A word on flavored vinegars and oils in general... Use your imagination! Perhaps these vinegars sound good - garlic, caraway, mustard, basil... lemon-garlic? rosemary and pink or green peppercorn? hot pepper and hazelnut?! cranberry. These oils? - garlic, toasted sesame seed, lemon... Try anything that sounds good.

Some tips about harvesting herbs to use for either: Lengths of herbal branches that are just shorter than the bottles your putting them into look wonderful. It’s okay to include blooms for most herbs, but not for basil (too bitter). Rinse or soak/swish the fresh stuff in cold water to remove unwanted bugs and debris.

Oils will actually preserve the herb itself rather than just draw the flavor out. ...So you can use the herbs in cooking too. (In fact, if you have a bumper crop of garlic, peeling it and packing it into oil is a good way to keep it in the refrigerator for quite some time.)

Interested in a professional-looking touch at the end? ...Dip the neck of the bottle into sealing wax melted in a narrow metal can set into a pot of hot water.

(Your gift recipients should be encouraged to refrigerate these offerings ASAP.)