Method 2: Quick pan method
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Benefits: A quick and convenient way to make herbal infused oil when needed.
Cons: You have to spend a good portion of a day preparing this method. It also uses heat which could affect herb and oil quality (low likelihood).
Using a bowl and pan to make a type of bain-marie.
What you will need:
3 parts oil –See oil choices in part 1
1 part fresh herb or 1/3 less of dried
Bain-marie or a pan and a wide heatproof glass bowl
Water for pan
Sieve or muslin cloth
Sterile jar or bottle
Place a wide, heatproof glass bowl over a pan of boiling water (see image). Make sure the water doesn't touch the bottom of the pan.
Place the oil and herb in the glass bowl.
Heat gently for 1.5 – 3 hours. Do not allow the base pan to boil or to run dry, keep topping it up with water.
The oil will be ready when it has taken on the colour of the herb and heated for at least 1.5 hours. Strain the oil using a sieve and repeat the steps with new herb if you want to make it extra strong.
Strain and allow to cool a little. Bottle and label.
Powdered herb method:
If you only have powdered herbs, you can mix 1 part powdered herb to 4 parts oil and gently heat in the bain-marie for one-two hours, then strain to use.
This method works well with things like ground chilli pepper and ginger to make a warming rub.
Caution:
NEVER take infused herbs internally (that is, eating or drinking them). When using fresh herbs and oil, a toxic bacteria called botulism can grow in the anaerobic (oxygen-free) conditions of an infused oil and cause fatal poisoning if eaten.
Don't worry about using it on the outside though: Infused oils are perfectly safe to use ON the body as long as the user is not sensitive/allergic to any ingredients.
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