Method 3: Slow cooker method
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Pros: Can be left alone unlike the bain-marie method. Quicker than the sun method.
cons: Takes longer than the bain-marie method, but needs less attending to. Can be made as you sleep.
What you will need:
A slow cooker with an adjustable temperature dial or a 'keep warm' setting that stays around a temperature of about 62 to 74 C (145 to 165 F.)
3 parts oil – See part 1 for oil choices.
1 part fresh herb or half the amount of dried herb
Place herb and oil in a heatproof mason jar, and place in a slow cooker with a couple of inches of water. Do not put on the slow cooker lid. Put on 'keep warm' and leave for a couple of hours (or overnight if needed). If using fresh herb, keep the lid off the jar to allow the water to evaporate away from the oil.
Once ready, strain out the herbs, reserving the oil. Repeat the infusion with new batch of herbs if you want or bottle the oil.
Strain, bottle, label and date.
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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