Culinary Oils and Vinegars
Pack a wide-mouthed glass jar lightly to three quarters of its
capacity with the chosen herb or herbs.
Vinegars, use cider or wine vinegar.
Suitable oils are maize, sunflower or olive oil. Fill the jar with vinegar or
oil and cover with plastic wrap. For vinegar, stand the jar on a windowsill or
in any sunny place.
Oil should be kept out of the sun to prevent its becoming
rancid. After 10 days, strain and taste. If not sufficiently potent, return to
the jar with more fresh herbs and top up with oil or vinegar. When ready, strain
and pour into suitable bottles with a sprig or two of the herb used.