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Anyone know the rules on making herb-infused oil?


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Home Cooking 10

Anyone know the rules on making herb-infused oil?

tonina_mdc | Sep 13, 2009 09:18 AM

I'm interested in using some of my herbs to make infused oils - basil oil, basil and parsley oil, hot Thai chili oil, etc. - but I keep running into conflicting information when I try to find instructions. Some sites say you have to refrigerate any such attempts and can only keep them for three weeks. Others say that's only for garlic-infused oil. Some recommend curing them in a cool, dry (non-refrigerated) place for two weeks; these sites don't seem to put a limit on how long you can keep such mixtures. I'd really rather not give anyone botulism poisoning, so I'd appreciate any informed advice!

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