HERB VINEGAR. With soft-stemmed annuals (basil, dill chervil) you can use the stems as well as the leaves. Have ready a clean, wide mouthed jar with a non-metal lid. (A metal lid may interact with vinegar.) Gently wash and pat dry enough herbs to half fill the jar. Wring them slightly to release flavor, then place in the jar. Fill the jar with a light-flavored vinegar, preferably distilled white or Japanese rice vinegar. Close the bottle and store in a dark, cool place until flavor develops, three to four weeks. Strain, and pour into smaller jars if desired. Place a fresh herb sprig into each jar for identification.

Herbs to try: tarragon, thyme, mint, basil, Chinese chives, shallots (chopped) or a combination.

HERB SALTS. Use herbs that are not too moist - rosemary, sage, thyme and parsley work well. Gently wash herbs and pat dry. Remove leaves from stems. In a small wide-mouth jar place first a 1/2-inch layer of coarsely ground kosher salt, then a 1/2-inch layer of minced herb leaves. Alternate herbs and salt until the jar is filled, ending with salt. Leave in a dark place for a month.

The salt will dry the herbs and become flavored with their essence. You can remove the herbs or leave them with the salt when using. Put herb salts through a salt grinder, if desired.

HERB BUTTERS. Remove 1/3 of the contents of a tub of whipped butter. Fill the space with washed and dried finely chopped herbs. Mix until herbs are evenly distributed; or blend mixture briefly in a food processor so that the butter turns green but pieces of herbs remain visible. For freezing, shape into rolls that you can slice as needed.

Good herb choices: chives, chives and parsley; garlic and marjoram; tarragon, rosemary. Best uses: on fish and chicken, baked potatoes, corn on the cob, steamed vegetables, pasta.