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 .
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