How to Make an Oil Infusion – Hot Oil Infusion, Cold Oil Infusion

An oil infusion is a method of extracting and preserving the essential oils of herbs in a non-concentrated form. Making an oil infusion is like making a tea with oil, instead of water. This can work for leaves and flowers. The infusions can be used for massage, creams, ointments or aromatherapy purposes. Infused oils may keep for a few months, but will be stronger made in small batches for more immediate use. Making an oil infusion is a very simple process. Use high-quality organic herbs and a good quality oil like olive oil and virgin coconut oil.

infused oil

infused oil

a. Hot Oil Infusion: Hot infused oils may be made from herbs such as Comfrey. Any light oil, such as Sunflower, Safflower or Sweet Almond oil, is a suitable medium to use.

  1. Place the herb and oil in a glass bowl, over a saucepan of simmering water, and heat gently for a couple of hours.
  2. Pour through a jelly bag into a clean jug.
  3. Squeeze out as much oil as possible through the bag (wear gloves as the oil is hot), to get a really strong extract.
  4. Pour into clean, dark bottles. Seal and store. Keep in a cool place and use within 3 months of making.

Standard Quantities: 250g (9oz) dried herb or 500g (11/4lb) fresh herb to 500 ml (2cups) pure vegetable oil.

b. Cold Oil Infusion: Some plants contain important medicinal oils which are highly volatile, e.g. they escape with heat, and a cold oil infusion retains their properties much more successfully. Herbs preferred for cold infusion are marigold or St. John’s Wort.

  1. Pack large jar with the herb and cover with oil. Seal and leave in a sunny spot for 2 weeks.
  2. Pour slowly through a jelly bag into a clean jug, allowing time for the oil to filter through the fabric.
  3. Squeeze out as much oil as possible through the bag. To make the infused oil even stronger, repeat steps 1, 2 and 3 with the same oil and new amounts of the herb.
  4. Pour into clean, dark bottles. Seal and store. Preferably, use small bottles as when opened the oil starts to deteriorate.

Standard Quantities: 250 g (9 oz) dried herb or 500 g (1 1/4lb) fresh herb to 500 ml (2 cups) pure vegetable oil.

Herbs Infused Oil Recipe

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