Infused oils are made by extracting the beneficial plant compounds into oil. These oils are wonderful for external use—perfect for massage, skincare, and adding to homemade creams and salves.

There are two main methods: hot infusion and cold infusion.

Hot Infused Oil

This method gently heats herbs and oil together for faster extraction.

Recipe:
Simmer herbs with oil in a glass bowl over a saucepan of boiling water for a few hours. Strain and store in a dark glass bottle.

Cold Infused Oil

This method takes longer, but it’s simple and traditional.

Recipe:
Pack a jar with herbs, cover completely with oil, and leave in the sun for a few weeks. Strain and store in a dark glass bottle.

Tip:
Store infused oils in sterilized, airtight, dark bottles for up to 1 year, but for the best quality, use within 6 months.