Last week, we talked about the health benefits of Herbal Vinegar and how to use herbs to make an infused vinegar.  This week, it’s all about infusing culinary oils, another easy and delicious project!

Herb Infused Oils don’t have quite the same health benefits of Herbal Vinegar but they definitely have their place in the kitchen as a way to add a whole lot of flavor to your dishes. If you grow your own herbs, wonderful!  Here’s another way to use them! If not, no worries, dried herbs make wonderful infused oils! Oh, and Herb Infused Oils make wonderful homemade Christmas gifts!

Tips for Infusing Herbs

When preparing Herb Infused Oils, you can use either fresh or dried herbs.  Because of the concern for botulism, when using fresh herbs,  it is recommended that you heat your oil to 180 degrees.  No heat is needed if you’re using dry herbs.

It is also important that when you infuse oils,  that you do not introduce water to your mixture. Everything that you use should be completely dry to prevent the growth of bacteria.

Choosing Herbs to Infuse

There are many different types of herbs you can infuse.  The fun part is coming up with your own favorite combinations.  Use herbs you love and experiment with different combinations.   I love sampling all the infused oils at those cute, little Olive Oil shoppes in the mall.   They can give you some great ideas!

 Two of my favorite culinary olive oil blends are Rosemary & Peppercorn and Oregano, Basil, Garlic & Rosemary.  Lemon Balm is also quite delicious!

Commonly Infused Herbs

• Allspice

• Basil & Lemon Basil

• Bay Leaves

• Caraway Seeds

• Cardamom

• Cayenne

• Celery Seeds

• Chili Peppers

• Chives

• Chive Blossoms

• Cilantro

• Cinnamon

• Cumin Seeds

• Dill

• Fennel Seeds

• Ginger Root

• Lavender

• Lemon Balm

• Lemon Verbena

• Lemongrass

• Mustard Seeds

• Nasturtiums

• Onion

• Orange Peel

• Oregano

• Parsley

• Peppercorns

• Peppermint

• Sage

• Terragon

• Thyme & Lemon Thyme

• Winter Savory

I purchase most of my herbs from my favorite herb store, The Bulk Herb Store.

How to Use Infused Oils

• in vinaigrettes & salad dressings (such as this one)

• in marinades & sauces

• in stir fry

• in sautés

• drizzled over pasta

• drizzled over fish

• drizzled over roasted vegetables

• as a dipping sauce for crusty bread

How to Infuse Culinary Oils

What you’ll need 

• Sterilized, dry glass jars or bottles with lids

• Fresh or dried herbs

• Good quality olive oil, extra virgin olive oil, sesame oil, or other culinary oil

• Fine mesh strainer or cheesecloth (if you wish to strain your herbs)

• Dry pan (for heating fresh herbs)

Instructions:

• Sterilize your jars or bottles and make sure they are completely dry.  (I use the “Sanitize” option on my dishwasher.)

• Fill your jar or bottle about 1/4 of the way with dried herbs. Cover the herbs &  fill the bottle with oil.

• Allow your oil mixture to infuse for 2 weeks in a warm, sunny spot.   Strain the herbs,  if desired.  Label & date your infused oil.

• Store your oil in the refrigerator and use within 3 months.

Instructions for Using Fresh Herbs: 

• Sterilize your jars or bottles and make sure they are completely dry.

• Measure out enough herbs to fill 1/4 of your jar or bottle and enough oil to cover all of the herbs and fill the jar.

• Add your herbs and oil to a dry pan.  Heat to 180 degrees for 5 minutes over low-medium heat.

• Strain herbs if desired and pour into a dry, sterilized jar or bottle. Label and date your infused oil.

• Store your oil in the refrigerator and use within 3 months.

Enjoy!

–Jen

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How to Infuse Culinary Oils

Course

Condiments

Servings

Ingredients

• fresh or dried herbs
• good quality olive oil or other culinary oil

Course Condiments Servings Ingredients fresh or dried herbs good quality olive oil or other culinary oil

Instructions

Instructions for Using Dried Herbs:

1. Sterilize your jars or bottles and make sure they are completely dry.
2. Fill your jar or bottle about 1/4 of the way with dried herbs. Cover the herbs & fill the bottle with oil.
3. Allow your oil mixture to steep for 2 weeks in a warm, sunny spot. Strain the herbs, if desired. Label & date your infused oil.
4. Store your oil in the refrigerator and use within 3 months.

Instructions for Using Fresh Herbs:

1. Sterilize your jars or bottles and make sure they are completely dry.
2. Measure out enough herbs to fill 1/4 of your jar or bottle and enough oil to cover all of the herbs and fill the jar.
3. Add your herbs and oil to a dry pan. Heat to 180 degrees for 5 minutes over low-medium heat.
4. Strain herbs if desired and pour into a dry, sterilized jar or bottle. Label and date your infused oil.
5. Store your oil in the refrigerator and use within 3 months.

Recipe Notes

Because of the concern for botulism, when using fresh herbs,  it is recommended that you heat your oil to 180 degrees.  No heat is needed if you're using dry herbs.

It is also important that when you infuse oils,  that you do not introduce water to your mixture. Everything that you use should be completely dry to prevent the growth of bacteria.

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

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