Infused herbal
oils can be
made in
several ways and are almost always for
external use only. Most people
prefer olive oil as a
base although others like
mineral or
almond oil.
Dried herbs are used because the
fresh herbs still
contain too much
moisture.
The first method is very easy but takes a long time. Put one cup of dried herbs in a glass (not metal) container. Pour two cups of oil over the herbs.
Cover this with a tight fitting lid and then place the container in a paper bag and set somewhere with good sunlight. Let sit of 1 or 2 weeks. Strain the herbs and add about one cup more of the dried herbs and to the oil. If you need to, add some more oil to cover the herbs. Replace the container in a sunny space for another 1 or 2 weeks.
Another method is to combine two cups of oil and one cup of dried herbs in a crock pot or slow cooker. Place this at it lowest setting and cover it. Let the mixture simmer for 4 to 6 hours. The oil should start to change color to that of the herb. In most cases you should also start to smell the herb.
The last way that I know to make an infused oil is to combine two cups of oil with one cup of dried herbs in a stainless steel, well enameled, or glass pot. Put on the stove at a low heat and watch it so that the oil does not burn. Heat this for thirty minutes to an hour and watch for it to change color like in the other method.
After you have completed any of the above methods, strain the herbs out of the oil and place in a storage container. Dark glass bottles are best. Several sources recommend taking the liquid from a vitamin E gel cap and adding it to better preserve the infusion.
Be sure that you label and date your infusion - they all start to look alike before long.