The mild fall weather is so welcome! Yard work is pleasant and I have found some fall raspberries to savor while I work.
And a layer of leaves
Sweetened by fall raspberries
My calendula is still blooming and my rosemary and thyme are still growing.
I plan to bring the rosemary and thyme inside for the winter. Last year they survived in a south bay window. But I have been also preserving the thyme in vinegar.
The thyme vinegar is good for salad dressings. I also add one or two tablespoons to vegetables and bones for broth that I prepare in my crockpot. The vinegar helps to leach out minerals from bones with the additional benefit of thyme.
I found this recipe for thyme vinegar in Early American Herb Recipes*.
A very delicious flavour of thyme may be obtained, by gathering it while in full perfection; it must be picked from the stalks, a large handful of it put into a jar, and a quart of vinegar or brandy poured on it; cover it very close—next day, take all the thyme out, put in as much more; do this a third time; then strain it, bottle it and seal it securely. This is greatly preferable to the dried thyme commonly used, during the season when it cannot be obtained in a fresh state.*
I followed the recipe. I put 3 Tablespoons of fresh thyme leaves in a pint of white wine vinegar. The next day I strained it and added fresh thyme. The following day I repeated the straining and added more fresh thyme. While I was adding thyme leaves and straining the vinegar I used canning jars. Then I strained it a final time, returned it to the original bottle and capped it.
*Alice Cooke Brown, Early American Herb Recipes, Japan: The Charles E. Tuttle Co., Inc., 1966. p. 114.