Fynbos Oil
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Step 1 of 5
1 of 5
Blanch the herbs in salted boiling water for 10 to 15 seconds.
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What you are cooking with
- 50 g Fresh identified food-safe fynbos mix, for example wild rosemary, a light touch of buchu, Cape sage and lemon pelargonium
- 500 ml Grapeseed oil
- as needed for shocking Ice water