The autumn weather is becoming less 'crisp' as coolness sets in. The weatherman is calling for rain this week-end. The last 'bits' of garden are being harvested. The tomatoes were all picked and placed in a cardboard box to finish ripening a week or so ago. The colored leaves are falling from the trees and scattering the lawn. Quite soon the 'bleakness' of winter will set in. How I will miss the green of herbs, flowers, and trees! In an effort to preserve summer herbs, I tried my hand at making herbal vinegars this season. Thyme, terragon, and rosemary vinegars are made by immersing them in apple cider vinegar and allowing them to sit for at least six weeks. White vinegar can be used as well, but since I believe that apple cider vinegar is healthier, that's what I've used. I haven't tried them yet --- but they are supposed to be delicious for homemade salad dressings. I'll let you know. The instructions say that after six weeks of infusing the herbs in the vinegar that the jar contents can be strained and the greenery thrown away. But, I think they are quite pretty this way too. Don't you?