It isn't necessary to use high quality herbs when making an oil or vinegar infusion. Even landscaping quality rosemary or thyme will be able to withstand a soaking. Try using colors that contrast with your in-home decor. For reds, use chili peppers and cherry tomatoes. If you want purples, use lavender flowers, chive flowers, or purple variegated sage. For greens; rosemary, chives or lemongrass are popular. If you want white you can use shallots or garlic cloves. And finally, yellow peppers, dandelions, or lemon zest look great in an oil or vinegar infusion.
Decorator Bottles
Try finding decanter-style bottles at second hand stores or flea markets. You can also sometimes buy these bottles at dollar stores. You want to make sure that the bottles seal tightly if you're not planning to eat your product. Clear bottles allow the best view of your herbs, but colored glass can be pretty, too.
Sterilizing Your Bottles
It's important to sterilize the bottles you plant to use. Hidden bacteria or germs can distort the taste of your oil or vinegar, speed up spoilage or cause sickness. Most glasses can be sterilized by baking on a cookie sheet in a 250 degree oven for up to 2 hours. Be sure that the oven is cold when you put the glass in, and allow the glass to warm up with the oven. Cool on a wire rack for up to an hour and do not fill until the bottles are completely cooled.
Filling Your Bottles
Put your fresh herbs, flowers or spices into the bottle first. Give them a good rinsing first and air dry them on a paper towel. If you're using a very narrow-mouthed bottle, a wooden skewer can help you reach deep into the bottles. Don't be afraid to arrange the flowers tastefully in the bottle; you might want them standing up to the height of your bottled, striped or layered.
Slowly, using a funnel, add light olive oil or white vinegar to your bottles. When they've neared the top you can remove the funnel and replace the cork or lid.
Using your "Art"
These oils and vinegars can be used for cooking or on salads or as a dip for bread and will keep at room temperature for up to a month. On a shelf or in a windowsill, they will keep for several years until the colors in the herbs begins to fade.
