Infused herb oil has many applications both in the kitchen and the apothecary. Yet, they can be expensive to buy and hard to find. Fortunately, making them couldn’t be simpler!
I use two methods to extract herbal goodness into the oil.
One method requires patience, the other heat.
I always use dried herbs for my infused herb oils. This ensures the resulting oil has a much longer shelf life. Fresh herbs introduce moisture, which will require a preservative, which I would rather avoid. It has been my experience that the fresh herbs can cause the infused oils to split, with the water content floating on top of the oil.
My favourite oil to use for infused oils is cold-pressed Grapeseed oil. I love it because it has no scent or flavour of its own like olive oil. Grapeseed oil has culinary benefits and is suitable for use on both your skin and body. Plus, grapeseed oil is economical and freely available.
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Heat Infused Herb Oil Method
This extraction method is great when you require a particular infusion for use in a recipe as it is relatively quick!
You will need
- Small saucepan with a lid
- Oil of choice
- Dried herbs, finely chopped
- Sieve and/or a few layers of muslin
- Funnel
- Sterilized bottle or jar
Preparation
Put your herbs into the saucepan (you could also use a double boiler or small crockpot) and cover with oil. Stir to ensure all the herb is well incorporated into the oil.
Heat gently until the oil is hot, but not boiling. Turn off the heat and steep for at least 1 hour, with the saucepan lid on. The longer the herbs steep in the oil, the stronger the scent.
When you are satisfied your infused oil is ready and cool you can strain it.
Strain your oil through a few layers of muslin, squeezing to ensure you get every last drop of oil! Decant into a clean, sterilised bottle or jar and label with the herb, oil and extraction date. Store in a dark cupboard and ideally, use within a year.
Cold-Steep Infused Herb Oil Method
Cold-Steep Infused Herb Oil Uses time rather than heat to extract your herb into the oil. I use this method when I have a big harvest of the herb I want to extract and want to keep the oil on hand in my apothecary.
You will need
- Oil of choice
- Dried herbs, finely chopped
- Sieve and/or a few layers of muslin
- Funnel
- Sterilized bottle or jar
Preparation
Fill your sterilised jar maximum of 3/4 full with your dried herb. You may wish to use less of more pungent herbs like rosemary or lavender.
Add the oil until it covers the herbs, stirring to ensure all the herb is coated with the oil, and there are no air bubbles in the jar. Store in a dark cupboard. When you remember, give the jar a shake.
After a fortnight, check the contents to see if the infusion is to your preferred strength. If not, you can leave it for another fortnight.
Strain your oil through a few layers of muslin, squeezing to ensure you get every last drop of oil! Decant into a clean, sterilised bottle or jar and label with the herb, oil and extraction date. Store in a dark cupboard and ideally, use within a year.
How To Use Your Infused Herb Oil
There are so many uses for infused herb oil!
Culinary herbs infused in oils are delicious used in dressings, marinades and preserves. Salt-cured olives preserved in rosemary oil are amazing. Sundried tomatoes in garlic oil are divine! You are only limited by your imagination!
It is always advisable to patch test your infused herb oil on the inside of your wrist. If you feel itchy or the area becomes inflamed, do not use the infused herb oil on your skin or body.
Mint-infused in oil makes a great rub for sore muscles. Calendula petal oil makes an exceptional salve when blended with beeswax to make an ointment to soothe dry, cracked hands and cuticles. I use lavender-infused oil as a body oil after my shower.
Once again, you are only limited by your ingenuity and imagination.
Have you attempted an infused herb oil before? Do you have a favourite? I love to hear from you, leave a comment below!
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