Fresh Vs. Dried Herbs: Which One Is Better For Infused Oils?
Posted on May 24 2022
Infused oils can be derived from plants and their medicinal properties make them well suited to making tinctures, wound washes, salves and poultices. But what are the differences between fresh vs dried herbs? Which is better for infused oil?
Fresh herbs come in two forms, which are soft and hard. Thyme and rosemary are examples of hard herbs which have a potency that is too high to be consumed raw. It is much better to cook them first. Examples of soft herbs include parsley and basil which manifest a lighter flavor and can be used raw. Fresh herbs are simple to grow and widely available in most supermarkets.
Their plants and roots may be used to create infused oil for culinary purposes, but experts recommend using them within the same day, rather than placing them in long term storage. The reason for this is because bacterial growth can occur within the jar and if consumed can lead to safety problems. However, those that must store their infused culinary oil should use either dehydrated or sun dried natural matter.
Dried herbs are those which have been dried intentionally to conserve their flavor while maximizing their shelf life. These herbs tend to have a strong flavor, which means that less can be used to achieve desirable results, but the longer they are on the shelf, the weaker their flavor and quality. Examples of great dried herbs include oregano, marjoram, bay leaf, and fennel seed. When stored near room temperature in a location that is dark and dry, they can keep for up to twelve months.
How to Use Fresh or Dried Herbs to Produce Your Own Infused Oil
Both fresh and dried herbs can be used to make infused oil. However, those using fresh herbs should wilt them for approximately twelve hours first to ensure all the moisture is removed, otherwise they can become rancid. The ingredients you’ll need are:
- The herbs
- Sunflower or olive oil
- A botanical infuser
- Dishwasher-safe, nylon mesh bags for straining oil
Prepare Ingredients in the Botanical Infuser
Fill up the botanical infuser with herbs and the desired quantity.
Pour the Oil Over Your Herbs
Now pour the oil onto the herbs in the machine but do so slowly. Use a knife or chopstick to circulate the herbs, ensuring that every air pocket is oil filled. Put in enough oil so the herbs are totally submerged until the liquid reaches the infuser’s brim.
Use the 1-hour Oil Setting
You no longer need to wait for several weeks to let these contents infuse. Simply use the botanical infuser machine's one-hour oil setting to get the job done quickly.
Strain Your 0il
Next, you want to strain your oil by using dishwasher-safe mesh bags. Squeeze the herbs thoroughly so that you get every bit of the liquid.
Cork the Bottles and Label Them
Once the oil has been strained and placed within small dropper bottles or bigger jars, you’ll want to cork then label them. At room temperature, the concoction should last between one and two years, and you can periodically add vitamin E as a type of preservative.
Our botanical infuser allows individuals to infuse butter or oil with a variety of herbs. Simple to use, it has an industrial stainless-steel blade and temperature control that is of laboratory standard. It transforms your herb into high-quality oil in just one hour! Contact us to find out more.