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How to make herbal infused oils: a teaspoon lifting some rosemary infused oil out of a jar

How to Make Herbal Infused Oil

A simple, beginner-friendly guide to making herbal infused oils at home. Flexible, forgiving, and perfect for busy homemakers juggling family life.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Serving Size 1 cup

Equipment

  • Clean glass jar with lid (for infusion)
  • Small saucepan and folded tea towel (for water bath)
  • Fine mesh sieve or cheesecloth (for straining)
  • Funnel
  • Glass bottle or jar with lid (preferably dark glass) for storage

Ingredients

  • ½ cup dried rosemary or another herb of your choice
  • 1 cup olive oil or another carrier oil

Instructions

  • Prepare and Dry Your Herbs: Spread your fresh herbs (I’m using rosemary) on a piece of cardboard, wood, or newspaper in a warm, dry spot away from direct sunlight. Avoid plastic—it traps moisture and prevents proper drying. If your herbs are dusty, rinse gently and pat dry. Let them dry for about 2 days until crisp.
  • Strip Leaves or Flowers from Stems: Once dried, remove the leaves or flowers from the stems. Stems are bulky and don’t add much to the infusion—the leaves or flowers contain the beneficial properties you want to capture.
  • Measure Your Herbs: For herbal infused oils, use a ratio of 1 part herbs to 2 parts carrier oil. For 1 cup of oil, measure ½ cup of dried herbs.
  • Add Herbs to a Jar: Place the measured herbs into a clean, dry glass jar. A dry jar helps keep your oil fresh and prevents spoilage.
  • Add Carrier Oil: Pour in enough carrier oil to completely cover the herbs, leaving about 1–2 inches of oil above the herbs. Stir gently to ensure all herbs are submerged. Screw the lid on tightly to prevent condensation during the infusion process.
  • Infuse Using a Warm Water Bath: Line a small saucepan with a folded tea towel and fill it halfway with warm water. Place the jar in the pan, making sure the water comes halfway up the jar, roughly level with the oil. Turn the heat to low and let the herbs gently infuse for 2–4 hours, keeping the oil warm but never hot to preserve its properties.
  • Strain the Infused Oil: Once fragrant, strain the oil using a funnel lined with a fine mesh sieve or cheesecloth over a glass jar or measuring cup. Let the herbs drip for about 1 hour to capture all the oil.
  • Store Your Herbal Infused Oil: Pour the strained oil into a glass bottle or jar. Dark glass is ideal, but clear glass works if stored in a dark cupboard. Your oil is ready to use and will keep for 6–9 months.

Notes

Tips for Using Your Infused Oil:
  • Use in massage oils, hair oils, balms, or salves.
  • Try a few drops in cooking if your herb and oil are food-safe.
  • Experiment with different herbs and carrier oils to discover your favorites.