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4.34 from 9 votes

Homemade Rosehip Oil Recipe

Rosehip oil is intensely hydrating, healing, and nourishing for your skin. Come learn how to make rosehip oil at home, using either a slow cold-infusion method, on the stovetop or in a crock pot.
Prep Time10 mins
Infusion time14 d
Keyword: homemade rosehip oil, natural beauty, natural health, natural skincare, rosehip infused oil, rosehip oil


  • a glass container for infusing, such as a pint jar
  • cheesecloth and/or sieve for straining
  • bottles for final storage
  • Optional: double boiler or crock pot (only if using the heat method instead of passive cold infusion)


  • 1 cup dried rose hips, whole or halved (organic if possible)
  • 1.75 cups carrier oil of choice. Popular options include jojoba oil, extra virgin olive oil, argan oil, grapeseed oil, and sweet almond oil. Select a high-quality, unrefined, cold-pressed, and organic oils for the most healthy and healing results. (Choose an edible oil if you intend to ingest your rosehip oil.)


Passive "Cold Infusion" Method

  • Obtain dried rose hips. It is important to start with 100% dry hips, not fresh.
  • Fill a clean glass container 1 cup of dried rose hips
  • Combine 1.5 to 2 cups oil for every 1 cup of rose hips used. Pour oil of choice over the dried rose hips until the container is full. (A pint glass jar with 1 cup of rose hips can usually hold about 1.75 cups of oil)
  • Place a lid on the container, and store it at room temperature in a fairly cool and dark place for at least 2 weeks. Shake on occasion (optional).
  • After two weeks or longer, strain the solids from the oil. If your rosehips are at all fuzzy or hairy, I suggest lining a fine-mesh strainer (sieve) with a few layers of cheesecloth to filter it well. Place the strainer over a clean container, and then pour the oil and rosehips in to strain. Compost or discard the solids.
  • Store the finished rosehip oil in a cool, dry, dark location. Rosehip oil should stay good for 6 months or longer. Discontinue use if the oil gets moldy, rancid, cloudy, or develops a bad aroma. Rosehip oil can also be stored in the refrigerator to extend the shelf life up to a year or more.
  • Enjoy! Use your homemade rosehip oil as a daily facial moisturizer (only a few drops needed), as a massage or body oil, on problem areas, as part of your oil cleansing method, an ingredient in other homemade skincare recipes such as salve or soap, to condition and soften hair, as salad dressing or marinade, and more.

Stovetop or Crockpot Method

  • Combine 1 cup of dry rose hips per 2 cups of oil either in a double-boiler or crock pot.
  • In a crock pot, use the lowest heat setting possible. In a double-boiler, bring the water in the lower pot to a low boil but then reduce down to a simmer. Maintain the temperature below 100F for the best results (high heat can denature or destroy the beneficial antioxidants and fatty acids).
  • Allow the mixture to infuse over low heat for several hours, up to 8 to 12 hours for maximum extraction.
  • Some herbalists recommend macerating or chopping up the rose hips prior to infusing to maximize the extraction. Another option is to press and mash the rose hips while they're heating in the oil.
  • Allow to cool, and then thoroughly strain away the solids using a sieve and/or cheesecloth before bottling and using (as described in detail above).