Fill remaining space in jar with oil of choice, making sure to cover herbs by at least 1 inch or more. ( Making Plant Medicine by Richo Cech and The Herbal Medicine-Maker’s Handbook by James Green are two great resources to help you get started.) Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. For food purposes, just be sure that the oil and the herb(s) you choose are both tasty and safe to eat. Using a variety of herbs and spices, you can make a uniquely flavoured oil to use in your kitchen, either as part of the cooking process or to add extra pizzazz as a finishing touch. Leave at least 1 to 3 inches of open space above your herbs to cover with oil. Place herbs in a clean, dry quart jar. Directions. When it comes to basic herb-infused oils, the first step to achieving a potent oil extract is to research the herb you are using and identify the constituents that will be extracted in the oil.
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