| 1 | Gently rinse herbs; shake out excess moisture and allow to dry naturally, or pat dry carefully. |
| 2 | Remove any damaged or discolored leaves and woody stems. |
| 3 | Twist or wring the herbs to release their volatile oils, and fill a clean glass gallon jar 2/3 full of the herbs. |
| 4 | Add other flavorings as desired (peeled garlic, dried red chiles, citrus peel, flower petals, ginger, spices). |
| 5 | Ginger and garlic should be peeled and gently mashed with the back of a wooden spoon; spices should be slightly crushed with a mortar and pestle. |
| 6 | Heat a good quality vinegar until warm to the touch, but do not allow it to boil. |
| 7 | Pour the vinegar over the herbs, stirring well and gently bruising the herbs with the back of a wooden spoon. |
| 8 | Cover with plastic wrap or a non-metal lid, and store in a cool place for a few weeks, stirring occasionally. |
| 9 | Strain into sterilized decorative bottles, using a non-metal funnel and best quality paper coffee filters or double layers of cheesecloth, taking care not to disturb sediment on the bottom of the large jar. |
| 10 | Place a fresh, unbruised herb branch (and/or chiles, garlic, citrus peel, and such) into each bottle for garnish. |
| 11 | Cork or cap bottles, and store in a cool, dark place away from direct sunlight. |
| 12 | Use within 6-8 months. |
| 13 | As in fine wine, sediment naturally occurs in vinegar and will not impair flavor. |
| 14 | Red wine vinegar and cider vinegar are apt to develop sediment, as are herb vinegars augmented with spices. |
| 15 | Peeled garlic cloves will darken or discolor when left in the bottle. |
| 16 | As you use the vinegar, remember to remove or submerge decorative herb sprigs that are no longer covered |
