How to Make Herbal-Infused Oils

Making infused oils is one of the simplest ways to capture the healing power of herbs. You probably have everything you need in your kitchen right now. Let me show you two easy methods that work beautifully.

What You’ll Need

Ingredients

1–2 cups dried herbs (loosely packed)
Enough carrier oil to cover (olive, sweet almond, or jojoba work great)
Optional: A few drops of vitamin E oil to help it keep longer

Equipment

Clean glass jar with tight lid ad (pint or quart mason jar)
Fine mesh strainer or cheesecloth ad
Funnel ad for bottling
Labels and pen ad

Nice to have but not essential:

Candy thermometer ad (for warm method)
Nut milk bag ad for easier straining
Dark glass bottles ad for storage

Before You Start

Always use dried herbs for shelf-stable oils. (See our guide to dyring herbs.) Fresh herbs contain water, which can grow dangerous bacteria in oil. If you must use fresh herbs, keep the finished oil refrigerated and use it within 2 weeks.

Make sure your herbs are completely dry - they should crumble when you pinch them, not bend. Give them a light crush to help release their goodness.

Method 1: Cold Infusion (The Patient Way)

This is my favorite for delicate flowers like calendula or lavender. Takes a few weeks, but the wait is worth it.

Steps

Fill your jar - Pack it about half to two-thirds full with dried herbs. Don’t squash them down too hard.
Add the oil - Pour oil over the herbs until it covers them by 1–2 inches. This extra oil accounts for absorption.
Remove air bubbles - Stir gently with a clean spoon or chopstick.
Label it - Write the herb name, oil type, and date. Trust me, you’ll forget otherwise.
Find a sunny spot - Set the jar on a sunny windowsill or warm shelf.
Shake daily - Give it a gentle shake once a day to keep things moving.
Wait 2–6 weeks - When the oil smells rich and takes on the herb’s color, it’s ready.
Strain and store - Pour through cheesecloth, squeeze out every drop, and bottle it up.

Method 2: Warm Infusion (The Quick Way)

Perfect when you need that oil sooner, or for tougher herbs like rosemary.

Double Boiler Method (Most Control)

Set up your double boiler - Put your herb-filled jar in a pot with a few inches of water. The water should come halfway up the jar.
Heat gently - Keep the water barely simmering, around 100–140°F. It should feel warm, not hot.
Infuse 1–4 hours - Stir occasionally. Keep an eye on the water level.
Cool and strain - Let it cool completely before straining.

Slow Cooker Method (Easiest)

Put your jar in the slow cooker with water halfway up. Set to “warm” or lowest setting. Leave it for 2–4 hours. Some folks leave it overnight on the lowest setting - just make sure it stays below 140°F.

Other Options

Yogurt maker - Holds a perfect low temperature
Oven on “warm” - With the door cracked (watch carefully)
Heating pad - Wrapped around the jar on low

Straining Your Oil

Line a strainer with cheesecloth or use a nut milk bag
Pour the oil through slowly
Press or squeeze the herbs to get every last drop
Funnel into clean, dry bottles
Add a drop or two of vitamin E if you like
Label with herb, date, and oil type

Storage and Shelf Life

For oils made with dried herbs:

Store in a cool, dark cupboard
Lasts 2–3 months at room temperature
Add vitamin E to extend life slightly

For oils made with fresh herbs (refrigerated only):

Keep refrigerated always
Use within 2 weeks
Watch for any cloudiness or off smells

Signs it’s gone bad:

Cloudy appearance
Mold floating on top
Rancid or “off” smell
If in doubt, toss it out

Safety First

The big rule: Dried herbs for shelf-stable oils, fresh herbs only for refrigerated oils.

Fresh garlic is especially risky - it can harbor botulism in oil. If you want garlic oil, use dried garlic or keep it refrigerated and use within a few days.

Keep your oil below 140°F during warm infusion. Higher temperatures damage the herbs’ beneficial compounds and the oil itself.

How Much Does This Make?

Starting with a pint jar half-full of herbs, you’ll end up with about 1–1½ cups of finished oil. That’s enough for a family to use for several weeks of daily application, or to make several jars of salve (see our complete salve-making guide).

Three Oils to Start With

Calendula Oil (For Skin Healing)

½ cup dried calendula petals
Cover with olive or jojoba oil by 2 inches
Warm method: 2 hours at 120°F
Perfect base for healing salves

Lavender Oil (For Relaxation)

Fill jar halfway with dried lavender flowers
Cover with sweet almond oil
Cold method: 3–4 weeks in sunshine
Lovely for massage or bath oil

Rosemary Oil (For Sore Muscles)

¼ cup dried rosemary needles
Cover with olive oil
Warm method: 1–2 hours
Great for rubbing on achy joints

Using Your Infused Oils

These oils are ready to use as-is for:

Massage oil
Bath oil (just a tablespoon in the tub)
Moisturizer for dry skin
Base for salves and balms (see our complete salve-making guide)
Hair oil treatments

Start with a small patch test on your skin before using liberally.

Tips from My Kitchen

Write the “ready date” on your cold infusion jars so you don’t check too early
A coffee filter works in a pinch if you don’t have cheesecloth
Save small jam jars - they’re perfect for infusing small batches
If your cold infusion gets too warm (over 100°F regularly), it might spoil faster
Double-strain delicate flowers to remove all plant matter

Next Steps

Once you’ve mastered infused oils, you’re ready to make healing salves, lip balms, and creams. Your infused oil is the foundation for so many herbal preparations. Start with one simple oil and see how it goes - I bet you’ll have a shelf full before you know it.

Remember: This guide is for educational purposes. These preparations are not intended to diagnose, treat, or cure any condition. Always consult with a healthcare provider for medical concerns.

All Preparation Method Guides