Herbed oils can be made easily and used in small ratios (1/2 to 2 tablespoons) on salads and in stir fries. Experiment to find other ways these oils can be used.
Make these when the herbs are harvested from the garden, so they are at their freshest. The oils will store for up to one year.
The basic preparations work like this:
- Place three 2-inch sprigs of herbs/leaves into each, per each cup of oil that the jar will hold.
- Put one garlic, shallot, or other ingredient into the necessary jars, per cup of oil that each jar will hold.
- Heat oil over low-medium heat until warm with a good scent; about three to five minutes (longer if lots of oil). Do not boil.
- Pour oil into jars, over the other items.
- Let cool.
- Cover each jar.
- Tie a tag around each bottle, with raffia or twine, with its’ ingredient list and ‘From (Your Names’) Kitchen.’ Also note how long the oil will last once given as gift, or an expiration date. Mention how each oil may be used.
Try these combinations or experiment with your own:
- Dill and chives
- Garlic, oregano, and thyme
- Rosemary and sage
- Purchase oils in bulk and/or on sale to save money. You can also use coupons to save money.
- Find other oil and herb combinations, but stick with healthy, Paleo-friendly oils.
- Try using larger quantities of herbs to see if you like the flavorings better.