The Healing Power of Culinary Herbs: Herb Oil

| August/September 2010

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 .

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

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds