Red's Bottled Herbal Crafts

Oils flavoured with herbs are delicious and so easy to
prepare. Use the oils to add flavour to pasta, fish
and meat dishes, salads and vegetables.
Herbed oils and vinegars make attractive, functional
and unique gifts.
The herbs used should be picked at their best, remove
all bruised or damaged parts and wash and dry well
before use. Never use raw garlic as it will cause
rapid deterioration.
You should flavour oils in small batches as these oils
can become rancid over time. Check weekly for signs of
deterioration - cloudiness is an indication of spoiling.
Althought cloudy oils look unsightly, generally they are
still usable unless they smell bad and taste rancid, in
which case discard all the contents of the bottle or jar
immediately.
There is no cure for cloudiness but sometimes removing the
herb sprigs and leaves and straining the oil into another
clean bottle will stop the process worsening,

 

BASIL CHILLI OIL
Place 1 or 2 sprigs of basil with one or two chillies. Fill the bottle with oil and cork it tightly. Store away from sunlight and away from sudden changes in the temperature.>

ROSEMARY ORANGE OIL
Remove the white pith from a few pieces of orange rind, add to the bottle with a sprig of rosemary then fill with oil. Store in a warm place away from sunlight and draughts.

 

Pesto Dressing
1/3 cup balsamic vinegar
2/3 cup olive oil
2 Tblspns grated permesan
1/4 cup pine nuts, toasted
1 clove garlic
2 Tblspns shredded basil

HERB DRESSING
1 1/2 cups olive oil
1 clove garlic, peeled
1 sprig thyme
1/2 bunch chives, chopped
1 sprig basil
1/3 cup lemon juice
1/4 cup balsamic vinegar
Combine all ingredients in
a clean bottle; shake well
use within 1 week.
Keep refrigerated.

Lavender Rosemary Mint
Dandelion Evening Primrose Parsley
Oils & Vinegars Online Gardens Tour Chives
Basil Coriander Tarragon
Thyme    
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