Do you find yourself with tons of herbs once again? Rather than just giving them away, use them to create a fun gift for family and friends: Infused Herb Vinegar! - First, make the infusion in a large Mason jar. You'll want to strain out the herbs when moving it to a sterilized vinegar bottle so you won't get spoiling. The herbs start flavoring within 24 hours; a few weeks makes it more prominent but you have to take out the herbs eventually or it will spoil! Here's the ones Stephanie likes to make: - Parsley, Rosemary & Sage: Pack a handful of with parsley, rosemary & sage in a jar with ½ rice vinegar and ½ white wine vinegar for a rich flavored vinegar that’s a bit sweet and perfect for Thanksgiving dinner. - Fennel & Citrus Add fresh fennel or crushed fennel seeds with the zest of one lemon, lime, and orange to apple cider vinegar. This bright and fruity combination pairs well with a spinach salad filled with mandarin slices and toasted almonds. - Tarragon & Garlic Fresh tarragon sprigs and garlic cloves are all that is needed to make this fine vinegar usually reserved for gourmet grocery store shelves. Use a delicate white wine vinegar to ensure the sweet but earthy tarragon flavor has a chance to shine. And that's it! Thanks to Stephanie at Garden Therapy for the wonderful idea.