Herbal Infused Oil
A simple, shelf-stable herbal remedy for use in salves, massage oils, and skin care. This method uses dried herbs to prevent spoilage and extend shelf life, making it ideal for DIY herbal projects.
Equipment
Ingredients
- 1 cup dried herbs such as calendula, lavender, comfrey, or arnica
- 1½ to 2 cups carrier oil olive oil, jojoba, sweet almond, or grapeseed
- Optional: ½ tsp vitamin E oil as a natural preservative
Instructions
- Place dried herbs in a clean, completely dry glass jar. Lightly crush with your fingers or a mortar and pestle to increase surface area. Cover with oil until herbs are submerged by at least 1 inch. Leave 1 inch headspace. Stir to release air bubbles and cap tightly.
- Infuse on a sunny windowsill for 3 to 6 weeks, shaking occasionally. For a quicker infusion, use gentle heat (see notes). Once the oil is well-scented and deeply colored, strain through cheesecloth or a fine mesh sieve. Squeeze well to extract all oil. Store in a tightly sealed jar in a cool, dark place.
Notes
Yield: ~1½ cups infused oil
Storage: Up to 1 year at room temperature
Use: For external use only when working with fresh herbs Quick Infusion: Speed up the process by warming the oil gently at 100°F for 24–48 hours using a yogurt maker, dehydrator, or Instant Pot on the yogurt setting. For urgent remedies, infuse at 120°F for 4–6 hours, but note that higher heat may degrade delicate compounds. Using Fresh Herbs: Fresh herbs contain water, which can cause infused oils to spoil or ferment. If using fresh herbs, wilt them for 12–24 hours to reduce moisture, then use the quick heat method. Botulism Risk: Because oil creates an oxygen-free environment, fresh herb infusions are not safe for internal use. They should only be used externally, and not on the face or in lip balms. Dried herbs, on the other hand, don’t contain moisture and infused oils with dried herbs can be used in lip balms and in cooking.
Storage: Up to 1 year at room temperature
Use: For external use only when working with fresh herbs Quick Infusion: Speed up the process by warming the oil gently at 100°F for 24–48 hours using a yogurt maker, dehydrator, or Instant Pot on the yogurt setting. For urgent remedies, infuse at 120°F for 4–6 hours, but note that higher heat may degrade delicate compounds. Using Fresh Herbs: Fresh herbs contain water, which can cause infused oils to spoil or ferment. If using fresh herbs, wilt them for 12–24 hours to reduce moisture, then use the quick heat method. Botulism Risk: Because oil creates an oxygen-free environment, fresh herb infusions are not safe for internal use. They should only be used externally, and not on the face or in lip balms. Dried herbs, on the other hand, don’t contain moisture and infused oils with dried herbs can be used in lip balms and in cooking.
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