Whether you want to save the rich harvest from the garden or from the balcony from winter or have bought larger quantities of fresh herbs: the question arises as to storage. Preserving herbs in oil is a great way to prolong enjoyment!
Versatile in use: herbal oils
Before the frost comes, thyme, rosemary, oregano, marjoram, basil, and the like need to be harvested and processed. Not everything can be used immediately: If you want to store fresh herbs, there are basically several methods for preserving them. You can dry the herbs, freeze them or put them in oil – the latter gives a fine aroma for numerous dishes such as crispy salads, grilled specialties, and pasta dishes. External use is also possible and beneficial. You can use herbal oil as a rub for skin care, for massages, or as essential oils. Planting the herbs is very easy.
Making herbal oils: the basic recipe
The most important rule when making herbal oils yourself is: Use a high-quality cooking oil. Olive oil, linseed oil, and nut oil each have a distinct aroma of their own, and the taste of hemp oil should not be underestimated. If you want to fully develop the flavor of the herbs, tasteless oils such as rapeseed oil, sunflower oil, and corn oil are better suited.
With the herbs, you can only use individual types and, for example, prepare a rosemary oil or you can choose a mixture. Proceed here as with cooking when combining the herbs.
Before the fresh green goes into the glass, you should sort it well, clean it with as little water as possible and dry it thoroughly. Then gradually place the herbs in sterile jars or bottles with lids, covering each layer with oil. Don’t press the green and make sure there is a continuous layer of oil to finish. The container is then sealed airtight and stored in a cool, dark place for at least a week. It keeps for several months this way, occasionally shaking it can prevent mold growth.