Hot Infused Oil
- Preparation method
- 3 steps
Although hot infused oils can last up to a year, they are most potent when used fresh. If only using infused oils occasionally, make a smaller quantity than the standard amount with the same proportion of herb to oil. The wine press may be replaced with a jug - when cool enough to touch, squeeze the oil through the jelly bag.
Quantity
250 g dried or 500 g fresh herb to 3 cups (750 ml) olive, sunflower, or other good-quality vegetable oil.
Steps
- Stir the chopped herb and oil together in a glass bowl over a saucepan of boiling water. Cover and simmer gently for 2-3 hours.
- Remove from the heat and allow the mixture to cool, then pour into the wine press (or jug if not available) with a jelly bag in place. Collect the strained oil in a jug, pressing all the liquid out of the herb.
- Pour the infused oil into clean, dark glass bottles, using a funnel. Seal and label each bottle.
Traditional amounts
Traditional texts describe the preparations below, and where those texts give specific amounts, the amounts are quoted here as part of that record. This is a record of historical practice, not a dosage recommendation - the figures are what the sources say, not what HerbMate tells you to take. Amounts, potency, and safe use vary enormously by preparation, plant part, and person.
Infused oils can be applied topically to help with a number of health conditions. An herbalist should be consulted before taking internally.
Storage
Store in sterilized, airtight, dark glass bottles for up to 1 year; for the best results, use within 6 months.
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