(*1) Oil as you like, be sure to use good quality from first pressing! E.g. rapeseed oil, sunflower oil or other vegetable oil, safflower oil, walnut oil, pumpkin seed oil, olive oil, lemon olive oil (very tasty e.g. from www. Artefakten. Net) oil types can be mixed in the same way. In the case of olive oil, it should be noted that the paste becomes solid in the refrigerator. At room temperature, however, it softens again after a short time.
===== Preliminary notes ===== Before making a herb paste, be sure to note: Allow plenty of time! Depending on the intended amount of herbs – or the mountain of herbs resulting from the collecting frenzy or the bucket/s or basket that has become too full – add at least one hour for processing, which must follow the collecting on the spot.
Depending on the mass, you can easily spend a whole wonderful day for the whole process :-). Before collecting, remember to provide enough oil and suitable screw-top jars. For the required mass see U.(*2) One uses generally only young, immaculate plant parts. Sort out kitchen herbs already during the picking (or “take a closer look” with the fingers before snipping off or plucking off or cutting off with the scissors) and beat them well before putting them into the basket or bucket. Do not rinse kitchen herbs, but if you want to rinse them, then dry them thoroughly.
===== Suitable kitchen herbs
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