Making infused oils

Infused oils can be used externally in many ways, either alone, or made into ointments, creams or bath products.

Most infused oils are best made with dried herbs, some notable exceptions are St John’s Wort (Hypericum perforatum) and Daisy (Bellis perennis).  Some herbs contain so little water that you can use them fresh e.g. Bay leaves, and up to a point Rosemary and Ivy, though always leave the oil to stand after straining to check if a watery residue gathers at the bottom.

Light olive oil is a good carrier for making infused oils.  Sweet almond oil is good but the intensive cultivation of almond trees has a negative environmental impact, so is best avoided.  Castor oil brings its own properties to the medicine, helping break down thick catarrh if used in a chest rub, or old, stagnant blood, in a bruise ointment. However it is extremely thick, which can make it difficult to use, and also is not as environmentally friendly to cultivate as olive trees.

Once  infused and strained,  store your oil in dark glass bottles and it will keep for up to a year before eventually going rancid.  Adding 5% of wheat germ or vitamin E oil will help preserve it 

 Two  ways to infuse herbal oils are either using the energy from the sun, or using the heat from boiling water. Each way has its advantages and disadvantages and may be suited more for one plant than another. 

Click here for the Quick Kitchen Method and here for the Sun method