Making rosemary oil at home using dried rosemary is a simple process that allows you to create a natural infusion for various uses. The basic method involves steeping the dried herb in a carrier oil over time to extract its beneficial compounds.
Simple Method for Infusing Rosemary Oil
Creating your own rosemary-infused oil with dried leaves primarily relies on a slow infusion method, often called the cold infusion method, which requires patience but yields a potent oil.
Here are the steps based on the provided reference:
- Prepare the Container: Take a clean, airtight glass jar or bottle. Ensure it is completely dry to prevent spoisture.
- Add Carrier Oil: Pour your chosen carrier oil into the jar. Common carrier oils include olive oil, jojoba oil, almond oil, or coconut oil (fractionated liquid form). The oil should cover the rosemary fully.
- Incorporate Dried Rosemary: Add the dried rosemary leaves to the jar or bottle with the carrier oil. Use a ratio that allows the oil to easily cover the herbs, typically filling the jar about halfway with dried rosemary and then covering it with oil.
- Seal Tightly: Secure the lid tightly on the jar or bottle.
- Combine Ingredients: Shake the jar gently to mix the oil and dried rosemary, ensuring the herbs are fully submerged.
- Store for Infusion: Place the sealed container in a cool, dark place. This helps the oil slowly extract the rosemary's properties without degradation from light or heat.
- Wait: Let it sit for four to six weeks. During this time, the oil will gradually absorb the aroma and beneficial compounds from the dried rosemary. Occasionally shaking the jar can help the infusion process.
After the infusion period, you can strain the oil through a cheesecloth or fine-mesh sieve to remove the dried rosemary leaves. The resulting infused oil is then ready to use and should be stored in a cool, dark place.
This method provides a straightforward way to harness the properties of dried rosemary in an oil base, suitable for culinary, cosmetic, or aromatic applications.
