A great way to preserve herbal flavors without having to make space for the herbs themselves is to infuse them in oils to use in recipes. Olive and safflower are both great oils to use along with strongly flavored herbs. All you need is a sterilized bottle filled about one-third of the way with fresh herbs that have been well rinsed and patted dry. Pour the oil over the herbs and allow the concoction to sit at room temperature for about two weeks. Vinegars are also great for herbal infusions and the directions are the same.