How to Make Herb-Infused Oil
Herb-infused oils are a wonderful addition to your home apothecary, as well as a unique ingredient to your custom skin care products. There are several methods of infusion, and a project easy enough for all skill levels.
The purpose of making herb-infused oils is to extract the medicinal properties of the plant and infuse them into a carrier oil for easier application and versatility. Most herbs are best if infused after being dried, however fresh herbs can be used if prepared properly. The lack of moisture content in the plant material can help prevent spoilage. St. John's wort is believed to require fresh plant material to create an effective herbal oil.
When selecting the carrier oil to use, consider the product your going to use it for and the shelf life of the oil. Olive oil or fractionated (MCT) coconut oil are great options for their shelf life stability. Rosehip seed oil, however, is not very shelf stable and may not be the best option when creating herb-infused oils.
Herbal oils can turn rancid or grow mold, so it's important to label your products with the ingredients used and a date. When dating, be sure to communicate what date you are referencing (e.g. infused on, created on, best by, etc.)
Some common uses for herb-infused oils include salves, lip balms, body creams, hair treatments, soaps, and more!
Notes Before You Begin:
- We always suggest using organic herbs, whenever possible, to ensure you are not adding synthetic chemicals to your creations.
- Herbs with natural dyes will change the color of the oil. This may be desired for the creation of soaps or lip balms.
- Disposable gloves will be very useful to protect your hands and jewelry from stains and overall mess.
- Oils will not wash out of fabrics, so make sure to strain with something you’re not going to reuse. Cheesecloth or muslin are great options for this.
- There is a strong chance some herb sediment will make its way to your final product, this is normal. If this bothers you, try using coffee filters after the initial cloth strain. This option requires several coffee filters to strain one batch, is very time consuming, and a good amount of your oil is wasted when absorbed into the filter.
- You can mix herbs together for advanced infusions. For example, peppermint, ginger root, and cayenne pepper infused together make for a nice infused oil to use in a muscle salve. Create your own combinations based on your needs.
- Some infusions make for great culinary oils. For example, rosemary infused olive oil can elevate the flavors of a dish. For culinary infusions, be sure all ingredients (both herb(s) and oil) are safe to eat.
How to Infuse Oils with Herbs
Solar-Infused Method
An ancient method that is still tried and true today is this solar-infused method by use of the sun. This process can take upwards of six weeks to complete, depending on the herb. Daily attention is also necessary to ensure proper infusion, and prevent spoiling to batch due to decaying plant material or mold.
Directions:
- Place herbs in a clean, dry glass jar with airtight lid (mason jars work great and are inexpensive), leaving 1-2 inches of open space above your herbs to cover with oil.
- Pour in oil, filling remaining space, making sure to cover herbs by at least 1 inch.
- Seal the jar and shake well.
- Place jar in a sunny windowsill and shake at least once per day for at least 2-3 weeks. 4 weeks is recommended for most herbs.
- When you are ready to strain, pour contents through cheesecloth and/or mesh strainer into another clean, dry glass jar. Make sure to squeeze out as much of the oil as possible. This is when those disposable gloves come in handy for easy cleanup.
- Label your jar with the date, type of oil and herbs used.
- Store in a cool, dark place. The oil may keep for up to one year, but be sure to toss if oil becomes rancid.
- Optional: Vitamin E oil at a concentration of up to 1% may also be added to prolong shelf life. Not to be used with infusions intended for culinary purposes. For topical use only.
Heat-Infused Method
When planning ahead is not your strong suit, and you're in need of herb-infused oils a bit sooner, a quick(er) method is the heat method. This method does require more attention during preparation because it is important to keep a controlled temperature so you don't deep fry your herbs.
Directions:
- Place herbs in pot, crock-pot, or double boiler, and cover with carrier oil leaving at least 1 inch of oil above the herbs.
- Gently head the herbs over very low heat preferably between 100˚ and 140˚ F (37˚ and 60˚ C) for 1 to 4 hours, or until the oil takes on the color and scent of the herb.
- Turn off head and allow to cool.
- Strain through cheesecloth and/or mesh strainer into a clean, dry glass jar.
- Label your jar with the date, type of oil and herbs used
- Store in a cool, dark place. The oil may keep for up to six months, but be sure to toss if oil becomes rancid.
- Optional: Vitamin E oil at a concentration of up to 1% may also be added to prolong shelf life. Not to be used with infusions intended for culinary purposes. For topical use only.
Herbs to Infuse in Oil
Here are some of the most commonly used herbs for oil infusions:
- Arnica Flowers (external use only)
- Calendula Flowers
- Chili Flakes (aka Red Pepper Flakes)
- Chamomile Flowers
- Comfrey Root or Comfrey Leaf
- Ginger Root
- Lavender Flowers or Lavandin Flowers
- Lemon Balm
- Peppermint Leaf
- Plantain Leaf
- Rosemary Leaf
- Thyme Leaf
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