K.G. mag's Herb booklet

[WestHamRon]

I'd like to start by thanking K.G. for this informative booklet.
I wish to ask a question pertaining to the article on Herb Oils.
Why do you advise covering the jar with muslin for 2 weeks rather than putting the lid on ?
Does exposure to air aid the infusion process ?
OOps, that's 2 questions !

[PLUMPUDDING]

I would be very careful about making herb oils as it has recently been found that they are a good breeding ground for botulism. It is safer to put washed herbs in a pan of oil, warm it up for a few minutes, but don't boil it, then strain the oil off and seal it in a sterilized bottle, keep it in the fridge and use it within 3 weeks from opening it.

Also in the past I've tried making calendula infused oil by the method described in the booklet , but with the lid sealed, and it just went smelly and disgusting, I think I might have put too many petals in. So by all means experiment, but be careful. Jekka McVicar's herb book also says to put the lid on firmly when making herb oils.

The bit about covering with muslin is wrong. You strain the oil off through muslin when the herbs have soaked in it, but you should keep the lid firmly sealed to keep out bacteria and prevent the air oxidising the contents while they are soaking. Most herbs are to some degree antiseptic, some are also antibacterial so it is possible they could keep the oil sterile, but the main purpose is for their flavour. A lot of their other medicinal properties are oil soluble too which is the reason they are steeped in oil, and they dissolve faster into warm oil. They keep these properties longer too if the finished oil is kept in a cool dark place (fridge).

I noticed something else in the booklet, they aren't quite correct about fennel. Florence fennel is the small kind that produces the bulbous base for use as a vegetable, and the fennel you buy as a herb is the tall kind which can be either green or bronze and is grown for its leaves which have a stronger flavour than the florence fennel. The florence fennel leaves still have a nice flavour just not as strong as the tall kind, and the tall variety is the one you grow for the seeds (just don't be surprised if they try and take over your garden if the seeds are allowed to drop).

The booklet on the whole is very informative and useful - thankyou KG

[retropants]

When infusing herbs and botanicals in oil, to avoid mould and bacteria form growing, you should dry your petals/leaves first, then pop into a jar and completely cover with your oil of choice, before sealing with the lid. The jar should be sanitised (you can only sterilise with an autoclave) with the tablets or solution used for baby bottles & winemaking or a weak solution of bleach,then rinsed with cooled, boiled water and left to dry thoroughly.
I make soap and other bath & body products, and this is how it is done for this purpose. Ideally the infusion is best left for a few weeks. I then strain, using a coffee filter, into a fresh jar, label and store in a cool place.

[KGAdmin]

WestHamRon

Steve & Emma are out & about - but back in later this week, and will take a look at your Q's

Just a note too, the first two growing guides are now on-line. You can read it on-line, or download the booklet in PDF form.

Read our on-line guides

KGAdmin

[KG Steve]

Hi Guys
Regarding the herb oils and covering, I've just repeated what was passed down to me. I used to watch my grandmother making herb oils and other herbal potions and have copied her methods. We have survived to tell the tale, however I do agree with Plumpudding that you should take great care when making herb oils as contamination by bacteria is a real threat and it should never be stored for long periods. We'll probably start covering ours with a lid, too as you've made me nervous now! Won't stop me eating it though - nothing better than a herby or chiili oil over a fresh salad!

With regard to fennel - yes I'm aware that there are two types and tried to make the distinction in the booklet, but maybe didn't manage it very well. I'll blame lack of space - you can just blame my poor writing skills!

Still - glad you liked the booklet generally - Emma and I enjoyed writing the series. Let us know if you have any ideas for other topics we could cover in the future and we'll bear them in mind.