Culinary Oils and Vinegars
Suitable herbs are:
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Pack a wide-mouthed glass jar lightly to three quarters
of its capacity with the chosen herb or herbs. For 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.
