Flavouring Oils by Infusion
Oils have a variety of uses. They can be made into ointments or creams, or added to a
base to create massage oils, or used in cooking. There are 2 methods of flavouring oils by
infusion:
1)hot infusion, for leafy herbs, which is relatively quick.
2)cool infusion, for flowery herbs, which is slower.
For details on the best equipment to use, go to the
equipment page. Do not use aliminium.
1)Hot Infusion for leafy herbs
Directions
Place herb and oil in glass bowl
Place glass bowl over pan of gently simmering water
Heat gently for 3 hours. Make sure water in pan does not dry out.
Strain oil VERY well into a jug (dispose of leftover herbs). Leave in dark place to cool.
Pour oil into airtight jars. Can be stored in cool, dark place for up to 1 year.
What to Use:
250g dried herb to 500ml sunflower, walnut, sweet almond, corn or groundnut oil.
2)Cool Infusion for flowery herbs
Directions
Grind herb into a mulch if fresh with pestle and mortar.
Pack a large jar tightly with the herb. Cover the herb with oil (can add a teaspoon
of vinegar oil if desired).
Place lid on jar tightly and leave in warm, sunny place for 2-3 weeks. Shake occasionally.
Strain VERY well, keeping oil (and throwing leftover herbs on compost heap!)
Repeat the above steps using the freshly strained oil (not new oil) to extract as much as
possible.
Upon second straining, pour oil into airtight jars. Can be stored in a cool, dark place for
up to 1 year.
What to Use:
Depends on size of jar. Allow for 2 fillings of jar. Oils as above.
Massage Oils
Buy, or make if you are adventurous enough, the essential oil(s) and base oil of your choice.
Take the base oil (sometimes called a carrier) and add no more than 10% essential oil to
it. Good base oils are almond, wheatgerm, walnut and vegetable.
So: 100g of massage oil would be made up of 90g base and 10g essential oil.
For youngsters, the elderly or sensitive types, use no more than 5% essential oil.
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