Five kinds of herbal oils

Ingredients for 5 servings:

• 4 liters of oil (rapeseed oil)
• 20 g porcini mushrooms, dried
• 2 tsp sea salt, coarse
• 2 tsp juniper berries
• 1 bunch tarragon
• 3 tsp mustard seeds
• 1 bunch of dill
• 1 bay leaf
• 2 tsp peppercorns, pink
• 1 bunch of basil
• 1 tsp peppercorns, black
• 700 ml oil (rapeseed oil)
• 1 sprig(s) rosemary (large sprig)
• 2 tsp allspice seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to do it yourself and try it out

For the porcini mushroom oil, place the dried porcini mushrooms in a bottle with coarse sea salt and juniper berries and add 1 liter of rapeseed oil. Let it steep in a dark place for 3 weeks. For the tarragon oil, pluck the tarragon leaves from the stems, then carefully wash them and pat them dry with kitchen paper. Place them in a bottle along with the mustard seeds and pour in 1 liter of rapeseed oil. Let it steep in a dark place for 3 weeks. For the dill oil, wash the dill and carefully pat it dry with kitchen paper. Place it in a bottle along with the bay leaf and pink peppercorns and fill with 1 liter of rapeseed oil. Let it steep in a dark place for 3 weeks. For the basil oil, pluck the basil from the stems, carefully wash them and pat them dry with kitchen paper. Place it in a bottle along with the black peppercorns and fill with 1 liter of rapeseed oil. Let it steep in a dark place for 3 weeks before use. To make the rosemary oil, wash the rosemary and pat it dry with kitchen paper. Place it in a bottle along with the allspice berries and add 0.7 liters of rapeseed oil. Let it steep in a dark place for 3 weeks.