| Infused oils are produced by soaking plant material in carrier oil over a period of time. This highly effective method is probably the oldest method of extraction known to man. It was used thousands of years before distillation and other methods were devised. Once created, these oils are very effective because they extract the herbal constituents and volatile oils from the herbs. They contain many properties that essential oils do not, and are not as strong as essential oils so they can usually be used without further dilution. Another advantage of using infused oils is that it is possible to use many plants that yield either very little or no essential oil but which are immensely useful. Infused oils can be added to recipes, used for cooking, used in balms, salves and creams or massaged into sore body parts. It should be noted that oil infusions can be prepared by hot or cold methods and each one has its own advantages. While heat can cause destruction of some more delicate volatile oils some other oils will not come out of your herb without heat. It is best to decide on a case by case basis which method or methods you will use for extraction. Tips for Making Herb Infused Oils Well dried or thoroughly wilted herbs are the best to use to make infused oils, as the water content in fresh herbs could cause bacteria to grow and spoil the oil. I personally prefer to use dried herbs. The carrier oil you use will make a huge difference in the shelf life of your infused oil. (We will cover the shelf life of carrier oils in our next issue). Refrigeration of the oils will ensure a much longer life as oxidation and rancidity will be retarded. At the very least you must store them in a dark cool area once they have been finished. Remember! When using the heat method, if the oil overheats you will lose some of the important volatile properties of the herbs. The hot method tends to lose much of the natural perfume of the plant material while the cold method retains more of the scent. Some woody herbs and roots are better prepared with the hot method. When using the cold method of infusion, remember that unless the herbs are completely submerged they will mold. Also be sure to leave as little air space as possible in the top of the jar for this same reason. Hot Method #1 To begin, tightly fill a large sealable jar with selected herb flowers or leaves and oil. Place the jar up to the neck in a saucepan of water and bring to a medium temperature. Simmer for up to three hours. Strain through filter paper or cloth into a brown glass bottle. Hot Method #2 Place herbs in a crock pot on the lowest setting and cover completely with oil. Allow to remain, uncovered on the lowest setting for 12 hours or longer being careful not to scorch the oil and plant materials. Cold Method Put either lightly bruised herbs or dried herbs in a jar and cover to about 1 to 2 inches above the plant material with a slightly warmed, light weight and scentless oil such as grape seed or almond. Cover closely with a well fitting lid. Put in a sunny spot for one week. Bring the jar in at night if you prefer or allow the moon's energy to infuse into the oil as well. A sunny window makes a great substitute in cold weather. On a personal note: I often use both methods of infusion when creating my oils for balms, etc. I will begin with a cold infusion and put the appropriate oil and herb blend on my altar, under my pentacle and surrounded by crystals. Depending on what the item I am preparing is for I will leave it charging anywhere from 3 full moon cycles up to a full 6 months. I recently finished an oil for bruising that sat on the altar from Litha to Yule. Once the appropriate time has passed I will then remove the spent herbs and add more using the hot infusion method to extract more beneficial oils and properties. I have also blended two different infusions together (one a hot infusion and the other a cold infusion) in order to preserve the fragrance and properties of delicate plants while still extracting those that are harder to get at. |
| How to Infuse Oils By Dawn Hill of Crystal Forest |
| Brews From Our Herb Witch |
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| Copyright 1999-2004 Crystal Forest. All rights reserved Unauthorized reproduction without prior permission is a violation of copyright laws |
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