This technique for How to Make Fresh Green Herbal Oils is all about maintaining the vibrant essence of the herbs you use. But there is one special step that I want to share with you that will make all the difference as to how this culinary herbal oil will turn out. So watch the video tutorial below and find out the secret to always keeping your Fresh Herbal Oils Green!

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The Secret to Making the Best Herbal Oils

Why do herbal oils often take on a brown color and, dare I say, a foul odor and taste? The problem is that the oil infused with the herbs was not made properly. The secret is learning how to deactivate a particular substance that all herbs contain.

Herbs contain enzymes that cause them to discolor over time, and if you mix these herbs with olive oil, the enzymes will also cause the olive oil to discolor and develop an off odor and flavor.

I’ll show you how to deactivate those enzymes with a simple trick that involves a specific blanching method, so when you blend the herbs with your olive oil, they’ll impart a lovely color and taste wherever you use the oil.

How to Keep Herbal Oils Green Video

Watch the How to Keep Herbal Oils Green and Flavorful video

Watch Mary make this flavorful, green herbal oil. It might look like an expensive gourmet oil, but it is so simple to make. Follow my tips and tricks to make your herbal-infused oil turn out a nice bright green every time—and stay that way!

Why You’ll Love These Always Green Herbal Oils

  • Vibrant Flavor: Each drop bursts with the fresh, vibrant flavor of just-picked herbs.
  • Versatile Uses: Perfect for drizzling over salads, enhancing soups, adding a burst of flavor to pasta dishes, enlivening poached fish, and almost anything you can think of.
  • Nutrient-Rich: Packed with essential vitamins and antioxidants from the fresh herbs.
  • Beautiful Color: Adds a lovely green hue to your dishes, making your meals look as good as they taste.
  • Easy to Make: Simple and quick to prepare with just a few fresh ingredients.
  • Customizable: Tailor the flavor to your liking by choosing your favorite herbs.

Best Herbs for Making Fresh Herbal Oil

The tender leaf varieties of herbs are best for making herb-infused oils. You can mix and match herbs to create a variety of aromatic herbal flavors that you will enjoy. Don’t be shy. Be sure to experiment and discover herbal combinations perfect for any dish, from roasted veggies to sautéed chicken breasts, poached fish, and much more!

Here are some of the best herbs to use to make herbal oils:

  • Tarragon
  • Chives
  • Basil

Other options include:

  • Flat Leaf Italian Parsley
  • Curly Leaf Parsley
  • Mint
  • Cilantro
  • Dill

Avoid Using These Herbs

Although I love rosemary, thyme, and other herbs with woody stems, you’ll want to avoid using these types of herbs to make herbal oils. Unfortunately, they create herbal oils with overpowering flavors and do not make good culinary oils.

However, if you are looking for ways to use your more potent herbs, be sure to check out my series on making medicinal herbal remedies, including herbal oils and salves!

Ingredients for Making Basil Oil

Find the full printable recipe with ingredients below.

To make the delightful herbal oil I share in the video, you’ll need just a few simple ingredients. Start with fresh basil leaves, ensuring they are free from any blemishes. Next, you’ll need extra virgin olive oil, which acts as the perfect carrier to infuse the basil’s aromatic and savory flavors. These ingredients create a flavorful and versatile herbal oil that can elevate any dish.

Sometimes, culinary herbal oils can be overpowering. But that will never be the case if you always stick with the right type of herbs. For the oil I make in the video that accompanies this blog post, here are the specifics of what you will need:

  • Fresh Basil – 1 large bunch
  • Extra Virgin Olive Oil – 1 cup

Pro Tips for Making Culinary Herbal Oils

  • Choose Fresh Herbs: Always select the freshest herbs for the best flavor and vibrant color.
  • Proper Washing: Wash herbs thoroughly and remove any blemished areas.
  • Blanching for Color: Blanching herbs briefly before blending can help preserve their bright green color. Then, dry them thoroughly to prevent any water from diluting the oil.
  • Experiment with Blends: Don’t be afraid to experiment by combining different herbs to create unique flavor profiles.

How to Make Basil Oil

Find the full printable recipe with measurements below.

Making herbal oils is wonderfully easy and rewarding. Simply blend fresh herbs with extra virgin olive oil until smooth. Strain the mixture to remove herb particles, and store the oil in a dark glass bottle in the refrigerator. In just a few steps, you’ll have a delicious and versatile herbal oil to enhance any dish!

Here’s the easy way to make a Green Herbal Oil:

  1. Blanch herbs in boiling water for no more than 60 seconds.
  2. Chill the herbs in an ice water bath.
  3. Dry the herbs very well.
  4. Whirl the herbs and olive oil in a blender.
  5. Strain the oil through a lined mesh strainer.
  6. Decant the herbal oil into a glass bottle and store it in a cool, dark pantry.

Straining Pro Tip

Always line your mesh strainer with a dry flour sack towel or cheesecloth to catch any small bits and bobs of pulverized herbs you do not want to transfer to your finished herbal oil. This step will keep your oil as fresh as possible for as long as possible.

The BEST Way to Store Culinary Herbal Oils

When it comes to preserving your bright green herbal oil, you want to be sure to refrigerate it. Yes, the olive oil will solidify, but it will quickly liquefy once it is brought back to room temperature. When stored this way, your herbal oil will stay at its peak freshness for a few weeks. So only make as much as you think you might use in that time frame.

Alternatively, you can freeze herbal-infused oils. Ice cube trays are an ideal way to do this. Whenever you need to use your culinary herb oil, just remove one or two cubes. When stored in this way, your herbal oil will stay at its peak freshness for a few months.

The BEST Way to Buy and Store Fresh Herbs

Buying fresh herbs is a delightful way to elevate your cooking and add a burst of flavor to any dish. Whether you’re at the grocery store or a local farmers’ market, selecting the best herbs ensures your culinary creations are aromatic and tasty.

  • Look for Bright Colors: Choose herbs that are bright in color, as this indicates freshness.
  • Check for Firm Stems: Fresh herbs should have firm stems, not wilted or soft ones.
  • Smell the Herbs: Fresh herbs should have a pleasant aroma.
  • Avoid Wilting or Yellowing: Steer clear of herbs that show signs of wilting or yellowing, as they are past their prime.
  • Buy in Small Bunches: Purchase herbs in small quantities to ensure you use them while they’re still fresh.
  • Store Properly: Once home, store basil with its stems in a glass of water and a plastic bag popped over the leaves. Store other herbs properly by wrapping them in a damp paper towel and placing them in a plastic bag in the refrigerator.

The BEST Herbs to Stock in the Pantry

Want to learn all about the best herbs to grow or buy and keep stocked in your Four Corners Pantry? Then, check out the videos below, where I show you what to grow or buy and how to use herbs to make one of the best seasonings you’ll ever use!

More Herbal Recipes

Interested in learning how to use herbs to make natural remedies, then be sure to check out the following videos:

Looking for a Variety of Dried Herbs?

If you are looking for an excellent source for dry herbs, look no further than Farmhouse Teas. And even better, they are offering my sweet friends a 10% discount with code MarysNest10 off their wide selection of herbal tea blends and individual dry herbs, including:

And if you’re looking for a printed book full of my traditional foods recipes that shows you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook.

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How to Make Fresh Herbal Oils That Are Always Green

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Prep: 15 minutes
Cook: 0 minutes
Blanch Time: 1 minute
Total: 16 minutes
Yield: 1 cup
This technique for How to Make Fresh Green Herbal Oils is all about maintaining the vibrant essence of the herbs you use.

Equipment

  • 1 Flour sack towel or cheesecloth
  • 1 glass bottle with tight-fitting cap

Ingredients

  • 1 bunch fresh herbs I used basil
  • 1 cup extra virgin olive oil

Instructions 

  • Fill a large bowl with water and ice cubes and set aside.
  • Fill a medium saucepan halfway full of water and bring water to a boil over high heat.
  • With water boiling, submerge herbs for no longer than 60 seconds.
  • Remove herbs from boiling water and submerge into bowl with ice water.
  • Once herbs have cooled completely, remove them from the bowl and dry them thoroughly.
  • Add herbs and olive oil to a blender and blend for approximately 60 seconds, stopping after 30 seconds to scrape down the sides of the blender.
  • Line a mesh strainer with a flour sack towel of cheesecloth and place it over a clean, dry bowl. Pour oil into the lined mesh strainer.
  • Transfer oil into a glass bottle with a tight-fitting cap. Refrigerate oil.
  • Oil will stay at peak freshness in the refrigerator for a few weeks. Or, if transferred to the freezer (in a freezer-proof container), the oil will stay at peak freshness for a few months.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-fresh-green-herbal-oils/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2024 Mary’s Nest, LLC, All Rights Reserved
Course: Condiments
Cuisine: American
Keyword: Culinary Herbal Oils, Herbal Infused Oils, Herbal Oils
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