Let’s talk herbal infusions with oils for culinary and body care use.
The world of herbalism is so complex that it is easy to get overwhelmed when diving into what seems to be never-ending. I like to break these topics down to make them more digestible but also friendly for all different levels of herbalists.
Infusing oils are as simple as adding herbs to a carrier oil to transform it into a well-rounded ingredient. There are several ways to make herbal infusions, one of the easiest ways is the folk method, but there is also a quicker way, and an intermediate way which requires alcohol.
Herbal oils are so versatile and can be used to create massage oils, salves, balms, serums, hair treatments, body creams, soaps, and much more.
Tips For Herbal Infusions
-Two of the methods can be used to create both culinary and topical preparations as long as the herbs and oils you use are digestible. (Folk & Heat-Infused)
-Most herbs can be infused dried or fresh, but I recommend using dried to prevent unwanted mold or bacteria from forming unless you are more advanced.
-Always check your herbal infusions for mold, color changes, scent changes, taste changes, and immediately discard.
-Gloves are optional when working with herbs just be aware that certain herbs like turmeric will stain.
-When straining oils, using a material like muslin cloth and cheesecloth won’t be reusable because the oil can’t be washed out.
-If you find bits of herb sediments in your oils after straining, use a coffee filter to fine strain again if it bothers you. This process is a slow drip and will take a lot of time and a lot of coffee filters.
-You can blend more than one herb together in your oils to create a synergistic infusion. Get creative with it!
How To Infuse Oil with Herbs
Solar Infused Folk Method
Use the power of the sun to gently infuse your oils.
Directions
- Place dried herbs in a clean dry quart jar leaving 3 inches of space at the top
- Fill jar with oil being sure to cover all the herbs and 1 inch or more.
- Cap jar tightly and shake
- Place jar in a sunny, warm area and shake once or more per day for 2-3 weeks
- Strain herbs using a cheesecloth and squeeze excess
- Pour into a new clean glass bottle or jar
- Label – name, scientific name, date, type of oil, expiration
- Store in a dark cool place - oil will be good for 1 year
Heat Infused Oil Method
This infusion is a lot quicker but also needs to be watched very closely to make sure the herbs don’t burn.
Directions
- Place dried herbs in a double broiler and cover with oil completely and leaving 1 inch more of oil on the top
- Heat the herbs over very low heat for 2-5 hours until the oil takes on the color and the scent of the herb. Turn off heat and allow to cool to room temperature
- Strain herbs using a cheesecloth and squeeze excess
- Pour into a new clean glass bottle or jar
- Label – name, scientific name, date, type of oil, expiration
- Store in dark cool place - oil will be good for 6 months
Alcohol Intermediary Method
This method is for topical use only and requires 24 hours to complete. Use only with dried herbs.
Directions
- Weigh out 1oz of dried herbs
- Grind into a coarse powder using the tool of choice (blender, coffee grinder, food processor)
- Add ground herbs to clean dry jar
- Add ½ oz alcohol to jar with herbs
- Mix thoroughly, consistency should be like soil or wet sand
- Set aside for 24 hours
- Add herbs to a blender adding 8oz of a carrier oil, measured by volume or weight
- Blend for 5 minutes
- Line a strainer with cheesecloth over a heat-safe glass bowl
- Strain herbs and squeeze excess
- Pour into a new clean glass bottle or jar
- Label – name, scientific name, date, oil used, herbs used, and method if you have more than one lying around, you can also write Topical use only on the jar
- Store in a dark, cool place - oil will be good for 1 year
COMMONLY USED HERBS IN HERBAL INFUSIONS
Arnica flower
Calendula flower
Chamomile flower
Chili flakes
Comfrey root & leaf
Lavender flowers
Lemon Balm
Oat Straw
Peppermint Leaf
Rosemary Leaf
Sage Leaf
Yarrow leaf and flower
