Time: 10 minutes
Yields: 1 jar
Infused oils are very versatile and useful. Depending on the herbs and flowers you have used, you can use them in your cooking, as a skin oil, for massage or you can add them to
your balms and lotions. Some of my favourite infused oils are rosemary and garlic infused olive oil, which I use for everything from cooking steak to adding to roast vegetables; calendula and chamomile infused oils to use in balms and lotions (excellent for sensitive skin or baby skin); rose oil made from the petals collected from my own rose bushes (I usually leave some petals in the oil for decoration); and lavender oil as a massage oil or for use in solid lotion bars.
What I do recommend is to use only dried herbs and flowers, with the exception for garlic, which I usually leave in my oil anyway and use in my cooking in the end. Fresh flowers and herbs can cause mould to grow in your oil and it’s easy to prevent that from happening by using dried herbs and flowers. So why risk it?
Fill a clean, dry jar with dried herbs and/or flowers. Make sure the jar is completely dry, you don’t want mould growing! Fill the jar with oil to completely cover the herbs. My favourite oils to use are sunflower for my balms and lotions, and olive oil for my kitchen oil, but any kind of vegetable oil will work.
Tap the jar gently on the kitchen bench a couple of times to get rid of any air pockets. Then put the lid back on the jar and keep it in a sunny place for a couple of weeks or more. I have my jars on my windowsill where the morning sun can gently warm them up each day. Give the jar a little shake every other day or so.
After 2-4 weeks it’s time to strain the oil. Place a coffee filter in a funnel on top of a bowl or jug. Carefully pour the oil and herbs concoction into the filter. Make sure it’s in a stable set up, you don’t want it to tilt or fall over when it’s filled with oil. If you don’t have a coffee filter, you can also use a cheese cloth or muslin cloth.
Once you’ve strained the oil, it is ready for use. It will keep for up to 6 months, if stored in a dark coloured bottle out of direct sunlight.
Herb or Flower Infused Oil
- dried flowers or herbs of your choice
- 1 jar with lid
- vegetable oil (enough to fill the jar)
- Fill a clean, dry jar with dried herbs and/or flowers.
- Pour the oil in the jar until it completely covers the herbs or flowers.
- Tap the jar gently on the bench a few times to get rid of any air pockets.
- Place the lid on the jar and keep it in a sunny place for 2-4 weeks.
- Strain the oil through a coffee filter, cheese cloth or muslin cloth.
- Pour the oil in a dark, coloured bottle. It will keep for up to 6 months.
Where you can get your supplies from
- dried herbs and flowers: garden, Pure Nature
- vegetable oils: supermarket
- jars: supermarket, Warehouse