It has been a really cool, stormy and difficult spring for us here in Brown County. I have so many young starts from my winter sowing and seed sowing just begging to go out to the garden but with night temps below 50 degrees not a good idea.
To add to the difficulties we had tennis ball size hail destroy my small green house and a totally flooded basement. But when life gives you lemons, make Herb Vinegars.
In the Spring, I love to make three different blossom vinegars. They are so beautiful and since I make all my own salad dressings they are essential and add a special tang to the dressings.
Here are my favorite Spring Blossoms to harvest and make into special vinegars.
#1. Dill Seed Head Blossom Vinegar
The Secret to making this vinegar is to snip the dill heads before they start to go to seed. That is when the seed heads are green and the fresh young leaves are up and down the stems. Here is the recipe I used this year.
I only make one quart jar of each vinegar so I adapt the recipe.
I pack one quart jar with dill heads, dill weed, garlic (1 tablespoon chopped garlic) and 1 tablespoon mustard seed.
Then I bring the white vinegar just to the boiling point. Then I pour it over the ingredients in the quart jar. I seal it and let it sit on the counter and flip it over and over so all get incorporated
Then I place the jar in the cabinet, it is cool and dark and I let it brew for at least a month.

#2. Chive Blossom Vinegar
I love this vinegar. It is such a beautiful color and so tasty. It adds a real zing to dressings.
I pick the beautiful purple blossoms and cut off the stem and gently clean them. Then I pack them into a quart jar. ( this will be about 3 cups of blossoms )
I bring just to boil at least 2 cups of White Wine Vinegar or Champagne vinegar and simply put it over the blossoms.
Same as with the previous vinegar recipe. But almost instantly this vinegar turns an enchanting rose color.
#3 Salad Burnet Blossom Vinegar
Again... this is such a beautiful vinegar. Light pink in color and has a very unique cucumber flavor. Just follow the same procedure as above.
Just be sure and pick the salad burnet blossoms as they open. I love salad burnet(Sanguisorba officinalis). It is evergreen most of the year. The leaves taste of cucumber and no after effects!
In the fall, I harvest many more herbs and make more different herbal vinegars. Mostly from leaves and the herbs. So stay tuned..