HERBAL INFUSED OIL QUICK METHOD
2 - 3 oz. dried herbs or 3 - 4 oz. fresh
1 1/4 cups unblended vegetable oil (preferably sunflower or olive)
A heat-proof container with a tight-fitting lid (jam jars work well)
Chop the herb and put it in the container with all the oil. Put the container in a pan filled
with water to within 1 inch of the top of the container of oil. Simmer slowly for 2 hours.
After 2 hours, allow the oil to cool, and strain well. Discard the spent herbs (makes lovely
compost). Refill the canister with the remaining herbs and return to the water bath (remember
to replace the lid). Simmer for another 2 hours.
Be sure to check the water level occasionally so as to not burn the oil.
When the oil has cooled enough to work with, pour it through a jelly bag or sieve lined with
cheesecloth. If using fresh herbs, there may be a watery liquid at the bottom of the oil.
This must be separated and discarded, or else it will spoil the oil over time.
This oil can be used as a base for ointments, creams, or salves, or as a massage oil.
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