Begin by rinsing the strawberry tops and greens under cold water to remove any dirt and potential pesticides. Soak them in a solution of 50% vinegar and 50% water for about 10 minutes.

After soaking, rinse thoroughly again and allow to drain until they appear vibrant and clean.

Spread strawberry tops evenly on a dehydrator tray or lined baking sheet. Dehydrate at 125°F for about 4-6 hours until crispy.

Place a handful of fresh or dried strawberry tops in a teapot. Boil 4 cups of water and pour over the tops to steep for 5-10 minutes.

Add sweeteners if desired; tea is ready when it turns pale pink.

Place cleaned strawberry tops in a glass jar and cover with vinegar. Seal and store in a cool, dark place for at least a week.

Combine 1 part infused vinegar with 2 parts olive oil in a bowl. Season with salt and pepper, whisk until emulsified.

Spread cleaned strawberry greens thinly on a dehydrator or in an oven at 125°F. Dry for 4-6 hours, blend into a fine powder.

Spread strawberry tops on a baking sheet and freeze for 1-2 hours until solid. Store in a resealable bag.

Experiment with added herbs or spices to infused vinegar for a unique twist.

Serve tea in a clear glass to showcase color; drizzle vinaigrette over salads or grilled vegetables.