Mother Earth Living

The Healing Power of Culinary Herbs: Herb Oil

By Gina Mohammed
August/September 2010
Add to My MSN

Content Tools

Herb oils are excellent in salads, for sautés, on bread—or simply poured over sliced hard-boiled eggs. Suitable herbs include basil, bay, dill, fennel, garlic, lemongrass, mint, oregano, rosemary, savory and thyme. Dried chilies or peppercorns and the seeds of dill, fennel, cumin or coriander may be added, as well.

• 3 to 4 tablespoons (or 4 to 6 sprigs) of fresh herbs
• 2 cups olive oil

1. Put the herbs into a sterilized jar, set aside. 

2. Heat oil until just warm. Slowly pour warm oil over herbs.

3. Once cool, strain into a sterilized bottle, cover and label. Herb oils will keep for a week in the refrigerator.


Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. She lives in Ontario, Canada. Visit her at www.pmtech.ca .

Click here for the main article,  The Healing Power of Culinary Herbs .








Post a comment below.

 


MY COMMUNITY












Subscribe Today!

Pay Now & Save 58% Off the Cover Price

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here