Leaves and Flowers: Dry leaves or flowers for a few hours, and then place in white or red wine vinegar (or apple cider vinegar for mineral vinegar) depending on the herb and use, in a jar for a month or so; strain and use in recipes - vinaigrettes, meat dishes. I make vinegars of: chives, chive blossoms, lavender,and lemon, sweet and purple basils.

Some examples of vinegars - chive blossom, cinnamon basil, purple basil are completed; and 'mineral' vinegar, tarragon and more chive blossom vinegar still steeping.