Infusing a culinary oil with a blend of herbs and spices is fun, easy and delicious! An infused oil can enhance any dish, impress your dinner guests, and the herbs have healing properties. These bottled creations are also beautiful and can make a great gift!

Get creative! Choose some of your favorite herbs and play around with different combinations. Experiment! Rosemary, sage, thyme and oregano in olive oil make a beautiful Mediterranean blend that you can use on meat, fish or for dipping fresh bread. Chile pepper and garlic will make a spicy oil that you can drizzle on a mexican dish or use to make a dressing. When you use these oils, you not only get a delicious flavor, but you also get the medicinal properties of the herbs, which often help us digest our meal.

The process is easy, but one element is critical: moisture will spoil your oil and can cause dangerous bacteria to grow. Therefore, it is safest to use dried herbs when infusing an oil. Take your dried herbs, crush and bruise them a little to release their aroma, put them in a pretty jar, cover with an oil of your choice, close the top and store in a dark and cool place for a couple of weeks. You can shake it every once in a while if you like and test the strength of the flavor. This oil does not need to be refrigerated.

If using fresh herbs, use ones without a lot of water in them, like rosemary, lavender flowers, sage and thyme. Leave them out over night so they wilt a little. Then bruise them, place them in a jar, and cover with oil. Leave this in the fridge and use within a week.

Get creative and make some oils that you can use in recipes for the upcoming holidays, as fancy dips for guests, or as beautiful gifts.

Here are the ingredients for a blend inspired by the south of France:

2 cups of olive oil

1 teaspoon dried lavender flowers

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried fennel seeds

1 teaspoon dried thyme

1 teaspoon dried rosemary

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Written By, AHWD Wellness Expert – Marysia Miernowska