Summary

Ingredients

• 1 handful Giersch, Geisfuß
• 1 handful dandelions (leaves)
• 1 handful nettles
• 1 handful sorrel
• 1 handful ribwort (leaves)
• 1 handful yarrow (leaves)
• 1 handful sage (leaves)
• 2 liters oil, (rapeseed oil), cold-pressed

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Instructions

1. Separate the herbs from the stems, clean them, pat dry and, if you have, dry them slightly with the dehydrator, otherwise leave the herbs to dry a little in an airy place to ensure that there is no more moisture on them.
2. Then fill the dried herbs in 2 wide-necked glass bottles up to almost halfway each and fill up with rapeseed oil. The most suitable are milk or juice bottles.
3. Let the bottles stand on the windowsill for 4 weeks.
4. After pulling the oil through a sieve lined with kitchen paper, strain it into 4 small, decorative 0.5 l glass bottles and store in a dark place.
5. The wild herb oil can also be mixed with other wild herbs of your choice. I made another approach with hogweed, garlic mustard, borage, gundermann and wild carrot. The production is exactly the same, but the taste of the 2 oils is different.
6. The oils taste very fine like the herbs and are ideal for all kinds of leaf salads.