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You are here: Home / Apothecary / Make Your Own Herb and Spice Cold Infused Oils

Make Your Own Herb and Spice Cold Infused Oils

By Sarah Coleman 2 Comments

Chilli Cold Infused Oil

Chilli Cold Infused Oil

I could not live without infused oils. I incorporate them into my lotions and potions and they are also perfect for adding zing to stir fries, salad dressings, roast veggies and also as a garnish for soups and dips. Infusing herbs and spices allows the oily constituents of the plants to impart their own unique aromas, flavours and therapeutic qualities to the oils. 

Using a quality oil for infusing is a must and I most often choose a robust, peppery local extra virgin olive oil. For more delicate herbs and spices I might choose cold pressed macadamia, sweet almond or avocado oil. The lighter oils are also useful for personal care preparations such as face creams, having said that I often use extra virgin olive oil too such as in this honey and calendula lip balm.

It is best to use dried herbs and spices for infusing. Taking out the water content ensures that microbes are less likely to grow in the oil during the infusion process … you want to avoid nasties such as botulism at all costs!     

Chilli, Rosemary and Lavender Cold Infused Oils

Chilli, Rosemary and Lavender Cold Infused Oils

To make your own herb and spice cold infused oil is very easy you simply start with a sterile bottle or jar. I run mine through the dishwasher or you can immerse them in boiling water and then allow them to air dry or pop them in a low oven. Ensure they are dried well as only a drop of water may result in rancid oil.

Fill the sterile jar a quarter to half full with dried herb or spice and then simply top it up with oil. Ensure that the plant material remains below the oil so that it does not become exposed to air and grow mould. If you notice it popping up simply push it down with a clean stainless steel utensil. Then simply place in a cool dark place for 4 – 6 weeks. Every few days check your oil and make sure the plant matter is fully submerged. 

At the end of 4 – 6 weeks you can strain out the plant material and rebottle. Now you have your own bottle of cold infused oil. Again, you will need to store it in a cool, dark place or in the fridge and then use it up within 4 – 6 weeks.

Calendula Infused Oil Drained Through a Filter Funnel

Calendula Infused Oil Drained Through a Filter Funnel

Coconut oil is all the rage however it is harder to infuse. The coconut taste is also rather pronounced so it best to infuse the oil with spices that complement it. Think coconut curry! Coriander seeds, star anise, lemongrass and ginger work well. Because the oil is mostly solid I just melt it in a small stainless steel saucepan over a low heat. When it is just melted I stir in the spice or herb and then quickly bottle it. After it has infused for 4 – 6 weeks I simply melt it again, strain and rebottle for use.

Rosemary Cold Infused Oil

Rosemary Cold Infused Oil

To round up – here are a few of my favourite oil infusions:

Rosemary – perfect for drizzling over roast veggies or roasting meats such as lamb. Rosemary also makes a wonderful massage oil for sore, over-exercised muscles!

Lavender – makes a wonderful relaxing massage oil for body or temples. Lavender infused oil is also lovely to use in the oil phase of homemade creams and balms as a relaxant and anti-inflammatory.

St Johns Wort Flower – creates a beautiful deep red oil that can be used extrenally on the body as an antiinflammatory massage oil for neuralgia and sciatica. You can also apply the oil to to promote healing of bruising and minor burns.

Calendula – is a tried and true wound healer. The infused oil is prized in balms and creams for healing minor wounds, burns and helping maintain healthy skin generally.

Chilli – my favourite spice to infuse to add punch to my stir fries and laksas, a warming digestive stimulant!

Have fun experimenting with infused oils!

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Filed Under: Apothecary, Blog, Kitchen Basics, Recipes Tagged With: cold infusion, herb, infused oil, spice

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Comments

  1. stephanie

    at

    Great tutorial, thanks! I can’t wait to get started on infusing oil and then making that yummy lip balm!

    Reply
    • thekitchenapothecary

      at

      Thanks Stepahnie! The Calendula infused oil is wonderful in skincare preparations. There is a lot of interest in Calendula recently as scientific studies are demonstrating that it is very beneficial for ageing skin. I have a lovely recipe for facial moisturiser with a big whack of Calendula in it. The recipe will be on the blog after christmas :)

      Reply

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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.
Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧑⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??
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