Herb Snips

from Susan's Collection of Herbal Lore

Garlic Oil...Yum!

There's nothing tastier and simpler for a quick and easy supper than a plate of spaghetti served with warm bread and a cruet of home-made garlic oil for dipping. To make this flavored oil, brush 3 heads of garlic (yes, three whole heads) with a teaspoon of canola or safflower oil. Roast at 400 degrees for 40 minutes, then cool. Slice the heads in half horizontally and squeeze the soft garlic into a small pan. Add ½ cup olive oil and ½ cup canola or safflower oil and warm over low heat for five minutes. Pour into a sterilized container, cover, and refrigerate for 48 hours. Strain into another sterilized container (being careful to get out all the garlic bits), cover and refrigerate. Use within two weeks. (Be extra-careful when you're making herbal oils. All ingredients, work surfaces, utensils, and containers must be clean. Refrigerate the oil while it is steeping and before you use it. Anaerobic bacteria grow rapidly in room-temperature oil.)