When you first start your herbalism journey, you may find yourself overwhelmed. There are so many medicinal plants and herbs—what do you choose first? I recommend focusing on an issue you’d like to work on. For me, that was lung support for my asthma, followed by immune support. I also focused on oral health after having my amalgam filling removed.

My first topical oil infusion was when I decided to jump on the oil-pulling train. Instead of the standard coconut oil approach, I decided to add an herb with oral health benefits – peppermint. In other words, I made a peppermint-infused oil for oil pulling. Alternative options for oil pulling could be cinnamon for inflammation or clove for tooth pain, amongst other herbs for oral health.

Aside from oil pulling (because I get that not everyone has ten minutes to swish oil), the two most commonly known topical oil infusions are probably mullein and garlic. Both are great for ear infections. You can use something like oregano oil if you’re in a pinch. However, since oregano oil is meant for internal use and is not as diluted as topical oil infusions, it may cause further irritation. Another option is using good-old extra virgin olive oil with nothing in it. If you want to make internal oil infusions, check out my post, How to Make an Internal Oil Infusion.

Of course, many different herbs can be used to make oil infusions. One of my favorite herbal resources, the Encyclopedia of Herbal Medicine, notes that spicy herbs like cayenne pepper and ginger can improve blood flow, relax muscles, and even help with rheumatic and arthritic pain. Then leafy herbs like comfrey can help speed wound healing; however, comfrey should only be applied to unbroken skin. But what exactly is a topical oil infusion?

What is a Topical Oil Infusion

Topical oil infusions, sometimes called oil extracts, oil extraction, oil infusion, botanical oil, or macerated oil, are solvent oils infused with an herb, flower, or plant (1). They are made by soaking herbs in oil and heating them to extract their constituents. Macerated oils are often used in topical applications such as salves, lotions, and creams. A single herb or combination can be used to create a salve. It’s a good idea to keep various herbal-infused oils on hand, especially if you plan to craft herbal salves.

When making an oil infusion, it’s important to use a good-quality oil. The most common choice is olive oil; however, some people use avocado or coconut oil. Olive oil is typically recommended because it rarely turns rancid. I usually do not recommend canola, rapeseed, sunflower, or vegetable (usually soybean), as they’re high in PFAS (per- and poly-fluoroalkyl substances), which can negatively impact birth weight, cholesterol levels, liver enzymes, blood pressure during pregnancy, and even cancers of the kidneys and testes (2)

Some people prefer to use fresh herbs when making an oil infusion. Although some herbal resources say fresh herbs are fine, fresh herbs contain water, and basic science tells us that water and oil do not mix. Additionally, fresh herbs often float to the top, leaving them open to the air and bacteria like mold. In other words, fresh herbs may shorten the final product’s shelf life. Although a fermenting weight or even a sterilized heavy rock/stone can be used to keep the herbs down, using dried herbs is less work, making it my preferred choice and what I recommend. If you don’t have dried herbs, you can dehydrate them yourself (check out my post, How to Dry Fresh Herbs).

Some people add essential oils to their botanical oil. Essential oils can have medicinal or preservative benefits. If you wish to add essential oils to your oil extraction, practicing essential oil safety is important. Now, the most important part – actually making an infused oil.

How to Make a Topical Oil Infusion

There are two oil extraction methods. Depending on how quickly you’d like your infusion, would determine which method you choose. The hot method is the most common oil extraction method because it’s the fastest. This method uses a double-broiler to simmer herbs in oil for 2-3 hours and is my preferred method.

Then there’s the cold method, made by steeping herbs in oil for 4-6 weeks. Many believe the best method for making cold-infused oils is to keep them on a windowsill for sunlight. They believe sunlight warms the herbs slowly and encourages the release of herbal constituents. Others counteract this, claiming the sunlight/heat will make the oil rancid, and prefer to steep their herbs in a cool, dark place. The Encyclopedia of Herbal Medicine recommends a sunny spot such as a windowsill, so that’s what I recommend.

You will need:

• Glass jar with a metal lid (I use a 16-ounce mason jar)
• Digital kitchen scale (optional)
• 250 grams (1 cup) of dried or 500 grams (2 cups) of fresh herbs
• 3 cups of oil (I use Madhava Organic Olive Oil)
• Extra-fine mesh strainer
• Unbleached coffee filter
• French press (optional, but highly recommended)
• Funnel
• Dark glass bottle for storage (I use an amber glass dropper tincture bottle)
• A little patience (optional)

Step 1: Clean Equipment

Before starting, it is important to thoroughly clean and sanitize everything. You can sterilize handheld equipment by boiling it in water. Simply place the equipment in a large pot and fill it with water. Ensure all equipment is submerged in the water. Then, bring it to a boil and continue to let it boil for 10-15 minutes. Do not let the water come to a boil first and then add the equipment; this can cause the glass equipment to heat too quickly and shatter. When removing the freshly sanitized equipment, I recommend using canning tongs. After sterilizing, ensure all equipment is completely dry before moving on.

Step 2: Measure the Materials

Measure 250 grams (1 cup) of dried or 500 grams (2 cups) of fresh herbs and put them in the glass (mason) jar. I do not recommend using fresh herbs as the water content may shorten the final product’s shelf life. If you only have fresh herbs, I recommend drying them before infusing the oil (check out my post, How to Dry Fresh Herbs). However, if you prefer using fresh herbs, measure 300 grams (approximately 1 1/4 cup) and ensure they are properly cleaned beforehand. If the herbs are big or thick, roughly chop them or use a mortar and pestle to break them apart. Stir, ensure the herbs are completely covered (add more oil if necessary), and then tighten the lid (to hold in the volatile oils). If you’re using fresh herbs, you may need a fermenting weight or sterilized heavy rock/stone to keep the herbs from floating to the top.

Step 3: Infuse the Herbs

If you want the oil ready quickly, make a hot infusion by filling a pot with water, placing the jar in the water, and bringing it to a boil (this is known as the double-broiler method). When the water has started to boil, decrease the heat to a low simmer and let infuse for 2-3 hours. If you have time and patience, you can make a cold infusion by tightening the lid and placing the jar in a sunny spot, such as a windowsill, to steep for 4-6 weeks and shake daily.

Step 4: Strain & Press

If you made a hot infusion, let it cool before straining the mixture through a strainer covered with an unbleached coffee filter into a (measuring) cup, bowl, or French press. I highly recommend using a French press to extract the remaining liquid after straining because herbs can be expensive, and we don’t want our medicine to go to waste. If you did a cold infusion and are picking up at this step 4-6 weeks later, be sure the equipment is freshly sterilized and your hands are washed to avoid contaminating the infusion.

Optional: Infuse Again

If you want a stronger infused oil, add oil back to a mason jar, add another 250 grams of dried or 300 grams of fresh herbs, use a weight if necessary, cover, and repeat the infusion process. Again, I do not recommend using fresh herbs but do as you will. The second infusion is 100% optional but will yield a stronger final product, known as a double infusion.

Step 5: Transfer & Label

Using a funnel to avoid spilling the infused oil, transfer the contents to an airtight bottle for long-term storage. I highly recommend using a dark-colored glass bottle. Don’t forget to label your final bottle with what the infused oil is and when it expires (1 year from the extraction’s start date).

Dosage & Storage

Infused oils are typically used for topical applications. However, they can also be consumed when the herbs used are safe for ingestion. There is no general ingestion dose recommendation. Infused oils stored in a cool, dark place, like a cabinet, will last up to one year. However, for best results, use within 6 months. It has gone bad if you notice a rancid smell or see visible mold at the top.

How to Join The Holistic Hipppie Community & Connect