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Tarragon oil

Tarragon oil


2 1/2 cups cold pressed sunflower oil

1/2 cup fresh parsley

1/2 cup tarragon or any herbs

Glass with lid

fine sieve



Cut the parsley and tarragon into small pieces and place in a glass. Then pour the sunflower oil over it and leave the sealed jar in a cool room for 1 week. Stir often. After a week, strain the herbs through a fine sieve and pour the oil into a bottle.

The tarragon oil has a shelf life of approx. 6 months. If you want to give the bottle as a gift, you can add a sprig of tarragon to the bottle. Store in a cool place.

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