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Welcome to the second edition of our three-part Oil Infusions Series. Today, we will review the Heat Process Method. This method is simple to master and reduces infusion time from four weeks to four hours, making it perfect for those times when you need an infusion “right away.”
Why Use Heat For Oil Infusion?
Utilizing an external heat source during the infusion process can help you obtain a high-quality herb-infused oil in a shorter amount of time. The heat encourages the breakdown of plant material and allows the plant's constituents to be more easily extracted into your carrier oil. This method is especially beneficial for roots, bark, and tougher plants that may not extract as well without help.
However, it is important to note that when we say heat, we don’t mean too hot. Your ideal infusion temperature should be between 120 and 140 degrees Fahrenheit. Temperatures above that could damage the properties of the plant material being infused, resulting in a lower-quality infusion.
What is The Best Oil to Use For My Infusion?
The short answer is whichever oil you like. However, factors like absorption rate, smell, texture, and color can all affect your decision. If you are new to working with herbal preparations, keep it simple and opt for either olive oil or fractionated coconut oil. Both have long shelf lives, are relatively easy to acquire, and are suitable for nearly all applications, from skincare to culinary. Check out our Guide to Carrier Oils below for more information.
A Note on Fresh or Dried Herbs
If you are just starting your herbalism journey, it’s best to start out working with dried herbs. Of course, fresh botanicals can be used for infusions, but they can be tricky to work with, requiring extra planning and steps to ensure a shelf-stable finished product.
Measuring Your Herbs for Oil Infusions
When measuring herbs for your infusion, you can use either the “folk method” or the more precise ratio method. Our previous post outlines both methods if you need a refresher.
Supplies Needed For The Heat Process Method of Oil Infusion
There is no need for fancy equipment or specialized tools for this infusion method. The supplies you need are likely already in your kitchen. However, it is best not to use the same utensils you use for cooking in your apothecary preparations for two reasons: one, they may require additional sterilization before use, and two, you may never get them completely cleaned again. Here are the things you’ll want to have on hand for this infusion method:
Small Pan to be used as a makeshift double boiler
Extra Mason Jar Ring
Carrier oil(s) of Choice
Dried herb(s) of Choice (enough to fill your jar ½ to ⅓ full)
Parchment Paper
Dry Glass Jar (with a tight-fitting lid) Sterilized
Measuring Spoons
Cheesecloth or Fine Mesh Strainer (preferably both)
Labels and a Permanent Marker
Mortar and Pestle or Coffee Grinder (optional)
Oil Infusions - The Heat Process Method
This method takes 3- 4 hours and is perfect for when you don’t have time to wait weeks for your infusion!
The Process:
Place your dried plant matter into a sterile glass jar, filling it approximately ½ to ⅓ full. If you are using roots or bark, you may want to grind them to a finer consistency with a mortar and pestle or a coffee grinder.
Top off your jar of herbs with the carrier oil(s) of your choice to about 1” from the rim. Then, using a clean chopstick or spoon handle, gently stir the oil to release any air pockets and ensure that your plant matter is completely submerged.
Add approximately 1 “-2” of water to a small pan or crockpot and place the extra mason jar ring in the bottom of the pan.
Place the jar filled with oil and herbs on top of the ring to prevent the jar from touching the bottom or sides of the pan or crock pot crock.
If using a pan on the stove, turn the heat to low and let the mixture macerate for 3 - 4 hours, refilling water as needed. Be careful not to get any water into your oil infusion. If using a crock pot, place your crockpot on low and follow the same method from there.
Once the herbs have macerated over low heat for the appropriate time (3-4 hours), strain all of the plant matter out of the oil using a cheesecloth-lined strainer or a coffee filter.
Once strained, your infused oil is ready to use or label and store in a cool, dark place for up to one year (as long as you have used a shelf-stable oil).
Learning the art of oil infusion is one of the most essential techniques for a budding herbalist to master. If you’ve been following along, you now have all the information you need to start infusing herbal oils at home using two different methods. Be sure to check back next week when we go over the third and final technique, the Alcohol Intermediary Method. And, until next time, as always,
Disclaimer:
Content from thisunboundlife.com is meant to be informational in nature. It is not intended as a substitute for professional medical advice. Just because something is “natural” does not mean it’s safe for every person. Many plants should be avoided when pregnant or nursing; some can cause extreme interactions with prescription and over-the-counter medicine.
While we strive to be 100% accurate, utilizing information from scientific studies, trusted sources, and verified publications, we are not health professionals, medical doctors, or nutritionists. It is solely up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed on this website and to ensure proper plant identification.
The information provided by this site is not intended to diagnose, treat, cure, or prevent any disease. Before using herbal preparations, always research, speak to a professional regarding significant concerns, and never fail to seek medical advice when needed.