HOW TO MAKE HERBAL INFUSED OILS - DAY 9
Taiwo Emmanuel@emmanueltaiwo863879
6 months ago
HOW TO MAKE HERBAL INFUSED OILS - DAY 9
A herbal infused oil (also known as a macerated oil) is carrier oil that has been ‘infused’ with the goodness of a herb or a flower. By letting herbs and flowers infuse in an oil for a certain period of time we are able to extract many of the powerful and healing properties of the plant into a usable form.
Many herbs are suitable for infusing, both those with high levels of volatile oils and those with fat-soluble components. You can try infusing herbs such as rosemary, lavender, peppermint, plantain, calendula and comfrey, which lend themselves well to making herbal infused oils.
There are three main ways in which an oil can be infused: the cold infusion method, sun infusion method and heat infusion method. Here’s each method in more detail:
1. Cold infusion method:
A. Clean and sterilize a glass jar and ensure it is completely dry.
B. Pack full of your dried herb.
C. Using a carrier oil of your choice such as cold-pressed sunflower or sweet almond, pour oil over the petals ensuring they are completely covered. Fill the jar almost to the brim with oil as any air gaps will promote oxidation and will spoil the oil.
D. Gently push a spoon handle or chopstick around the edge of the jar to release any air bubbles.
E. Put the lid on and leave to infuse for six weeks away from strong sunlight. You can pop the jar in a warm place such as an airing cupboard.
F. After six weeks strain the contents of a jar through a muslin cloth, squeezing to remove all the oil. Leave the oil to settle before using.
2. Sun Infusion method:This is the traditional method of infusing the oils in the sun. The warmth of the sun will gently heat the oils and assist in the infusion process.
A. Clean and sterilize a glass jar and ensure it is completely dry.
B. Fill with your dried herb of choice. (Do not wash the herb or introduce any water to the process by using a wet jar or wet spoon for mixing.)
C. Using a carrier oil of your choice pour oil over the herbs ensuring they are completely covered. Fill the jar almost to the brim with oil as any air gaps will promote oxidation and will spoil the oil.
D. Gently push a spoon handle or chopstick around the edge of the jar to release any air bubbles.
E. Put the lid on and leave to infuse for six weeks on a sunny and warm counter or windowsill. Some people choose to place the jar in a paper bag so as not to damage the oil.
F. After six weeks strain the contents of a jar through a muslin cloth, squeezing to remove all the oil. Leave the oil to settle before using.
3. Heat infusion method: This is a much quicker way to infuse oils – good for the impatient!
The most important point to remember when creating herbal oils this way is to keep the heat as low as possible, because you don’t want to ‘cook’ the herbs. All you need to do is to place the herbs in a double boiler, slow cooker or bain-marie, cover with the oil of your choice and gently heat the herbs over a low heat for 2-6 hours. Turn off the heat and allow to cool. Strain the herbs through a muslin cloth and the oil is ready for use.
Once the oils are infused they will probably take on a new color and smell. Herbal oils will keep for approximately a year if stored properly in a dark and cool place. Some oils are more vulnerable to rancidity than others. Vitamin E oil may also be added to prolong the shelf life.
Reference - School of Natural skin care.
Pictures - Google photos
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