Healing with Nature
Herb-Infused Oils
Oils infused with fresh or
dried herbs are a versatile addition to any kitchen shelf. Not only do bottles
of herb-infused oils beautify a home, or make an impressive gift—they are easy
to craft and have many valuable health benefits.
Herbs are selected according
to whether they are intended for use in flavor, medicinal, or beauty
applications. There are dozens of herbs that grow wonderfully in this area and
offer beneficial properties. Arnica and eucalyptus oil can be used externally
to heal the pain of bruises, sore muscles, sprains, burns, and aching joints
(do not use arnica on broken skin). Witch hazel, goldenseal, and clover bud are
great choices for healing herbal rubs. Lavender smells wonderful and also has relaxing
and anti-inflammatory properties, so it makes a great massage or bath oil.
Rosemary has many healing
properties, including alleviating depression and headaches. Oregano has
anti-inflammatory and antiseptic properties that help kill bacteria and other
germs. Thyme also has antiseptic properties, which help relieve symptoms of
cough. Herbs can be combined in oils to produce satisfying results—to make a
soothing baby/body oil combine chamomile, calendula, rose petals, and sweet
almond oil.
There are many options of
oils for infusing, as well. Safflower, jojoba, macadamia, and high-oleic
sunflower oils work well. Milder flavored oils will result in a more prominent
herb flavor. Extra-virgin olive oil is also a good choice, but should be used
within one month, as it goes rancid faster than other oils. Most oils should be
consumed within two months.
There are three basic
methods to making bottles of herb-infused oils. The most common and simplest
method is to place the herbs/spices and olive oil in a sterilized bottle.
Garden herbs should be harvested in the heat of the day, after the sun has
dried the dew. If the plant material is wet it will result in moldy oils, so it
is very important that it is properly dried. Herbs are lightly bruised to
release flavor. Fill a clean glass bottle with coarsely chopped fresh herbs
(dried herbs can be found at your local food market and used in a 1:4 ratio as
fresh herbs). Oil is added, filling the bottle one inch from the top. Then the
solution is stirred lightly to get rid of any air bubbles.
Seal the bottle and leave at
room temperature for at least two weeks, so that the flavor of herbs gets
infused in the oil. Sufficient steeping time is vital to extract the beneficial
properties of the plant material. Once the desired level of infusion is
achieved, the oil is filtered through cheesecloth. Straining the oil is not
required, but the flavor will get stronger as the oil stands.
Store herb-infused oils in
the refrigerator. Special decorative bottles and stoppers can be bought online
or at specialty stores. Add full sprigs of herbs for an ornamental flair.
Other methods of preparing
infused oil recipes include the hot oil infusion where the oil and herbs are
combined in a pan and heated; the heating process helps in the release of
flavors. Then the oil is cooled, strained, and refrigerated in glass
containers. The cold method blends the oil and herbs in a food processor; then
the oil is strained and refrigerated. This method is mostly used with dry
herbs.
Enjoy exploring the many
exciting combinations of herbs and oils, the variety of benefits, and selection
of methods that you can use in these healthy concoctions. Investigate the
diversity of applications of herb-infused oils—from massage oil to salad
dressing!
–Alysse Robin
Posted by Chris Hewitt
on 12:03 PM.
Filed under
Healing with Nature
.
You can follow any responses to this entry through the RSS 2.0
