How to Make Herbal Infused Oil (Heat Methods)
Infusing oil with heat is a good option for when you have limited time, or you are using plant materials that are very dense. We like to use heat infusion methods for herbs such as comfrey root, balm of Gilead, and devil’s claw. For leaves and flowers, we suggest using our cold infusion method.
Heat infused oil can be used for either internal or external applications, depending on the carrier oil and herbs that you select. Once your oil is complete you can also use it to make herbal lotions and salves.
You will need the following items:
Crock-pot or double boiler pot
Carrier oil of your choice
Herbs of your choice
Cheesecloth to strain oil
Glass jar to store your infused oil in
Crock Pot Method:
Place your herbs in crockpot and cover, ensuring that the herbs have at least 2-3 inches of oil above them. Cover and leave the crock pot on the lowest heat setting for 48-72 hours. Allow to cool before straining. Store in sealed and labelled glass jars.
Double Boiler Pot Method:
Place your herbs in double boiler and cover with oil, ensuring that there is at least 2-3 inches of oil above the herbs. Gently heat the oil on very low heat for 1-5 hours, or longer. It will begin to take on the colour and scent of the herbs that you are using. Allow the oil to cool, and strain. Store in sealed and labelled glass jars.
Note: In a pinch, you can use a regular pot instead of a double boiler. If you choose to do this, you will need to use extra caution to ensure that the oil does not become overheated.