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Rosemary Oil

Making rosemary oil at home is relatively simple and involves infusing fresh or dried rosemary in a carrier oil. Here's a step-by-step guide to help you:

Ingredients

  • Fresh rosemary (or dried rosemary if fresh is unavailable)
  • Carrier oil (such as olive oil, jojoba oil, coconut oil, or almond oil)
  • A glass jar with a lid
  • Cheesecloth or a fine strainer
  • Dark glass bottle for storage (optional, but recommended to preserve the oil)

Instructions:

  1. Harvest and Clean the Rosemary:

    • Pick a bunch of fresh rosemary from your plant. Wash the sprigs thoroughly to remove any dirt or debris. Pat them dry with a paper towel and let them air dry for a few hours to ensure there's no moisture (which can cause mold in the oil).

    • Prepare the Rosemary:

    • Lightly bruise the rosemary leaves with your hands or a mortar and pestle to help release the essential oils. You don’t need to crush them completely, just enough to break the leaves open.

    • Choose a Carrier Oil:

    • Select a carrier oil such as olive oil or jojoba oil. This will be the base oil for infusing the rosemary. Olive oil is a good choice because it's widely available and has a neutral scent.

    • Infusing the Rosemary:

    • Method 1: Cold Infusion (slower, but preserves more nutrients)
      Place the rosemary in a clean, dry glass jar, and pour enough oil over it to fully cover the sprigs. Seal the jar tightly. Place it in a sunny windowsill for 2-4 weeks, shaking the jar every few days to help distribute the rosemary’s essential oils.

    • Method 2: Heat Infusion (quicker method)
      Add the rosemary and oil to a small saucepan. Use a low heat (avoid boiling) and let the oil simmer on the stove for about 1-2 hours. The heat will help release the rosemary's oils into the carrier oil.

  2. Straining the Oil:

    • After the infusion process is complete, strain the rosemary from the oil using cheesecloth or a fine strainer. Be sure to squeeze out all the oil from the rosemary.

    • Storing the Rosemary Oil:

    • Pour the strained oil into a clean, dark glass bottle (this helps protect the oil from light exposure, which can degrade its quality). Store in a cool, dark place. Your rosemary oil should last for up to 6 months.

Optional Tips:

  • Add Vitamin E oil (a natural preservative) to extend the shelf life.
  • If you prefer a stronger rosemary scent, repeat the infusion process by adding fresh rosemary to the strained oil and infusing it again.

This homemade rosemary oil can be used for cooking, skin care, hair care, or even for aromatherapy purposes!

For making rosemary oil, the general guideline is to use about 5-6 sprigs of fresh rosemary per 1 cup (about 240 ml) of carrier oil.

If you're using dried rosemary, you can use about 2 tablespoons of dried rosemary per 1 cup of oil since dried herbs are more concentrated.

This ratio allows a good balance of fragrance and potency in your rosemary oil without overpowering the carrier oil. You can adjust the amount of rosemary depending on how strong you want the final product to be. If you want a more intense infusion, you can always repeat the process with fresh rosemary after straining the first batch.