Wild Flavors All Year Round
How to Infuse Oils and Vinegars with Foraged Ingredients
Published in
1 min readDec 1, 2017
Fallen leaves and chilly temperatures don’t mean you have to stop harvesting wild ingredients until Spring. No matter where you are or how cold (or warm) it is outside, there are always ample opportunities to experiment with new tastes, provided you know how to think about flavor. One of the nicest ways to experience wild flavor, and to prepare tasty foods using limited ingredients, is by infusing oils and vinegars.
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