This method requires more work than previous techniques. However, it helps maintain the freshness and flavor of herbs for a longer period.
Homemade spice vinegar lets you add a burst of flavor to your favorite dishes and keeps the herbs fresh long after they've been picked. Preparing this vinegar is a breeze, but it's crucial to let the spices soak for a few days before use. Combine 2 cups of wine vinegar or 5 percent alcoholic vinegar with half a cup of fresh herbs like basil, oregano, rosemary, dill, chives, or any other herb of your choice and let it sit in a cool, shady spot for 10 days. Filter the vinegar from the spices and store it in a labeled jar. Your seasoned vinegar will last up to 6 months, provided you use vinegar that hasn't been sitting in your pantry for too long.
To make your favorite spices last for months, you can create a herbal paste. This is a simple and quick method that preserves the freshness of herbs. Soft-leaved herbs like parsley, basil, oregano, coriander, dill, and chives should be used, while hard-leaved herbs like rosemary and bay should be avoided. After separating the leaves from the stems, grind them in a food processor until they form a pulp. Slowly pour in olive oil while continuing to grind until a uniform paste is formed. Transfer the paste into glass jars and store them in the refrigerator for up to two weeks.
