Making a Simple Infused Oil

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Herbal infused oils are a versatile addition to any home. They can be used for cooking, skincare, massage oils, or even as a base for making salves and balms. The process is simple and rewarding, allowing you to customize the oil with your favorite herbs and plants.

I started experimenting with herbal infused oils because I was trying to find uses for all the essential oil bottles I end up with from soap making. Making infused oils turned out to be a great way to put those leftover oils to good use while creating something practical and beautiful.

I have many empty Essential Oil bottles. I try to use bottles from complementary EO since the scent tends to hang in the bottles.

What You’ll Need (with links):

• Base Oil: Olive oil, sunflower oil, almond oil, or any other carrier oil you prefer. I usually use Olive oil or Sunflower Oil

• Dried Herbs: Examples include lavender, calendula, chamomile, rosemary, or thyme. Use them alone or in a blend. Speaking of herbs I have discovered this great source called Selefina Spices. I recently ordered Matcha, Blue Pea Flower powder, and Beetroot powder from them. Very nice quality. They also have small quantities so you can give different items a try!

• Glass Jar: A clean, dry jar with a tight-fitting lid. I save jars so I never have a shortage when one is needed. I like the size of olive jars for these oils.

• Cheesecloth or Fine Mesh Strainer: For straining the oil.

• Dark Glass Bottle: For storing the infused oil.

  Side Note - Why Dried Herbs?

  Using dried herbs is important to prevent moisture from spoiling the oil. Fresh herbs can introduce water, which may lead to mold or bacteria growth.

Making a “calming” infused oil with Lavender, Chamomile and Calendula from my herb garden.

Quick & Easy Step-by-Step Instructions:

1. Prepare the Herbs:

   • Ensure your herbs are fully dried. If you’re using store-bought herbs, they’re likely ready to go. For home-dried herbs, check for any residual moisture before starting. I love to use the ones I grow.

2. Fill the Jar:

   • Place the dried herbs into the glass jar. Fill the jar about halfway with herbs, leaving enough space for the oil to cover them completely.

3. Add the Oil:

   • Pour your chosen base oil over the herbs until they are fully submerged. Ensure there is at least an inch of oil above the herbs to prevent any exposure to air, which can lead to spoilage.

4. Infuse the Oil:

   • Seal the jar tightly and place it in a warm, sunny spot. Let the oil infuse for 4-6 weeks. Shake the jar gently every few days to mix the contents and ensure even infusion.

   Alternatively, you can use a quicker method:

   • Place the jar in a double boiler or slow cooker on low heat for 2-3 hours. Be careful not to overheat the oil, as this can destroy the beneficial properties of the herbs.

5. Strain the Oil:

   • After the infusion period, strain the oil through a cheesecloth or fine mesh strainer into a clean bowl. Squeeze the cheesecloth to extract as much oil as possible.

6. Store the Oil:

   • Transfer the infused oil to a dark glass bottle to protect it from light, which can degrade the oil over time. Label the bottle with the type of oil and the date it was made. Store in a cool, dark place.

Now it sits….

I had a jar of Dandelion infused oil ready to strain. I usually pick the dandelions out and squeeze them separately before straining the oil. They heads are big and I have found it easier this way. I almost forgot to take a picture! I plan to make some Dandelion Soap this spring.

Dandelion infused oil (Olive Oil).

Tips & Tricks for Success:

• Shelf Life: Herbal infused oils typically last 6-12 months, depending on the type of oil used and storage conditions.

• Experiment: Combine different herbs for unique blends. For example, try lavender and chamomile for a relaxing oil or rosemary and thyme for a cooking oil.

• Test First: If you’re using the oil for skincare, test a small amount on your skin to ensure there are no allergic reactions.

Uses for Herbal Infused Oils:

• Skincare: Use as a moisturizer, massage oil, or hair treatment.

• Cooking: Drizzle over salads, pasta, or bread for a flavorful addition.

• DIY Projects: Create salves, lip balms, or soaps using your infused oil.

• Great Gifts: Infuse some cooking oil for the foodie in your life.

  Making your own herbal infused oil is not only simple but also a wonderful way to bring your herb garden full circle & create something truly special. Enjoy the process and experiment with different combinations to find your favorites!

One more thought. Why store infused oils in dark bottles? Storing infused oils in dark brown bottles is recommended because it helps protect the oil from light exposure, which can degrade its quality over time. Here’s why dark brown bottles are beneficial:

1. Blocks Harmful Light:

   • Light, especially UV rays, can cause oils to oxidize and break down, leading to rancidity or loss of beneficial properties. Dark brown bottles reduce the amount of light that reaches the oil.

2. Preserves Nutrients:

   • Many infused oils contain vitamins, antioxidants, and other nutrients that are sensitive to light. Dark bottles help maintain the integrity of these compounds.

3. Extends Shelf Life:

   • By minimizing light exposure, the oil stays fresher for longer, reducing spoilage and preserving the infusion's quality and scent.

4. Prevents Heat Absorption:

   • Dark bottles also absorb less heat compared to clear ones, providing additional protection for oils stored in warm environments.

By using dark brown bottles, you ensure your infused oils remain potent, aromatic, and effective for as long as possible. If dark brown bottles aren’t available, any opaque or tinted bottle (like cobalt blue or green) can also help protect the oil.

Sitting pretty in my living room window for weeks.