Basil and garlic teamed with a red wine vinegar makes a nice vinegar to use in vinaigrettes. Spear 2 garlic cloves on a toothpick and place them in a 1/2 point glass container along with three 4 inch pieces of basil. Fill jar with heated vinegar. Seal and place in a dark, dry place for at least 1 month for the flavors to develop.

Basil and garlic oil. 2-3 garlic clove on a toothpick put in a glass 1/2 pint container. Add 3 springs of basil and fill with good quality olive oil. Set in dark place for a couple of months to let flavors develop. Strain through double layers of cheese cloth before use.

Chive-Blossoms - place 5-6 blossom heads in the bottom of a 1/2 pint glass container, fill with heated white wine vinegar, seal and store as above.

Tarragon vinegar - use three 4 inch sprigs per 1/.2 pint. Fill the container with heated white wine vinegar. Seal and set aside. Great for salad vinaigrettes, and for a flavorful bearnaise.