One way to preserve the wonderful flavors of fresh herbs for use year-round is to make herbed oils. The herbed oils are great for sautéing meats and vegetables, making salad dressings and marinades – anything you usually use oils for. Use decorative containers with tight fitting lids or corks and give as gifts from your garden.
- Pick fresh, blemish-free herbs from the garden in the morning after the dew has dried but before the sun steals the potent flavor.
- Pack jars loosely with fresh herbs.
- Cover with cooking oil of any kind as long as it’s not too strongly flavored.
- Add 1 Tbsp vinegar. Place lid on firmly.
- Place in a sunny windowsill for two weeks to steep.
- Strain the oil through cheesecloth.
- Return strained oil to bottle and place a new fresh herb sprig inside to help identify the type of oil and for visual appeal.
Best herbs for oils: Basils, Garlic Chives, Fennel, Marjoram, Rosemary, Tarragon, Thymes, Savory, Lemon Verbena. Use these in any combination you desire. You may also wish to add Garlic, Savory seeds, Red chilies, or lemon. Click here to purchase our Vinegars & Oils Assortment Pack.