Lemon Verbena Vinegar

Name: Lemon Verbena Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 lemon; 2 or 3 sprigs (each 6 to 8 in. long) lemon verbena; 1 serving White wine vinegar

Lemon Verbena Vinegar is a gluten free, primal, and fodmap friendly recipe with 1 servings. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 95 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, sprigs lemon verbena, wine vinegar, and a few other things to make it today. It works well as an affordable side dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and lemon verbena into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.

Ingredients you will need

Vinegar