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Enjoy the flavor of fresh garden herbs and use them to infuse neutral-tasting oil like canola or vegetable oil with them.

Martha Stewart Living, March 1999

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • Remove leaves from herbs; discard stems.

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  • In a small saucepan, combine the herb leaves and the oil. Place the pan over medium heat, and cook until the oil is hot to the touch, about 5 minutes. Remove the pan from heat, and set aside to cool.

  • Transfer to an airtight container, and refrigerate 8 hours or overnight.

  • Strain the infused oil through two layers of cheesecloth set in a sieve; discard the solids. Transfer oil to an airtight container; add additional herb sprigs, if desired. Store infused oil in the refrigerator, up to 2 weeks.

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