Infused oils

Infused oils can be applied directly to the skin as a treatment. They also can de used as massage oils or as the base for salves. 

It's preferable to used dried herbs in making infused oils, as mositure can cause the oil to become rancid more quickly. If you're using fresh herbs, allow them to wilt first, which will get rid of some of their moisture. Make sure all of your equipment is dry before getting started.

The infusion is usually prepared in one of three ways:

• Place the herbs in the top of a double boiler and cover with oil. Make sure there's water in the bottom part of the doube boiler. Cook over very low heat for about three hours.
• Combine the hebrs and oil in ajar with a tight.fitting lid. Place a pan of hot water in anoven set to the lowest heat setting.Place the jar in the pan. Let "cook" for several hours.
• Combine the herbs and oil in a slow sooker (such as a crock pot). set the cooker to the low heat setting and cook for a couple of hours.

When the oil is ready, strain out the herbs by pouring the oil through a stainless-steel strainer or potato ricer lined with clean muslin. If you press the herbs that collect in the strainer, keep the oil you get from pressing separate from the rest, since it will contain more water and should be used soon.

Sote the infused oil in a glass jar with a tight-fitting lid. Fill the jar entirely; having an air space at the top can encourage bacterial growth. You can top off the jar with more carrier oil if necessary to fill it. You can also add more herbs to the oil to make it stronger, if you want; you'll simply have to strain them out before using the oil. (if you do add herbs to the oil, you may find that bubbles develop in the oil. These are from gases in the herbs and are not a sign of racidity)

Keep the jar in a cool, dark location, or even the refrigerator, where they will keep for several months to several years.