Add more flavour to your life … by making herb-infused oils
Do you have an abundance of herbs in your garden, or do you find your store-bought herbs going to waste before you have had enough time to use them? Don’t worry, we’ve got the answer. Turn your leftover herbs into a delicious, infused oil perfect for flavouring meals, using as salad dressing, or gifting to family and friends.
The process is incredibly simple and well worth the little effort that it takes to reduce the waste coming out of your kitchen.
So, what do you need and how do you do it?
Collecting and drying herb -It is best to use dried herbs, as fresh herbs can contain water, creating the perfect environment for growing bacteria. Air drying herbs is a no-fuss option that also helps retain flavour. This method works best with bushy herbs such as rosemary, sage, or thyme.
To air dry herbs, bundle several stalks together and use a rubber band or cooking twine to hold them at the base. Hang the bundles upside down in a warm, dry place out of direct sunlight (garage, shed, butler’s pantry, etc.). You want to ensure that the air can circulate around them and that they aren't exposed to moisture or bugs. Remember, moisture = bacteria which will ruin your infusing efforts.
Once your herbs are dried it’s time to start the infusing process.
1. Sterilise jars or bottles.
2. Fill the jar/bottle to the top with herbs.
3. Pour oil over the herbs slowly.
4. Cover your jar/bottle, give it a few shakes, and put it in a cool place inside your home
5. Strain the oil into storage bottles through a cloth-lined strainer.
6. Pop a cork or a lid on your bottles/jars, add labels with the name of the oil and the date it was bottled.
Store infused oil in a cool, dry location.
Don’t be afraid to get creative with flavour combinations, you can use a variety of herbs, spices and vegetables, just make sure they are moisture-free before bottling If you want to try a method that’s a little faster using heat to speed up the infusion process, check out this recipe on our website
