making an infused oil

infused oils small shot

My last post was about making a basic tincture. This post will address how to make an infused oil. When I make an infused oil, I use the folk method. I don’t measure anything. All I do is dry the plant material and cover with whatever oil I choose. You can weigh your herbs to be more precise about how much herb is in solution with the oil. When weighing the herb, I usually do a 1:3 ratio. 1 part plant material, 3 parts oil.

Different oils are better for products that will be applied to the face like almond and sunflower oil (lighter oils). Use these lighter oils especially when dealing with eczema or acne.  If applying to your lips or on other body parts, organic extra virgin olive oil works great and is not very expensive. You can use the oil directly or you can add beeswax to make a salve. The oil can also be used to make a cream which I will cover in a later post.

Here’s some of the plants I’ve used in oils: Calendula flowers, plantain leaf, comfrey root/leaves, cayenne, arnica, horse-chestnut, st. johns wort.

Basic steps to making an infused oil:

  1. Dry plant material (because if you don’t, the water will most likely spoil the oil)

  2. Put plant material in an airtight jar and cover with the oil of your choice.

  3. Either use a double broiler and heat the oil for a few hours. For most plants, I choose to keep in a warm place, out of direct sunlight. Sometimes when using the double broiler, you can cook the herbs causing a not so pleasant smell and the medicinal properties are diminished. You can also put the jar out in the sun but make sure to cover with a brown paper bag.

  4. After two weeks, strain the oil. I use a metal strainer instead of muslin because less oil is lost.  I do end up with some plant debris but that doesn’t bother me. The finer the strainer, the less plant material you’ll have in the oil.

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