1/4 cup torn nasturtiums or calendula flower
1 cup white wine vinegar
2 tbsp. lavender flowers
A few sprigs lavender or nasturtiums
2 tbsp. 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.