Lemon Verbena Vinegar
James Carrier
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.

How to Make It

1

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.

Ingredients

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

Directions

1

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.

Lemon Verbena Vinegar