Herbs in Oil
These herbs packed in oil can be used in salad dressings, to season vegetables and grains, and to spread (in very small quantities) on bread.
Ingredients
- 1 lbs herbs
- 1 t salt
- 3 C cold-pressed sunflower or olive oil
Instructions
- Chop the herbs as finely as possible
- Combine with salt and put the mixture in a jar with a tight-fitting lid
- Try to avoid allowing in too much air, but not packed so tightly that the oil cannot penetrate them
- Pour in the oil to saturate the mixture
- A thin layer of oil should remain on the surface; if it doesn't, pack the mixture down a little to allow the oil to rise to the surface
- Close the jar(s) and store them in a cool dark place
Notes
Once opened, the jar can keep for a while, if stored in a cool place and if a film of oil always remains on the surface.
Adapted from Preserving Food without Freezing or Canning
