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If you have never made an herb-infused oil, you are in for a wonderful treat! These
easy herbal preparations are a wonderful way to capture the benefits of herbs for
many uses, from skincare to cooking. There are so many herbs you can choose
from depending on your intended use, and there are so many ways these oils can
be used.

As an example of the many uses of an herb-infused oil, let’s take a look at the
herb rosemary (Rosmarinus officinalis). Rosemary can be used to create a
vibrantly flavored culinary oil for use when roasting potatoes or making your
favorite pasta sauce. For topical use, rosemary-infused oil can be used in a
number of bath products, such as sugar scrubs or herbal shampoo. With its
antimicrobial and moisturizing properties, rosemary-infused oil is a popular
support for an itchy scalp and dandruff (McIntyre, 1996). It is also used to support
hair growth since rosemary is an invigorating herb that stimulates blood flow on
the surface of the skin (Holmes, 1997; Hoffmann, 2003).

Herb-Infused Oils for Wellness and Beauty

Herb-infused oils can be used for bath and skincare products and other topical
uses.

Herbs that make great herb-infused oils include calendula (Calendula officinalis)

flower, plantain (Plantago spp.) leaf, chickweed (Stellaria media) leaf, chamomile
(Matricaria chamomilla) flower, lavender (Lavandula angustifolia) flower, and
comfrey (Symphytum officinale) leaf. These herb-infused oils can be used in lotion,
cream, salve, insect repellent, and bath oil. Calendula is commonly used for
sunburn, itchiness, rashes, inflammation, and wounds that are slow to heal
(Hoffmann, 2003). Plantain is a vulnerary and encourages tissue renewal (Bruton-
Seal, 2009). Chickweed can be used to soothe minor burns and skin conditions
such as psoriasis and eczema (Wood, 2008). Chamomile and lavender are both
calming and antifungal (McIntyre, 1996), and comfrey can be considered for
minor burns, rashes, and insect bites (Grieves, 1971) but should be used with
caution on open wounds due to its pyrrolizidine alkaloids. To learn more about the
safe use of comfrey, see our article, The Comfrey Controversy: Can And Should
One Use Comfrey Internally?
Carrier oils used that are ideal for topical use include olive (Olea europaea) oil,
as it offers some resistance to oxidation and rancidity, but there are many other
oils that can be used, such as almond (Prunus amygdalus), apricot (Prunus
americana), coconut (Cocos nucifera), and grapeseed (Vitis vinifera). Beneficial
properties and shelf life will vary for each oil. We recommend researching each
carrier oil option before choosing an oil for your herb-infused oil. You can find a
list of carrier oils and their properties in our post, Choosing Essential Oil
Carriers.
There are several infusion methods you can use to make these infused oils, such as
warm infusion, solar infusion, stovetop infusion, and oven infusion methods, which
we will describe below. Each of these methods yields fairly similar results, so feel
free to experiment and see which method(s) you prefer.

Culinary Herb-Infused Oils

You can use tasty herb-infused oils for a delicious addition to salad dressings or
any number of healthy, delicious meal preparations. Some herbs that make lovely
culinary oils are garlic (Allium sativum) bulb, ginger (Zingiber officinale)
rhizome, cayenne pepper (Capsicum spp.) fruit, and oregano (Origanum vulgare)
leaf. We suggest using dried herbs to prevent mold and bacterial growth in your
infused oils and minimize the risk of botulism poisoning.
Carrier oils that are ideal for culinary infused oils are avocado (Persea
americana), coconut (Cocos nucifera), grapeseed (Vitis vinifera), and olive (Olea
europaea) oil, among others.
While you can certainly use any of the herb infusion methods mentioned below, the
stovetop method is the most common infusion method used when making culinary
herb-infused oils. If using the warm-infusion method, you can strain and use it
after 1-2 weeks.

Tips For Making Herb-Infused Oils

 For best results, we recommend using high-quality dried herbs, as they will
not contribute to spoilage, and you will have a longer-lasting product.
 While fresh herbs can be used in herb-infused oils for topical use and are
preferred for some herbs, such as St. John’s wort (Hypericum perforatum)
aerial parts and mullein (Verbascum thapsus) flowers, care must be taken to
minimize moisture in the finished product to decrease the chance of growth of
mold or bacteria. This article will focus on herb-infused oils made with dried
herbs.
 Culinary oils meant for internal use should be made with dried herbs to
minimize the risk of botulism.
  You can use one herb to make your herb-infused oil or you can blend herbs to
create a formula for your herb-infused oil. The choices are endless and
completely up to you!
 Herb-infused oils can be made with either the traditional folk method in which
ingredient amounts are eyeballed or the more precise ratio method where
ingredient amounts are measured. Each method is included in the herb-
infused oil tutorials below.
 Always use dry, sterilized jars with tight-fitting lids when making herb-infused
oils using dried herbs to reduce the chance of bacteria or mold growth or
your oils going rancid due to oxidation. Colored glass bottles will reduce
exposure to light, which speeds up the degradation of your oils and herbal
properties. Also, adding a few drops of vitamin E oil can discourage oxidation
as well.
 Be sure to label jars and bottles with dates and ingredients during the infusion
process and after bottling for storage.
Now that we’ve covered some of the most important points of making herb-infused
oils, let’s look at the supplies you’ll need and the various ways to make these
preparations in more detail below.

Supplies for Herb-Infused Oils

When making herb-infused oils, you will likely need the following supplies
depending upon the oil infusion method you choose to follow.

 Carrier oil(s) of choice, such as avocado (Persea americana), coconut (Cocos

nucifera), grapeseed (Vitis vinifera), or olive (Olea europaea) oil
  Dried herb(s) of your choice such as calendula (Calendula officinalis),
plantain (Plantago spp.), chickweed (Stellaria media), chamomile (Matricaria
chamomilla), lavender (Lavandula angustifolia), or comfrey (Symphytum
officinale)
 Natural waxed paper
 Sterilized, dry glass jar with a tight-fitting lid
 Sterilized, dry spoon
 Sterilized, dry, stainless steel saucepan(s) or a double boiler
 Crockpot (optional)
 Cheesecloth or finer cloth, such as a nut milk bag, muslin, an old (but clean!)
T-shirt, or unbleached coffee filter (optional)
 Bowl with a spout
 Labels and permanent marker
 Dark-colored glass bottles with dropper tops or cap tops for storing finished
product
 Mortar and pestle (optional)
 Wire strainer (optional)
 Funnel (optional)
 Vitamin E oil (optional)

Warm-Infusion Method for Herb-Infused Oils

The warm-infusion method of making herb-infused oils is one of the simplest

methods you can use to infuse oils although it does require a time commitment, so
be sure to plan ahead if you choose to use this type of infusion method.
Now don’t let the term warm confuse you here. It does not involve using any
external heat sources, as the room temperature of your home is sufficient.

Warm Infusion

There’s something that feels so grounding about combining herbs and oil together,
expressing gratitude and good intentions over the mixture, and setting it away to
infuse and to be used later in various ways. That’s what this warm infusion method
of making herb-infused oils feels like to us. It’s so simple and basic that anyone
can do it with ease!

Warm Herb-Infused Oil

Ingredients
Carrier oil(s) of choice
Dried herb(s) of choice
Natural waxed paper
Sterilized, dry glass jar with a tight-fitting lid

Directions

To begin making an herb-infused oil, you’ll want to decide whether to use the folk
method or the ratio method. As mentioned above, the traditional folk method relies
on “eyeballing” the ingredient amounts and is the simplest method to follow.
However, you may prefer to measure ingredient amounts, and if so you can use the
more precise ratio method.
  To create an herb-infused oil using the folk method, simply fill a dry,
sterilized container ½ full with dried herb(s) and pour room-temperature
oil over the herb(s), making sure to completely cover the herb(s) by 1 inch.
 To create an herb-infused oil using the ratio method, fill a dry, sterilized
container with 1 ounce of dried herb(s) and pour 10 fluid ounces of room-
temperature oil over the herb(s).
The steps to making a basic herb-infused oil are as follows. Slight variations in
these steps will be noted in the infusion methods detailed below.

 Place dried herbs in a dry, sterilized container and cover with the
appropriate amount of room-temperature oil, based on whether you are
using the folk or ratio method.
 Use a dry, sterilized spoon to mix thoroughly so all surfaces of the herb(s)
are coated with oil and no air bubbles remain.
 Place a square piece of natural waxed paper on top of the jar, then seal jar
with a lid (this protects the herbal oil from any chemical coating that may
be on the lid).
 Roll jar back and forth in your hands to continue to thoroughly mix the herb
and oil.
 Place the container in a dark, warm spot, such as a cupboard, out of direct
sunlight, and let the mixture sit for 4-6 weeks. Stir or shake the herb and oil
mixture to mix the contents and release the herbal constituents into the oil
every few days.
 When the infusion time is up, line a wire strainer with a few layers of
cheesecloth or finer cloth, or simply place the cloth within a funnel placed
in the mouth of a dry, sterilized glass jar, and decant the mixture. With
 clean, dry hands, gather the cloth up and squeeze strongly, squeezing as
much oil from the herb(s) as possible. Compost the herb(s).
 Cover the jar, and let the oil settle overnight in a cool, dark location. This
will allow any herb sediment to settle to the bottom of the jar. You can also
strain the oil through a finer filter such as an unbleached coffee filter to
remove sediment.
 Pour the oil into dry, sterilized, dark-colored glass bottles with dropper tops
or caps and add a couple of drops of vitamin E oil to each container, if
desired, to slow down the oxidation of the oil.
 Label, and store in a cool, dark location.

Heat-Infusion Methods for Herb-Infused Oils

Utilizing external sources of heat is an excellent way to get a high-quality herb-

infused oil as heat encourages the breakdown of plant material and the movement
of the carrier oil molecules, allowing them to more easily extract the plant’s
constituents into the solution, resulting in a better extraction. Heat is definitely
helpful in breaking down the cell walls of tough plant parts and mushrooms. When
using external heat sources, it’s best to keep the preparation no warmer than 120-
140 degrees Fahrenheit at any given time to best preserve the properties of the
plant material and the oil.

Solar Infusion

The solar infusion method of making herb-infused oils is a beautiful one, especially
if you want to incorporate the energy of the sun into your infused oils. This method
is the simplest of all the heat-infusion methods as it utilizes the sun for warmth. It
is very similar to the warm-infusion method above, only requiring one additional
step.

Solar Herb-Infused Oil

Ingredients
Carrier oil(s) of choice
Dried herb(s) of choice
Natural waxed paper
Sterilized, dry glass jar with a tight-fitting lid

Directions

 Follow the directions for making herb-infused oil using the warm-infusion
method above.
 Once your herbs and oils have been combined in the jar and sealed, place
the jar in a brown paper bag or wrap it in an opaque cloth, and place it in
a sunny window sill or directly in the sunlight for 1-2 weeks. Every 1-3
days, roll the jar in your hands to help mix the contents and release the
herbal constituents into the oil.
 When the infusion process is finished, follow the directions in the warm-
infusion method above for straining and bottling your herb-infused oil.

Double-Boiler Infusion

The upside to this method is that it’s the quickest of all the heat-infusion methods
and will allow you to make herb infused oils in under an hour! How nice is that?
This method is commonly used for herbal oils needed quickly during an acute
condition such as an earache or insect bite. The downside is that it doesn’t
produce the strongest infused oils possible.

Double Boiler Herb-Infused Oil

Ingredients
Carrier oil(s) of choice
Dried herb(s) of choice
Sterilized, dry glass jar with a tight-fitting lid

Directions

 Begin by placing a stainless steel saucepan on the stove, filling it ¼ full of

water, and bringing the water to a boil.
 Place your herbs and oils into a second dry, sterilized stainless steel
saucepan that is slightly smaller than the first. Use a dry, sterilized spoon
to mix thoroughly so all surfaces of the herb(s) are coated and no air
bubbles remain.
 Place the smaller, herb-filled saucepan inside the larger, water-filled
saucepan and simmer for 30-60 minutes, keeping a careful eye on the
amount of water in the larger pan and being very careful not to let water
splash into the oil/herb mixture. Monitor the temperature of your oil and
keep it between 120-140 degrees Fahrenheit. If the water level runs low in
the lower saucepan, carefully add more hot water to bring the water level
in the saucepan back up to ¼ full.
 When the infusion process is finished, follow the directions in the warm-
infusion method above for straining and bottling your herb-infused oil.

Stovetop or Crockpot Infusion

If you’re looking for another quick way to effectively infuse herbs into oil, the
stovetop or crockpot infusion method is for you. While this method takes a bit more
time than the double boiler method above, it will allow you to make a stronger
herb-infused oil that more effectively extracts the beneficial properties of the plant
material. This method can take anywhere from 4-8 hours (or more, if you’d like)
from start to finish, and it produces a lovely herb-infused oil for you to use in a
fairly short amount of time.

Stovetop or Crockpot Herb-Infused Oil

Ingredients
Carrier oil(s) of choice
Dried herb(s) of choice
Natural waxed paper
Sterilized, dry glass jar with a tight-fitting lid
Sterilized, dry glass jar with a tight-fitting lid

Directions

 Follow the directions for making herb-infused oils in the warm-infusion

method above.
 Once your herbs and oils have been combined in your jar and sealed, place
the jar in saucepan or crockpot that has been filled ¼ full of water (place
some jar lids on the bottom of the pan to protect the jar from breaking).
 Simmer for 4-8 hours (or more, if desired), keeping a careful eye on the
amount of water in the pan and being very careful not to allow the water to
splash into the oil/herb mixture. Monitor the temperature and keep it
between 120-140 degrees Fahrenheit. If the water level runs low, carefully
add more hot water to bring the water level in the saucepan back up to ¼
 full. When time is up, remove the jar from the saucepan and allow it to cool
before straining.
 When the infusion process is finished, follow the directions in the warm-
infusion method above for straining and bottling your herb-infused oil.

Oven Infusion

If you don’t want to worry about leaving open heat sources on or keeping a
constant eye on water levels, infusing an oil using the oven method is an option.
This method produces a nicely infused oil and doesn’t require your constant
attention.

Oven Herb-Infused Oil

Ingredients
Carrier oil(s) of choice
Dried herb(s) of choice
Sterilized, dry, ovenproof dish

Directions

 Begin by preheating the oven to 120-140 degrees Fahrenheit.

 Follow the directions for making herb infused oils above.
 Place your herbs and oils into a sterilized, dry, ovenproof dish, and use a
dry, sterilized spoon to mix thoroughly so all surfaces of the herb(s) are
coated and no air bubbles remain.
 When the oven has preheated, place the herb-filled ovenproof dish in the
oven, uncovered, for 4-8 hours.
 When the infusion process is finished, follow the directions in the warm-
infusion method above for straining and bottling your herb-infused oil.
Learning how to make herb-infused oils is just one of the first things beginners
learn in herbalism. If you are interested in studying herbalism, start your journey
in the Online Introductory Herbal Course or in the Online Intermediate Herbal
Course. Learn more about herbs and how to use them for wellness and as food.

REFERENCES
Bruton-Seal, J. (2009). Backyard medicine: Harvest and make your own herbal
remedies. New York, NY: Skyhorse Publishing.
Grieves, M. (1971). A modern herbal (Vol. 2). New York, NY: Dover Publications,
Inc.
Hoffman, D. (2003). Medical herbalism. Rochester, VT: Healing Arts Press.
Holmes, P. (1997). The energetics of Western herbs (Vol. 1). Boulder, CO: Snow
Lotus Press.
McIntyre, A. (1996). Flower power. New York, NY: Henry Holt and Company, Inc.
Wood, M. (2008). The earthwise herbal: A complete guide to old world medicinal
plants. Berkeley, CA: North Atlantic Books.