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1
Place 1/2 cup of garlic scapes in the bottom of a clean quart jar.
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2
Top with 1/2 cup of basil and 1/2 cup of calendula flowers, ripping up their petals and daisy-like centers as you add them.
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3
Continue layering the remaining scapes, basil, and calendula, leaving about an inch of space at the top of the jar.
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4
Add enough oil to cover (still I allowing an inch of space).
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5
Using a butter knife, gently press down the ingredients to eliminate any air pockets.
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6
Put the cap on the jar, and add a label that includes the contents, date prepared, and approximate date the oil will be ready (2 to 6 weeks from the preparation date).
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7
Place the jar on a small plate and set on a windowsill.
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8
After 2 weeks, taste the oil.
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9
If stronger flavor is desired, let it continue to steep.
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10
Continue to check once a week.
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11
When the oil is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup.
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12
Before discarding the strained ingredients (or saving for later use), squeeze them with your hands (with or without the cheesecloth) or press them against the strainer with the back of a spoon to get every last drop of oil.
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13
Transfer the oil to a clean bottle or jar with a lid or cork, and label it with the type of oil and date.
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14
Store in a cool dry place, where it will keep for at least a year.
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15
For A Change:
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16
Instead of garlic scapes, use garlic cloves, garlic chives, or garlic chive flowers.
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17
Use sun-dried tomatoes or mushrooms instead of calendula flowers.
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18
Add a chili pepper for a spark of flavor.
