If you’re lucky enough to have a garden filled with fresh herbs, you know there’s nothing quite like the aroma and flavor of basil, thyme, rosemary, and more. But when the growing season winds down, preserving those vibrant herbs can help you enjoy their flavors well into the colder months. Herb-infused oils and vinegars are a delicious and versatile way to capture and preserve the taste of your garden, and they make fantastic additions to salads, marinades, sauces, and even homemade gifts!

In this post, we’ll guide you through making your own herb-infused oils and vinegars to enhance your cooking and savor the flavors of your garden year-round.

Why Make Herb-Infused Oils and Vinegars?

Preserving herbs in oils and vinegars not only extends their shelf life but also concentrates their flavours, turning simple ingredients into gourmet delights. Here are just a few reasons to try making them:

• Intense Flavour: Infusing oils and vinegars with herbs brings out deeper, more complex flavors.
• Health Benefits: Herbs like rosemary, basil, and thyme have antioxidants and antibacterial properties, which can add extra benefits to your culinary creations.
• Versatile Use: Use these oils and vinegars for cooking, dressing salads, marinating meats, or even finishing dishes.
• Perfect for Gifts: Homemade infusions make thoughtful, elegant gifts for friends and family.

Choosing Your Herbs and Base

When it comes to selecting herbs for your infusions, there are countless possibilities. You can mix and match based on your preferences or culinary needs. Here’s a basic guide to get you started:

• Popular Herbs for Oils: Basil, rosemary, thyme, oregano, sage, garlic, chili peppers, and bay leaves.
• Popular Herbs for Vinegars: Tarragon, basil, thyme, rosemary, dill, chive blossoms, and sage.
• Oil Base: For best results, use a mild, high-quality olive oil. You can also experiment with other oils, like grapeseed or sunflower, but olive oil is the go-to for most herb infusions.
• Vinegar Base: White wine vinegar, apple cider vinegar, or rice vinegar are excellent choices. They have a lighter taste, which allows the herbs to shine.

How to Make Herb-Infused Oils

Making herb-infused oil is simple, but it does require a few safety tips. Because oil doesn’t have the acidity that vinegar does, it’s essential to take steps to avoid bacterial growth. Here’s how to make it safely:

Ingredients

• Fresh herbs of your choice
• High-quality olive oil
• Clean, dry glass bottles or jars

Instructions

1. Clean and Dry the Herbs: Wash your herbs thoroughly to remove any dirt. Dry them completely—this step is crucial. Any water left on the herbs can cause bacteria to grow, so you may even want to air-dry them for a few hours.
2. Gently Bruise the Herbs: Lightly bruise or crush the herbs to release their essential oils and intensify their flavor. This can be done with the back of a spoon or by gently rolling them between your hands.
3. Add Herbs to the Bottle: Place the bruised herbs into your clean, dry bottle or jar.
4. Pour in the Oil: Slowly pour the olive oil into the bottle, covering the herbs completely. Leave about a half-inch of space at the top.
5. Seal and Store: Seal the bottle tightly and store it in a cool, dark place. Let the oil infuse for about 1-2 weeks, giving it a good shake every few days.
6. Strain (Optional): If you prefer a clear oil, strain out the herbs after a couple of weeks to avoid spoilage. The oil can last up to a month if stored in the refrigerator.

Usage Ideas

Drizzle your herb-infused oil over grilled vegetables, toss it with pasta, or use it as a flavorful base for homemade salad dressings.

How to Make Herb-Infused Vinegars

Infused vinegars are even easier to make than oils, and they’re safer to store since the vinegar’s acidity helps prevent bacterial growth. Plus, the vibrant colors from herbs and flowers look beautiful in the bottle!

Ingredients

• Fresh or dried herbs of your choice
• Vinegar (white wine, apple cider, or rice vinegar work well)
• Clean, dry glass bottles or jars

Instructions

1. Prepare the Herbs: Like with oils, wash and dry your herbs thoroughly. Unlike oils, you can use fresh or dried herbs with vinegars. For added visual appeal, consider adding edible flowers like chive blossoms.
2. Warm the Vinegar (Optional): Gently heat the vinegar in a saucepan until it’s warm (not boiling). This can help to release the flavours more quickly, but it’s optional.
3. Combine Herbs and Vinegar: Place the herbs into your bottle, then pour the warm (or room temperature) vinegar over them. Make sure the herbs are fully submerged.
4. Seal and Store: Seal the bottle tightly and store it in a cool, dark place for about 1-2 weeks. For a stronger flavour, let it infuse longer.
5. Strain and Store: After the vinegar reaches your desired flavor, strain out the herbs and transfer the vinegar into a clean bottle. Store it in the refrigerator, where it will last for up to six months.

Usage Ideas

Use herb-infused vinegar in salad dressings, marinades, or even splashed into soups for added brightness.

Flavour Combinations to Try

Experiment with different combinations to find your favourite flavours! Here are a few to inspire you:

• Garlic & Rosemary Oil: Perfect for roasting vegetables or drizzling over grilled steak.
• Basil & Oregano Vinegar: Try it for Italian-inspired dressings and marinades.
• Chili & Garlic Oil: Add a spicy kick to stir-fries and pasta dishes.
• Lemon Thyme & Sage Vinegar: Adds a fresh, citrusy brightness to salads and seafood dishes.

Safety Tips for Infused Oils

Since oils lack acidity, they need extra precautions to avoid bacteria (especially botulism):

• Store in the Fridge: Keep herb-infused oils in the refrigerator, where they should last up to a month.
• Avoid Fresh Garlic in Oil: Garlic can spoil quickly in oil, so either use dried garlic or opt for other herbs.
• Discard if Cloudy: If the oil turns cloudy or smells off, discard it immediately.

DIY Herb-Infused Oils and Vinegars as Gifts

A homemade bottle of herb-infused oil or vinegar is a thoughtful, unique gift for any food lover. Decorate your bottles with twine, personalized labels, or even dried herbs tied to the neck for a rustic touch. Your friends and family will love having a bit of your garden in their kitchen!

Preserving the Taste of Summer Year-Round

Infusing oils and vinegars with herbs is a simple way to preserve the flavours of summer and enjoy the taste of your garden all year long. Not only are these infusions delicious, but they’re also healthier alternatives to store-bought dressings and marinades. Whether you’re an experienced cook or just looking to try something new, herb-infused oils and vinegars add a special touch to any meal.

So, get creative, experiment with different herbs, and savour the freshness of your garden in every dish. Happy infusing!