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!