INFUSING HERBS IN OIL 
For lotion and soap recipes
 

ATTENTION: 
To prolong the shelf life of infused oils, containers and utensils should be sterilizied. Do this in boiling water the same way you would with canning equipment.

'Traditional Method ' 
Place oil in a glass container, you can use any type of oil, but I perfer Olive oil. 
Add flowers such as Chamomile or Calenduala. Seal jar and allow to sit out at
room temperature anywhere from several hours to several weeks. Shake jar once a
day. If you prefer, you may put jar on a sunny window sill to accelerate the infusion 
process, much the same way as you would brew "sun tea". Do not open and close 
container everyday. The process of an oil or fat going rancid is an oxidation process.
Sealed containers keep oxygen contact to a minimum and extend the life of the oil.
 

'Blender Method'
Combine the oil and the herbs in the blender cup and blend at high speed until the 
mixture is liquefied. Straining ingredients is optional. This way of infusing may add 
moisture to the oil, in doing that, it may make it more ripe for spoilage. You should 
refrigerate this oil immediately after preparation and keep it there unless using.
 

'Hot Infusion'
The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage.To create a hot infusion, combine the oil and the herb in a saucepan and heat over a moderate flame. (This can also be done in a crockpot) Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of your herbal ingredients. Higher temperatures may cook, caramelize or scorch oil. Strain and bottle in sterile containers while still hot. Seal and allow to cool, refrigerate