Cold Infused Oil

Making a cold infused oil is a slow process and involves leaving a jar packed with herbs and oil to stand for several weeks. Sunlight encourages the plant to release its active constituents into the oil. It is the most suitable method of oil infusion for fresh plant material, especially the more delicate parts, such as flowers. Olive oil is particularly suitable for cold infusion as it rarely turns rancid. The intensity of sunlight and length of time an herb is infused affects the concentration of its medicinal constituents. For greater strength, add the extracted oil to a fresh supply of herbs and infuse again.

Quantity

250 g dried or 500 g fresh herb to 3 cups (750 ml) olive, sunflower, or other good-quality vegetable oil.

Steps

Place the herb in a clear glass jar. Pour in oil until it completely covers the herb, close the jar, and shake well. Place the jar in a sunny spot, such as on a windowsill, and leave for 2–6 weeks.
Pour the oil and herb mixture into a jelly bag, secured to the rim of a jug or bowl with string (or use a wine press as pictured above in hot infused oils). Allow the oil to filter through the bag.
Squeeze out the remaining oil from the bag. Pour the infused oil into dark glass bottles, label, and store. Alternatively, repeat the whole process with the infused oil and fresh herbs.

Dose

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.