A Delicious Flavor from Thyme, etc.

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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A delicious flavor from thyme, mint, sweet marjoram and rosemary may be obtained when gathered in full perfection. They should be picked from the stalks and put into a large jar, then pour strong vinegar or brandy over them; let them stay in this twenty-four hours, then take the herbs out, and throw in fresh bunches; do this three times, then strain the liquor or vinegar. Cork and seal the bottles tight. Do not let the herbs stay more than twenty or twenty-four hours in the liquid before straining, for fear of imparting an unsavory taste. This is very useful in soups.