Crops & Breeds

🫒 Oil Infusions

3 goods · what's in each, ready windows and shelf life, from the app's own pantry clock

Goods

• Garlic oil · keeps 4 days — ⚠️ Garlic in oil is the classic home BOTULISM risk — low acid, no oxygen, room temperature. Never leave it on the counter: refrigerate and use within about four days, or freeze it in cubes.
  What's in it: Fresh garlic gently warmed in olive oil for the flavour — then STRAIGHT to the fridge and used within four days, or frozen in cubes. Never at room temperature: garlic in oil is a botulism risk.
• Chili oil · keeps ~3 months — Hot-infused in an afternoon rather than steeped for weeks. DRIED chillies only — fresh ones carry water, and water in oil is the whole problem.
  What's in it: Dried chilli flakes (never fresh) in a heatproof jar; neutral oil heated to about 225°F and poured over, with a little sesame, garlic or Sichuan pepper. Cool, lid, three months.
• St. John's wort oil · ready to strain in 21–42 days · keeps ~1 year — Solar-infused on a windowsill until it runs deep red — the colour IS the readiness, and three weeks of sun beats six of shade.
  What's in it: Fresh flowering tops wilted a day, packed loosely in a jar and covered with olive oil. A sunny windowsill for 3–6 weeks until the oil runs deep red, then strained.

Shelf life runs from the READY date, not the day it was made — a kraut started in August and ready in September keeps its months from September.