Herbal Vinegars and Oils: make and market your own 
 Herbal vinegars and oils are products that have become increasingly popular in kitchens around the world. Bottles of them line the shelves of gourmet cooking shops and upscale delicatessens.
When a herb is steeped in an oil or vinegar base, the flavor of the herb permeates this base. Dashed into soups and stews, used in marinades or splashed onto fresh salad greens, these oils and vinegars are a cook's delight.
If you have a herb garden underway, you may want to look at these herbal gift products you can make and market yourself. Home-made oils and vinegars are attractive to many people and they sell nicely at farmer's markets and craft fairs. They usually do not require a lot of effort and expensive equipment to make or to package.
Popular herbs for vinegars are majoram, mint, rosemary, tarragon and thyme. Other herbs which make good vinegars are basil, bay, dill, lemon balm
and sage.

Making the Base
Use apple cider or any good white vinegar as a base. just before they flower for the best Use about one cup of herbs for each two cups of vinegar.

Method
Crush or bruise the leaves and loosely pack them into a large clean jar. Pour slightly warmed vinegar over them to cover and place a non-metallic lid over the jar. Be sure all of the herbs are covered with the vinegar so that they do not mould.
Place the jar in a dark cupboard, so that the leaves retain their color, and shake or stir daily for two weeks. Test for flavor at the end of that time. You can always add more herbs for a stronger taste or leave it as is.

When it's ready, strain the herbs through a piece of cheesecloth and place the vinegar into an attractive bottle. I use old salad dressing bottles which have been sterilized. You can buy new bottles in many different colors for your product.

Three Bottling Tips
Place a single sprig of the herb into the bottle for easy identification.
Find a label for your product. There are many interesting stick-on labels available from stationery stores. Some have stunning Celtic borders or borders of bright fruit and flowers. You can also computer-generate labels, adding interesting colors and designs.

Create your own unusual label - you can write on it the date, name of the vinegar and identify yourself as the grower of the herb. Labels can then be further adorned with small stickers - I often use tiny moon and star images, making each bottle unique.
Now you may want to think of a name for your new herbal vinegar business!

Dual flavors

As you become confident with the process, try experimenting with dual flavors. I have combined basil-mint, dill-lemon balm and thyme-rosemary with great success.
You can also try floral vinegars by using edible flowers - lavender, rose petals, pinks, violets and marigolds. Fruit vinegars can be made from almost any type of berry, although raspberries are the most commonly used.
Fruit should be bruised before the vinegar is added. Once it has steeped to your satisfaction, strain into a pot, add a little sugar to taste, and simmer on the stove for 3 - 5 minutes. Skim off the foam as it develops and let the mixture cool before pouring it into your attractive bottles.
Popular herbs for oils are basil, garlic, fennel,majoram, mint, oregano and thyme. Rosemary, tarragon and savory can also be used.
As with herb vinegars, you can loosely pack your bruised herbs into a jar and covered with the warmed oil. Use a good quality safflower, grapeseed or olive oil and be sure all the herbs are completely covered by it. Close the jar with a non-metal lid and let the oil sit in a sunny window to steep. Allow it to steep for at least three weeks and stir daily. When it is ready, strain it through cheesecloth, bottle and label.

Making oils

Oils can be used much like the vinegars - wherever you want a fresh dash of flavor. Use in marinades, over salads or for frying. Basil oil is particularly delicious on salad or poured over sliced tomatoes. Fry sliced potatoes and onions in an oregano or thyme oil and you will have the taste of Spain!

Carol M. Hodgson is a writer, gardener and workshop facilitator. Her work has appeared in The Vancouver Sun and Province, The Coast Independent, The Suncoaster and various trade publications. Carol lives and writes at 'Skookumshack' , a 50-year-old Gibsons cabin.