I am taking a homestudy herbal course and in the current lesson, Rosemary Gladstar suggests using certain plants to make herbal powders and vinegars to flavor foods. I took her idea and designed my own recipes based on the herbs, plants and weeds I found growing in my gardens.
To make the herbal powder, I dehydrated the herbs until they were bone dry (on a low setting) and then crushed them up into a spice jar. Some of the herbs I used are Borage, Lavender, Lemon Balm, Oregano, Thyme, and Sage. The powder is amazing sprinkled on quinoa.
To make the flavored vinegar, I warmed up the Apple Cider Vinegar gently, filled a pint glass jar with all I had collected (Dandelion leaf, Sage, Basil, Rosemary, Thyme and Oregano), and poured the vinegar to cover it all. I then sealed the jar and let it sit, away from direct sunlight, where it will marinate for 4 weeks. I can’t wait to try it. Here is another example of what herbs or berries can be preserved with vinegar: http://www.healthygreenkitchen.com/preserving-in-vinegar.html