How to Make Medicinal Herb Infused Oil (Slow Infusion or Quick Heat)
Learn how to make medicinal herb infused oils with fresh or dry herbs two ways: with a slow infusion or quick heat method. It's easy to do, and once you know the basics, the options of what you can create are endless. Face oil, healing salves, homemade soap... oh my!
Equipment
- A glass container with lid, large enough to fit the herbs and oil you plan to use
- Fine mesh strainer and cheesecloth or a nut milk bag
- Optional: double boiler or crock pot (slow cooker) and probe thermometer, for quick heat method only
Ingredients
- Herbs. Dried are best, especially for a cold slow infusion. Fresh, wilted, or dry herbs okay for quick heat method.
- Carrier oil of choice (e.g. olive oil, sweet almond oil, jojoba oil, argan oil, or other)
Instructions
SLOW COLD INFUSION
- Fill a clean glass container at least two-thirds full with dry herbs.
- Pour over enough oil to cover the herbs by an inch or two.
- Add a lid, and let the infusion sit in a dark location for several weeks (at least 2, up to 6 weeks for maximum potency).
QUICK HEAT METHOD
- Chop herbs into small pieces
- Add herbs to a slow cooker, or the top portion of a double boiler on the stovetop
- Pour over enough oil to cover the herbs by an inch or two.
- Gently heat the herbs and oil for at least 30 minutes, up to 12 hours. Maintain temperature below 110F as much as possible.
- Leave the lid OFF so moisture can evaporate.
STRAINING AND STORAGE (both methods)
- Strain the herbs from the oil using a fine mesh colander lined with cheesecloth or a reusable nut milk bag. Let drip drain for a bit, then squeeze excess oil from the herbs.
- Transfer the finished herb infused oil into clean storage containers of choice. Compost the spent herbs.
- Store herb infused oil in a cool dark place. Refrigeration not usually necessary, but may extend shelf life.
- Most herb infused oils stay good for up to a year or longer. Check the instructions and expected shelf life of your particular carrier oil. Discard oil if it develops mold or putrid/sour smells.
- Enjoy your herb oil as-is, or use it as an ingredient in other products.
Tried this recipe?Let us know how it was!