Jennifer Russell on

Thai Basil Flower Infused Vinegar

Thai Basil Flower Infused Vinegar brings Spinach salad to a new level! I harvested the Thai basil flowers in my garden last summer & infused the vinegar over three months.

What you need:

  • Pint Jar with lid
  • 1 cup of Basil Flowers
  • 1 cup of White Vinegar

Cover the flowers completely with the liquid, and set in a cool cabinet for at least 2 weeks. The liquid will turn slightly pink.

@pamperedchef Kitchen Shears are the perfect tool for harvesting herbs. Herb Keeper keeps them fresh while you work in the garden.

#jennskitchenblog#howipamperedchef#pamperedchef#jwrkitchen#eatlessmovemoreprayalot#salad#vegetables#eattherainbow#spinachsalad#herbs

Herbs & Seasonings, Salads

Written by Jennifer Russell

In line with my love of fresh food and making real connections, I also work as an Independent Consultant with Pampered Chef. I’ve used the cooking tools, training, recipes, and tips from Pampered Chef to create mealtime moments with family and friends everyday, and occasionally I will share my favorite ones with you here on this blog! I will also share recipes that I developed personally or adapted from one of my favorite cookbooks. My Pampered Chef website is https://www.pamperedchef.biz/jwrkitchen This site also contains affiliate links, and I will get a little commission off of the products that are linked here. So, thanks for clicking!

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