Herb Oils

There is, however, another way in which herbs can act beneficially upon vegetables – as a herb-flavored oil for dressing either cooked, blanched or raw vegetables. In fact, once you’ve started to make herb-flavored oils you’ll find them so delectable that they will be an inspiration in your cooking.

Before you start to make these oils it’s worth giving some thought to which oils are most harmonious with particular herbs. A delicately flavored herb such as chervil, say, works best with a mild-tasting oil like safflower or grapeseed. On the other hand, a magnificently well-flavored herb like basil or tarragon can handle a fruity virgin olive oil admirably.