( Making Plant Medicine by Richo Cech and The Herbal Medicine-Maker’s Handbook by James Green are two great resources to help you get started.) In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Leave at least 1 to 3 inches of open space above your herbs to cover with oil. When it comes to basic herb-infused oils, the first step to achieving a potent oil extract is to research the herb you are using and identify the constituents that will be extracted in the oil. Place herbs in a clean, dry quart jar. Fill remaining space in jar with oil of choice, making sure to cover herbs by at least 1 inch or more. Directions. For food purposes, just be sure that the oil and the herb(s) you choose are both tasty and safe to eat. Using a variety of herbs and spices, you can make a uniquely flavoured oil to use in your kitchen, either as part of the cooking process or to add extra pizzazz as a finishing touch. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel.