One of the joys of creating your own herbal preparations is you get to combine awesome and unique tastes with health. Here is a delicious preparation that uses a very traditional herb mix with a health giving preparation. In this post I show you how to make Herbs de Provence Vinegar

What is an Herbal Vinegar

An herbal vinegar is created when you soak fresh or dried herbs in vinegar. The vinegar extracts both the health benefits of the herbs and the flavor. When using culinary herbs this can be a great taste treat.

What are Herbs de Provence

Provence is a region in the Southeastern part of France. Like many parts of France (and the world) it has developed a very distinctive regional flavor often referred to as Provencale. Herbs de Provence is a specific herbal mix that helps achieve that distinctive flavor. While there are many variations these are the herbs that I use for my herbs de provence vinegar.

Tarragon
Basil
Rosemary
Lavender
Mint
Majoram

Tarragon

Tarragon is an herb I am just beginning to become familiar with. It has a fresh almost sweet flavor similar to fennel or anise and an amazing scent. In traditional cooking it was often paired with fish, cream sauces or white wine. It was also considered a desert herb. I have used it successfully in meatloaf and other preparations with beef.

Basil

Basil has long been my go to herb. For much of my life it was the only fresh herb I ever used. It is still one of my favorites. In addition to being a great flavor enhancer Basil is also known to help uplift your spirits.

Rosemary

I have used the dried version of this herb. I am just now starting to experiment with fresh preparations. Rosemary actually grows to be a shrub in the Mediterranean region where it is from originally. I am only able to grow it as a small tender annual. It is a great herb for enhancing memory function and cognition.

Lavender

Lavender is perhaps best known for its aromatic properties. In this vinegar it adds that element but it is also tasty. Lavender is probably best known for its ability to calm the troubled mind.

Mint

While mint and lamb is a traditional pairing, mint was always more of a dessert herb for me until I met my husband. He is Cambodian and traditional Cambodian cooking uses mint a lot and often pairs it with meat including beef.

Marjoram

Marjoram and Oregano are closely related. Marjoram tends to be a bit more sweet and I like it for this recipe but either could be used. Both have many medicinal properties but is used in this recipe for the taste.

How to use the Vinegar

This vinegar is a great flavor enhancer for soups and stews, a dip for bread, salads or anywhere you want a little tang. One of my favorite ways to use it is sprinkled on meatloaf or as the vinegar portion in a vinegrette dressing.

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