
I’ve been doing this craft for more than a decade. It’s not only pretty, it’s practical and it makes a great gift for anyone who enjoys cooking. If you spend any time at all in kitchen stores, or even in the kitchen aisle at discount stores like Ross and Tuesday Morning, you’ve seen those beautiful bottles filled with herbs and oil. Even on discount, you can make your own for MUCH less than the sticker prices you’ve been seeing.
Step One: Find a clear bottle with a good pouring mouth. I happen to keep all of my bottles and jars for purposes just such as this. This bottle is an old olive oil jar. I chose it because it was the first bottle I pulled out of my cupboard with the lid actually on it.
Make sure the bottle is clean and any labels completely removed.
Step Two: Gather your ingredients. Here I am using fresh basil from my herb garden, dried rosemary, a habanero pepper from Terri and Buddy’s garden, and (not picture) a clove of fresh garlic.
Here are some tips to choosing ingredients: Use a combination of fresh and dried ingredients, and at lest two colors. I have the green in the rosemary and basil, so I’m using the orange pepper and a white garlic. I have often used fresh rosemary and dried red peppers with fresh garlic.
Remember to use herbs you would actually use together when cooking. Star Anise is beautiful, but it doesn’t taste that good with garlic or peppers.
Step Three: Prep your ingredients. If using fresh peppers, remove the seeds and the membranes. Leaving them in will cause far too much heat and will mask all the other flavors in the oil. You’ll also notice I’m wearing gloves. The oils from the pepper clings to the skin and can cause serious problems. It’s just safer to wear gloves.
I sliced the pepper into long narrow spears, then changed knives and cutting boards, and sliced a large garlic clove the same way.
After this step, the battery in my camera went dead, so you’ll just have to trust me for the rest of the steps.
Step four: begin layering the ingredients into the bottle.
Begin with the loose, dried herbs. Pouring them either directly into the mouth of the bottle, or through a funnel, pour in enough to lightly cover the bottom of the bottle.
Then put in the fresh garlic. Don’t add more than two cloves of garlic.
Now add the pepper slices.
Finally, take the long stem of fresh basil, and slide it, intact, into the bottle. You’ll have to push it all the way to the bottom with a bamboo skewer, or table knife, then take the same tool and fluff out the leaves a little.
Using a funnel, pour the oil of your choice – I used Wal Mart brand vegetable oil – into the bottle. Pour slowly, allowing the oil to slip around the basil and down to the other herbs. You’ll notice the dried herbs not attached to the peppers or garlic will begin to float. Continue pouring unti the oil completely covers every part of the fresh herb stem, stopping only when the bottle is completely filled.
The oil will stop the fresh herb from wilting, and will eventually saturate the dried herbs, causing them to filter back down to through the other ingredients. The oil can now be used for cooking, or as a center piece or a piece of kitchen decoration.
As you use the oil, you can continue to refill it, and the herbs will continue to infuse the oil with flavor for months.
You can do the same craft with potpourri, essential oil and baby oil to create a beautifully sweet smelling bath/massage oil as a gift, or to decorate your bathroom as well.
If you have a craft idea up on your blog, leave a link on the Mister Linky. If you linky, I’d appreciate a link back.
