This slide show discusses making flavored (infused) vinegars with California native plants.

1. The California Native Gourmet
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2. Flavored Vinegars Using CA
Native Plants
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3. What we’ll be doing today
1. Lecture: Introduction to
Flavored Vinegars
2. Garden walk: show you some
common CA native plants
useful for flavored
vinegars
http://www.livestrong.com/article/490433-how-to-cookwith-flavored-vinegar/
3. You’ll start a batch of
flavored vinegar, with a
vinegar/flavoring(s) of your
choice
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4. What is vinegar?
 Vinegars are made by adding a
bacteria called Acetobacter
aceti to diluted wine, ale, or
fermented fruits or grains.
 This creates acetic acid, which
gives the liquid the sour flavor
treasured by foodies throughout
the world.
 The base product (wine; cider;
etc.) gives each type of vinegar
its unique characteristics
http://www.foodsubs.com/Vinegars.html
 Among the oldest foods and
medicines known to man - first
written references ~ 5,000 b.c.
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5. Flavored (infused) vinegars are infused with
the flavors of herbs, spices and/or fruits
http://www.toptipspot.com/tips/self-made-gift-ideas/howto/make-flavored-vinegar.php
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6. Many cultures have
traditional flavored
vinegars
http://www.hiwtc.com/products/strawberry-honey-vinegar-apple-honey-vinegar-1806-9921.htm
 Strawberry and other fruitflavored vinegars are popular
in Asia
 Vinegars flavored with thyme
& rosemary are popular in
Mediterranean countries
 Spiced vinegar, from the
Philippines is flavored with
chili peppers, onions, and garlic
http://panlasangpinoy.com/2010/06/24/how-to-make-spiced-vinegar-sinamak/
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7. How to use flavored vinegars?
 As a salad dressing
 Alone
 In your favorite
vinaigrette or
other salad
dressing recipe
 Make homemade
salad dressings
that trump any
bottled dressing.
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8. As a flavorful marinade or sauce
http://www.blog-b-que.com/bbq/tenderize-your-meat-while-adding-flavor/
 Marinade poultry in herbflavor vinegars for a
Mediterranean taste
 Marinade other meats in fruitflavored vinegars for an exotic
touch
 To deglaze your pan and
create a reduction sauce after
frying meat.
 Drizzle flavored vinegar over
vegetables to wake up their
flavors
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9. And many more uses – be creative
 A Tbsp or two in sparkling
water makes a refreshing
beverage
 Use in place of mayo in
sandwiches
 Use to flavor soups, stews &
other dishes
 In sweet & sour & other sauces
http://www.marigoldlane.com/kitchen/vinegar.html
Use flavored vinegar
in any recipe that
calls for plain vinegar.
 Use fruit vinegars to make
sweet vinegar glazes for fruits,
pies
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10. Some hints for cooking with flavored
vinegars
 When substituting in a recipe, just replace apple
cider, red wine, balsamic or rice wine vinegar with
flavored vinegar
 Flavored vinegars can impart intense, full-bodied
flavor. Make sure the vinegar flavor is compatible
with the other flavors in the dish
 When substituting herbal-flavored vinegar for
plain vinegar, reduce the amount of any additional
herbs called for in the original recipe to avoid
competing flavors.
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11. The most common flavoring agents
are either herbs or fruits
http://www.lelonopo.com/2008/09/infusing-vinegar-getting-in-touch-with.html
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12. Herb/spice
infused vinegars
 Are a convenient way to preserve
fresh herbs and to incorporate
their flavor into salad dressings,
marinades, and sauces.
 Popular herb vinegars are
flavored with thyme, oregano,
basil and rosemary.
 Easy to make at home.
http://www.myrecipes.com/recipe/lemon-verbena-vinegar10000000682688/
 Wine, rice, or cider vinegars are
good bases for most herb
vinegars.
 Substitutes: vinegar plus fresh
herbs
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13. Fruit infused
vinegars
 Are assertive without being
pungent, so they make terrific
salad dressings.
 Also good in marinades/sauces for
roasted meats, especially poultry,
ham, pork, and veal.
 Popular commercial vinegars
include raspberry, blueberry &
strawberry vinegars.
 They're relatively easy to make at
home, but require a little more
care & effort.
 Follow a trustworthy recipe. If
too much fruit is added to the
vinegar, it may not be sufficiently
acidic to ward off harmful
microbes.
http://www.themotherhuddle.com/homemade-strawberry-vinegar/
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14. Making flavored vinegars is very
popular right now
http://www.ireallylikefood.com/731159752/making-flavored-vinegars/
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15. Why make your own flavored vinegars?
 The flavors are wonderful, subtle, complex – ‘summer
captured in a bottle’
 Allows for almost infinite creativity &
experimentation
 Good way to increase use of vinegar in diet
 Relatively easy to make & inexpensive
 Can be done easily in the home kitchen
 Make a wonderful, personal gift
 Are a great way to use the ‘excess bounty’ of your
garden
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16. Creating distinctive flavored vinegars
is a creative endeavor
http://rootsandflowers.blogspot.com/2010/02/making-herbal-vinegars.html
The end product is a blend of the type of vinegar and the
flavorings used
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17. Attributes of a nice flavored vinegar
 Intense flavor
 Good blend of
seasoning flavors &
vinegar
 Clarity
 Nice color
http://www.ifood.tv/blog/how-to-store-flavored-vinegar
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18. Choosing your flavoring agents
 The flavors of many different
types of things can be used:
fruit, nuts, herbs and spices.
 Consider flavors that are
pungent, spicy and distinctive
 Feel free to combine flavors –
for example several herbs or
fruits + herbs
http://www.mountainroseherbs.com/newsletter/10/september/herbalvinegars.php
 Be creative – what ever
appeals to you & works with
your recipes
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19. Most people think of Mediterranean herbs
http://www.foodmuseum.com/rosemary.html
http://www.beginner-gardening.com/pruning-rosemary.html
Rosemary - Rosmarinus officinalis
http://www.ehow.com/how_4489474_make-flavored-vinegar.html
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20. …but S. CA has a mediterranean climate, too
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21. Native pungent
herbs
 Most bush Salvia (Sage)
species
Rosemary - Rosmarinus officinalis
 Several species & even more
cultivars
 Each has a distinctive flavor
 Artemisia species
 A. californica – sagey
 A. dracunculus – tarragon
 A. douglasiana - unique
 Cleome isomeris – peppery
 Local native onions
CA Black Sage – Salvia mellifera
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22. California Black Sage – Salvia mellifera
J.S. Peterson @ USDA-NRCS PLANTS Database
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23. Salvia mellifera
 Mounding, woody shrub with a fibrous
shallow (2 ft) root system
 Grows 3-8 ft. tall, 3-15 ft. wide (with no
pruning in ideal conditions)
 Fast growing – short-lived, but re-seeds
 Mostly evergreen – some die-back in
winter
http://www.calflora.net/bloomingplants/blacksage.html
 Large “winter/spring” leaves
 Smaller “summer leaves”
 Leaves are aromatic, dark green,
wrinkled – with white hairs on underside
 Square stems turn brown-gray with age
http://www.sci.sdsu.edu/plants/sdpls/plants/Salvia_mellifera.html
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24. Black Sage in the garden
 Fragrance garden – one of the best
 Hillsides, banks – erosion control
 Specimen plant - interesting
 For parking strips, along driveways
and parkways
 Along walls
 For dry gardens
 For coastal conditions (salt air,
wind)
 Good habitat plant – pollinators,
birds (seed & cover) and small
mammals (seed & cover)
J.S. Peterson @ USDA-NRCS PLANTS Database
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25. Native minty herbs are often groundcovers
Hummingbird Sage – Salvia spathacea
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26. Many attractive features
 Fragrant, sweet-smelling foliage
 Leaves make a tasty tea – that
may help as a decongestant
 Brilliant magenta-pink flowers
 Flowers make a good cut flower
 Bright green foliage – a nice
groundcover
 Shade tolerant – can be used
under trees
 Very drought tolerant
http://www.pgmuseum.org/WildflowerTour/CrimsonSage.htm

27. Make use of
available water
http://www.elnativogrowers.com/Photographs_page/salspa_051702.htm
Grow on shady sides of
buildings or walls

28. Some native minties
 Hummingbird Sage – Salvia
spathacea
 San Miguel Savory –
Clinopodium douglasii
 Fragrant Pitchersage –
Lepechinia fragrans
 Monardella species
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29. Mountain Monardella:
lovely
© 2010 Steven Thorsted
 Under trees, as a groundcover
 Along partly shady walkways
 Shady edges of the vegetable
garden
 As an accent in large
containers
 In a rock or butterfly garden
http://www.theodorepayne.org/mediawiki/index.php?title=Monardella_odoratissim
a_ssp._pallida&redirect=no
© Project
Ssp. pallida
SOUND

30. We also have some great CA native fruits
Blue (Mexican) Elderberry – Sambucus nigra ssp cerulea
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31. Blue Elderberry
 Large, upright shrub
or small tree
 to 25 ft tall
 to 20 ft wide
 Rapid growth rate – at
least for first few
years
 Moderate lifespan (to
50 years in wild)
Corsi©1999 California Academy of Sciences
 Can grow as either
tree or bush form
(requires more regular
pruning)
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32. Elderberry doesn’t need a lot of pampering; in fact, it seems to thrive on neglect
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33. Edible uses for Elder berries and
flowers
 Drinks – wines
and cordials
 Juice
 Syrup
 Jelly
 Pies
 Baked goods
 Also a great
natural dye
Note – leaves, stems & seeds can be toxic
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34. There are also some great berry bushes
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35. Native fruits/berries
Catalina & Hollyleaf Cherries
Prunus ilicifolia
Beach Strawberry - Fragaria chiloensis
 Cherries – Prunus species
 Currants & Gooseberries –
Ribes species
 Strawberries – Fragaria
 Manzanita fruits –
Arctostaphylos species
 Oregon grape –
Berberis/Mahonia species
 Rose hips
 Pacific Blackberry – Rubus
 Honeysuckle berries
 Wild grapes - Vitis
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36. Seasoning marinades & vinegars

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



Artemisia californica
Artemisia dracunculus
Bladderpod
Native onions (Allium)
Peppergrasses
Salvias
Even some of the berries/
fruits
Experiment to find the best
combinations. In general, stronger
flavors are best with stronger
vinegars
CA Wild Tarragon – Artemisia dracunculus
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37. Once you’ve chosen your flavors,
then choose an appropriate vinegar
http://recipes.ireallylikefood.com/
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38. Choose a vinegar that complements
your flavoring agent
 Use light vinegars like champagne, white wine and
mild rice vinegar for subtler flavors like citrus &
berries and the delicate herbs like basil, tarragon
 Use cider vinegar for medium to pungent herbs
and fruits
 Use the robust red wine, sherry & balsamic
vinegars for heartier flavors like peppercorns ,
oregano, rosemary, garlic, Black Sage, etc.
 See the ‘Vinegars’ sheet for more
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39. A few tips & pointers
 To make flavored vinegars costeffective, search out sources
such as gourmet/health food
stores, restaurant supply stores
& specialty groceries that sell
these vinegars by the gallon.
 Whatever your source/personal
preference, use the best vinegar
you can afford - vinegars that
you like even without flavoring.
 No amount of flavoring will
improve a vinegar you don't like.
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40. Champagne Vinegar
 This vinegar is made from dry
white wine made from grapes
usually used to make champagne.
 A soft, smooth, delicate vinegar.
 Mix it with nut or truffle oil to
make a sublime vinaigrette.
 This is an excellent vinegar for
flavoring with milder herbs and
fruits.
 If you can't find Champagne
vinegar you can substitute white
wine vinegar.
http://www.igourmet.com/reviews/pwr/product-reviews/OilVinegar/Wine-Vinegar/p/1361-Reims-Champagne-Vinegar.html
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41. White wine vinegar
 Milder and less acidic than
cider or white distilled
vinegar – bolder than
champagne
 Off-white in color.
 Great for showing off herbs
and spices used in flavoring
vinegar.
 Goes best with more delicate
dishes, like salads
 Favored in French cuisine
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42. Rice Vinegars
 Made from fermented rice or rice wine
 Popular in Japanese, Chinese, Korean & Vietnamese cooking
traditions
 Chinese vinegars are stronger than Japanese
 All rice vinegars are sweeter than cider & white (distilled)
vinegars
 Three types:
 White rice vinegar: colourless to pale yellow liquid, higher
in vinegar content and more similar to Western vinegars
 Black rice vinegar (Chinese): dark in colour, and has a deep,
almost smoky flavour
 Red rice vinegar (Chinese): distinctive red colour from Red
yeast rice, which is cultivated with the mold Monascus
purpureus. This vinegar has a distinctive flavour of its own
due to the red mold.
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43. Cider vinegar/apple cider vinegar
 Made from fermented apples –
fruity apple flavor
 Inexpensive, tangy & available
 Works well in chutneys, hearty
stews, and marinades; or for
pickling vegetables
 Best used with medium or strong
flavored herbs and spices & fruits
 Good to use with intensely flavored
herbs such as horseradish, hot
pepper, dill, garlic, shallots,
nasturtium flowers and leaves, and
garlic chives as well as spices.
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44. Sherry vinegar/sherry wine vinegar








Spain's answer to balsamic vinegar
Assertive yet smooth, mellow; may be expensive
Has a slight nutty flavor with a sweet aftertaste.
great for deglazing pans and perking up sauces,
especially those that will accompany hearty meats
like duck, beef, or game or grilled veggies
It can be flavored with the medium to stronger
herbs and seasonings.
The most expensive sherry vinegars are aged for
a long time in wood casks
Examples: vinagre de Jeréz = Jerez vinegar
Alternative: balsamic vinegars
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45. Malt vinegar (alegar)
http://www.buythecase.net/product/9016/h
einz_gourmet_malt_vinegar/
 Always served with British fish and
chips are served; common in
British/Canadian kitchens
 Made from malted barley
 Pungent, lemony flavor.
 Good choice for pickling & making
chutneys.
 Since it's so assertive, it's not a good
choice for vinaigrettes or delicate
sauces – or flavoring agents.
 Varieties include brown malt vinegar
and distilled malt vinegar (clear).
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46. Red wine vinegar
 More tangy, robust than
white wine vinegar
 Attractive to the eye
 Mild, wine-like taste.
 Some inexpensive choices
are quite good
 This is the preferred
vinegar to use when making
raspberry flavored vinegar.
Excellent for other berry
fruits.
http://www.cookinglight.com/cooking-101/essential-ingredients/best-red-wine-vinegars00400000066113/
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47. Balsamic vinegar
 Brown (light or dark) in color
 Sweet-sour taste with an
intense fruity aroma.
 Many different flavors, so
you’ll have to find one you like
 Complex; best used with
simple flavoring agents
 This is the most celebrated
of all vinegars; a staple of
Italian cuisine
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48. White (distilled) vinegar
 Which is distilled from
ethyl alcohol.
 Cheap but somewhat
harsh-tasting
 Try it with strongly
flavored fruits such as
Elderberry, Strawberry,
Blackberry
 Also good for hot peppers
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49. Enough background – Let’s do it!
http://www.bonappetit.com/recipes/2011/08/raspberry-vinegar
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50. You already have most/all the equipment
you need
 Large pot to sterilize jars
http://www.acommunaltable.com/strawberry-vinegar/
 Tongs or jar-grabbers
 Non-reactive bowls - glass, plastic,
porcelain, pottery, or enamel-coated
steel
 Non-reactive saucepan (anything but
aluminum)
 Plastic or wooden spoons
 Measuring cups
 Kitchen shears/pruners
 Funnel (canning and/or narrow mouth)
 Small sieve or colander
 Jars/bottles with tight-fitting lids
 Cheesecloth, muslin, or coffee filters to
line a plastic strainer, colander, or coffee
filter holder.
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51. A word about safety: bacteria
 Homemade infused vinegars are generally
considered safe, because they are acidic.
 Vinegar naturally prevents the growth of
bacteria like botulinum toxins.
 Five percent or higher vinegar solutions are
adequate to ensure food safety (look on the
label). They are what is commonly sold in
grocery stores as wine, rice and cider
vinegars - higher solutions are available
through specialty and restaurant suppliers.
 Follow the recipe - don't add too many
herbs/fruits/sugars to the bottle, or you
may reduce the acidity of the vinegar so
much that it loses its ability to preserve.
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52. In all canning (including making flavored
vinegars) cleanliness is next to godliness
 Cleanliness is essential when
making flavored vinegars: hands,
work surfaces, everything.
 Wash all utensils, bottles, and
containers with hot, soapy water,
then rinse in hot water. A bottle
brush often comes in handy.
 Sterilize all steeping and storage
bottles/jars either by running
them through a hot dishwasher
cycle or boiling for 10 minutes
http://www.vegetablegardener.com/item/9659/canningtomatoes-step-by-step
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53. Types of bottles
 Vinegar can be made in any type of
bottle. Wine bottles, liquor bottles,
vinegar bottles are all easy to come by.
Glass or plastic – both are fine
 For gift giving, keep an eye out for
attractive bottles a garage sales and
craft stores.
 If possible, use a bottle with a cork or
a ceramic or plastic top when you are
making flavored vinegar.
http://www.themotherhuddle.com/homemade-strawberry-vinegar/
 Metal tops (like canning jars) react
with the vinegar. Metal tops can be
used if a piece of plastic wrap is placed
over the opening before attaching the
metal lid.
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54. Fresh seasoning herbs
 Pick on day of preparation
 Pick early in morning, when flavor is
strongest
 If possible, pick just before the
flowering season – flavors intense
 Pick only healthy, robust leaves/stems/
flowers
 Wash thoroughly in cold water (or 1 tsp
bleach/6 c water); pat dry
 Remove large, woody stems
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55. Preparing fruits &berries
 Use freshly harvested or
washed and frozen fruits
 Fruit should be fully ripe,
unblemished
 Wash fruit thoroughly in
cold water; pat dry
 Remove pits from
cherries, stone fruits
 Small fruits/berries are
left whole or crushed;
large ones (strawberries)
may need to be sliced.
http://farm4.static.flickr.com/3255/2875487011_70d4797e99.jpg?v=0
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56. Prepare the containers
http://www.vegetablegardener.com/item/9659/canning-tomatoes-stepby-step
 Use only glass jars or bottles
that are free of cracks or
nicks.
 Wash containers thoroughly,
then sterilize by immersing
the jars in a pan of hot water
and simmering for 10 minutes.
 Once the jars are sterilized,
remove from the simmering
water and invert on a paper
towel to dry.
 Fill while the jars are still
warm.
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57. Then follow one of the basic recipes
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58. Cold vinegar recipes are simplicity
itself
 Fill with measured amount of
vinegar
 Measure out the selected
flavoring ingredients; do any
additional preparation
(cutting/bruising)
 Place flavoring ingredients in
the steeping jar; check that
flavoring agents are covered
 Screw on the lid tightly
 Place in a dark place to steep
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59. Hot vinegar recipes involve heating the
vinegar to just below boiling
 Usually just heat the
vinegar; but recipe 1 for
fruits heats vinegar+fruit
 Follow the recipe – usually
allow the hot vinegar to
cool slightly before
bottling
 If using the Sweet Fruit
vinegar recipe, but sure to
follow instructions for
sweetners
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60. Allow time for the flavors to infuse
 May take as short as overnight or as
long as 2-3 weeks for the flavor to
develop fully.
 Only you know when the flavor is
strong enough for your taste/ recipes
 The flavoring process can be
shortened by a week or so by bruising
or coarsely chopping the herbs and
fruits before placing in the bottles
and adding the hot vinegar.
 To test for flavor development, place
a few drops of the flavored vinegar
on some white bread and taste.
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61. Remove the spent flavoring agents & filter
 When the flavor is appropriate,
remove the flavoring agents – I like
to just pour the vinegar through a
strainer
 Filter the vinegar one or more
times through a damp cheesecloth
or coffee filter. Vinegar should be
clear – not cloudy
 Pour the strained vinegar into a
clean sterilized jar.
 Add a sprig or two of fresh
sanitized herbs (if desired).
 Seal tightly. Label with flavor,
vinegar & date
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62. Storing flavored vinegars
 Safety:
 Unopened, most vinegars will last for 6-8 month in a cool,
dark pantry.
 Once opened, vinegar should be used within three to six
months.
 Just to be extra safe, store fruit-infused vinegars – and
those made with rice, sherry or balsamic vinegars – in the
fridge. I store all mine in the fridge.
 After 6 months, even if there is no sign of spoilage, taste
the vinegar before using to make sure the flavor is still good.
If a flavored vinegar ever has mold on or in it, or signs of
fermentation such as bubbling, cloudiness, or sliminess, throw
it away.
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63. Storing flavored vinegars, cont.
 Flavor:
 Depends on both the
vinegar and the
flavoring.
http://suburbanhousewifeuprising.blogspot.com/2010/07/waste-not-want-not-strawberry-vinegar.html
 Mild herbal flavors are
most ephemeral; fruit
flavors the most longlasting
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64. Enjoy your delicious, flavorful vinegar!
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65. We hope you’ll consider including some
native food plants in your yard
Bladderpod – Cleome isomeris (Isomeris arborea)
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66. Cleveland Sage – Salvia clevelandii
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67. ‘Roger’s Red’ Grape – Vitis californica ‘Roger’s Red’
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