How To Make a Cold Oil Infusion

Cold oil infusions are a wonderful way to use herbs to enhance your life. The infusions are primarily created for topical use. The cold infusion method retains the volatile oils in the herbs that could be destroyed by heat. They can be used for soothing dry skin, for pulse point scents and as massage oils.

Cold oil infusions should be made in small batches. Plan to use your infusions within a couple of months.

You can use a variety of oils for your infusions. Your choice will depend on availability of the oil, the intended purpose and your personal preference.

Good quality olive oil is a favorite base for infusions and will work well for stronger scented herbs and flowers. For more delicately scented herbs, use either a sweet scent like sweet almond oil or virgin coconut oil or a more neutral scent like grape seed or sunflower oil. Organic oils are preferred for their purity.

Always use dry herbs and flowers for your infusion to prevent mold.  Use high quality organic herbs when you can get them.

Below is a list of herbs and flowers that are especially good for creating your infusion:

• Chamomile
• Cinnamon
• Lavender
• Oregano
• Rosemary
• Sage
• Marigold petals
• Rose petals
• St. John’s Wort

The equipment is very simple.

• 32 oz. canning jar.
• Cheesecloth large enough to cover the mouth of the jar.
• A rubber band to secure it in place. For straining the final product you can use.
• A jelly bag to strain it.
• Small, dark colored glass bottles with caps for storing the finished product.

To make the infusion:

• Pack the canning jar almost to the rim with your herbs.

(Use about 9 oz. of dried herbs to 2 cups of oil)

• Fill the jar with the oil to completely cover the herbs.
• Place a triple thickness of cheesecloth over the mouth of the jar and secure it with a rubber band.
• Place the jar in on a sunny windowsill for two weeks while the oil does its magic. To increase the strength of the infusion, you can strain the oil through your jelly bag and use it again with a fresh batch of herbs.
• Strain the oil, through the jelly bag into a clean glass container.
• Decant the finished oil into the small, dark colored bottles and store in the refrigerator.