Herbes De Provence Vinegar

1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour into a decorative bottle, and add basil sprigs and remaining ingredients. Seal the bottle with a cork or other airtight lid, and store in a cool, dark place. Yield: 1 cup. ~(Edited by Pat Hanneman 10/01/98)- Notes: This vinegar contains many of the same herbs commonly found in Herbes de Provence, the dried-herb blend used in southern France for roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998,