Perfect if you have a few handfuls of wild herbs left over from a foraging foray, this wild herb oil recipe is a super quick and easy way to preserve the flavour of seasonal foraged delights for a couple more weeks. If you are unsure of what to pick, check out our foraging guides.
You can make the wild herb oil with just one herb or a mixture, just be aware that some flavours might try to outcompete each other. Play around with the flavours and remember that you can always add more of one herb – but you can’t take it away!
Your wild herb oil can be used in lots of recipes. Simply poured into a bowl and used to dip bread in, drizzled over salads or stirred through some freshly steamed jersey royal potatoes or one of our favourites, a charred heritage tomato salad. It can also be used to add a little colour to pizza doughs, pasta doughs and to add vibrant colour to homemade mayonnaise.
Pick and wash your foraged herbs in cold running water, then drain well.
Bring a pan of water to a rolling boil and blanch your foraged herbs for 30 seconds, remove the wild herbs from the water using a slotted spoon and plunging into ice cold water to refresh.
Drain the wild foraged herbs and dry thoroughly by placing them in a thin layer between tea towels and pressing on them gently.
Roughly chop the blanched wild herbs and place into a blender with 50ml of the oil. Blitz until you have a thick paste, scraping down the sides as needed with a spatula.
Pour in the rest of the oil, add the salt and continue to blend for a minute or two, until you have a vibrant oil.
Place a sieve over a bowl and pour in the oil, place it into the fridge and allow it to drain for a few hours. If you want a completely smooth oil filter it again through a coffee filter paper before pouring into a bottle bottle and placing in the refrigerator. The oil will keep for up to two weeks in the fridge.
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