Use cider or wine vinegar as a base. Bruise the freshly picked herbs and loosley fill a clean jar. Pour on warmed but not hot vinegar to fill the jar and cap with an acid-proof lid. Set in a sunny window for two weeks. Test for flavour; if a stonger taste is desired, strain vinegar and repeat with fresh herbs. Store as it is or strain through a cheesecloth

and rebottle. Add a fresh sprig to the bottle for identification and

visual appeal. Use in salad dressings, marinades, sauces, and gravies.

Tarragon vinegar

Follow above instructions and a add a sliced clove of garlic to the

steeping tarragon and vinegar. Remove the garlic after one day and replace with two cloves

for the remaining 2 weeks. Strain and bottle.

Floral Vinegars

Floral vinegars are made the same way and are used for fruit salads and in some cosmetic recipes. Select from the list below, removing stems and any green or

white heels from petals.

Herbs for vinegars: Basil, bay, chervil, dill leaves, fennel, lemon

balm, majoram, mint, rosemary, savory, tarragon, thyme.

Flowers for Vinegars:

Carnations, clover, elderflowers, lavender, nasturtiums, primroses,

rose petals, rosemary flowers, thyme flowers, sweet violets.

Be creative.

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Blended vinegars

Try this combo

1 part tarragon to 2 parts lemon balm

1 part basil to 2 pats salad burnet

1 part each tarragon, basil, chives, and 2 parts each of 1 part each crushed seed of anise,

caraway, celery, coriander, cumin, dill, salad burnet and 1 clove

garlic.

Floral bouquet vinegars:

1 part lavender flowers to 1 part lemon verberna

1 part lavender flowers to 3 parts rose petals

1 part each clove pinks and rosemary, 2 parts each rose petals and elder

flowers.