Actually, it is always a good time to apply herbal oil! Garden herbs such as rosemary, basil, mint, parsley and fennel are now fresh all year round and are waiting to be harvested. Making herbal oils and seasoning oils is easy. In any case, the main work is nature - you just have to be patient.
Which oils are suitable for which herbs?
Edible oils and herbs are an ideal pair: herbs contain essential oils and fat-soluble flavorings, and edible oils can absorb and, so to speak, preserve these volatile substances. In addition, the vitamin E contained in the oils as a natural antioxidant increases the shelf life.
As base oils are sunflower, corn, safflower / safflower oil, rapeseed or soybean oil. They taste relatively neutral and can be flavored with all herbs.
Ingredients such as lemon, lime peel and dried mushrooms go well with a grapeseed oil. Strong aromatic herbs such as mint, oregano, rosemary, thyme, basil, chili peppers, bay leaves and garlic harmonize best with a cold-pressed olive oil.
High quality ingredients in seasoning oil
The A & O in the preparation of seasoning and herbal oils are high quality ingredients. Garden herbs must be freshly harvested. Even spices such as peppercorns, cloves and cinnamon should not have been half a year in the kitchen.
Frozen herbs are no alternative: they have already lost too much of their aromas and give neither an appetizing color nor a good taste. By the way: even dried herbs are usually not very suitable.
Preparation of herbal oils
The herbs are washed and blotted dry very carefully because remaining moisture clouds the oil. For woody herbs such as thyme, rosemary and sage helps squeezing to increase the flavor yield. The herbs and spices come in a clean and dry bottle that is easy to seal and are completely doused with the oil of choice.
After two to three weeks, the oil is flavored. Now it has to be filtered out, that works well with a coffee filter. The new bottle will be labeled (name of the oil and date of manufacture) and the seasoning oil is ready to use.
Health risk due to self-made oils?
Never use more herbal oil than you can consume in a short time. Because when storing homemade herbal oil - as well as in vegetables even in oil - there is a risk that the bacterium Clostridium botulinum increases.
It can form botulinum toxin, a neurotoxin that can cause botulism in humans. This is a serious condition that is initially manifested by symptoms such as nausea and vomiting, and at worst can lead to respiratory paralysis and suffocation. In the US and Canada, such outbreaks were reported mainly after eating garlic in oil.
To reduce the risk of proliferation of Clostridium botulinum, the ingredients should always be thoroughly washed and dried before being added to the oil. However, complete removal of the germs can not be guaranteed.
Therefore, you should also consider the following tips:
- The proportion of water in the wort oil should be kept as low as possible, the acid content as high as possible.
- The oil should always be stored in the refrigerator, because the bacteria can grow worse at low temperatures.
- Prolonged life increases the risk of developing botulinum toxin. Consume the oil as quickly as possible.
- If the oil is heated intensively before consumption, for example, when used for frying and cooking, any existing toxins can be inactivated.
Keep in mind that the manufacturing conditions of home-made herbal oil are not as well controlled as those of industrial products. Therefore, the risk of botulinum toxin formation can never be completely ruled out. Further information on this topic can be found at the Federal Institute for Risk Assessment.
Recipe suggestions for seasoning oils
- Parsley oil: Give a bunch (50 to 75 grams) of plain parsley and a teaspoon of salt to 100 milliliters of grape seed oil or thistle oil. Parsley oil is suitable for all green and mixed salads as well as tomato salad; also for fried fish fillets.
- Chilli oil: Here are three red chili peppers that you have stalked and gutted, cut into small pieces. Add 100 milliliters of soybean oil. For chili con carne, Asian vegetable dishes and grilled marinades, this oil is particularly suitable.
- Barbecue oil: A sprig of rosemary, oregano, thyme and sage, a clove of garlic (peeled), a chilli pepper, a bit of mustard seeds and some coriander seeds are a delicious marinade with 100 milliliters of olive oil.
The meat is placed in the oil one hour before grilling. Delicious is also pickled sheep's cheese, which is grilled in aluminum foil. The oil also goes well with lamb dishes. Attention: always let the meat drain well before putting it on the grill!
Herbal oil for short roast pieces
The following herbal oil is suitable for all fried foods. Here are the following ingredients 100 milliliters of olive oil seasoning:
- one sprig of thyme, sage and rosemary with or without flowers
- one sheet each of borage and laurel
- a garlic clove (peeled)
- a teaspoon of colorful peppercorns
Try other combinations too: new blends will give you new taste sensations. Your imagination is the limit!