Food

How To Make Herbal Infused Oils – From the Earth – Medium

Herbs are renown for their ability to soothe rashes, bug bites, minor cuts and other common skin irritations. If you have an herb garden or access to herbs at your local market, why not try making herb-infused oils to add to your family’s medicine chest?

Calendula, plantain, chickweed, chamomile, lavender and comfrey infused oils are used in preparing lotions, salves, insect repellent and bath oil. Calendula is commonly used for sunburns, itchiness, rashes, inflammation and slow healing wounds. Plantain is useful for bug bites, cuts, scrapes and rashes. Chickweed is used to soothe minor burns and skin conditions such as psoriasis and eczema. Chamomile and lavender are calming and antifungal. Comfrey is helpful for minor burns, rashes and insect bites.

Infused Oil Recipe

To make an infused oil you first need to gather some herbs to infuse. The plants need to be gathered on a dry, sunny day. Don’t use any diseased or bruised parts and don’t wash any of the plants. If the plants get wet your infusion will spoil.

So now that you’ve found the plants you want to infuse, cut the top third of the plant and chop or cut it coarsely. You want to completely fill a clean dry glass jar with the chopped herbs. Then slowly pour the oil in the jar, poking with a stick or knife to release any air and to make sure the oil penetrates through all the herb.

Add enough oil to completely cover all the plant material filling the jar to the rim. Put the lid on and label your jar with the name of the plant, the part used, the oil used and the date.

Keep the jar of infused oil at normal room temperature and on a surface that will not be ruined by seeping oil. I put my jar in a bowl to capture any seeping oil. The infused oil is ready to decant in six weeks.

To decant the oil I use cheese cloth draped over a large glass measuring cup. Secure the cheesecloth on the measuring cup with a rubberband. Pour small amounts of plant material in the cheese cloth then squeeze and wring out the oil into the measuring cup.

Store at cool room temperature or refrigerate. You now have an infused oil ready to use as is or make into salve!


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