Medicine-Man said:

despite the associated loss of actives, drying them seems to be the default position.

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Medicine-Man said:

I found out that heat degrades some of the actives

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DnDRnD said:

Heat wont degrade the alkaloids, theyre stable up to around 400 degrees Fahrenheit

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Quote:

https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50701herbsandvegetablesinoil.pdf
It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili
peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria,
which are found in soil, water, and air. Oil’s oxygen-free environment is perfect for growth of the
bacteria. For this reason, herbs and vegetables in oil must be stored correctly to prevent botulism
food poisoning.

Commercial garlic-in-oil mixtures are acidified to prevent bacterial growth. These products can be
stored safely at room temperature. Unfortunately, acidification of homemade herb or vegetablesin-oil mixtures can’t be recommended until research is conducted. Instead, it’s essential to store
these hazardous products in the refrigerator or freezer.
When raw or cooked vegetables or raw herbs are stored in oil, Clostridium botulinum bacteria can
grow. These mixtures must be refrigerated to slow bacterial growth. A national research study
(which included Oregon households) has shown, however, that home refrigerators are often not
cold enough to safely store hazardous food such as vegetables and herbs in oil for long periods.

Because harmful bacteria can grow faster at higher refrigerator temperatures, the length of
refrigerated storage must be limited for safety. According to conclusions drawn in an analysis of
handling procedures (Nummer et al., 2011), vegetables and herbs in oil mixtures should not be
refrigerated longer than 4 days before using, discarding, or freezing.

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