Herb oils and butters at home, without gas or flame.
The NOIDS Herb Lab is an electric herb oil and butter maker for herb-infused oils, butters and tinctures. You put in up to 30 g of kitchen or garden herbs with your oil or butter, pick a programme, and it holds the temperature within 1 °C. No gas, no open flame, no solvent fumes in the kitchen.
What it replaces: a saucepan on a low flame and a thermometer you have to keep checking. The Herb Lab holds the temperature for you, so the herbs infuse instead of frying.
What you can make. Rosemary oil for cooking. Garlic and thyme butter for bread. Basil oil for the end of summer, when the plant on the windowsill gives more than you can eat.
For alcohol tinctures, the condenser turns the vapour back into liquid instead of letting it into your kitchen. If it ever wears out, the replacement Condenser is sold here on its own. Both ship from Spain in 2 to 4 days.
The NOIDS Herb Lab turns kitchen and garden herbs into infused oils, butters and tinctures at home, without gas, flame or solvent fumes. Electric, holds its temperature within 1 °C, and takes up to 30 grams of herbs a run.
EUR 299.90
The replacement condenser for the NOIDS Herb Lab. It is the part that turns alcohol vapour back into liquid.
EUR 22.90
Infusing herbs into oil or butter is slow, gentle heat for a long time. On a hob that means a pan, a thermometer and watching. The NOIDS Herb Lab holds 100 °C for two to three hours on its own, within 1 °C, then beeps. You come back to strained, finished oil.
Oil is the everyday one: rosemary for roast potatoes, chilli for pizza, basil at the end of summer. Butter takes garlic, thyme or chives and freezes well in portions. A tincture uses food-grade alcohol, the way vanilla extract is made; the condenser catches the alcohol vapour and turns it back into liquid.
| Make | Base | Programme | Keep it |
|---|---|---|---|
| Herb oil | Olive or sunflower oil | 100 °C, 2 to 3 hours | Fridge, use within 4 days |
| Herb butter | Unsalted butter | 100 °C, 2 to 3 hours | Fridge a week, freezer in portions |
| Tincture or extract | Food-grade alcohol | Evaporation with condenser | Sealed bottle, cool and dark |
A stovetop is free and fast, but the temperature drifts and the oil can fry the herbs. A slow cooker holds a low heat but not an exact one, and you strain by hand. The Herb Lab holds the temperature to the degree, strains with its own filter set, and the glass and filter go in the dishwasher.
Machines sold as butter makers do a similar job; the Herb Lab adds the exact temperature hold and the condenser for tinctures.
Herb oil goes in the fridge and is used within 4 days, whether the herbs were fresh or dried. That is the rule Oregon State University Extension gives for homemade flavoured oils. When in doubt, make smaller batches more often.
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