3 Oil Infusing Methods

• [toggles] [toggle title="Folk-Method" color="Extra-Color-2" id="b2"]

  1. First Make sure your quart jar is clean and dry jar.

  2. Put dry herbs in a clean glass quart jar. Leave a minimum of 1 to 3 inches of space above your herbs so that oil can be applied.

  3. With the remaining space in the jar, add your preferred oil, making sure to completely cover the herbs (at least 1 inch). Pour more oil on top to ensure the herbs stay covered if at any point during the infusion the herbs start to rise above the oil's surface.

  4. Cap the jar tightly and shake well.

  5. Place jar in a sunny, warm windowsill and shake once or more per day.

  6. Strain the herbs from the oil after 2 to 3 weeks using cheesecloth or a mesh strainer. Make sure to extract as much precious oil as possible.

  7. Pour into clean glass bottles

  8. Label your jars with the date, type of oil, and herbs used.

  9. Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added. [/toggle] [/toggles]
• [toggles accordion="true"] [toggle title="Heat-Infused-Method" color="Extra-Color-3" id="b1"]

  1. Gently heat the herbs over very low heat (preferably between 100° and 140° F) for 1 to 5 hours, until the oil takes on the color and scent of the herb. Some sources advise heating the oil for 48 to 72 hours at a controlled temperature of 100° F.

  2. Turn off heat and allow to cool.

  3.Once oil is cooled, strain using cheesecloth and or mesh strainer

  4. Pour oil into sterilized. glass bottles then seal.

  5. Before storing your bottles, mark them with the date and contents.

  6. Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added. [/toggle] [/toggles]
• [toggles] [toggle title="OVEN-HEATED-METHOD" color="Accent-Color" id="b1"]

  1. Put fresh or dried herbs in a glass quart jar and cover with your preferred oil. Make sure to completely cover the herbs (at least 1 inch)

  2. Screw lid on glass jar tight

  3. Place the glass jar in a pan add water to cover the jar halfway.

  4. Place the pan with the jar in the oven and bake for 4 to 5 hours on the lowest setting.

  5. Check on your oil periodically to ensure it isn’t burning or scorching (i.e., smoking)

  6. Turn off heat and allow to cool.

  7. Once oil is cooled, strain using cheesecloth and or mesh strainer.

  8. Pour oil into sterilized glass bottles then seal.

  9. Before storing your bottles, mark them with the date and contents.

  10. Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added. [/toggle] [/toggles]
• [toggles accordion="true"] [toggle title="Alcohol Method" color="Accent-Color" id="b1"] 1. Weigh out approximately 1 oz. dried organic herb(s). 2. Using a blender, coffee grinder, or bullet grinder, grind into coarse powder (don’t grind too fine, or it will be difficult to strain later). 3. Transfer ground herbs into clean jar with tight fitting lid. 4. Measure out ½ oz. whole grain alcohol (like Everclear) or vodka. 5. Pour alcohol into jar with ground herbs. 6. Use a fork to work together, or put lid on and shake to disperse the alcohol through herb material—it should be the consistency of nice soil or damp beach sand. 7. Set aside for at least 24 hours to allow the herbs to macerate in alcohol. 8. Put damp herb material into a standing blender. 9. Add approximately 8 oz. of carrier oil, measured by volume or weight. Add more as necessary to cover well and ensure herbs are moving around in blender. 10. Blend until blender jar is warm to the touch, about 5 minutes. 11. Place a good-sized mesh strainer over heat-safe glass bowl. Line strainer with cheesecloth or fine muslin. 12. Pour herb-infused oil through lined strainer and use the cheesecloth or muslin to squeeze out as much of the oil as possible from herbs. 13. Oil should keep a year or more when stored in cool, dark, dry place. [/toggle] [/toggles]