Making Herb Oil & Herb Vinegar Yourself

Aromatic herb oils and vinegars preserve the flavors of fresh herbs. The vinegar keeps for months – the oil, on the other hand, belongs in the fridge and should be used up promptly.

Herb Oil – Basic Recipe

1. Wash fresh herbs and dry them completely – residual moisture promotes mold
2. Put them into a clean, dry bottle
3. Top up with good olive oil – all herbs must be completely covered
4. Seal the bottle and let it steep in the fridge from day one – after about a week the flavor is there

Recommendation: Rosemary + crushed garlic + chili for pasta and bread.

⚠️ Important: Fresh herbs and garlic under oil have no oxygen around them – exactly the environment in which Clostridium botulinum becomes active. That is why the BfR advises against steeping and storing herbs in oil at all. If you do it anyway: fridge from the first day, use it up within 2–3 weeks, and never leave it standing in the pantry. Made with fully dried herbs and without garlic, the infusion is far less critical. Details: "Safe Canning: Avoiding Botulism"

Herb Vinegar – Basic Recipe

Light wine vinegar or apple cider vinegar works well as a base. Tarragon, thyme, or dill lend a fine aroma.

• Put herbs into a clean bottle
• Top up with vinegar, herbs must be covered
• Let steep for 2–4 weeks at room temperature
• Strain the herbs, label the bottle

Shelf life: up to a year stored cool and dark.