Herb-Infused Oil

Herb-Infused Oil

Infused oils have two main uses in this context: culinary (drizzled on food, used for cooking or dipping) and skin care (using a carrier oil like sweet almond or jojoba as a base for salves and body oils). The method is similar, but the oil type matters.

Important food safety note: Fresh herbs contain water, and water in oil creates conditions where bacteria can grow. For culinary oils using fresh herbs, refrigerate and use within 1-2 weeks, or use the heat method below which reduces this risk. Dried herb infusions in oil are safer for room-temperature storage.

What you need

• Dried herbs (safest for longer shelf life) or fresh herbs (for immediate use)
• A quality carrier oil: olive oil for culinary, sweet almond or jojoba for body use
• A clean, dry glass jar
• Fine mesh strainer or cheesecloth
• Amber glass bottle for finished oil

Cold infusion method (best for delicate herbs, skin care oils)

1. Make sure your herb is completely dry. Any moisture risks mold.
2. Place dried herbs in a clean, dry jar. Fill loosely - do not pack.
3. Cover completely with your chosen oil, with at least an inch of oil above the herbs.
4. Seal and place in a sunny windowsill for 2-4 weeks, shaking daily.
5. Strain through cheesecloth, pressing firmly to extract all oil.
6. Pour into a clean bottle, label, and store away from heat and light.

Warm infusion method (faster, better for culinary use with fresh herbs)

1. Place herbs and oil in a small saucepan or double boiler.
2. Heat gently on the lowest setting to 100-120°F - use a thermometer. Do NOT overheat; you want a very gentle warm, not a simmer.
3. Maintain that gentle heat for 1-2 hours.
4. Cool, strain through cheesecloth, bottle, and label.

Shelf life

Dried herb infusions in oil: 6-12 months stored away from heat and light. Fresh herb culinary oils: refrigerate and use within 2 weeks.

Good herbs for culinary oil: rosemary, basil, thyme, sage, oregano. Good herbs for skin care oil: calendula, lavender.