Making Herb Infused Oil A Home

Harness the goodness of herb infused oils!

A little heat is all you need to harness the essence of an herb and infuse it in the oil of your choice! Once your oil is made you will find an endless range of uses for your herb infused oils including cooking, medicinal, aromatic and more.

A sampling of uses for Thyme oil can be found in my post The Magical Herb that is Thyme.

If nothing else that look amazing in your kitchen!

Herb Infused Oil
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A little heat is all you need to harness the essence of an herb and infuse it into the oil of your choice. Once your oil is made you will find an endless range of uses for your herb oils including cooking, medicinal, aromatic, and more. A sampling of uses for Thyme oil can be found in my post The Magical Herb that is Thyme.

Course: Ingredients
Author: Avery Z Chipka
Ingredients
  • 3/4 Cup Herbs 1 ounce if dried
  • 1 Cup Olive Oil 10 ounces for dried herb
  • Vitamin E Oil
Equipment
  • Mortar and Pestle
  • Instant-read Thermometer
  • Chopstick
  • Canning Jar with tight fitting lid
Instructions
  1. Rinse the herb and spread it out on a plate lined with paper towels. Utilize the ratios in the ingredients list to determine how much you need.

  2. Air dry the herb over night, once the herb is dried do not introduce any water to the process by using a wet jar or wet spoon for mixing. It is essential for longevity that no water is introduced.

  3. Lightly muddle your fresh herbs in a mortar with a pestle.

  4. Fill your jar about half full with the herb and cover with oil. Take a chopstick and gently stir the jar making sure that all the herb material is well covered with oil.

  5. Add a couple drops of Vitamin E Oil.

  6. Place a small square of wax paper over the top of the jar and screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

  7. Place the herb filled jar in a sauce pan that is about 1/4 full of water, simmer the water for 4 – 8 hours. The heat of the oil itself should not exceed 180 degrees fahrenheit.

  8. Remove the jar from the saucepan and allow to completely cool.

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