Mountain Rose Herbs has a good post about how to make your own herbal infused oils. I’m harvesting the abundance of mint, lemon balm, basil, rosemary, thyme and oregano that we have growing here and am figuring out the best ways to preserve them right now… going to try making some infused vinegars and oils to be later used for cleaning, cooking or on our bodies as ointments. I am also referencing this great book called Alchemy of Herbs which has been very helpful for looking up all the herbs I have growing and how to use them. It’s exciting!!! (the photo above also includes a bowl of beans and lettuce from our garden today… those items are photo bombing and will be eaten later today…)
An easy way to make herb infused oils that I’m going to try. From their website post here.
Use the sun to naturally infuse oil with the goodness of herbs!
- We always recommend using dried herbs. If you desire fresh herbs, wilt them first for 12 hours to remove the moisture (too much water will cause your oil to go rancid), cut into small pieces, and crush with a mortar and pestle before adding to the jar.
- Place herbs in a clean, dry quart jar.
- Fill remaining space in jar with oil of choice, making sure to cover herbs by at least 1 inch. If your herbs soak up all of the oil, then pour more oil on top to ensure the herbs are well covered.
- Stir well and cap jar tightly.
- Place jar in a sunny, warm windowsill and shake once or more per day. You can also cover the jar with a brown paper bag if you prefer that to direct sunlight.
- After 2-3 weeks, strain the herbs out of the oil using cheesecloth or a mesh strainer. Make sure and squeeze out every precious drop of oil!
- Pour into glass bottles and store in a cool dark place. The oil should keep for at least a year. Vitamin E Oil may also be added to prolong shelf life.