Herb and/or Flower Vinegar

You will need:

Holy Basil flowers
Bottle or bottles for finished product
Clean sprigs of herbs and/or edible flowers or petals
White wine vinegar (red wine or cider vinegar can also be used for different flavour)

Choose a pretty bottle, ensure it is clean and dry and gently insert edible flowers (eg. nasturtiums, borage, calendulas, or some perfect rose buds) if available, and/or some clean sprigs of herbs like thyme, oregano, lemon verbena, rosemary, sage, chives, orgegano, basil, etc.

Bottles with plastic lids are best, as metal lids can corrode. If using a metal lid, use a layer of cling film or similar as a separation layer.

Heat up some white-wine vinegar just to boiling point, (do not allow to boil fully) then remove it from the heat and allow to cool for a couple of minutes. Pour it carefully into the bottle, covering all the herbs & flowers. The colours of the flowers may bleed into the vinegar, giving it a light tint, which is lovely, and the flavour of the herbs will steep through too (allow at least a week for flavours to develop before use - up to a month is ideal).

Store in a dark, cool place and shake carefully every couple of days.

Note: some recipes advocate straining the original herbs from the vinegar before placing in a final bottle with fresh herbs for best presentation.

Label the vinegar, and decorate it and you have a charming, homemade gift to give!

The vinegar can be refrigerated, and should be used within 3 months.