Infusing an herb in oil allows its active fat soluble ingredients to be extracted into the oil. Oil infusions can be done with or without heat. A cold infusion takes longer but does not require heating and it is a simple process. Infused oils are not the same as essential oils, which are volatile oils extracted by steam distillation. Infused oils can be used in skin care, hair care, and for culinary purposes.
Standard Ratio
- 250g dried for 500g fresh herb
- 3 cups carrier oil - olive oil, almond oil, coconut oil, or any other high quality organic oil.
Storage: store in a sterilized, airtight, dark glass bottle for up to 1 year, for best results, use within 6 months.
How to Make a Cold Infused Oil Step by Step
- Place the herb in a clear glass jar.
- Pour oil until it completely covers the herb, close the jar, and shake well. Place the jar in a sunny spot, such as a windowsill, and leave for 2-6 weeks.
- After the infusion time is over, pour the oil into a muslin cloth or fine metal strainer. Allow all of the oil to filter through and press or squeeze the remaining oil from the herbs.
- Pour the infused oil into a dark glass bottle, label ad store.
Note: If you are infusing multiple oils and don't have enough window sill space or it's winter and not sunny, use a seedling mat like this one to keep the jar lightly warm and to encourage the infusion.
We used infused oils in many of our products such as Arnica Salve and Coffee Eye Cream.
