Homemade and Natural

DIY Herb-Infused Oil for Body, Cooking, and More.

Infusing herbs into oil is very simple, but it is the foundation of any good DIY recipe. You can use many different oils; Olive, Apricot, Almond, Jojoba, just to name a few. You will want to use different oils depending on what you are wanting to do with the infusion. For example if you are wanting to create a salve you would probably go with olive oil but if you are wanting to make a massage oil you might want to use something like sweet almond oil.  Olive oil and Jojoba oil have longer shelf lives than most other oils so if time is a factor you may want to choose one of the 2.

Herbs You Can Infuse.

There are so many herbs that can be infused into oil. Whenever possible use organically sourced herbs so you are not adding unwanted chemicals to your infusion. Below are the more common herbs that are infused.

  • Arnica flowers (external use only)
  • Calendula flowers
  • Chamomile flowers
  • Comfrey root and/or leaf
  • Lavender
  • Lemon Balm
  • Myrrh gum resin
  • Rosemary leaf
  • Thyme Leaf
  • Yarrow flower and leaf

What You Will Need.

Not much is need to create your herb-infused oil. You will need:

  • A mason jar, size of your choosing. Make sure your jar is clean and dry, any moisture can spoil your oil and ruin your infusion.
  • Base oil
  • Herbs of your choosing – Always use dried herbs. Any moisture can spoil your oil and ruin your infusion.
  • Cheesecloth or fine strainer
  • Crock-pot – this is only needed for the quick method.
  • Thermometer -this is only needed for the quick method.

There are 2 methods to make herb infused oil. The traditional or “Folk” way and the quick way.

How To Infuse Oils With Herbs.

The Traditional Method.

  1. Gather your herbs and place them in your dry clean mason jar. Be sure to leave 2-4 inches above the herbs.
  2. Add your oil. Fill 1 or more inches above the herbs.
  3. Cap your jar tightly, and give it a good shake.
  4. Place in a warm sunny place.
  5. Shake at least once a day.
  6. Let sit for 3-6 weeks. If at any point you notice your herbs above the oil open the jar and add oil till all herbs are covered again.
  7. Using your Cheesecloth or strainer pour the oil into a clean dry bowl. Make sure you squeeze out all the oil that is trapped in the herbs.
  8. Transfer into bottles and label with the Herb and date infused.
  9. Store in a cool dark place. Infused oils should keep for up to a year.

The Quick Method.

  1. Gather your herbs and place them in your dry clean mason jar. Be sure to leave 2-4 inches above the herbs.
  2. Add your oil. Fill 1 or more inches above the herbs.
  3. Cap your jar tightly, and give it a good shake.
  4. Place in your crock-pot.
  5. Fill the crock-pot with 2 or more inches of water depending on how big your jar is.
  6. Turn your crock pot to low.
  7. Heat oil for 4-8 hours. Continually check the temperature of the water. You DO NOT want your oil to get above 120F. After this temperature you risk deep frying your herbs and ruining the infusion.
  8. Shake your jar every 30 mins.
  9. Remove and let cool.
  10. Using your Cheesecloth or strainer pour the oil into a clean dry bowl. Make sure you squeeze out all the oil that is trapped in the herbs.
  11. Transfer into bottles and label with the Herb and date infused.
  12. Store in a cool dark place. Infused oils should keep for up to a year.

And your done! Now you have a wonderful handmade base for so many DIY projects or yummy homemade foods.

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