oregano Flower-Infused Vinegar
- 1 cup fresh oregano flowers and leaves, removed from stem
- 2 cups champagne vinegar
1. Gently rinse the herbs, checking for any hitchhiking pests and debris. Then dry the blooms and leaves thoroughly on a clean towel.
2. Fill a 16-ounce jar with the flowers and leaves, and pour the vinegar on top.
3. Seal with a lid and store in a cool, dark space. Check the mixture periodically and give the jar a good shake if any of the flowers or leaves have floated to the surface.
4. After a week, strain the vinegar into a clean jar, discarding the oregano flowers and leaves, and seal with a lid. Store in a cool, dark place, such as the pantry, for up to 1 year.
CONTINUE READING on MindBodyGreen:
This article excerpt is reprinted with permission from MindBodyGreen
Stefani Bittner and Alethea Harampolis are the owners of Homestead DesignCollective, a San Francisco Bay Area landscape design firm. Bittner is co-author of TheBeautiful Edible Garden and Harampolis is co-author of the bestselling The FlowerRecipe Book and The Wreath Recipe Book, and a co-founder/owner of the floral design company Studio Choo.
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