By Yarn and Needlework Contributor Stephanie from the blog Twilly 23
Want an easy way to enhance your home cooked meals? Locally grown herbs make a delicious addition to your spice rack. Farmer’s Markets often sell local herbs or you can grow your own. A gardening neighbor graciously allows me to pick as much as I want from his herb garden.. This tutorial will teach you how to make your own herb infused oil.
Pick a good sized handful of rosemary or herb of choice. Wash and let dry overnight. I let mine dry out for several days.
Cut herb from stem.
I filled my glass jar a quarter full of rosemary..
Fill jar with Extra Virgin Olive Oil.
Store closed jar in cabinet between 4-6 weeks. I let mine infurse for 5 weeks.
This is what the oil looks like on day one.
After five weeks the oil has more of an orange tinge.
Pour oil into serving bottle using a funnel and tea ball. The tea ball will catch the herbs.
If you have leftover rosemary you can let it dry out naturally and then store herb clippings in their own jar.
Spruce up meals with both the oil and dried herb.
Craft on-or in this case-cook on!