When it comes to reducing food waste, preserving food is a great skill to learn. So here is a little recipe to preserve herbs and enjoy their fresh taste even out of season. A great way to taste the summer even on a cold winter day.
Ingredients/Equipment
- Fresh herbs
- Light or neutral cooking oil eg. Rapsolja, solrosolja, virgin olive oil
- Sterilised glass jar/bottle (you’ll probably need at least two of these)
- Fine sieve or strainer
Method
- Sterilise glass jar/bottles by boiling in water for 10 minutes, allow them to thoroughly dry.
- Thoroughly clean the herbs.
- Bash the herbs about a bit with a rolling pin to allow the oils to release.
- Add herbs to you jars/bottle. The more you add the stronger it’ll be, a sprig or two should do it!
- Heat oil over a low until just warm.
- Carefully pour the oil into the jars/bottles, if you have a funnel use it! Allow to cool.
- After a few hours pour the oil into another bottle/jar or sterilised bowl through a fine sieve or coffee filter. Discard the herbs and pour the oil into a sterilised jar/bottle.
- All done! Store in the fridge for maximum longevity, this should be about two months add a use by date to remind yourself!
Going the extra mile!
- Try combining several herbs together for more complex flavours!
- Add some chilis to spice things up!
- Throw in some citrus peel for a fresher acidic flavour!
Recipe idea by Jonathan Elliott
Photos by Laura Lang
Bruised Food Club 