D.I.Y. HERB OILS-THRIFTY AND TASTY

By Lisa Shaub

The following is posted with permission from "D.I.Y. Herb Oils - Thrifty and Tasty"
Check out more at www.lslivewell.com

​A FEW DROPS OF FLAVOUR

Herbs in summer are delightful. They smell great, they look cool and they can help your body to function better. I have been making my own herbal oils for years. These taste way better than the store bought versions and take your food up a notch. With a tiny bit of effort, you too can create a nice collection of herbal oils.  I have outlined some super quick techniques for those of us that need fast flavour for their busy lives. I have also included a recipe that takes a bit longer, but is well worth the effort. These herbal oils are great in a salad, on an avocado, or in a stir-fry.

​FAST HERBAL OIL #1

​Wash and chop 1 cup fresh herbs, place in the blender with 1 cup good quality oil (see note below). Blend on high until mixed. If you have company and want to be fancy, pour through a tea strainer to get rid of miscellaneous bits. Serve immediately. Works well for delicate herbs such as basil, lemon verbena, fennel and tarragon.

​FAST HERBAL OIL#2

​Heat 1 cup good quality oil ( see note below) on low heat. Add 1 cup dry or fresh herbs, chopped fine. Cook on low heat for 20 minutes. Pour into a glass container. Keeps on shelf for 1 month. Works well for stronger herbs like garlic, chilli, oregano, thyme, and rosemary.

D.I.Y. HERB OILS-THRIFTY AND TASTY

These yummy oils are easy to do, and add nice kisses of flavour to your food.

Something simple like pasta tastes great with a dash of home-made basil, chilli or garlic oil. The herbal oils can be easily prepared in the morning and left out on a sunny counter all day. This is a great investment in future flavour.

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• Author: Lisa Shaub
• Prep Time: 20 min
• Cook Time: 24 hours
• Total Time: 0 hours 20 minutes
• Yield: 4 oz
• Category: Herbal Oils
• Method: Oil Infusion

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​INGREDIENTS

1/2 c good quality oil (see note below)
1 cup of unwashed fresh herb


INSTRUCTIONS

Chop up herbs into small pieces. Put into a mortar and pestle and grind. If you don’t have that, place the herbs in a ziplock and pound with a hammer covered by a dishcloth. The goal is to pulverize the herb so the oils will be released. Put herbs into a non metal bowl. Pour oil over. Place in the sun for 24 hours. Once done, pour the oil through a sieve to separate the herbs. Keep in a glass container in the fridge. Lasts a year in the fridge.


NOTES

​On flavour– Depending on the type of herb that you are using you should use different oils. For strong herbs such as garlic, chilli, rosemary or oregano, olive oil works well. For a milder herb, or those that are delicate, try using a more neutral tasting herb, such as safflower or almond oil. This works well for basil, tarragon, mint, and fennel.

On washing- It is important not to wash your herbs as adding water them tends to introduce micro-organisms and can spoil your oil. If you must wash your herbs, shake them out after, pat with a towel and spread them out to dry before commencing the processing. You can also use dried herbs for this procedure.

You are off to a good start. Future tasty salads will thank you.

​I want to see what you came up with! If you have some nice pics of your oil, please send an instagram snap to #lslivewell.

www.lslivewell.com