Herb infused oils are created by steeping herbs in oil, such as olive oil, coconut oil, or sweet almond oil. As they infuse, beneficial compounds, fatty acids, and natural essential oils are drawn out of the herbs and into the surrounding oil.
Later, the plant material is strained – leaving behind the medical properties of the herb in the oil.
You can infuse all sorts of things in oil including flowers, berries, leaves, roots, stems, spices or fruit.
Herbs commonly used in herb oil infusions:
- Basil
- Calendula
- Chamomile
- Chickweed
- Citrus peels
- Comfrey
- Dandelion
- Echinacea
- Elderberry/elderflower
- Hibiscus flowers
- Lavender
- Lemon Balm
- Lemon Verbena
- Nettles
- Marshmallow Root
- Mint
- Pine
- Plantain leaves
- Red clover
- Red raspberry leaf
- Rose hips
- Rose petals
- Rosemary
- Sage
- John’s wort
- Thyme
- Yarrow
- Violet
There are tons of carrier oils to choose from depending on what you want to use the oil for. Jojoba oil, sweet almond oil, and argan oil are popular to make natural skin and body care products.
You can use dried or fresh herbs. I recommend dried especially if you are just beginning because fresh herbs have more moisture that can lead to making the oil rancid even moldy.
This has happened to me before.
Plus, dried herbs are more concentrated and you can fit more into the jar.
You will need:
- Herbs
- A carrier oil of choice, such as jojoba oil, olive oil, sweet almond oil, or other.
- A glass container with a tight-fitting lid.
- Fine-mesh colander, reusable nut milk bag and/or cheese cloth for straining.
- Storage containers for finished oil, such as glass jars or amber dropper bottles.
There are two ways to create an infusion; quick or slow
Slow Method
- Make sure the jar is clean and dry. Any water in the jar can lead to spoilage.
- Fill the jar to the top with dried herbs.
- Pour oil over the herbs slowly. Using a chopstick or knife, move the herbs around to make sure all air pockets are filled with oil. Add enough oil to completely cover all the herbs, filling right up to the brim of the jar.
- Cover the jar. Give it a few shakes, and put it in a cool place inside your house. Give your jar a shake daily. It will be ready to use in 3-6 weeks.
- Strain the oil into your storage bottles through a cloth-lined strainer. Give the herbs a final few squeezes to get the last of that herb-soaked goodness.
Quick Method
You will need a crockpot for this method. Your jar of herbs and oil is placed in a slow cooker/crockpot filled with water and set to its lowest setting. Make sure the crock pot does not go dry. Infuse for 8-12 hours.
You can also use a double broiler. The double boiler method yields an infused oil in about an hour. This method involves placing a glass or stainless-steel vessel over a saucepan of simmering water and closely monitoring it for about an hour.
You can also use your oven. Put your dried herbs in a glass jar and cover with oil as above. Screw on lid tightly. Put your jar in a pan of warm water to halfway up the jar. Put pan with the jar in the oven and cook for 4 to 5 hours on the oven’s lowest setting. Check on your oil periodically to ensure it isn’t burning or scorching and that the water hasn’t evaporated.
Bonus: Solar Infusion
Follow the method above when preparing the jar; but this time, bring the jar outside in the warmth of the sun or placing is a sunny window. The jars placed outside need to be brought in every evening. The solar method will take at least 2 weeks for full potency.
Would you like some herbs to try any of these methods? I can hook you up. Text me at 409-749-0184 with any questions or if you would like some herbs.