Infused oils

Infused oils are made by extracting the active ingredients of herbs into oil.

There are two ways to make infused oils - hot infusion and cold infusion. Hot infusion involves simmering the herbs and oil together for a few hours, while cold infusion involves leaving a jar of herbs and oil to stand for several weeks in the sun. Both types of oil can be used externally for massages and added to creams and ointments.

Hot infused oils can be used to relieve joint pain, improve blood flow, and speed up wound healing. Cold infused oils made with delicate parts of plants (St. John's Wort, calendula flowers) act as anti-inflammatory and analgesic.


Chop the herb and simmer it with oil in a glass bowl over a saucepan of boiling water for a few hours, then strain and store in a dark glass bottle.


Cold infusion: pack a jar with herbs and oil, leave in the sun for a few weeks, strain, and store in a dark glass bottle.



  • The standard quantity for infused oils is 250g of dried or 500g of fresh herb to 3 cups of oil. Infused oils should be stored in sterilized, airtight, dark bottles for up to 1 year, but it is best to use them within 6 months for optimal results.
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