June
Easy
For the pantry
5 min.
Japanese rose vinegar
- 1 l light vinegar (such as white wine vinegar)
- 100 g crown leaves of beach rose
- Airtight container
- Put the vinegar and the rose flowers in the airtight container, close the lid properly, and let it rest for at least two months.
- After 2 months, vinegar is ready for use. However, it will reach its full potential after a year.
Tips
Use the vinegared leaves as ornamentation on salads or other dishes. The vinegar itself can be used in dressings or to add flavor and acidity to other dishes. The flowers can also be dried and used as garnish in a number of recipes.
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
