I’ve been meaning to share the infusions I did from the May Homegrown GREENBOX, so here they are! This was a simple project that wasn’t super messy and didn’t require too many components – mostly just time. I chose to do the cold infusion method since it’s easy to let things just sit. I didn’t read their instructions online, so I missed the memo on the apple vinegar at the end, but I still like my results!

First, I laid out all the ingredients.

I decided to infuse the vinegar with the japones peppers and rosemary.

I hope I put enough in there!

I chose the lemon peel and basil leaves for the olive oil.

Everything floating happily.

Infusing time! I let it sit for over three weeks.

All ready and in their brand new jars. 🙂

The olive oil flavor is more subtle and doesn’t appear too much different, especially when I’m using it as part of cooking. The balsamic vinegar was definitely stronger due to the peppers! Overall I’m happy with the level of infusion for the vinegar and I’d do a second round of infusion for the oil next time to get a stronger flavor since the ones I chose were milder to begin with. This was a nice project and I’ve been using these as my go-to items when I need these ingredients for cooking.