Homemade wild herb oil

Ingredients for 2 servings:

• 1 handful of ground elder, goat’s foot
• 1 handful of dandelion leaves
• 1 handful of nettles
• 1 handful of sorrel
• 1 handful of ribwort plantain (leaves)
• 1 handful of yarrow (leaves)
• 1 handful of sage (leaves)
• 2 liters of oil (rapeseed oil), cold squeezed

Instructions

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

a finely spiced salad oil with 7 local wild herbs

Separate the herbs from the stems, clean them, pat them dry, and if you have them, dry them slightly in a dehydrator. Otherwise, let the herbs dry a little in a well-ventilated place to ensure that no moisture remains. Then fill the dried herbs in two wide-necked glass bottles, about halfway full, and top up with rapeseed oil. Deposit milk or juice bottles are best. Let the bottles steep on a windowsill for four weeks. After steeping, strain the oil through a sieve lined with kitchen paper, pour into four small, decorative 0.5 l glass bottles, and store in a dark place. The wild herb oil can also be made with other wild herbs of your choice. I made another batch with hogweed, garlic mustard, borage, ground ivy, and wild carrot. The preparation is exactly the same, but the two oils taste different. The oils have a very delicate herbal flavor and are ideal for all kinds of leaf salads.