DENVER -- When the days grow shorter and the tender plants in your garden start to wilt, you can extend the life of your fragrant summer herbs by bottling the flavor.

Herbal vinegars aren't just for salad dressing; they can dress up marinades, sauces and desert.

Additionally, with the holidays creeping around the corner, these can be great gifts. Decorate the lid or cork and tie on a favorite recipe that uses the vinegar.

To start, make sure your bottles are clean and sterilized. You can do this by pouring boiling water into them. The bottles need to be completely dry or the vinegar will look cloudy, according to Phil Steinhauer Of Colorado Designscapes, Inc. Wash and pat dry your herbs. You'll you need 2 tablespoons of spices, fruit or vegetable. Fresh herbs should not be chopped.

Put them in the bottle and pour vinegar over contents until full.

You can use all these vinegars: balsamic, cider, champagne, red wine, white wine, and rice wine. Steinhaur advises against using distilled vinegar because it can be strong.

Once the bottle is full, top with a cork or non-metallic lid.

Place in refrigerator to steep, check the taste after two weeks.

If desired flavor strength is reached, strain out herbs through a cheesecloth and funnel

Place a few new herb springs in the bottle for decoration (not necessary).

Store in refrigerator or a cool, dark place. The best flavor is usually reached in about four weeks.

Once opened, vinegar will stay flavorful for about three months.

Pears, cranberries, lemons, mangos, limes, figs, raspberries and blackberries are good fruits to try, according to Steinhauer

Sage, basil, cinnamon, nutmeg, clove, dill, garlic, chili, oregano, rosemary or cilantro are some other options.

To contact Steinhauer, visit www.designscapescolorado.com.