January 27, 2019

Make your meals even better with your own infused cooking oils!

Here's how to do it!

  • Always use dried herbs for herbal oil infusions, the water in the fresh herbs will make the oil go rancid in a short period of time.
  • Place herbs in a clean and dry quart jar. Leave at least one to three inches of open space above your herbs to cover with oil.
  • Fill space in the jar with an oil of your choice, making sure to cover the herbs by at least 1 inch or more. If the herbs emerba above the surface of the oil at any point while infusing, pour more oil on top to ensure they stay covered.
  • Cap the jar tightly and shake well.
  • Place the jar in a sunny, warm window sill and shake once or more each day.
  • After 2 - 3 weeks, strain the herbs out of the oil using cheesecloth or a mesh strainer. Make sure to squeeze out as much of the precious oil as possible!
  • Pour into clean glass bottles.
  • Label with the date, type of oil and the herbs used.
  • Store in a cool, dark place. The oil should keep for at least a year.

Here's a list of herbs the work well alone or blended:

  • Calendula Flowers
  • Chili Flakes
  • Chamomile Flowers
  • Lemon Balm
  • Oregon Grape Root
  • Peppermint Leaf
  • Plantain Leaf
  • Rosemary Leaf
  • Thyme Leaf
  • Yarrow Leaf & Flower

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