One of the simplest recipes for using herbs is this 19th-century hint for making flavored vinegar: Pour plain vinegar over herbs in a bottle and let it sit for a month in the sun. What could be easier?

A more refined vinegar can be made by taking approximately 1 cup of fresh herbs (basil, tarragon, or thyme, for example) and placing them in a clean quart jar. Heat vinegar just to the boiling point and pour it over the herbs, filling the jar to the top. Seal and store in a cool, dark place for at least three weeks for the fullest flavor. Strain the vinegar into 2 pint bottles and add a fresh sprig of the herb. (Use decorative bottles if you're planning to give these as gifts.)

You can use a single herb in plain white vinegar, or try a medley of herbs in other vinegars (such as cider vinegar or red or white wine vinegar). Here are a few suggestions to get you started, but feel free to experiment and invent your own blends: white vinegar with tarragon leaves, basil leaves, and peeled shallots; sherry vinegar with fresh rosemary leaves, minced horseradish, or chopped dried chilies; red wine vinegar with sage, parsley, and shallots.

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