Infusing oils

Easy20 min + 2 weeks

Coaxing a plant's qualities into a carrier oil, gently and slowly.

Any moisture will cause your oil to go rancid. Use dried herb, or wilt fresh herb on a rack for 24 hours before starting.

Olive oil is traditional and nourishing. Fractionated coconut or jojoba absorbs quickly and stays stable longer.

Place herb and oil in a double boiler on the very lowest heat — never a simmer — for 4–8 hours.

Cap a jar of herb and oil, set it in a sunny windowsill for 2–4 weeks, shaking every few days. Great for delicate flowers.

Pour through a fine-mesh strainer or muslin. Squeeze out as much oil as possible — any plant material left in shortens shelf life.

Pour into dark glass bottles. Store in a cool, dark place. Most infused oils keep 6–12 months.

These are general preparation techniques — not treatment for any condition. Always consult a doctor before acting on anything you read here.