Rosemary oil
Prep Time:
10 minutes
Cooking Time:
10 minutes
Servings:
10
You must use dried herbs when making oils of any kind. The water in the herbs will turn the oil rancid and will create an opportunity for bacteria to grow, if using fresh cut herbs.
Cook Mode
(Keep screen awake)
Ingredients
-
Makes 1 Pint Jar
1/2 cup dried rosemary
1.5 cups of good extra virgin olive oil, OR non-GMO avocado oil (or enough to fill the jar)
Olive oil dispenser
Directions
Allow the rosemary to dehydrate completely before mixing. You can hang your herb bundles up, lay them on a cookie sheet or plate to dry. Or you can use your dehydrator. Once the herbs are dry and brittle it’s ready to use.
Chop herbs up into smaller pieces to they fit into the jar.
Pour chopped rosemary into the jar, and cover with oil until the jar is full. Make sure the jar is full to the top to avoid oxidation and discoloration.
Allow to sit at room temperature in a dark place for 4-6 weeks. A cupboard is a good place.
After the 4-6 weeks, you can strain the oil removing the spent herbs.
Store oil in a dark jar, preferably a dark colored, olive oil dispenser for ease of use. You can keep this on the counter next to your other oils for ease of access.
Rosemary oil (when completed as above) can last several weeks or months on the countertop. You will know your oil has gone rancid from its foul odor.
What is rosemary oil good for? Externally rosemary is known to help with hair loss and arthritic pain. Internally rosemary offers antioxidants, antimicrobial, and is even being researched for tumor suppression due to its Rosmarinic Acid content. Olive oil also has benefits, such as containing healthy fats, helping with inflammation, and offering antioxidants. When combined you can expect an oil to give you the best of both worlds.
