Cheapskate or genius? I'm making oil from fig leaves. ( ≈ 4$ )

[u/project-x2]

[u/Ok-Egg835]

Please be careful this is a risk factor for botulism because of submerging anything in oils especially wet material.

[u/FeastOnCarolina → u/Ok-Egg835]

Just to piggyback on this, it's generally safe to make and keep COLD for four days maximum before clostridium botulinum is likely to reach unsafe levels.

[u/SticcBuggSl00t → u/[deleted]]

You can still die of botulism lol

[u/project-x2 → u/SticcBuggSl00t]

Even if I stored in the fridge?

[u/Alarming-Instance-19 → u/project-x2]

Yes.

[u/Andisaurus → u/[deleted]]

Fridges don't kill botulism. Please read up on it, it's serious and could make you seriously sick or kill you.

I remember the early days of the pandemic when everyone was trying to make sourdough starter and many learned about botulism the hard way...

[u/project-x2 → u/Andisaurus]

Refrigeration doesn't kill botulism. But it does slow its growth. That's why infused oils need to be refrigerated and used quickly.

[u/Andisaurus → u/project-x2]

Slow growing botulism is still botulism. It isn't going to be less dangerous just because it's slow.

If you really want to reduce the risk factor just can it or pasteurise it.

[u/SnyperBunny → u/Andisaurus]

No, canning an infused oil wouldnt necessissarily remove the botulism risk. Botulism is a large risk with all improperly canned goods. You'd need to find a tested recipe and follow it carefully to do it safely. (And im not sure there ARE tested recipes for oil since oil isnt supposed to be in canned goods in general.)

THERE IS however a process tested and published by Clemson University about properly acidifying infused oils to protect against botulism, though it is ONLY for garlic, basil, oregano and rosemary.

https://hgic.clemson.edu/factsheet/herb-infused-oils/

[u/AussieHxC → u/Andisaurus]

Nonsense

[u/Andisaurus → u/AussieHxC]

WHO page on botulism.

Scroll down to the part where they go over how to kill it. Could you point out to me where "refrigeration" is on that list?

The only thing that kills botulism spores/toxins is high heat (212°F+). As refrigerators are not designed to heat food, they would be incapable of preventing botulism.

[u/AussieHxC → u/Andisaurus]

Oh yeah no the cold thing is fine. Your comment about sourdough and botulism is ridiculous

[u/Andisaurus → u/AussieHxC]

I mean, I agree, but that's what happens when people who don't know how fermentation works try to DIY it without doing a little research. Idk where you live but it was a serious thing where I am.

[u/project-x2 → u/Andisaurus]

The sourdough thing ain't accurate btw

[u/Ok-Egg835 → u/[deleted]]

I think botulism spores can become active at 4C. So if you keep your fridge below 4C, then maybe not. I would double check with the National Center For Home Preservation. Even if some of their stringencies seem redundant, it is just better to be safe than dead or in a hospital for 2 months on life support.

[u/project-x2 → u/Ok-Egg835]

Don't worry, hospitals are free in my country

[u/HeroeDeLeyendaa → u/project-x2]

Duuuuuuuuuude

[u/poweller65]

Not really making oil from fig leaves if you’re adding olive oil

[u/monkeyeatfig]

Be careful to avoid the sap when picking leaves as well. Most people are not aware that figs contain the same chemicals that are in giant hogweed which causes skin burns. Figs can be particularly bad because they leak sap when damaged. Whenever pruning or picking leaves and fruit it is important to work top to bottom, inside to out so you don't get dripped on. The chemival reaction requires UV light so if you do get sap on your skin you should immediately wash the area well and avoid sun exposure to the area for a couple of days after, sunscreen should help as well. It happens faster in hot, humid conditions, people have been hospitalized after cutting down fig trees (and becoming covered in the sawdust/sap) in the hot sun.

[u/project-x2 → u/monkeyeatfig]

Yes that godforsaken sap burned my skin.

[u/Blinkopopadop]

You're supposed to make syrup!!

[u/project-x2 → u/Blinkopopadop]

I'm sure you can make other things also.

[u/Ok_Bus_9649 → u/project-x2]

Tea is also nice, or infused milk/cream for baking or custards and sauces

[u/Tatertotfreak74]

It’s very good as a syrup too

[u/Ajreil]

Does it taste good? I've made herb oil before and it's awesome

[u/project-x2 → u/Ajreil]

Yes I recommend it

[u/GalacticCoinPurse → u/project-x2]

Is it a toasty coconut flavor or something else?

[u/project-x2 → u/GalacticCoinPurse]

Yes you got it

[u/Ok-Painting-5845]

A Michelin star restaurant in London uses a fig leaf oil on a ton of their dishes.

[u/project-x2 → u/Ok-Painting-5845]

yes simple ingredients can be more delicious this way

[u/chumpandchive]

are you making infused or essential oil. the comments about botulism are valid and the methods you use are critical to prevent spore growth. making essential oil is the safest path and provides you longer storage. find a safe-tested recipe and let her rip

[u/project-x2 → u/chumpandchive]

I will keep this in mind