The International Herb Association

Roses in Your Vinegar

The rose and herb vinegar has turned a deep ruby red.

For many people venturing in to the world of herbs, their first experiments are infused herbal vinegars. But after a few batches they give them up because many people do not know how and where to use the infused vinegars or the nutritional benefits they hold.

There is a very special herb-infused vinegar that is made with rose petals and I like to add the flowering parts of rosemary and thyme to the mix. The rose petals must be organically grown and free of any sprays. The mechanics of creating the infused vinegar are basic, but understanding why you would want to keep this vinegar as one of your culinary assets requires explanation.

First consider the medicinal value of the vinegar. The acid in the vinegar, over time, helps release the vitamins and minerals from the plant cells. The rose petals contain vitamin C. There are old remedies that use an infusion of rose petals to relieve cold and flu symptoms. There has been a Danish study that suggests rose petals, as well as rosehips, have anti-inflammatory properties. So after a few weeks, what has started out as cider vinegar with plants in it becomes cider vinegar with vitamin C. And should you add a sprig or two of flowering thyme and rosemary, you have added more vitamin C as well as vitamin A and calcium and potassium.

But then how do we use this vitamin-enriched vinegar? My suggestion is to taste your vinegar after it has infused for 4 to 6 weeks and tap in to your intuitive sense of the taste. We do this when we say to ourselves "Oh, this would taste good with _____". A good way to taste infused vinegar is to pour a very small amount of the vinegar in to a saucer then place a sugar cube in the saucer just long enough for the sugar cube to absorb some vinegar. Then suck the vinegar from the sugar cube and discard the sugar cube. When I taste rose petal-infused vinegar I get a light, slightly flowery taste and I sense that this would go well with fruit. Vinegar and fruit is not a common combination, but vinegar seems to make the taste of fruit come alive. Try sprinkling some of this vinegar over fresh cut strawberries, or watermelon, or over pears before they are poached, you will definitely notice the difference. Another way to use the vinegar is deglazing a pan of sauteed chicken. Remove the cooked chicken from the saute pan and add 2 tablespoons of the vinegar to the pan juices, stir to loosen the browned bits, and then pour over the chicken. I would also add a couple of tablespoons of this vinegar to soup, especially a light chicken-based soup or even a tomato bisque.

Then there is the visual treat of the vinegar. If you use a red shade of rose petals for your vinegar, the vinegar will gradually turn a very rosy shade. If you decant the vinegar after 4 to 6 weeks, you will have a bottle of vinegar the color of rose wine.