Oils of olive, almond, coconut or almond are all good choices and it is best to use fresh plant material though some dried roots are appropriate provided they have been thoroughly dried. (You can bake roots at a very low temperature for 1 hour before using.)
~ Select fresh, dry plants. Wipe off any dirt and discard damaged parts. You should select enough plant material to completely fill the jar you are going to be using.
~ Coarsely chop the herbs and pack them into a clean and very dry jar. Use a jar with a very tight fitting lid as some herbs will ‘gas-off’ which can cause oozing.
~ Pour your oil slowly over the herbs all the way to the the very top of the jar. Poke the herbs with a long, thin object to eliminate as many air pockets as possible This will reduce the opportunity for mold to grow. Fill with oil to thevery top and screw the lid on very tight.
~ Label your jar with the date and type of herbs and oil used.
~ Keep the jar on a flat surface at normal room temperature for 6-8 weeks. Leaving the herbs in longer could result in mold.
~ Pour off into a clean, very dry jar. Strain herbs through a clean piece of cloth.
~ Let sit for several days after you decant it to let any water that seeped from the herbs settle to the bottom of your jar. Pour off into a new clean, very dry jar.
~ Label your creation and store in a cool dark place.
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