There are many methods of preparing an infused oil. Some herbs (like calendula) benefit from the extra extraction that you get from using an alcohol intermediary. It also makes a beautiful and potent oil with a noticeably extended shelf life. If this recipe feels too complicated, go with a simple solar infusion. This recipe makes a good-sized batch of oil. I like making bigger batches if I’m already doing the work, but feel free to cut this recipe in half.
Equipment
- Quart-sized wide-mouth Mason jar (and lid)
- Single-use gloves (optional, but helpful)
- Kitchen scale (optional, but helpful)
- Rubber band
- Small rubber spatula
- Immersion blender (or regular blender)
- Canning funnel
- Strainer (best if it fits the canning funnel)
- Cheesecloth
Ingredients
- 2 ounces dried herbs
- 1 ounce high proof alcohol cane, corn, or grain
- 16-18 * ounces organic cold-pressed olive oil or oil of choice
Instructions
- Sanitize your Mason jar and lid: Add a few drops of grain alcohol to the inside of the Mason jar. Wipe the jar and lid thoroughly with a paper towel, inside, outside, rim, and lid. Set aside to fully dry.
- Measure out your dried herbs and break them down. Pulse them in the blender a few times, or simply crumble them with your fingers as you add them to the quart jar. You want the herb broken down but not so fine that you end up with powder.
- Add 1 ounce of alcohol to the herbs and stir the herbs to coat. Cover the jar with your cheesecloth and use the rubber band to hold it shut. Let the jar sit for 12-24 hours.
- Set aside the cheesecloth for straining off the herbal material later on. Add the oil to the herb-alcohol mixture. Take your immersion blender and thoroughly blend the herbs for about 3 minutes. (If you are using a regular blender you can put the herbs and oil in the blender and blend them for the same amount of time.)
- Take your rubber spatula and scrape any herb material down into the oil (little bits of plant material that are not submerged increase risk of contamination). Tap the bottom of your jar gently on the counter to make sure there are no air pockets in your oil.
- Let your jar of herbs sit in a warm, sunny area for 3-5 days. Stir each day with a clean spoon (except on the day you plan to strain your herbs).
- When you are ready to strain the herbs, sanitize a new jar with grain alcohol and let dry (see step 1). Then, put your canning funnel on top of the clean jar and place a strainer on top. Fold your cheesecloth into a quadruple layer and place over the top of the strainer. Pour the oil through the strainer lined with cheesecloth. DO NOT STIR. (Believe me, not stirring saves some time and mess.)
- Go ahead and pour and scrape as much of the remaining “sludgy bits”’ as you can fit in your strainer and let drain. Once a good deal of the oil has drained, put on your gloves (if using), gather the remaining plant material into a bundle in the cheesecloth, and squeeze all the oily goodness out.
- You now have a beautiful herbal oil that’s ready to add to salves, chapsticks, other oil blends, or to use as a massage oil. Store your oil in a dark cabinet or an amber jar to extend shelf life. Don’t forget to label it!
- You will have some plant material left in the cheesecloth. I usually spread what’s left in a dish about half an inch thick and then freeze. Once frozen, break it into smaller pieces and keep it in a container in the freezer for use as a poultice.
Notes
*All herbs are different. You want to make sure that the oil completely covers your plant material, which may mean adding more or less oil. Also, the plant material will absorb the oil so you may have enough to begin with and then feel like you need a bit more. Use your best judgment.
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