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Herbs & Cultures

From plant to use

Herbal oil (oil infusion)

Steeping dried herbs in vegetable oil, as a massage oil or as the base for a salve.

Herbs prepared this way (37)
Level
Intermediate
Ratio
About 1 part dried herb to 5–10 parts oil. The herb must be fully covered by the oil.
Time
Cold: 3–6 weeks in a warm place. Warm: 2–4 hours in a water bath at 40–60 °C.
Shelf life
6–12 months, cool and dark. A few drops of vitamin E slow down rancidity.

In an oil infusion, herbs steep in a vegetable oil such as olive, sunflower or almond oil. The oil takes up fat-soluble colours, aromas and active compounds. Well-known examples are calendula oil and St John’s wort oil, and in Ayurveda herbs are cooked in sesame oil. This is different from essential oil, which is made by steam distillation and is far stronger.

Suited to

Dried flowers and leaves for external use (calendula, chamomile, lavender), or culinary herbs for a flavoured oil.

Step by step

  1. Make sure the jar and herb are completely dry.
  2. Fill the jar loosely with herb and pour in oil until everything is well covered.
  3. Steep cold (closed, warm and dark, shaking regularly) or warm in a pan of hot water.
  4. Strain through cheesecloth, press out well and let any sediment settle.
  5. Bottle in dark bottles with a label and the date.

Tips

  • An herbal oil is the base for a salve or balm.
  • If the oil smells rancid or you see mould or cloudiness, throw it away.

Registry

Herbs prepared this way

Herbs on this site whose description mentions this preparation. That does not mean every herb is safe to prepare yourself: read the safety information for each one.

  • Caution

    Europe · Herb · № 72

    Fennel

    Foeniculum vulgare

    The seed is traditionally used for wind, bloating and cramps. There are some small studies, but evidence is limited.

    Greco-Roman medicine+9Folklore