Herbal Infused Oils

Infused oils are made using olive or grapeseed oil for their healing qualities. Almond or jojoba oil are quickly absorbed by the skin without feeling greasy, making them popular choices for cosmetic preparations. Infused culinary oils are made using oils such as olive, avocado or sunflower oil. Look for carrier oils which are virgin, unrefined, organic and cold pressed. Please avoid mineral oil. Mineral oil is a petroleum based product and not a carrier oil.

To make infused oil, fill a sterilized and dry glass jar half full with dried herbs. (The jar and herbs must be completely dry or you will risk mold growing on your oil. There are a few exceptions to this rule, one of which is  St. John’s Wort, because of it’s hypericin content – which is the constituent you will want to extract from this herb.) But in general, if you prefer to use fresh herbs, wilt them first by placing them in a shady spot for at least 12 hours. Add enough oil so that the herbs are completely submerged. Then add more oil until the oil covers the herb by at least an inch. Cover with a tight fitting lid.

Place the jar in a warm, sunny location for 4-6 weeks, gently shaking the jar every few days to inhibit settling of the herbs. (If you are using an oil with a shorter shelf life, it would be best to infuse the oil away from sunlight. In this case just place the jar in a closed cupboard.) This method of slowly infusing herbal oils is the one most typically used by traditional or folk herbalists. Some herbalists will shake the jar more often, and some not at all. Shaking the jar allows you to set the oils intention and infuse the oil with your own personal energy, which to me is a very important part of making herbal remedies.

After the herbs have infused, strain the oil through cheesecloth, squeezing out as much oil as you can get and then compost the herbs. For a more potent infused oil add a new batch of herbs to your oil and infuse for another 2-4 weeks. This can be repeated a third time for a triple infusion if you are making a strong medicinal oil.  Strain again and store your infused oil in a glass bottle or jar. Label the container with the herb name, oil used and date completed and store in a cool, dark location. Your oil should keep for several months, but why not use it instead to make some herbal salves, creams, deodorants, soap . . . etc, etc, etc.

Infused oils can also be made quickly using the double boiler method. Place herbs and oils in the double boiler and simmer over low heat for 30 to 60 minutes. Make sure the herbs are completely covered by the oil. Check the oil periodically to make sure it is not overheating. Let cool, strain and pour the oil into a glass bottle or jar. Label the container and store in a cool, dark location.