Here are some ideas for herb vinegar, but don't limit yourself to these - use what appeals to you: Herb Vinegars Fill pretty bottles with wine vinegar or cider vinegar, add a large sprig of herb, seal and leave on a sunny windowsill for about 2 weeks. Remove the herb and replace it with a fresh sprig. Use the vinegar as desired in cooking or for hair rinses etc. To make vinaigrette, add oil. Try some of the following combinations: Coriander leaf, garlic, and rice vinegar Borage, dill, shallots, and white wine vinegar Sage, parsley, shallots, and red wine vinegar Mint, honey, cardamom seed, and white vinegar Rosemary, raisins, orange peel, garlic, and white wine vinegar Chillies or capsicum, garlic, oregano, and cider vinegar Savory, chive blossom, and cider vinegar Dill, nasturtiums, garlic, and cider vinegar Fennel leaf, garlic, parsley, and white wine vinegar Rose petals, violet petals, and rice vinegar Tarragon and white wine vinegar Tarragon, rose petals and white wine vinegar Thyme and white wine vinegar Raspberry leaves and white wine vinegar Flower Vinegar Many different flowers may be used to make a vinegar that is delicious and delicately tinted. Roses, violets, primroses, nasturtiums, lavender, clover, elder flowers, rosemary, or thyme flowers are all good choices. Remove the stems and the green and white heels from the flowers or petals. If using large flowers, fill a wide-mouthed jar half or two-thirds full with the flowers, then pour either a good white wine vinegar or cider vinegar over the flowers to fill the jar, making sure the flowers are completely covered. The blossoms will sink to the bottom of the jar within a few days. When this occurs, you can add more flowers if you wish. Taste the vinegar regularly until it achieves the strength you want. Rebottle in clean, smaller bottles, adding fresh smaller food flowers to the liquid for decoration. If using small flowers, simply insert them into the bottle of vinegar without decanting it. A cup of flowers to 600ml of vinegar serves well. If possible, leave the jar or bottle of vinegar with the flowers added in the sun - it will help draw out the flavour of the blooms while they steep. Best if kept refrigerated. You could add this if you printed it out prettily: Uses for Herb Vinegars Basil Vinegar: Stir-fried vegetables; tomato salad; tomato soup; "overnight" pickles of marinated slices of carrot, cucumber, peppers, etc. Chives Vinegar: Whenever onion flavour is desired; egg salad; cooked broccoli or Brussels sprouts; marinades. Dill Vinegar: Cooked beetrrot or cabbage; three-bean salad; coleslaw; potato salad; poaching eggs or fish; cucumber salad. Garlic Vinegar: Green salads; vegetable salads; spinach; marinade for sauerbraten. Lemon Thyme Vinegar: Mayonnaise; fish and fish salads; stirfry vegetables. Mint Vinegar: Stir into mayonnaise or whipped cream for fruit salad; sauce for lamb; fruit gelatin; fruit punch. Nasturtium Vinegar: Whenever peppery flavour is desired; pickled eggs; meats before grilling; green bean salad. Oregano Vinegar: Scrambled eggs; salads; pizza Raspberry Vinegar: Spinach salad; baked pears or apples; hot chicken; meat marinade; add to yoghurt for fruit salad; add to soda or tonic water for a refreshing drink (1 tablespoon per glass). Rosemary Vinegar: Pork or lamb marinade; tomato and cucumber salad; orange and onion salad; fried potatoes; fruits. Tarragon or Winter Tarragon Vinegar: Chicken; crabmeat and tuna salads; vegetable juice cocktail; chicken gravy; hollandaise and bearnaise sauces; peas and;onions combined; green salads. Salad Burnet Vinegar: Cucumber flavor without indigestion; salads; clear or potato soup. Mixed Herb Vinegar: Crisp green salads; bean soup; cooked green beans. Consider herbal oils for external use only: Pack a jar with fresh herb and pour in enough olive oil to completely cover. Leave on a sunny window sill for 2-6 weeks. Strain liquid into another jar through a fine cloth or coffee filter, seal and label bottles. Use as a massage oil or add to creams and lotions. OR Heat about 280g dried herb or 840g fresh herb in about 700ml oil in a double boiler for 2-3 hours. Strain off the solid matter. Or for culinary use, try doing the oil this way. Use olive or canola oil for best results. Hot Infused Oil Place a ratio of 2 cups oil to 1 cup of dried herbs/ 2 cups fresh herbs, in a glass bowl over a pot of simmering water. Slowly heat on low for approximately 3 hours, and strain into a bowl. Transfer liquid into dark bottles, cap, and place in a cool, dark place. Sniff it occasionally, and if it smells rancid, toss it out.

I realize that the original thread concerned gifts, which have probably long been given by now. I make a lot of herbed vins to play with, and the Herb Guild I'm part of sells them for the Denver Botanic Gardens. Putting sprigs of most fresh herbs in the final product will only look pretty for a short time, and can lead to possible mold issues once the herb is above the level of vinegar in the bottle. Strong woody herbs like rosemary, or things such as dried chilis will hold up, but putting a sprig of a tender leaf such as thyme or basil in the vinegar won't last long. The acidity will pretty much turn it pretty ugly pretty fast, and it can start to add a bitter flavor. I generally recommend storing vins without decorative kicks--they're so pretty anyway!

Sure. It can't hurt. Whatever's happening in that vinegar, the risk is pretty low-level. I think the big issues are less food safety than aesthetics (a muddy, cloudy appearance) and less-than-optimal taste. Given that it was just yesterday that you made it, I don't see why you couldn't re-do using the same tarragon and heating the vinegar. I think I'd remove the tarragon and blanch it. Hold the sprigs with tongs, immerse in boiling water (just a few seconds) then plunge in cold as per usual. Pat dry. That should take care of anything clinging to the leaves and stem. Heat the vinegar and if you have one, strain it through a coffee filter. Then replace herbs and vinegar in sterilized jar. It's only time, LOL. I hope you let us know what you decide to do and if it resolves the issue. Like you, I haven't made infused vinegars (except for raspberry) for quite a while. It will be interesting to see if you do manage to salvage this project. Carol

This website by Colorado State University has a lot of really good information on the preparation, storage and recipes for flavored oils and vinegars. Last year I did a program on making flavored oils and vinegars and did a lot of research on the subject since I know you have to be very careful when making it, storing it and using it. And I'm sure that you already know about the possibility of problems with making flavored oils and vinegars, but I just want to remind readers that herbal oils and vinegars can be very dangerous if not prepared and stored correctly. Please read the website listed above for more information. NOTE about using garlic in vinegars and oils: Â OIL: Garlic, vegetable or herb in oil mixtures may support the growth of Clostridium botulinum bacteria. As a result the Food and Drug Administration has issued a warning that leftovers should be frozen, refrigerated no longer than ten days, or discarded. For safety reasons, they should be made fresh. Â VINEGAR: Because vinegar is high in acid, it does not support the growth of Clostridium botulinum bacteria. However, some vinegars, wine and rice, may support the growth of Escherichia coli bacteria because they contain a protein that provides an excellent medium for bacterial growth if not stored properly. It is suggested that if making garlic vinegar, make only small batches and keep it refrigerated for no longer than three weeks.