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Herb Vinegars. Use about ½ cup of herbs per 2 cups of vinegar. Fill the bottles of herbs with room-temperature vinegar and cork. Store in a cool, dark place. The flavor will continue to strengthen for 4 to 6 weeks. Use herb-flavored vinegars in salad dressings and marinades, splashed over veggies, or anywhere a recipe calls for vinegar or lemon juice.
How to Freeze Herbs in Olive Oil by freezing them in olive oil, you can throw them straight into the pan for cooking meats, vegetables, or making a stir-fry.