Looking for creative, easy ways to use homegrown herbs, or maybe you’ve tried some fancy flavored oils or vinegars and wondered about making your own? Now you can make any meal a little special with your home infused oils, vinegars, alcohols and honey.
How to Make an Infused Oil
The best oils to use for infusions are pure plant oils such as olive, sunflower or almond oil. The oil I use most is olive, because it has a longer shelf life at room temperature. I wouldn’t advise the use of canola, corn oil or “vegetable” oil. Most of these will be made from genetically modified crops, which I do not recommend for consumption. (Read more here.)
To infuse an herbal oil, finely chop your clean dry herb. (Wash only if really grimy, and dry well, as excess water can cause the infusion to spoil.) Place the finely chopped herb in a lidded glass jar, such as a mason jar or condiment jar. (This is a great use for old jars that can’t be used for canning but have wide mouths and good fitting lids.) Label the jar – for instance, “Plantain in Olive Oil’ and the date, as above. You’d be surprised how some chopped plants start to look similar to each other over time.
Place the jar in a sunny window or other warm location for 2-3 weeks ( a little longer is fine). Strain out the plant material and pour oil into a dark glass container. Label with contents and date. Store in a cool location out of direct light to maximize shelf life. ( I cover the jars with my husband’s old mismatched socks – see “Homegrown Medicinals“.)
If you’re in a hurry and looking for a simple oil just for flavoring (the above method is preferred for medicinal herbs), gently heat your oil, add your flavoring, heat for a few minutes, cool, strain and bottle. If you choose to use food items for oil infusion, such as citrus peels, garlic or peppers using this method, it’s best to make the oil in small batches, store in the refrigerator, and use within two weeks to eliminate the risk of botulism. Garlic and citrus are both naturally anti-bacterial (as are many herbs and spices), so risks are minimal, but we always want to error on the side of caution. Plus, fresh oils taste better! With olive oil and herb preparations, I have used them without refrigeration from one season to the next.
Infused oils make a great base for homemade salves, such as plantain salve, which I always keep on hand for bug bites, bee stings and other minor skin irritations. Flavored oils such as chive or basil can be used for cooking and make lovely gifts.
How to Infuse Herbs in Water
Water based infusions are very similar to making tea, except that an infusion will steep longer. You can use a muslin tea bag or stainless steel tea ball to hold your herbs, but I generally prefer to leave my herbs loose and then strain after brewing.
To make an infusion, place one tablespoon of dried herbs or three tablespoons of fresh herbs into a ceramic teapot, mug or mason jar for each cup of tea you intend to brew. Cover with boiling water. Place on the lid (or cover your cup with a saucer) and let steep for 10-15 minutes or overnight. Strain and drink. I regularly make infusions of oatstraw and nettle for general health and wellness. Mint is great for soothing sore tummies. You can read about herbs and spices that boost you immune system here.
Dandelion Lemon Aperitif and Cranberry Lime Mixer
How to Infuse Herbs in Vinegar or Alcohol
When you infuse herbs in alcohol or vinegar, it is commonly referred to as a tincture when used medicinally, but you can make some very tasty flavored vinegars and drink mixers, too.
To make a basic alcohol or vinegar tincture: (from Holistic Herbal)
- Place 4 ounces by weight of dried chopped or ground herbs (twice as much for fresh) into a glass jar with lid that can be tightly closed.
- Pour 1 pint of 30% (60 proof) vodka on the herbs, close the container tightly. I watch for sales on vodka, and prefer those in glass jars over plastic, because I figure if the alcohol can leak compounds out of the herbs, it may attack the plastic, too. Label with contents and date.
- Keep the container in a warm place for two to six weeks and shake it well twice every day. This one shouldn’t go in direct sun, but on the kitchen counter is fine.
- Strain out the plant material – it makes great compost. Don’t be afraid to squeeze it dry. You can let it settle before bottling or strain through a coffee filter if a clearer product is desired.
- Pour the tincture into a dark bottle (or store out of direct light). Don’t forget to label it with the contents and date. Pretty bottles of food stuffs look lovely on display, but light speeds the breakdown of many compounds in the food/medicine. When you’re trying to break down plant material to transfer its compounds into oil, this makes sense, but not for long term storage.
Susun Weed prefers fresh herbs, some sites recommend only dry herbs. Some recommend infusing in warmth and light, others recommend cool and dark. I think it’s a matter of working with what you have. I do oils in the sun, tinctures out of direct light, and I typically use fresh herbs for both. With water, I’ll often use dry herbs, like making tea.
Susun’s tincture making method recommends filling the jar with fresh herbs, filling it with 100 proof vodka making sure all the herbs are well covered, sealing, labeling and letting it stand for six weeks before straining. Sometimes she doesn’t even strain, just dips some out of the bottle and leaves the plant material in. She says she’s kept some this way for years with no loss of potency. This is the method I regularly use, because it’s quick and easy.
The photo at the top of the page shows chive blossoms infusing in white wine vinegar. My preferred choice for vinegars that I plan to eat, especially in a product like this, is a good quality white wine, champagne or apple cider vinegar. Vinegars can be done in about two weeks, and are best stored in a bottle with a cork or other non-metallic lid. I saved my vinegar bottle and plan to put the vinegar back in once it’s done infusing. 
Dandelion Aperitif from Healing Wise
Ingredients
- 2-3 cups fresh dandelion blossoms
- 2/3 cup sugar
- rind of half a lemon
- 1 quart vodka
Directions
Do not wash flowers. Cut off green. mix all ingredients together into jar; cap. Shake daily. Wait two weeks, then strain and enjoy with ice and lemon, or hot with water and honey, or by itself before or after meals. This recipe can be made with any edible flower or herb.
The photo above shows the Dandelion Aperitif and a Cranberry-Lime mixer infused in vodka. To make the cranberry-lime vodka, I fill the bottle with fresh cranberries and a slice lime and covered it in vodka, then let it steep. You can add sugar, too, if you like, or just use strips of zest instead of lime slices. Repackage in a fancy bottle with a bow and you have a nice gift. (These were headed for my own hooch cabinet. 
How to Infuse Herbs in Honey
You can also infuse herbs in honey. (I made some vanilla honey for Christmas gifts last year – so yummy!) The flavor takes a little longer to permeate the honey, so I’d recommend a minimum of a month on this one, although if you are using strongly flavored herbs, two weeks may be enough. For vanilla honey, add one or two chopped vanilla beans per cup jar, depending on the size of the bean and whether they’ve been previously used. (I used beans that had previously been used to make ice cream and let them steep for three months.) Rose petals, mint, anise, chamomile and lavender are other popular choices for flavoring honey. 1 to 2 tablespoons of herbs per cup of honey should be plenty. Mild honeys work best for flavoring.
This post is part of a monthly challenge series hosted by Annette Cottrell, author of The Urban Farm Handbook and blogger at Sustainable Eats. The theme for the June challenges is Botanicals. Week one featured my fellow Wildcrafting Wednesday hostess, Sharon at the Woodwife’s Journal, who demonstrated how to make hydrosols. Very fancy sounding, I know, but really not so hard if you follow her tips.
Each week, Annette will link to another challenge. You, fearless reader, give the challenges a try, and post a picture or link to your blog post about your results on the Sustainable Eats or Common Sense Homesteading Facebook pages. At the end of the month, swing by Sustainable Eats to link up to win some fun prizes.
We’re also joining in the fun here at Common Sense Homesteading by giving away a copy of Susun Weed’s book, Healing Wise (Wise Woman Herbal Series)
Leave a comment on the blog about what you’re infusing or Like the post for one entry each. For additional entries, share photos of your infusions on the Common Sense Homesteading facebook page. You can share up to one unique infusion per day for additional entries. Please abide by the rules to keep it fair to everyone.
Featured on Homestead Barn Hop #65, Frugal Food Thursday.
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I do not have herbs yet but am very interested in learning what I need to grow to do this.
Today I am infusing my own honey with my own herbs. I’m starting with lemon thyme honey for sore throats.
I enjoy reading about the how toos of all these things, but once I have them in the jars it’s like—-Now what? I haven’t found a site that will help tell which herbs are best for what as an oil/tincture or best infused with honey/alcohol. It’s all mind boggling to me. Anywhere I can go and sort this all out, or does one just need to hunt here and there?
Judi – if there is one “how to” for all things herbal, I haven’t found it. I discuss two of my favorite books in this post – http://www.commonsensehome.com/getting-started-herb-gardening/ Susun Weed’s books are more intuitive, but I enjoy them, too, just for that reason.
Different cultures use herbs differently, and of course, different herbs grow around the world. I think it would take a lifetime or two to even make a dent in what can be done with them. Simply start where you are with what you have, and experiment with one new use at a time.
Great ideas! have to flavor me some vodka:)
I’ve been making rosemary vinegar for my hair rinse for a few years. But yesterday I just strained out nettle and hibiscus. It is a glorious blood red color.
I just recently started some vanilla extract in vodka – SO EXCITED! I also made some plantain olive oil a while back that I’ve been meaning to make into some salve with comfrey and calendula. And on my to do list next is to infuse some home made wild-fermented apple cider vinegar with rosemary. I heard recently that rosemary is good for dandruff, and my boyfriend and I have both been having a few more flakes than we’d like lately… But the rosemary vinegar will work perfectly for me because I have switched from shampoo to baking soda followed by cider vinegar. I am so inspired by your chive vinegar! I have some healthy garlic chives growing right now, so I may have to try it myself.
Hey, thanks for the shout out! We’re brewing up some herbal goodies this week! See you tomorrow for Wildcrafting Wednesday!
[...] giving away on her blog post so don’t forget to take her challenge and reply directly on her infusing herbs blog [...]
The infusion of herbs and honey is very common in Yemen- for adults and children. I use it regularly with my family, especially for coughs and stomach issues. It was so good to see this much ignored practice mentioned here- thank you for a great post!
How wonderful – gosh I just made some comfrey ointment and really enjoy using it – it is very healing. Plantain salve will be next on my list!
http://africanaussie.blogspot.com.au/2012/04/rainy-day-makes-way-for-experiments-in.html
and then try combinations of your herb.Comfrey and plantain are good together.
Just wanting to know… How would you go about making an extract or is the process the same as a tincture…??? What about using Everclear as opposed to Vodka for that…??? Is it too strong for extracts…???
Kate – yes, you make extracts the same way. I made a very yummy vanilla extract by mixing a couple different types of beans. Orange and almond extract are also very easy – just use orange zest strips and almonds. Everclear will work, but not exactly the same. It may be more bitter, for instance. More info on that here – http://chowhound.chow.com/topics/732579
I’m growing horehound and will use it in honey for a throat syrup. Thanks to your blog I might even know what I’m doing now
I can’t wait for your post on nettle. I checked out Healing Wise by Susun Weed from the library and LOVED it! I might have to buy it if I don’t win it. Thanks for the opportunity.
Lori – the nettle post is live – http://www.commonsensehome.com/nettles/
I have some comfrey drying. And I have my first herb garden growing. I’m not sure I’ll be able to harvest anything this year as I would rather have an established herb garden, but we’ll see how it goes.
Wow – great info here! I’ve pinned and shared on FB
As much as I love to cook and make things from scratch, I’ve never actually made an herbal infusion. So I can’t wait to follow the directions you have here for making herbal oils and herbal tinctures. Also really like the book giveaway – thanks for that!
I would like to make a comfrey infused oil.
Thanks for the helpful information! I really would like to make some real vanilla extract and some stevia extract..I will give it a try
It’s hard to decide what to do first but I may try some comfrey because it is something I am finally growing here now. No wait, I have plantain too, maybe I’ll do both first!
There’s so much interesting information here!
This is all new to me and I can’t wait to learn more about it. I love using thyme, so maybe would use it first.
I have tried to infuse plantain with vinegar. It has worked for itchy spots (such as mosquito bites) and poison ivy.
I have been making plantain infused oil, arnica and ginger for another oil as well… ;0)
thank you for your directions of oil infused herbs. I also like olive oil and herbs. I have sage and basil growing that I am definitely going to try this with.
This is so interesting! I’ve infused vinegar before and would love to learn more!
[...] just love Laurie at Common Sense Homesteading. I have 2 posts from her this week! One is How to Infuse Herbs in Oil, Water, Vinegar, Alcohol or Honey and the other is from her awesome Weekly Weeder series this week is Prickly Wild Lettuce. Laurie [...]
I’ve just been gifted some new herb plants by a friend and I trimmed them back when I planted them so thought I’d use the trimmings . I now have lemon balm oil, chive oil, tarragon vinegar and sage vinegar sitting on the side steeping. We will probably use them mostly as salad dressings, my four year old loves putting together salads with me ! He thinks he is a master salad maker and who am I to argue with that.
Esther – that’s wonderful! It’s so fun when the kids start to take ownership of dishes that they make. My eldest likes experimenting with spice mixes. Some experiments have turned out better than others.
This is all new to me too but I’m excited to try! Ive made my own vanilla extract and my own chive blossom vinegar. I would really like to learn more about making lotions and balms though, that’s next on the list!
[...] coughs and support your immune system. I want you to think about making super simple lotions from Laurie’s infused oils. And I want you to think about drying some flowers and berry leaves from your own garden and making [...]
[...] we already apply the infusions technique when we make our own vanilla, splitting a pod and dumping vodka on it. With the new WA state [...]
[...] back near the beginning of June when I explained the basics of How to Infuse Herbs? Several people joined in the challenge and shared their infusions, and now the time has come to [...]
Just drained my first oil infusion and it has a smell. It smells different than the olive oil plain. Any thoughts?
Does it smell rotten or just strange? For instance, the plantain infusions smells a little like pepperoni as it ages. You are breaking down plant material to draw out the useful compounds. As long as there’s no mold or truly “rotten” smell, you’re probably fine.
yes very pepperoni or even like dog treats. It is actually a fresh calendula and olive oil infusion but I have a plantain going as well. Hope it is okay, may have to add essential oil to help with the smell.
The smell fades after the plant material is strained out, so maybe it will be okay. Otherwise, lavender oil is good for healing.
Can you mix the oils when infusing? I would like to make a patchouli oil using dried herb but really don’t want it to smell too much like olive oil. Could I mix a bit of the olive oil (since it does have a longer shelf life) with mostly almond oil to make it last longer? Would it be better just to do straight almond oil? How long of a shelf life does almond oil generally have? I’m using it for a body oil and would like to bring out the patchouli smell as best I can. Thanks so much.
This site says sweet almond oil has a shelf life of 4-6 months, and suggests adding 10% wheat germ oil to extend shelf life. (http://herbs-n-oils.blogspot.com/2008/08/sweet-almond-oil.html)
[...] looking for a great homemade gift, you may want to check out our super easy hard lotion bar recipe, vanilla infused honey or some of our favorite Christmas [...]
What about using coconut oil? I know you have talked about the great benefits of this. Would this work well like the olive oil or almond? Or maybe not since it solidifies above certain temperatures?
For me, most of the year my coconut oil is solid so it doesn’t work very easily, but you could certainly use it if you like.