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what people miss most when they restrict salt is not really salt, but flavor."
One of the ways in which Mrs. Williamson preserves the flavor of herbs for wintertime cooking is to make up batches of herb vinegar. She was kind enough to share her recipe with Rappahannock News readers who grow herbs. This is for basil, but any leafy herb may be used in this way.
First, pick the small leaves from your basil plants. If it has rained and you have mulched around the basil, you probably don’t even need to wash the leaves. Use about one-halt the volume of basil leaves that you use in vinegar. Chop the leaves, heat vinegar - either cider or white (Mrs. Williamson uses cider) - until hot.
Use a non-metal container, a crock or a glass jar. Heat the container before adding vinegar or use an enamel pan or bucket w ith no cracks. Stir with a wooden spoon or shake the container every day. Let this steep for two or three weeks. When the vinegar seems strong enough, strain it through a colander lined with cheesecloth.
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