Oregano blooms enliven vinegar with a delicate tint and a distinctive flavor. Oregano-infused vinegar is destined to be your new favorite for making some of the best-tasting vinaigrettes you’ve ever had.
Oregano possesses strong, natural antimicrobial properties, so vinegar infusions made from the herb can be taken at the onset of winter colds and respiratory infections. If you have backyard chickens, add a few drops of the herbal infusion to their water feeder for a healthy flock.
Champagne vinegar is used here because its light taste complements and does not overwhelm the delicate nature of the oregano flowers. You can use this vinegar in all of your favorite vinaigrette recipes.
Oregano Flower-Infused Vinegar
Makes 2 cups
- 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.