There are many reasons for making an infused oil and all are great. Really, the infused oils fall into two categories- for culinary purposes or medicinal purposes- because of all the great benefits of herbs, any oil used for culinary purposes gets to double as a medicinal oil. Either way, infused oils are made the same way- and it is simple.
You will need:
1 qt jar- clean and DRY
desired oil- I like to use olive oil, it is good for you and easily available.
Place 1/3 cup of dried herb in the jar, add enough oil to the jar to fully cover the herb. Check jar after a few hours to make sure the herb material has not soaked up the oil and left any of the herbs exposed. If this has happened, add more oil to cover herbs. Make certain that your jar and all utensils are dry as moisture will ruin your oil.
Cover the jar with a piece of cotton cloth, cheese cloth or an unbleached coffee filter and secure it with a rubber band. Do not cap with a lid yet as the herbs may release gasses that can blow the lid off. The results would be awful to clean up! Let the oil infuse on a sunny window seal or the kitchen counter for at least 10 days.
After that time, strain out herb matter and discard to the compost pile.
The resulting oil can be stored in a glass bottle at room temperature for up to one year.
Suggestions for medicinal oil-
- Mullein for ear pain.- add a drop to the hurting ear.
- Calendula will sooth and heal skin
- Lemon Balm will help to sooth the nervous system.
- Simply rub oil on skin and let your skin absorb the oil and use the herbal goodness.
Suggestion for Culinary Oil-
- Lemon Pepper Oil- zest of one lemon, 2 tsp of multicolored peppercorns, 1 cup of olive oil
- Garlic, Chili, and Oregano
- Parsley and Cilantro
- Basil and Garlic
There are so many combinations so explore and be creative!