Garlic oil

Radar2003(UK)September 26, 2004

Hi,

I followed the instructions from the e-mail course at http://www.ChrisLewisMH.com for making garlic oil. They say you can make it by crushing garlic, pouring olive oil to cover it, then close the jar and leave in cool dark place for 2 weeks, shaking daily, then strain through a cloth. I've read elsewhere that making herbal oils in this way provides an ideal ground for bacteria to breed, especially botulism, and that the oil should be heated first. Does anyone know about this? Do any of you make garlic oil, and if so how?

Thank you for reporting this comment. Undo
Heathen1(10a)

Yeah, don't eat these oils, I think they are for external use only. I know basil sometimes carries a fungus that can make oils go bad, but garlic is an antibacterial, so it shouldn't do that.

    Bookmark   September 26, 2004 at 4:11PM
Thank you for reporting this comment. Undo
Daisyduckworth(Aust)

Botulism is definitely a probability, especially with garlic and chillies in oil. Herbs should be completely dried before using them for herbal oils. So I've read. Meantime, the 'approved' methods for herbal oils are as follows. For cooking, I'd use all of them within a day or two, then leave them for external use only.

Cold Infusion Method: Combine herbs and oil. Pureed herbs disperse their flavor more quickly but are not as aesthetically pleasing. Use with in 2-3 days. Store in the refrigerator at all times.

Warm Infusion Method: In a saucepan, combine herbs and oil. Heat to a simmer, reduce heat slightly and cook just below simmering for 15 minutes. Remove from heat and strain through several layers of cheesecloth into a sterilized glass jar. Label with the date and refrigeration instructions. Store in the refrigerator at all times. Use with in 1 week.

Oven Method: Place oil and chopped vegetable or herb in a 2 cup glass measuring cup. Set cup on a pie plate and place in a 150C oven for 1 hour. At the end of heating, the vegetable pieces should be a medium brown colour and crisp. If not, continue baking until they turn brown. Remove cup to a rack to cool for 30 minutes. Line a small strainer with a coffee filter or several layers of cheesecloth. Strain oil into a clean glass jar, cover and store in refrigerator at all times. Use within a month.

    Bookmark   September 26, 2004 at 7:01PM
Thank you for reporting this comment. Undo
Radar2003(UK)

Oh - thanks for the info. I was intending to use it only for external huse, so that's ok. Thanks.

    Bookmark   September 27, 2004 at 9:03AM
Sign Up to comment
More Discussions
Which herbs to avoid in case of high blood pressure?
Hello, I am looking for information on which herbs...
John89
Permanent dark eye circles?
Hi everyone, My boyfriend has what seems to be permanent...
Hapslappy
7 Powerful Turmeric Health Benefits & Side Effects
http://draxe.com/turmeric-health-benefits/
JCTsai
sassafrass poisonus??
A friend of mine has a woods by her house and there...
redring
Salvia D.
Would this be a suitable place to talk about Diviner's...
winterpeg_man
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™