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Dressing reprinted here are two from her collection. Oak Forest mixed herb vinegar (Makes about 3 cups) 1 cup fresh basil, sweet or opal 1/2 cup fresh chives 1/8 cup fresh tarragon 1/4 cup fresh borage or salad burnet
2 cups apple dder vinegar (white vinegar, though less healthful, is acceptable)
1 clove fresh garlic, mashed or minced 1 teaspoon chopped onion Gather herbs after the sun has dried the dew on them. Spread on rack to dry till limp (2 to 3 hours). While heating vinegar almost to boiling, chop herbe into small pieces. Do not pack into measuring cup. Pour hot vinegar over herbs, garlic and onion in crock or glass jar. 1
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