Make your herb flower vinegar now, or forever hold your peace. (Well, at least until next spring.) Don’t waste the herb trimmings you’ve pruned from now-flowering plantings. My vinegar is fortified with thyme flowers, Tuscan rosemary flowers, chive blossom heads, and a single strawberry blossom. Another lovely possibility is chive blossoms and a long, fat twist of lemon peel.
Pack the flowers loosely in a jar, then fill with a decent quality vinegar. I prefer wine vinegar over plain distilled vinegar, since the latter is so sharp-tasting, but you could use either. Top with a non-metal cap and let sit for a month or so before using or gifting.