I make a lot of herbal vinegars, and this recipe is my all-time favorite. This herb infused balsamic vinegar is perfect for vinaigrettes, oil & vinegar bread dip, and drizzling on fresh tomato slices. Or add a splash of it to creamy soups to help brighten them up and add depth to the flavor.
Vinegar is an excellent medium for extracting vitamins and minerals from herbs. The acid helps break down plant cell walls, releasing nutrients and beneficial compounds into the liquid. This method of extraction has been used for centuries in herbalism to create acetum (a vinegar-based preparation) that are both flavorful and medicinal.
For this herbal vinegar, I use sage, rosemary, and thyme, but oregano and basil would also work well. Whichever herbs you choose, use the ratio of two parts vinegar to one part dried herbs.
Grow Your Ingredients
Thyme (Thymus vulgaris)
Thyme is a low-maintenance herb that grows well in zones 5-9. It needs well-draining soil and plenty of sun. I sow thyme seeds indoors in late winter to transplant outdoors in May. Thyme is slow to germinate and slow to grow at first, so it may be easier to buy a start from a garden center. However, once it’s established, it grows steadily. I start harvesting the tender sprigs in mid to late summer for cooking, vinegars, infused honey, tinctures, and tea blends.
Thyme is a perennial, and in October, I add a few inches of fallen leaves around the base to protect the roots from the harsh winter. In spring, it bounces back with fresh growth and I give it a boost with an application of liquid fish emulsion. Thyme is a great companion plant for berries, roses, brassicas, and nightshades to help deter pests.
Garden Sage (Salvia officinalis)
Common sage (not to be confused with White Sage Salvia apiana), is a staple in my kitchen. It’s one of my favorite culinary herbs to grow in my garden, and I use it in soups, vinegars, roast chicken dishes, finishing salts, and buttered popcorn.
Sage grows well in zones 5-8, and I start the seeds indoors in early spring, then transplant outside in May. Once it’s established, it’s very drought-tolerant. I start harvesting the leaves in early summer and give it a few applications of fish emulsion to help it grow.
Sage is a hardy perennial that grows back every spring in my zone 5b garden as long as I protect the roots with mulch in October. I trim back the woody stems in early spring to encourage fresh, tender growth. Sage is a good companion plant to brassicas, tomatoes, strawberries, and carrots because it helps deter pests. It does not pair well with alliums (onion family) or cucumbers.
Rosemary (Rosmarinus officinalis)
Rosemary is best suited for zones 7-10, so I have to bring my plants inside during the winter. I’ve grown rosemary from seed, but because they take so long to get established, I prefer to propagate new plants from cuttings. Rosemary needs full sun and well-drained soil. I harvest the leaves July through October then bring the containers inside before the temperatures get below 40 degrees F.
Rosemary is a great companion plant to tomatoes, beans, and carrots because its strong scent deters pests. I scatter my rosemary containers all throughout the garden to keep cabbage moths away. Crushed rosemary leaves help deter mosquitoes, so it’s a great herb to include in homemade repellent sprays.
Garlic (Allium sativum)
I grow hardneck garlic and plant the cloves in late October, giving them a chance to establish roots before winter sets in. I plant them about six inches apart in rich, well-draining soil with a layer of fallen leaves to help protect them through winter.
By early spring, the bright green shoots emerge and in June I harvest the scapes for cooking. The lower leaves start to turn brown in late July, which signals the bulbs are ready to harvest. I cure them in a dry, shaded area for 2-3 weeks before storing them for winter.
I plant a few garlic cloves in beds that will have carrots, tomatoes, and peppers the following year to deter pests like aphids and spider mites.
Overview of Garden Herb Balsamic Vinegar Recipe
The recipe involves combining 1 garlic clove and dried herbs (sage, rosemary, and thyme) with balsamic vinegar for an infusion. The extraction takes about 4-6 weeks.
Equipment Needed
- Glass jar with lid for infusion
- Wax paper to prevent corrosion
- Permanent marker and label
- Fine mesh strainer
- Cheesecloth
- Glass vinegar bottle for storage
Ingredients
- 3 tablespoons dried thyme
- 3 tablespoons dried sage
- 2 tablespoons dried rosemary
- 1 garlic cloves smashed
- 1 cup balsamic vinegar
Instructions Summary
- Harvest: Pick your herbs in the late morning after all the dew has evaporated. Gently rinse the herbs in cold water and pat them dry.
- Dry your herbs with a dehydrator: Place the herbs on dehydrator trays in a single layer. Dry at 90°F for about 6-8 hours or until the leaves are completely dry and brittle.
- Dry your herbs with an oven: Preheat the oven to the lowest possible temperature. Arrange the herbs in a single layer on a baking sheet. Dry them for about 30 minutes, or until fully dried and crispy. Leave the oven door slightly ajar so the moisture can escape. If the herbs aren’t dried after 30 minutes, continue checking every 15 minutes until they are fully dried.
- Prep: Wash and sterilize your glass jar for the vinegar infusion. Add your dried herbs and garlic clove to the sterilized jar and pour in the vinegar. Make sure the herbs are fully submerged. Add more vinegar if needed. Line your jar lid with natural wax paper because vinegar will corrode a metal lid.
- Store: Label the vinegar infusion with the date and ingredients, then store in a cool, dark place for 4-6 weeks. Shake the jar once a day to mix everything around.
- Strain: After 4-6 weeks, strain the infused vinegar through a fine mesh strainer lined with cheesecloth.
- Long-Term Storage: Pour the strained vinegar into a sterilized vinegar jar or a glass jar with a lid that won’t corrode. Don’t forget to label the jar! Your finished vinegar should be good for 1-5 years.
How to sterilize your Mason jar or glass jar
- Wash the jar with hot soapy water and rinse thoroughly.
- Boil water in a large pot. Add a metal Mason jar ring to the bottom of the pot.
- Once the water is boiling, carefully lower the jar into the pot and have it rest on the metal ring.
- Let the jar sit in the boiling water for about 10 minutes to sterilize it.
- Use tongs to remove the jar from the boiling water and place it on a clean towel or drying rack.
- Let the jar air dry completely or dry it with a clean towel.
How to Use Herb Infused Balsamic Vinegar
Use your herbal vinegar in salad dressings, vinaigrettes, marinades, oil and vinegar bread dips, sauces, and soups. You can also use this vinegar in oxymels and shrubs.
Garden Herb Balsamic Vinegar
Equipment
- Glass jar with lid for infusion
- Wax paper to prevent corrosion
- Permanent marker and label
- Fine mesh strainer
- Cheesecloth
- Glass vinegar bottle for storage
Ingredients
- 3 tablespoons dried thyme
- 3 tablespoons dried sage
- 2 tablespoons dried rosemary
- 1 garlic clove smashed
- 1 cup balsamic vinegar
Instructions
- Wash and sterilize your glass jar for the vinegar infusion.
- Add your dried herbs and garlic clove to the jar and pour in the vinegar. Make sure the herbs are fully submerged. Add more vinegar if needed.
- Line your jar lid with natural wax paper. Vinegar will corrode a metal lid.
- Label the infusion with the date and ingredients then store in a cool, dark place for 4-6 weeks.
- After 4-6 weeks, strain the infused vinegar through a fine mesh strainer lined with cheesecloth.
- Pour the strained vinegar into a sterilized vinegar jar or a glass container with a lid that won’t corrode. Don't forget to label it!
