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Easy
By Gillian Veal
Published 2024
We are lucky enough to grow several different varieties of sorrel at Cambo, and we use the leaves, when they get a little bigger, for oil. However this technique works for most soft herbs – try wild garlic, basil, dill and thyme.
Plunge the leaves into boiling salted water for 30 seconds, then put them straight into a bowl of ice-cold water. Remove, squeezing out as much moisture as you can, then put them into a food processor or blender with the olive oil and blitz. Pass through a fine-mesh sieve and put into a bottle with a stopper. It will keep for about two weeks.