How to make an infused oil

oil

Making an infused oil is similar to making a tincture, except you are using oil as the medium (or menstruum) instead of alcohol.  Infused oils are good for the skin making them great remedies for skin issues like eczema, rashes, or even poison ivy.

 

Some suggested herbs for infused oils:

  • Arnica– for physical trauma, sprains, bruising and other injuries. Use after strenuous exertion or injury to prevent, relieve and reduce swelling, bruises and pain.
  • Mullein– for coughs and lung conditions like bronchitis, pneumonia, etc. Also makes a great topical oil for skin conditions, including sores and boils.
  • Calendula– for slow-healing wounds, rashes, eczema, inflammation, sunburns, itchiness, poison ivy, etc.
  • Chamomile– for minor cuts, irritation, eczema, fungal infections, sunburns, calming, sleep aid
  • Chickweed– for inflammation, minor burns and skin conditions such as psoriasis and eczema
  • Comfrey– for minor burns, rashes, insect bites and itchiness
  • Lavender– healing, calming effect, sleep aid, sunburns, said to be an insect repellent too
  • Plantain– for slow healing wounds, inflammation, poison ivy, insect bites
  • Rosemary– used on itchy scalps and for dandruff
  • St. John’s Wort– a valuable anti-inflammatory.  Can help speed the healing of wounds, bruises, varicose veins, sunburns, bee stings, and mild burns.

 

HOW TO MAKE AN INFUSED OIL

Solar Method

  • Using the ratio of 1:10 (one ounce herb to 10 ounces of oil), select your herb and oil of choice.  I recommend using sweet almond, jojoba, olive and sunflower oils because they are great for the skin and resist heat well.
  • Put herbs in mason jar and cover with oil.
  • Screw the lid on and give it a little shake to make sure herbs are saturated in oil.
  • Place in a sunny spot by a window in your house or on your porch and allow to infuse for 3-6 weeks, shaking it frequently.
  • Strain the mixture and pour into a glass bottle for storing.
  • Label and date your infusion.

Crockpot Method

  • Using ratio of 1:10 (one ounce herb to 10 ounces of oil), select your herb and oil of choice.
  • Put herbs in mason jar and cover with oil.
  • Screw the lid on and give it a little shake to make sure herbs are saturated in oil.
  • Place jar in the crockpot filled with water.  You’ll want to set the jar on top of a wash cloth or rag so the jar won’t get too hot and break.  Also, make sure the water level in the crockpot is higher than the herb/oil level in the jar.  Turn crockpot on low and heat for 2-4 hours.  I have a warm setting so I leave it on warm for longer vs. hotter heat for shorter amount of time.
  • Strain the mixture and pour into a glass bottle for storing.
  • Label and date your infusion.

Tips

Amber glass bottles are good to use because the dark color helps to prolong shelf life. You can also add ½ tsp of vitamin E oil to your infusion to keep it good for up to two years.

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