Combine first 7 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temperature 2 weeks.

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of rosemary, basil, or sage, if desired. Seal bottles with corks or airtight lids.

Use in vinaigrettes, marinades, or vegetable salads.