John Myers
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Herbal oils are versatile in the kitchen. We have put together three recipes for you to make yourself. This means that herbs from your garden can also be reused.
Recipes for making herbal oils yourself – the basic ingredients
There are many possible variations in the production of herbal oils. You will need the following basic ingredients and utensils:
- High-quality olive oil or a tasteless oil such as rapeseed oil
- Fresh herbs of your choice
- Spices as desired, such as garlic or chili
- Sterilized glass bottle and screw cap
- sieve and funnel
Fruity thyme-lemon oil
This oil goes well with fish dishes and pasta. It is also suitable for dips and salads.
- You need eight sprigs of thyme, one organic lemon, and 500ml oil of your choice.
- Wash the lemon and thyme sprigs thoroughly and then dry them well.
- Using a chisel knife, remove the lemon zest. Alternatively, you can do this with a vegetable peeler.
- Important: To avoid the oil becoming bitter, avoid peeling off too much white from the lemon zest.
- Place the lemon zest in the sterilized screw-top jar along with the thyme.
- Then let the oil infuse well in a dark and cool place for 14 days.
- Strain the oil through a sieve and pour it into the glass bottle.
- The oil will keep for four weeks in a cool, dark place.
Prepare oil with herbs de Provence
This oil is good as a marinade or for hearty salads. You will need 750ml olive oil and a sprig each of savory, oregano, rosemary, and basil.
- Remove any damaged areas from the herbs.
- Wash the branches and then dry them well.
- Put the herbs in a sealable jar with the oil. The herbs must be completely covered with oil to avoid mold growth.
- Leave the mixture in a cool, dark place for three weeks.
- Strain the oil and then pour it into a glass bottle.
- Store the oil of Provence in a cool and dark place. Then it will keep for about three months.
