Another great way to preserve that herbal flavor is in vinegar. You can use my favorite, organic apple cider vinegar, or wine, champagne, or rice vinegar. To make your vinegar, stuff a glass mason jar full of fresh, clean herbs, pour vinegar over the herbs, completely covering them, and cap with a coated canning lid. Place the jar on a shelf for 2-3 weeks, strain through cheesecloth or a coffee filter and voila! the vinegar is ready to use. You can store in decorative bottles from a winemaking store or use the original mason jar. No refrigeration is necessary. Herbal vinegar can be used in salad dressings, salsas, stir-frys, marinades, and sauces.