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March 2, 2012
October 15, 2011
I don't make these myself, but here's a technique that looks like it would work: http://gardening.about.com/od/craftsanddecor/ht/Herb_Oils.htm. This source says to strain out the basil, and I think that's what I would do. I think something woody, like rosemary, would probably be okay to leave in there, but I would think that basil would probably look nasty after a while. This article says you can leave herbs in there, though: http://homecooking.about.com/od/condimentrecipes/r/blcon3.htm.
I wonder about food safety on these; when I was researching making garlic-flavored oil and ways to store garlic, I kept seeing warnings that you shouldn't store garlic in oil for more than a week (and to keep it in the fridge) because of the risk of botulism. I wonder if that's also true for herb oil?
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