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Place the dried herbs in a pint-size glass jar.
Cover the herbs with both the honey and vinegar.
Seal the jar with a plastic, nonreactive lid and shake well.
Let the mixture sit at room temperature for two weeks, shaking often to infuse.
Strain out the herbs when ready to use, pressing gently to get out as much oxymel as possible. Discard the herbs.
Store in the fridge or pantry where it will keep for several months.