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fennel
dill
sage
thyme
cayenne
Pack a
wide-mouthed glass jar lightly to three quarters of its
capacity with the chosen herb or herbs. For vinegars,
use cider or wine vinegar. Suitable oils are maize,
sunflower or olive oil. Fill the jar with vinegar or oil
and cover with plastic wrap. For vinegar, stand the jar
on a windowsill or in any sunny place. Oil should be
kept out of the sun to prevent its becoming rancid.
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