Nature's Healers

In an oil infusion the healing properties of the herbs are extracted into the oil. Dried or fresh herbs can be used.

Oil infusions can be used for herbal rubs, massage oils, bath oils and lotions. They can form the base for ointments, salves, creams or liniment. They can also be used for salad dressings, marinades and sautéing.

The slow method is best for infusion the delicate fragrance of rose petals.

Use about 50g/2 oz herbs or petals to 300ml/½ pint of oil.

Fill a large jar or bottle with good quality oil such as cold-pressed olive oil or sunflower oil. Add the rose petals or herbs so that they are covered with oil but not tightly packed. Cover with an airtight lid and place on a warm sunny windowsill for about two weeks. Shake the jar daily.

If you like this strength for culinary use, strain, discard the herbs, pour into clean jars or bottles, and add a sprig of the fresh herb for garnish and identification.

For massage or medicinal use, discard the used herb and add fresh petals or herbs. Repeat until the oil is the required strength - about 4-5 weeks.

4 tablespoons/ 1/3 cup chopped basil leaves

450ml/¾ pint/2 cups olive or sunflower oil.

1. Remove the stalks and crush the basil in a mortar.

2. Add a little olive oil and pound again.

3. Mix with the rest of the oil, pour into a wide-mouthed bottle, and seal tightly.

4. Place the jar on a sunny windowsill for 2 weeks, shaking every other day.

5. Strain through muslin or a coffee filter paper into a decorative bottle and add a couple of fresh basil leaves. Label.

Use in salad dressings, pasta sauce and pizzas.

Use this recipe for other herbs such as dill, fennel leaves, sage, marjoram, rosemary or thyme.

450ml/ ¾ pint cold-pressed olive oil

2 sprigs rosemary

6 sprigs thyme

1 large clove garlic

1 green chilli pepper

5-6 small red chilli peppers

6 black peppercorns

6 juniper berries

1. Pour the oil into an attractive bottle with a stopper or cork.

2. Wash the herbs and pat dry.

3. Peel and halve the garlic.

4. Drop all the ingredients into the bottle and seal tightly.

5. Leave for 2 weeks. Do not strain.

1 tablespoon each of sage, lemon thyme, oregano and parsley

1 bay leaf

500 ml/¾ pint/2 cups olive or sunflower oil.

1. Chop and crush the leaves in together in a mortar.

2. Add a small amount of the oil, mix well and pound again briefly.

3. Pour into a wide-necked jar with the rest of the oil.

4. Cover and leave on a sunny windowsill for 2-3 weeks, shaking every other day.

5. Strain through muslin or coffee filter paper into a bottle.

6. Decorate by adding a spring of each herb used.

Infused Spice and Seed Oils

2 tablespoon of seeds such as coriander, dill or fennel, or spice such as cloves or star anise.

500ml/¾ pint/2 cups olive or sunflower oil.

1. Crush the seeds in a mortar.

2. Mix in a little of the oil and pound again.

3. Combine with the rest of the oil and pour into a jar.

4. Seal and stand the jar on a sunny windowsill for 2-3 weeks, shaking every other day.

5. Strain, pour into a bottle with a few whole seeds. Label.

Use in salad dressings, sautéing and stir-frying.

50-75 g/ 2-3 oz dried herbs such as rosemary, lavender or sage (or 75-100 g/ 3-4 oz fresh herbs).

300-ml/-½ pint/ 1 ¼ cups vegetable oil.

1. Chop the rosemary. Put half the rosemary and all the oil in a container with a tight lid. Several containers can be heated together.

2. Put the container(s) in a pan, and fill the pan up to 2.5 cm/ 1 inch from the top of the container.

3. Bring to the boil and simmer slowly for 2 hours.

4. Allow to cool slightly and strain. At this strength the oil can be used for infants as a massage or bath oil.

5. Discard the used herbs and use for garden compost.

6. Refill the container with the remaining herb, cover with the strained oil, replace the lid tightly and return to the water pan. Top up the water if necessary.

7. Simmer gently for another 2 hours.

8. Cool slightly, and pour through muslin in a strainer or jelly bag, squeezing out the last drops. Any watery green liquid at the bottom of the oil must be separated and discarded, or it will spoil the oil.

9. Pour the oil into clean bottles, and label and date them. Store in a cool, dark place and it will keep for a year.

Try making marigold, chamomile, chickweed and plantain oils.

© Martha Magenta 2006.