Oil Infusions

Herbal oil remedies confuse a lot of people. When I mention herbal oil, most people automatically think I am referring to essential oils. Although they are both wonderful, they are two completely different types of oils. Unless otherwise stated, I refer to herbal oils as oil infusions; the mixing of herbs with a carrier oil. Essential oils are oils produced from distillation.

Oil infusions are used for many remedies. They can be taken orally, such as my favorite Oregano Oil Infusion. They can also be used in making salves, creams, soaps, lip balms, 'perfumes', etc., and be used in cooking. They are easy and fun to make as well.

To get started, let's talk about carrier oils. Carrier oils is what it sounds like. It's the base added to herbs or essential oils to help carry (spread) the extracted benefits. It's what is used as the dilution. Carrier oils are extremely important when working with essential oils because their potency is very high and can actually irritate and/or cause harm without the dilution of a carrier oil.

There are many types of carrier oils as well. Depending on what you're using the oil for will help determine which carrier oil will be the most beneficial. You can also mix carrier oils for combined benefits.

When you have decided what herb(s) you want to use and which carrier oil(s) are going to work for you, there are just a couple things that need to be done from there. Like with most herbal remedies, time is the most important planning tip. Planning ahead is key! So let's get started.

In a sterilized glass jar (size will determine your need so remember to think who will be using the infusion as well as amounts necessary per person) fill 1/3-1/2 a jar with your herb, lightly packing it. IT'S VERY IMPORTANT TO BRUISE/SMASH/GRIND the fresh and dried herb(s) before fill the jar. The bruising breaks the cells wall, helping to release the oils and chemical compounds the oil will absorb. Next, slowly add your carrier oil, stirring so the oil saturates all the herbs. The stirring also helps remove air bubbles. Fill to 1/2 inch from top of jar. Below are two methods to continue infusion. ***NOTE ABOUT USING FRESH HERBS: Fresh herbs have a water content whereas dried herbs obviously don't. In some instances, it's best to use fresh herb vs dried and in that case, I prefer to use the hot method if using fresh herbs, which allows the water to evaporate. Having water mix with oil can turn the oil rancid so it's important to have water removed. See below.

The COLD method (no heat) is the simpler of the two, especially if you are using dried herbs. After filling the jar as mentioned above, label the jar with herb/date, seal and set away from sunlight. Shake every few days. This infusion only needs 6-8 weeks to infuse (no longer). Strain contents using a doubled cheesecloth and squeezing to get as much oil out. Store in dark colored bottle/glass for up to 2 years.

The HOT method has two methods-stove top and oven. The stove top method is basically a water bath method but not with boiling water. You will fill a pot with water and place on stove. You want to warm the water to around 170 degrees. The key is to keep the water at this temp and to always make sure water is in the pot. Place sealed jars in water. IF USING FRESH HERBS, REMOVE THE LID SO WATER CAN EVAPORATE. You want to bathe these for at least 24 hours, up to 48. A faster HOT method is the oven. Fill the jars as stated above. If using fresh herbs, remove the lid. For dried herbs, place lid on jar, put jars on cookie sheet and place in oven. Set oven for 170-200 degrees and allow to cook for 4-6 hours. The water content from the fresh herbs will evaporate. You may even see herb leaves curled and cooked. This is okay. Once cooled, strain contents with a double cheesecloth squeezing to get as much oil as possible. Store in dark colored bottle or glass for up to 2 years.

I purchased a lot of my needed tools HERE on Amazon if you are wondering what I use.