Infused Oil

Hot Infused Oil
(external use only)

250g dried herb or 500g fresh herb

750ml olive oil or sunflower or other vegetable oils

Chop the herb and add to the oil in a bowl in a pan of boiling water, cover and simmer gently for 2-3 hours. Remove from heat and allow it to cool then pour the herb and oil mixture into a muslin bag (or stocking) or wine press, and filter through, squeeze out the remaining oil. Pour the oil in dark glass bottle and label.

Examples of herb to use: Comfrey, Ginger, Cayenne, Mullein, Chickweed, Calendula etc.

 

Cold Infused Oil
(external use only)
St John’s  wort
Olive oil

Place the chopped herbs in a glass jar, pour the oil until it completely covers the herb, close the jar and shake well. Place the jar in semi shadow place or in the full sun (if using St.John’s wort), leave for 2-3 weeks. Thereby pour the herb and oil mixture into a muslin bag (or stocking) and filter through the bag, squeeze out the remaining oil from the bag. Pour the oil in dark glass bottle and label.

Examples of herb to use: St John’s wort, Helicrisium, Lavender, Rosemary etc.

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