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James Carrier Photo by: James Carrier

Lemon Verbena Vinegar

Just three ingredients results in a stunning homemade gift that can be made months ahead. Pack it with a bottle of extra-virgin olive oil for a do-it-yourself vinaigrette set. For other flavored vinegar options, try Lemon Thyme Vinegar and Purple Basil Vinegar.

Sunset MARCH 2002

  • Yield:

Ingredients

  • 1 lemon
  • 2 or 3 sprigs (each 6 to 8 in. long) lemon verbena
  • White wine vinegar

Preparation

With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and lemon verbena into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.

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Lemon Verbena Vinegar recipe

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