A herb infused oil is a great way to capture the benefits of herbs which can then be used in skincare and cooking. Learning the basics and best practices of how to make herb infused oil from plants in your garden is easy and offers endless opportunities for creativity.
Herb Infused Oil
Made by steeping herbs in oils, then straining out the herb matter, there are many different combinations of herbs and oils that can be used. Depending on the herb and the oil used, these infusions can be used for topical use or for culinary use.
For the best results, dry herbs should be used. using fresh herbs can cause the oil to spoil and grow mould. If you going to use in an infusion that will be used within a week or two, then it would be okay to use fresh herbs using the quick method to infuse.
The shelf life of herb infused oils differs depending on the herb and the oil used as well as how dry the herbs were before using. Most herb infused oils should last around one year if made and stored correctly.
Herb Infused Oils For Topical Use
Herb infused oil can be made from plants including calendula, plantain, comfrey and lavender. This infused oil can then be used in lotions, creams, salves, and more. This herbal muscle salves uses Helichrysum flowers, Gotu Kola, Ginger root and Arnica, infused in avocado oil. Rose petals are infused in olive oil before being made into an amazing rose salve. Depending on what carrier oil is used, in a rosemary infusion, this can be used for culinary uses or in a rosemary salve.
Oils that can be used for topical use include:
- Sweet Almond Oil
- Olive Oil
- Jojoba oil
- Argan Oil
- Avocado Oil
Some topical uses include:
- Salves
- Body or massage oil
- In soaps, skin care products
- In creams, lip balms
- To soothe rashes and bug bites
- On dry skin, cracked heels and elbows
- To remove makeup
- Help with cradle cap – depending on oils/herbs used
- To help with scars, stretch marks, varicose veins
Herb Infused Oils for Culinary Use
Some herbs such as rosemary, garlic and ginger, can be infused in carrier oils such as avocado oil, coconut oil and olive oil. These oils make a delicious addition to salads dressings, on pizza, for dipping artisan bread in as a delicious appetiser and so much more. When making infused oil for food purposes, make sure that the herb and the oil are both safe to eat.
When storing infused oils that are to be used for culinary use, add a little salt and/or vinegar to them to help prolong the shelf life. Storing them in the fridge is a good idea as well.
Oils that can be used for culinary use include:
- Olive Oil
- Avocado Oil
- Hemp Seed Oil
- Coconut Oil
Some culinary uses include:
- Marinades
- Salad dressings
- As a dip
- Drizzle on pizza
Drying Herbs
Herbs can be dried by air-drying them or by using a food dehydrator set to the lowest temperature. I love to have a variety of dried herbs on the shelf ready to use when needed.
Before using, gently wash the herbs, shaking them out well to remove the excess water before drying them.
Making Herb Infused Oil
There are two methods that can be used to infuse oil. One is a slow method, which I prefer to use and another method that is quicker, and uses heat to help the process. Due to no heat being used in a slow infuse, it is generally considered better as heat may destroy or degrade the benefits of the herbs and the oil.
Some herbs that can be used include:
- Basil
- Calendula
- Chamomile
- Chickweed
- Comfrey
- Dandelion
- Echinacea
- Elderflower
- Hibiscus
- Lavender
- Lemon Balm
- Nettles
- Marshmallow Root
- Mint
- Plantain
- Red clover
- Rose Hips
- Rose Petals
- Rosemary
- Sage
- Yarrow
- Violet
Herb Infused Oil – The Slow Method
To make herb infused oil, you will need:
- dried herb of choice
- oil of choice
Depending on the herb you are using, sometimes it is the flowers, the leaves or even the roots that used in an infusion.
Place the herbs in a large clean, dry glass jar until it is around two-thirds full.
Pour in the oil so that the herbs are covered with 1 inch of oil as the herbs may expand as they soak in the liquid and they need to stay covered the whole time.
Sometimes, you may find that the herb will float, so an easy way is to make sure there is about 1 inch of oil clear at the bottom of the jar.
Cover the jar with a tight fitting lid and give it a good shake. Place the jar dark, cool place.
Infuse for 4 – 6 weeks, shaking every now and then when you walk past. Shaking is not absolutely necessary, so if you forgot, don’t stress about it.
Then strain out the herbs using a cheesecloth and pour the oil into a clean, glass jar. The herbs that are leftover can be added to your compost bin.
Store in a cool, dark place while using.
Herb Infused Oil – The Quick Method
To make herb infused oil, you will need:
- dried herb of choice
- oil of choice
Depending on the herb you are using, sometimes it is the flowers, the leaves or even the roots that used in an infusion.
Place the herb in large clean, dry glass jar.
Pour in the oil so that the herbs are covered with 1 inch of oil as sometimes the herbs will expand as they soak in the liquid and they need to stay covered the whole time.
You may find that some herbs will float, so an easy way is to make sure there is about 1 inch of oil clear at the bottom of the jar.
Cover the jar with a tight fitting lid and give it a good shake.
Place a tea towel or a trivet in the bottom of your slow cooker and place your jar inside. Add enough water to cover the herbs by about an inch.
Set the slow cooker on the lowest temperature for 30 minutes up to a couple of hours. I usually set mine on the warm setting for around 4 hours.
You can also heat in a double boiler. Make sure it doesn’t boil, keeping the temperature between 35˚c-45˚C (95 to 110˚F).
Strain out the herbs using a cheesecloth and pour the oil in to a clean, glass jar. The herbs that are leftover can be added to your compost bin.
Store in a cool, dark place while using.
With so many different herbs and oils to choose from, and depending on the intended use, herb infused oils are easy to make and so very versatile.
Disclaimer: These statements have not been evaluated by the food and drug administration. The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on this website.
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