© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Infusing or flavouring oil is a great way to capture the flavour of fresh herbs without preserving the herbs themselves. However, homemade herb-flavoured oils do not stay fresh for long and should be used within a short time, esp. the one with fresh herbs, or they go rancid and get spoiled very quickly. It's easy to make flavoured oils at home and they make a great gift for the friends and family.
Incorporating wild garlic into oil means you can enjoy its health benefits all year around and inject this distinctive SPRING flavour into all sorts of dishes like salad dressings, marinades, a dip for homemade bread, meat, fish, grilled vegetables, or drizzling over soups or pizza. You can even use it for sautéing and stir-frying, but its flavour is most intense if used uncooked. If using fresh herbs, strain them out of oil by pouring oil from bottle through a strainer or coffee filter and into a new bottle. Dried herbs can remain in oil, but oil will stay fresh a bit longer if they are also strained out.
Dehydrator-drying is an easy and effective way to dry herbs for best flavour and quality. Once the moisture is extracted, not only is the shelf life long but the flavour intensified. Simply place washed herbs in a single layer on dehydrator trays. Set the thermostat to 30C/85F to 50C/120F. Drying time varies from 1 – 3 hours. Check your dehydrator manual for exact temperature and drying time.
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- Wash and spin dry the wild garlic leaves. Spread the prepared wild garlic leaves in a single layer on dehydrator trays. Set the dehydrator to 30C/85F to 50C/120F. Dry 1-3 hours or until the herbs are dry and crumble easily. Do check your dehydrator manual for exact temperature and drying time.
- If you don't have a dehydrator, set your oven on it's lowest, spread the wild garlic leaves on cookie sheets and dry them with the door propped open a little. Periodically check the leaves and move them round, so that they dry evenly.
- Sterilize clean glass bottles or jars by boiling in water for 10 minutes. Allow the bottles or jars to dry thoroughly before using.
- Place the dried wild garlic leaves in a tall cylinderial container or a tall pitcher and add in oil. Mix for 30 seconds with an immersion blender until combined. You can do this with a food processor too.
- Seal the bottles with the lids and leave them in a cool, dark place for about one week before using. The intensity of the flavour increases over time. Strain the herbs if desired.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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43 comments:
Sounds wonderful!
Wow its a trend to use dehydrator. Amazing the taste stay the same after. Now i got it making this must not have moist or water at all.Flavour is most intense if used uncooked. Great sharing. Thank you.
Looks wonderful!
...green goodness!
Beautiful post-years ago I used to make oils like these, with all sorts of herbs-fun to make and taste good too
Es una receta muy practica. Te mando un beso y gracias.
It's been a long time since I've made an infused oil. This looks terrific! Thanks.
Alguna vez he utilizado hierbas para aromatizar aceite, pero no deshidratadas, cierto es que lo he hecho con poca cantidad, pero es interesante tu post para conocer el método que usas.
Un beso.
Angie; muy rico, saludable y nutritivo. Muchas gracias por sumar ideas a los sabores.
Congratulations!
Have yoy very good week and!!
Bet it is very tasty.
Que bien así aliñadito :-)))
I love infused oil, especially with garlic.
Informative post. Thanks for sharing. Sounds wonderful!
Angie, beautiful. This is the way to use wild garlic. Very nice.
Best,
Velva
What a great idea! I've always got extra herbs about, and good oil. Your presentations are, as always, so artful!
I infuse a lot of vinegars but I've only done oil once or twice. Great tips on how-to! Love the application!
What a flavorful oil, I would love to taste it!
I have always wanted to try something like this. Looks great! Thank you Angie :)
An oil that I want to try.
What a great oil!!....I love the idea to use dehydrated wild garlic leaves....kit makes the oil very strong!!.........Abrazotes, Marcela
Sounds wonderful!
Happy Monday, Angie!
this looks like fun angie! great for adding to all sorts of dishes.
Garlic mustard is found all around here. I am sure that would work too.
I can think of a ton of things to use this on how delicious this sounds love it
It looks delicious, and I'm sure the taste is wonderful.
All the best Jan
So wonderful - I can almost feel its aroma! Will be definitely making a batch when I get my hands on wild garlic :)
very curious about wild garlic now. so many posts about wild garlic popping up :)
Mi immagino il profumino, ottimo!!!!
This is interesting. Wild garlic is new to me.
I never make herbs flavoured oil or any oil before. Thanks for sharing.
This sounds wonderful. I like the idea of using herbs to flavor oils.
Such a delicious way to use your infused oil also! I keep hoping to see wild garlic spring up in our wooded area around the house but no luck yet :)
OMGGGG YES PLEASE. I am a sucker for garlic ANYTHING. *drool* - www.domesticgeekgirl.com
Great idea!!!
I will be using this on EVERYTHING! Thank you. :-) ~Valentina
Such a beautiful, simple starter! Plus, I can see using the leftovers in a yummy pasta dish!
Bella idea, da provare!
Definitely would make this, I love infused oils. it would be a great idea for those leftover herbs as well
Infused oils are wonderful! They lend a little surprise to any dish. I'm going to keep my eyes open for ramps at our local market, they should be in season in Spain too! BTW, it looks like I can comment on my computer, just not from my phone!
Eva http://kitcheninspirations.wordpress.com/
Garlic and oil go so well together. I like the look of the cheese with all the seasonings and oil too.
I love homemade infused oils. Over here, I have to refrigerate my infused oil due to the humidity here.
I have never tried drying ramps before. What a very good idea. And interesting to see a wild garlic oil that's quite different to mine.
Such precious bottles of wild garlic oil - from field to bottle, plus the time and effort you have put in :) all worth it.
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