Herbs

Going through papers and found an Herb "course" I took at the Heritage Restaurant (now closed) on May 9th, 1998.  Interesting - the cover design was signed by artist, John Ruthven - looks like it may have been the menu cover for the Heritage.

FLAVORED VINEGARS

 

Herv and spice vinegars are really infusions. The herbs or spices are usually put in a sterilized jar, covered with simmering vinegar, and left to steep for days. Because of their high oil content, fresh leaves of herbs make particularly successful infusions, but just about anything will work. This includes the aromatic seeds of spices, freh or dried herbs, ad spices, flower tops and petals, or grated fresh roots. (Use white vinegar).

 

Chives - Going to Seed

Flavored vinegars are useful mixed with oil as salad dressings. They add zest to soups, stews and bland vegetables and can be sprinkled on broiled fish or boiled shellfish just before serving.

 

CHIVES

 

Chives are a mild flavored perennial of the Onion family. Chives will grow in most soils. You can plant the seeds in May. They will mature by late July. If you buy Chive plants, they will mature earlier.

 

Uses: They have an onion scent. Chives or their blossoms are attractive when scattered over salads, soups, seafood and cheese dips or spreads. The flower can be dried for culinary wreaths and winter bouquets. The lavender flowers are lovely for garnishing nd making Chive Blossom Vinegar which is pale pink.

 

When cutting - cut around outside because they grow "from the middle".

  

GARLIC CHIVES

 

Garlic chives have flat, as opposed to round leaves on the preceding chives. The garlic chive flower have a milder flavor than the grlic chives. Leaves are flat - bloom in the fall - white flowers - hingt of garlic - cut them back.

  

CHIVE BLOSSOM VINEGAR

 











Place mature flower heads of chives, which have not started to fade in color, in a glass bottle or jar. Do not pack them down, but fill loosely, leaving room for the white vinegar to completely cover each set of small blossoms. Make sure that all are surrounded with the acid liquid (white vinegar). Cap and set in the sun on a windowsill. The delicate pink color wll soon appear in the liquid. In a week or two the blossoms will have transferred their rosy glow to the vinegar. Srain it off and dilute with more white vinegar if you find the flavor too strong. Herb binegars are the most popular of gifts or sales items at a bazaar or food sale. Saving pretty bottles from liquers or wine and putting sealing wax over the corks gives them an added air of elegance.