infused oils

[Robertal]

Hello to all

I would like to make some infused oils using dried rose buds, lavander buds and chamomile buds can I make bath oil after I do my infusion? Also will be putting different herbs or flower in the end products can I use the buds that are in the infusion or do I have to use fresh.

Thank you

[Carriegsxr6]

Usullay when someone infuses a herb into an oil, its done with fresh herbs since they still hold the important vitamins/benefits that you are trying to get from them. Dried herbs contain almost no vitamins, or benefits, they dont usually have a fragrance anymore either. They are mostly used for decoration purposed since they still hold their color. They are best used in potpurri and a fragrance oil is added.

[Darbla]

This is probably more than you wanted to know, but take what you can use here and ignore the rest. This is a file of info on infused oils I gathered from various sources. A lady I personally know uses

the crockpot method make scented oils she sells, but it's been so long since I had any I don't remember what they were like.

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http://flfl.essortment.com/makeessentialo_rsjc.htm

http://www.mountainroseherbs.com/learn/extract.php

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http://members.aol.com/lightpony/herbalpreps.html">http://members.aol.

com/\

lightpony/herbalpreps.htmlINFUSED OILS:

Infused oils are a way of preserving the properties of an herb for

external

application. They can be applied topically for wound healing,

massage, sore

muscles, arthritic joints, skin problems, as a chest rub, etc. If

stored

properly, they will last for years. Beeswax and other thickeners can

also be

added to

infused oils to make salves, lotions and creams. For medicinal

purposes, it is

best to use olive oil. There are a couple of different methods for

making

infused oils.

Method 1:

1. If using fresh herbs, pick them in the morning after the dew has

dried

from them. Spread them on paper towels and let them wilt for several

hours or

overnight. By doing this, the excess moisture that causes bacteria to

grow has a

chance to evaporate.

2. After wilting, bruise the herbs by crushing them in your hands or

chop

them. Fill a clean, dry jar with the herb (I use canning jars). Pack

to medium

density, leaving about an inch headroom in the top of the jar. If you

use dried

herbs instead of fresh, use about 8 ounces of herb in a pint jar.

3. Pour olive oil over the herbs, filling jar to the top. Push a

chopstick

(or handle of a wooden spoon) down the side of the jar, and lean it

in toward

the center of the jar,releasing any air bubbles that rise to the top

of the jar.

Do this around all sides of the jar until as many air bubbles as

possible are

released.

4. Top off the jar with olive oil, leaving no airspace. Screw on the

lid.

5. Label the jar with the name of the herb, the menstruum used, and

the date.

6. Place the jar in a warm spot for 2-4 weeks. You can also place it

in the

sun for 10 days.

7. Every few days, it is a good idea to release gases and air bubbles

that

build up in the jar, or your preparation will become rancid. Do this

by

repeating step # 3. (If using dried herbs, just shake the jar every

few days) At

the

end of the allotted time, the oil is ready.

8. Decant your preparation by straining through cheesecloth into a

clean, dry

jar. The easiest way to do this is to place the cheesecloth over the

jar,

secure with a rubber band, and strain. Be sure to compost the spent

herbs. If

you

used fresh herbs, the day after you decant the oil, remove any water

that has

sunk to the bottom of the jar by suctioning it out with a turkey

baster. If

you don't do this, your oil will mold.

9. Label the jar the same as before or pour back into the original

jar. You

are done!

At this point, your oil will keep for a year or two if stored in a

cool, dark

place.

**The fresh herbs I use most for my oils are Calendula, Comfrey,

Chickweed

and St. John's Wort. These are the ones I use most for making salves.

Method 2:

This method works well with dried roots, bark or berries. Place 1

part herbs

to 4 parts oil in a non-metal pan. The herbs will soak up quite a bit

of the

oil, so make sure that the herbs are totally covered. Put on a stove

burner on

the lowest setting for 4-8 hours, strain and use. You can also use a

crock pot

on the lowest setting. Usually two to four hours in a crockpot is

sufficient,

but check often to prevent overheating and burning.

(Note from someone who's used this Method 2: I have made a really nice calendula infused oil by this method. Due

to time restraints, I set the crock-pot on high for 3 hours, making

sure it didn't "overcook". I would recommend a lower temp and

longer time instead, more because of the wonderful smell it

releases. :-) I have a crock with high, low, and warm, so next time

I will use the warm setting instead.)

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Homemade Herbal Oils

Infused oils are produced by soaking the plant material in a carrier

oil over a period of time and is probably the oldest method of

extraction and was used thousands of years before distillation and

other methods were devised.

Oil infusions can be prepared by hot or cold methods. These oils are

very effective because they extract the herbal constituents and

volatile oils from the herbs. They contain many properties that

essential oils do not, and are not as strong as essential oils so

they can usually be used without further dilution.

Another avantage of using infused oils is that is possible to use

many plants that yield either very little or no essential oil but

which are immensely useful. Infused oils can be added to recipes,

used for cooking, used in balms, salves and creams or massaged into

sore body parts.

Tips For Making Herb Infused Oils

Well dried or thoroughly wilted herbs are the best to use to make

infused

oils as the water content in fresh herbs could cause bacteria to grow

and

spoil the oil. I personally prefer to use dried herbs.

The carrier oil you use will make a huge difference in the shelf life

of your infused oil.

Refrigeration of the oils will ensure a much longer life as oxidation

and rancidity will be retarded.

Remember! When using the heat method if the oil overheats you will

lose some of the important volatile properties of the herbs

Hot Method tends to lose a lot of the natural perfume of the plant

material while the cold method retains more of the scent.

When using the cold method of infusion remember that unless the herbs

are completely submerged they will mold. Also be sure to leave as

little air space as possible in the top of the jar for the same

reason.

Hot Method #1

To begin, tightly fill a large sealable jar with selected herb

flowers or leaves. Place the jar up to the neck in a saucepan of

water and bring to a medium temperature. Simmer for up to three

hours. Strain through filter paper or cloth into a brown glass bottle.

Hot Method #2

Place herbs in a crock pot on the lowest setting and cover completely

with oil. Allow to remain, incovered on the lowest setting for 12

hours or longer being careful not to scorch the oil and plant

materials.

Cold Method

Put either lightly bruised herbs or dried herbs in a jar and cover to

about 1 to 2 inches above the plant material with a slightly warmed,

light weight and scentless oil such as grapeseed or almond. Cover

closely with a well fitting lid. Put in a sunny spot for one week.

Bring the jar in at night if you prefer or allow the moon's energy to

infuse into the oil as well. A sunny window makes a great substitute

in cold weather.

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OILS

Aromatic oils and rectified alcohol can be combined. The oils seep

into the alcohol to produce an essence. Oils may be captured by

evaporation from flower petals. Vegetable, nut, or fruit oils can be

used as a medium for steeping aromatic plants to extract volatile

oils. Aromatic oils can also be steeped in alcohol to extract

essence.

To make an oil, pick your own fresh herbs or purchase dried herbs

form a reputable source. Pack a large jar with the chosen herb and

pour in any favorite mono unsaturated or polyunsaturated oil. Use

enough to cover the herb. Close tightly. Label the jar and place in a

sunny place for several weeks. Strain out the herb by pouring through

cheesecloth into a fresh jar. Hold the cheesecloth over the opening

of the jar containing the herbs and secure with a rubber band. Invert

the jar and pour the infused oil through the cheesecloth.

Before discarding the herbs, squeeze all the oil out of them. Repeat

the entire procedure. Repack a clean jar with more of the same herb.

Add the infused oil, plus enough additional oil to cover the herbs.

Store again in sunlight. Strain again through cheesecloth. Pour the

oil into a labeled jar and store until needed.

[Darbla]

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http://www.angels-books-gifts.com/makingoils.htm

Making Your Own (Medicinal) Oils

There are four common methods used for making oils. Each of these

methods is highly effective and is used professionally as well as for

home use. Some people prefer the methods that employ a long, slow

heating process (such as the solar, oven-extraction, Crockpot, or

roaster-oven techniques) over the double-boiler method. But there are

times when it's handy to be able to make a medicinal oil in the short

time made possible by the stovetop method.

Solar Infusion Method

Using the simplers' measure, place the desired amount of herbs and

oil in a glass jar. Cover tightly. Place the jar in a warm, sunny

spot. In Europe and the Mediterranean, the jars are placed in

sandboxes to attract greater amounts of heat. When traveling in

Switzerland, my daughters and I were fascinated and excited to find

jars of St. John's Wort flowers steeping in oil on the porches and

balconies of many people's homes. The beautiful yellow flower of St.

John's Wort turns the oil a bright red. It is truly beautiful and

amazing! Let the oil/herb mixture infuse for two weeks. People always

ask why the oil doesn't go rancid sitting out in the hot sun.

According to natural laws, it should. But for some magickal reason,

it seldom does. I believe it's because of the alchemical fusion of

the sun, the herbs, and the oil. Once strained, the oil will

definitely go rancid very quickly if left in the hot sun.

At the end of two weeks, strain the herbs, rebottle your beautiful

herbal oil, and store it in a cool dark area. If you want a stronger

oil, add a fresh batch of herbs to the oil and infuse it for two more

weeks. This will double the potency of your medicinal oil. Using the

solar method for making medicinal oils is my favorite method. I

learned it from the wise old Gypsy herbalist, Juliette de Bairacli

Levy. Though a bit more time-consuming than the other methods, it has

the added benefits of the sun, the wisdom of the elders, and a

delightful array of bottles sitting in a sunny spot in the garden or

windowsill of your home.

Oven Extraction Method

Place the oil/herb mixture in a pan with a tight-fitting lid or in

glass canning jars. Put the pan and/or jars in a larger pan with

sufficient water to cover up the bottom half of the container. Turn

the oven on the lowest temperature possible and allow the herbs and

oil to infuse for several hours. Check frequently to prevent the oil

from overheating and burning.

Double Boiler Method

Place the herbs and oil in a double boiler, cover with a tight-

fitting lid, and bring to a low simmer. Slowly heat for one-half to

one hour, checking frequently to be sure the oil is not overheating.

The lower the heat and the longer the infusion, the better the oil.

This is a quick and simple method that appeals to many modern-day

herbalists. One word of caution, however: oil heats up very quickly.

Be mindful of the temperature. Your preparation can quickly go from a

nice herbal oil infusion to deep-fried comfrey leaves.

Crockpot and Electric Oven Roaster Method

Both Crockpots and electric oven roasters allow for a long, slow

cooking process. The roaster is most often used by small professional

companies making quality herbal products. The herbs can macerate in

the oil for a long period of time (two to four weeks) and the

resulting oil is of a superior quality. Electric roasters can often

be found quite inexpensively at bargain shops and second-hand stores.

They are in hot demand by herbalists!

Place the herbs and oil in the Crockpot or roaster and turn to the

lowest heat. Place the lid on top and let the mixture steep for the

desired length of time. The heat is generally higher in the Crockpot

and usually two to four hours is sufficient to prepare good-quality

herbal oils. Check frequently to protect against overheating and

burning. In the roaster, the herb/oil mixture can steep for two to

four weeks. It gives a superior, dark-green herbal oil.

Source: Herbal Healing For Women by Rosemary Gladstar

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http://flfl.essortment.com/makeessentialo_rsjc.htm

Make your own oil infusions

Health food stores and specialty supermarkets carry essential oil in

small vials. When buying essential oil, it is prudent to check to see

if what you have in your hand is pure essential oil and not one that

is diluted. Sometimes it is hard to find the essential oil you want

and have to special order it. Essential oil is a little pricey to

begin with and if you have to special order it, the price goes even

higher.

Essential oils are always mixed with carriers which are oils that are

mild and have no scent. This is because using essential oil at full

strength can irritate your skin.

Making your own essential oil at home is not hard, just have to have

some patience. You can use any herb or flowers to make essential

oils, it just depends on your preference. Let's say for the purpose

of this project, you want to make mint essential oil. ( If you are

using flowers, do not use petals that have been sprayed with

pesticides, i.e., flowers from florists.)

What you need:

Organically grown mint

A clean jar with a lid

Carrier oil: Sweet almond, jojoba, safflower (pick one)

The amount of mint you need will depend on the size of your clean

jar. You will need a fresh batch of leaves everyday for the next

week.

1. Crush the mint leaves with your hands and pack them loosely into

the jar.

2. Pour the oil into the jar and fill it to cover the leaves. Cover

tightly and set aside in a warm place.

3. Next day, strain the oil off the leaves and crush a new batch of

leaves. Pack into the same jar with the strained oil. Top off with

new oil, close the jar and set aside in a warm place for a day.

4. Repeat step three for the next five days. On the last day, pour

into smaller bottles and label them carefully and refrigerate to

extend its shelf life.

You can make your own perfume by adding about 15 drops of essential

oil into a ½ ounce of vodka or Evercleer. Another thing you can do is

to add 30 drops of essential oil to 8 ounces of your body lotion

(unscented).

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http://groups.yahoo.com/group/Aromat.../message/13176

That post is huge; I recommend saving it to a file on your computer. I posted the info about roses below since it was directly related to your question here, but there was way too much other info for me to post it all here. All good and worth saving.

Note: the archaic language is because these are reportedly from the 1600's.

"Gervase Markham's English Housewife suggests making oyle of roses or of violets, by placing the flowers in 'sallet oil' (probably olive oil) and placing in a warm place; later straining out the flowers."

"To make Oyle of Roses three wayes:

The first way is, take a pound of red Rose buds, beat them in a marble morter with a woodden pestle, then put them into an earthen pot, and poure upon them foure pound of oyle of Olives, letting them infuse the space of moneth in the Sunne, or the chimney corner stirring them sometimes, then heate it, and presse it, and straine it, and put it inot the same pot or other vessell to keepe.

The second is take halfe a pound of red Roses, and halfe a pound of Damaske, beate them together in a marble morter, and put them into a pot, and poure upon them foure pound of oyle, and let them infuse the space of twelve houres, then pour them all into a pan and boyle them two or three boylings, and straine them and presse them in a strong towel in the presse, and in the meane time put in the pot as many more Roses and poure the oyle upon them and so beate them and presse them and put Roses to the oyle three times, and then boyle it until all the humidity bee consumed. The third is to take all Damask Roses and make three infusions as before.