 
Options include
the following:
- almond
- apricot kernel
- canola
- coconut
- grapeseed
- hazelnut
- jojoba
- olive
- safflower
- sunflower
- walnut
To make an infused floral
oil, you generally need � cup of oil to 2-3 cups (packed) of petals.
To make an
infused fresh-herb oil, you generally need � cup of oil to 1 cup
(packed) of herbs.
Sterilize
all pots, utensils, and jars (boil at least ten minutes). Dry thoroughly
before using.
Both herbs
and petals should be lightly bruised before being added to the oil.
- 2 tablespoons oil
- 1-2 pinches of each
dried herb chosen
Place herbs
and oil in a sterilized bottle.
Tightly seal
bottle.
Keep bottle
tightly capped and let steep in a dark, cool, dry place for a few days.
Place herbs
in a bottle of oil.
Tightly seal
bottle.
Add oil to
completely wet the herbs.
Keep bottle tightly
capped and let steep in a dark, cool, dry place for a week (for magickal-only
purposes) or for one month (if you wish to cook with it).
CAUTION: This method is NOT recommended for
preparing an infused oil that will be used for cooking.
Grind dried
herbs to fine powder.
Place in a
tightly capped, sterilized bottle.
Add oil to
completely cover the mixture plus an additional � inch.
Stir well.
Check 24
hours later, and add more oil, so the herbs are covered by an additional
� inch of oil.
Keep bottle tightly
capped and let steep in a dark, cool, dry place for a week (for
magickal-only purposes) or for one month (if you wish to cook with it).
Shake often.
CAUTION: This method is NOT
recommended for preparing an infused oil that will be used for cooking.
Strain the
oil and store.
Note: With this
method a 1:4 ratio, or less, of herbs to oil is all that is required. For
example, per cup of oil, you could use 10-15 basil leaves or rosemary
sprigs, or 2 tablespoons of ground spice or citrus peel. This method
requires a candy thermometer.
Pour 1 cup
oil into a 2 cup Pyrex measuring cup.
Add the
flavouring ingredients as determined.
Set the
measuring cup in the center of your oven. Heat at 300�F (150�C). It is a
good idea to place the cup in a pan.
Use a candy
or digital thermometer to ensure the oil reaches 250�F. The oil should
be heated at 250�F for five minutes.
Let cool for
30 minutes.
Strain oil
through several layers of cheese cloth into a sterilized jar, seal, and
store in the refrigerator at all times. Use oil within a month.
Place herbs
in a clean, dry casserole dish and cover completely with oil.
Place the
lid on and cook at lowest setting for about 3-6 hours. Be careful not to
burn the oil.
Remove from
oven and let cool.
Strain and
pour into sterilized, dry, glass jar. Seal. Use oil within a month.
- 1-2 cups green herbs
- 1 cup oil
In a large 5
quart pot � bring 2 quarts water to a roiling boil.
Add herbs
and push under boiling water with a long-handled spoon. Cover.
Return water
to a boil and blanch herbs for 5 minutes. Prepare an ice water bath
while blanching.
When the 5
minutes have passed, remove the herbs from boiling. Drain.
Immediately
plunge herbs into ice water for 5 minutes. Drain well and squeeze out
all excess water.
Place herbs
in a blender and add oil. Puree until smooth.
Strain
immediately through a fine-mesh strainer. Squeeze and strain again
through several layers of cheesecloth.
Pour
strained oil into a pre-sterilized glass bottle. Cover tightly and
refrigerate; use within 3 days.
- 1-2 cups green herbs
- 1 cup oil
- 1 tablespoon cider
vinegar
Place minced
herbs in a pot.
Cover with
oil.
Add 1 T
cider vinegar for each quart of oil, and stir well.
Cover with a
lid and leave for 1-2 hrs.
Keeping the
cover on, heat gently to no more than 113-118�F. Do not let the oil
overheat. When the temperature is reached, turn the heat off and allow
to cool.
Repeat steps
3 to 5 three times, every 8 hours.
Squeeze and
strain the oil through cheesecloth and decant into a sterilized bottle.
Cover tightly and refrigerate; use within 3 days.
Hang
flowers/herbs, stem and all, upside down in a dark bottle with a secured
lid.
Let hang for
a week. The solution that has seeped into the bottle is the essential
oil.
Warm the
petals in water until translucent.
Strain.
Refrigerate.
Skim oil off
the top.
- � cup olive oil
- Fresh rose petals
Pour oil
into a pot.
Cover oil
with fresh rose petals.
Let steep
for 24 hours.
Strain oil
through cheese cloth, pressing all oil from rose petals.
Discard old
petals.
Cover oil
with new rose petals.
Repeat until
scent is at desired strength.
Cut the peel
from 2 oranges or 3 lemons.
Place the
peel in a food processor with one cup of oil. Pulse until well blended.
Let sit at
room temperature for one hour, and then strain through a fine mesh
strainer.
Drying Herbs
About Making Magickal Oils
Infused Oil Basics & Safety
Extraction Methods for Infused Oils
Distilled Oil Basics & Safety
Craft
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