1/4 Cup torn Nasturtiums or Calendula flower petals 1 Cup white wine Vinegar 2 Tbl. Lavender flowers Few sprigs Lavender or Nasturtiums 2 Tbl. Borage flowers
In a small jar, place nasturtiums, lavender and borage flowers; pour vinegar over flowers and seal jar. Let stand in a cool dark place for at least 3 to 4 weeks. Check after a few weeks to make sure the flowers are still covered by the vinegar, adding more if necessary and resealing the bottle.
Strain the vinegar and pour into 1/2 pint bottle. Insert flower sprigs into the bottle and seal.
Great for fruit-salad dressings or sweet-and-sour sauces, this pastel colored vinegar also imparts a light, fragrant flavor when splashed over green salads or grilled vegetables. Just be sure to use pesticide-free flowers.