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Ingredients
- 1 (18 fluid ounce) bottle sunflower oil
- 4 sprigs of fresh fennel leaves, washed
- 4 sprigs fresh dill leaves, washed
Method
- Pour a little oil out of the bottle and push in the fennel and dill leaves.
- Make sure the oil comes up to the very top of the bottle.
- Re-seal and let stand on a sunny windowsill for 2 weeks.
- (Alternatively, let stand in a cool and dark place for about 4 weeks).
- Every so often, give the bottle a gentle shake to mix it.
- After 2 weeks strain the oil, and re-bottle, then it is ready to use; it will last up to 3 months.
