How to make Herb Infused Vinegar, Salts, and Oils

Chef Chris Crowder and Beverly Welch walk you through Herb Infused Vinegar, Salts, and Oils. This is a great way to an abundance of herbs to good use, and these recipes make fabulous gifts.

Here are the recipes from the video:

Mexican Mint Marigold Infused Vinegar
12 sprigs Mexican Mint Marigold
32 oz Distilled White Vinegar
Place sprigs of herb in saucepan and pour over the vinegar. Heat until about 105 degrees and turn off heat. Let cool in pan and pour into container to store in cool dark place for 3 to 5 days. After letting the herbs steep, strain and pour into bottle with cork as metal lids can rust. Vinegar can be used for up to one year.


Rosemary Infused Oil
8 sprigs Rosemary
32 oz Pecan Oil
Place oil in sauce pan over medium heat and heat to 110 degrees. Add the sprigs of Rosemary to the pan and remove from heat. Steep the herbs in oil for 1 to 2 hours. Strain the oil into clean container. Must be used within 7 days at room temperature or kept in refrigerator and used within 2 weeks.

Sage Infused Salt
1 tbsp. Sage, chopped finely or ground(Can use other flavorings or combine)
6 tbsp. Salt, Himalayan or Kosher
Ground the rosemary with a mortar and pestle or chop finely. Add to salt and stir gently to keep the salt crystals intact. Store the salt in airtight container for up to a month.