Basil Flower Oil

If you grow basil, you know that once it starts flowering, it’s time to pinch off those blossoms. Flowering signals to the plant to slow down leaf production, and causes the stems to get tough. But that doesn’t mean the flowers have to go to waste! Instead of tossing them, turn those fragrant basil flowers into something useful: Basil Flower Oil.

Herb-infused oils are incredibly handy in the kitchen, and this one adds the bright, slightly anise-like flavor of basil to any recipe you use it in. It’s a simple, zero-waste way to capture the flavor of fresh basil and stretch what your garden gives you. Use it for salads, dressings, and marinades, or drizzle it over a warm slice of homemade bread.

Reasons to love this recipe

• Reduces food waste. A simple way to use basil flowers that would otherwise be discarded.
• Captures garden-fresh flavor. Basil flowers have the same fresh, slightly spicy, anise-y flavor as basil leaves, if a little more subtle.
• Versatile in the kitchen. Drizzle it over salads, pasta, grilled veggies, pizza, or warm crusty bread. Use it for dressings, marinades, and dips. Cook with it. There are so many delicious uses!
• Simple to make. All you need is a good-quality olive oil and a few minutes.
• Elevates everyday dishes. Adds a fresh herbal note that feels special without extra effort.
• Great for gifting. Bottled in a jar, it makes a lovely homemade summer gift for food lovers.

How to make basil flower oil

Making basil flower oil is quick and simple.

Start by snipping the flower tops from your basil plants (you can include some leaves, too). Check for any bugs or damaged blossoms, and give them a gentle rinse if needed. Just be sure they’re completely dry before using, as moisture can cause the oil to spoil.

Place the basil flowers in a clean glass jar and cover them fully with a good-quality olive oil. It’s important that all the flowers are fully submerged to prevent mold from forming.

Let the mixture sit at room temperature to infuse for 3 to 4 days. Then strain out the flowers and transfer the infused oil to a clean jar.

Store your basil flower oil in a cool, dark cupboard. It’s best used within a month.

Heat-infused basil flower oil (quick method)

If you’re short on time, you can speed up the infusion process using gentle heat.

Add basil flowers and olive oil to a small saucepan. Use about 1 cup of oil for every small handful of flowers. Warm the oil over low heat until it’s just lightly bubbling around the edges. Do NOT let the oil come to a boil. Remove from heat and let it cool completely with the flowers still in the oil.

Once cooled, strain out the flowers and transfer the oil to a clean, dry jar.

Storage tip: Because this version uses heat and fresh plant material, it’s best stored in the fridge and used within 1 to 2 weeks. Discard the oil if you see signs of cloudiness, bubbling, or off smells, as these can be signs of spoilage.

Frequently asked questions

Can I use other types of basil flowers (like Thai basil or purple basil)?

Yes! Any variety of basil is fine. Each will lend a slightly different flavor depending on its natural aroma. I used a combination of basil here, with both classic Italian basil & purple Thai basil.

Do I need to rinse the flowers?

In general, I would recommend against it. Only wash the basil flowers if they’re visibly dirty or have insects. If you do rinse them, make sure they’re completely dry before infusing, as any moisture can cause spoilage.

How long does basil flower oil last?

If using the cold-infusion method, it’s best to use it within one month and store it in a cool, dark place. If you’re concerned about safety, you can always keep it in the refrigerator. For the heat-infused version, refrigerate and use within 2 weeks.

Can I use dried basil flowers instead of fresh?

Yes. Dried flowers are less likely to cause spoilage and will give you a longer shelf life. However, the flavor will be a bit different.

Can I use the oil for cooking?

I think basil flower oil is best as a finishing oil (on salads, bread, grilled veggies, etc.) but is totally fine for cooking as well.

Why do I need to make sure the flowers are fully submerged?

Any exposed plant material can mold, especially during room temperature infusions. Always keep the flowers completely covered in oil.

What kind of olive oil should I use?

Use a mild, good-quality olive oil so it doesn’t overpower the delicate basil flower flavor.

Suggested uses:

• Add to homemade salad dressing
• Whisk into marinades for grilled veggies or meat
• Drizzle or dip with homemade sourdough
• Toss it with warm pasta or cold pasta salads
• Sprinkle over pizza fresh out of the oven
• Toss it with potatoes before roasting
• Drizzle over slices of fresh garden tomatoes

It would also be delicious to swap the regular olive oil in this Lemon Olive Oil Tart recipe for this infused oil instead!