Herbs preserved in oil provide a delicious alternative to fresh or dried herbs when added to meat, chicken or fish dishes. The herb-flavoured oil can be used in marinades and salad dressings, for sauteing or barbecuing and both the herbs and the oil can be used to add flavour to roasting vegetables.
Olive oil or vegetable oil can be used or you can use a mixture of both. Wash and dry the herb leaves well, removing as much moisture as possible then put a layer in a glass jar followed by a layer of oil. Continue layering the herb leaves and oil until the jar is full, finishing with a layer of oil. The most suitable herbs for preserving in oil are tarragon, basil, rosemary, and sorrel and will keep well in the refrigerator for up to nine months. When using the leaves, put them on a plate first, scrape away the excess oil and put it back into the jar.
Proprietor, author, and tutor of The Home Herbalist Online Course.