Lavender is a wonderful ingredient to include in herbal infused oil recipes

Herbal Infused Oil Recipes

Discover herbal infused oil recipes that you can easily make at home for all kinds of medicinal uses. They are used topically and massaged into the skin for their healing properties. Herbal infused oils are especially important to have on hand for the home first aid kit.

Herbal infused oils are used for pain, muscle tension, swollen lymph, burns, bruises as well as cuts and wounds. These recipes are provided below. You will also find a wonderful, calming massage oil recipe and one that can massaged into the temples for vivid dreams.

There are only two types of ingredients you will need for these herbal infused oil recipes: oils and herbs.

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The Oils

Start with a good quality base oil, which is sometimes called a carrier oil. One of the favorites used by many herbalists is olive oil. It nourishes and feeds the skin. It’s also very stable so your herbal infused oil recipes will last up to two years. Just make sure that you purchase extra virgin olive oil.

Another recommended oil is grapeseed. It’s light, non-greasy and contains resveratrol which is an excellent antioxidant. It also has beneficial vitamin E and linoleic acid. Since it is so light, it’s ideal for those massage oils.

Almond oil or apricot oil can be used as well. They are emollient and penetrate easily into the skin. They are also particularly good choices for those with sensitive skin.

There is a wide variety of other oils worth exploring. Just be careful of using oils such as rosehip seed oil that have a very short shelf life.

Discover how easy it is to make these herbal infused oil recipes. Use them for a variety of uses such as pain, muscle tension, swollen lymph, burns, bruises as well as cuts and wounds. This beneficial herbal medicine should be a part of your home herbal first aid kit. #Herbalism #HerbalismCoursesOnline

The Herbs

The next type of ingredient is, of course, the herbs. You can grow the herbs, harvest from the wild or purchase them. If using St. John’s wort, be sure to use fresh. All of the other herbs can be used either fresh or dried. Let fresh herbs wilt overnight in a protected area to reduce their water content before adding to the oil.

The recipes below use “parts” as measurement. If you are making a small amount, then parts can be teaspoons. If you would like to make a larger batch, parts can be tablespoons or cups.

Herbal Infused Oil Recipes

Pain Oil

  • 3 parts willow bark
  • 3 parts wild lettuce
  • 2 parts St. John’s wort
  • 1 part cayenne
  • Oil of choice

Burn Oil

  • 2 parts St. John’s wort
  • 1 part grindelia
  • 1 part lavender
  • Oil of choice

Muscle Tension Oil

  • 1 part dandelion flowers
  • 1 part mullein flowers
  • 1 part meadowsweet
  • Oil of choice

Swollen lymph Oil

  • 2 parts red clover
  • 2 parts calendula
  • 2 parts violet leaf
  • 1 part mullein leaf
  • Oil of choice

Cuts and Wounds Oil

  • 2 parts calendula
  • 2 parts plantain
  • 1 part echinacea
  • Oil of choice

Bruise Oil

  • 1 part yarrow flower and leaf
  • 1 part arnica
  • Oil of choice

Calming Massage Oil

  • 1 part lavender
  • 1 part roses
  • 1 part lemon balm
  • Oil of choice

Dream Oil

  • 1 part mugwort
  • 1 part hops
  • 1 part lavender
  • 1 part roses
  • 1 part chamomile
  • Oil of choice

How to Make Herbal Infused Oils

Select the smallest size jar that will fit both the herbs and oil. Ideally, it has a wide mouth and a tight fitting lid, such as canning or ball jar. This could be 4 ounce, 1/2 pint or pint size depending on the amount of oil you want to make.

It is not necessary to measure the herbs and oil. Simply place enough herbs in the jar leaving at least 1 inch of space remaining at the top. Add enough oil so herbs are completely covered, plus another inch more.

However, some people do prefer to measure. If using fresh herbs, measure 3.5 ounces (100 grams) of herb, to 2/3 of a pint (300 milliliters) of oil. If using dried herbs, measure 3.5 ounces (100 grams) of herb to one pint (500 milliliters) of oil. Just make sure the herbs are well covered by the oil.

Use a spoon or knife to push any air bubbles out. Cover tightly and place in a sunny windowsill or warm location for two weeks. If you need the oil right away, you can speed up the process by adding heat. The heat should be very gentle, between 100 and 200 degrees Fahrenheit. You do not want the herbs to get fried in the process. Apply heat for three to six hours.

One option is to place the jar in the oven at the lowest possible temperature. It’s helpful to put a plate under the jar in case the oil leaks out. The herbs and oil can also be placed directly in a double-boiler or a small crock pot.

You will know when the oil is ready when it takes on a nice color and some of the aroma of the herbs. Once ready, strain well with a cheese cloth or muslin cloth, squeezing out all of the oil. Let sit overnight in a clean jar. If any sediment has fallen to the bottom, strain once again through a coffee filter.

Store the final oil in a clean jar with a tight fitting lid. Be sure to label the jar with the ingredients and the date.

Feel free to leave any comments or questions below. If you would like to learn more about herbal medicine, check out the Home Herb School at

17 thoughts on “Herbal Infused Oil Recipes”

  1. Thanks Elizabeth for this great little article. A few of these herbs I do not having growing, so I will definately be trying to get my hands on them

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