Infusing herbs and plants in oil can extract active ingredients perfect for natural skincare. Infused oils are great to use directly as a facial oil, body oil, or as the main ingredient in creams. When properly stored, infused oil can keep for up to one year. However, fresh is always best. Try to make your creams soon after infusing the oil in order to prolong shelf life of your skincare items.
Ingredients (350 ml)
250 g Dry herbs or 700 g fresh herbs
- Sterilize the container and all equipment.
- If using fresh herbs, rinse and dry completely.
- Chop or grind the herbs.
- Put the herbs and oil into a double boiler and place on top of boiling water.
- Gently cook for about 3 hours.
- Fit cheesecloth around the rim of a glass pitcher and pour in the mixture from the double boiler.
- Wear heat-proof gloves to protect your hands from getting burnt or wait until the oil has cooled enough to handle. Squeeze the mixture until the very last drop using the cheesecloth.
- Pour the strained liquid into clean, dark glass bottles using a funnel.
- Label the herb and date of extraction.
If you are not using a double boiler, then simmer on the lowest heat.
For the variations with different types of vegetable oils and herbs, download ‘Super Easy Homemade Skincare’ on your right tab. Check out Beauty Confidential book with unlimited variations of ingredients and recipes too.