An infused oil consists of a carrier oil that has been permeated (“infused”)
with one or more herbs. The benefit to using an infused oil as opposed
to a plain carrier oil is that the infused oil will contain therapeutic
properties of both the carrier oil and the herbs that were infused into
the oil.
Some plants do not have much essential oil contained in them, and in
those cases, it is rare or impossible to find an essential oil for that
plant species. Infusing the herb into a carrier oil, however, can be
a suitable way to still use the herb for aromatherapy purposes.
Infused oils generally have an oily feeling that varies depending on
the base oil used. They also are not as concentrated as essential oils.
Additionally, infused oils, just like carrier oils, can go rancid.
Please note that it is important that you heed the safety information
and contraindications of the herbs you choose to use in your infused
oil.
The easiest way to make an infused oil is by the use of a crock pot
with a very low heat setting. Since the infused oil must be gently heated,
it is essential that your crock pot does not overheat the oil. Do not
use a crock pot that only has one heat setting as that crock pot most
likely will overheat the oils. Add 2 ounces of your chosen carrier oil
and 1/2 - 2/3 ounce of dried herbs (if you use fresh herbs, double the
amount of herbs used) to your spotlessly-clean crock pot and stir well.
Turn your crock pot to the lowest heat setting. Allow to heat on the
lowest setting for two hours, stirring every 10-15 minutes (setting
a timer to remind you to stir is important). After two hours, carefully
strain the oil by using unbleached muslin (usually available at fabric
stores). You should strain the oil at least twice. If any herbs remain
in the infused oil, the oil can go rancid.
Total Cost: Rs. 0.00
