Herb vinegars are easy to make. Shove herbs of choice into a jar and topped it off with a white wine vinegar. Let it will sit for a week, then strain out the herbs and voila! I used dill and tarragon this time.
Some of the herbs that didn’t make it into the vinegar were chopped up and added to a rice salad, along with sweet antohi peppers and chopped red onion (salted first to soften the “bite”). Parsley, a little tarragon and dill season the salad along with salt and pepper and pomegranate olive oil.
Another way to use an overflow of herbs is to make a simple herby sauce. Parsley, capers, shallots, lemon zest and juice, olive oil, salt and pepper are the essentials. Proportions are up to your taste. I make enough to freeze into herb [ice] cubes for use specially on fish, but this sauce perks up everything!
Then the rest of the herbs will just sit for a week and dry. Give them some air… a fan will speed up the process… or just put them in a wide basket and carefully turn them over everyday until they are thoroughly dry.