Ingredients
Preparation
A medieval recipe from al-Baghdadi for herbed vinegar
Take fresh large-leafed mint, and strip the leaf from the stalk, wash and dry in the shade: sprinkle with aromatic herbs. If desired, add celery leaves and quarters of peeled garlic. Put into a glass bottle and cover with good vinegar, colored with a little saffron. Leave until the mint has absorbed the sourness of the vinegar so that the latter has lost its sharpness: then serve.
