Herbalism 101: Oil Infusions

An oil infusion is the extraction of herbal medicinal properties by way of a carrier oil base. This is not to be confused with an essential oil, as the processes are completely different and create two very different products. An essential oil is the biproduct of distilling an herb. The naturally existing essential oil which is highly concentrated an potent, requires placement inside of a carrier oil like olive oil or any plant based oil of choice to avoid irritation or burning of the skin, eyes, etc. When referring to an oil infusion, we are extracting medicinal properties of herbs into the carrier oil directly as oppose to extracting its medicinal oil (essential oil).

Hot vs Cold Infusions: What's the difference and when is it most appropriate to use them?

We refer to an oil infusion as "cold" when the herbs are being extracted at room temperature. This takes a bit longer to process, just like a tincture, the process time will be 6-8 weeks in a cool, dark place to avoid turning the oil rancid. We also want to use dry herbs for this process because any moisture could potentially turn the oil rancid as well. Once infused, the oil can be stored for up to two years. Sometimes I like to make my oils in bulk and have them in stock as an ingredient to use later in a salve, or just when I need a specific oil for any particular reason.

- A "hot" oil infusion refers to the process of infusion and oil with heat. You'll want to use this method when you need an oil more immediately. This process can happen in a pot or crock pot. You'll want to avoid putting it on a high temperature so that the herbs don't burn or cook- rather, you're looking to make the oil just slightly warmer than room temp. I would even avoid bringing it to a simmer. For reference, the appropriate temperature would be equivalent to the "warm" setting on your crockpot for about 48-72 hours. Let cool before storing. The storage procedure is a standard- cool dark area for up to two years.