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)-

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.