Making rosemary oil is very simple, delicious and beneficial
If you are wondering how to make rosemary oil then you are in for a treat. Not only is rosemary oil so simple to make, but also because it’s delightful and has so many wonderful uses. We regularly keep a bottle of homemade rosemary oil on hand and use it almost daily.
The best oils to use are herbal infused oil
Can you make rosemary oil with fresh and dried herbs?
Considerations when making rosemary oil with fresh rosemary
traditional methods
Cold infusion method for making rosemary oil
Hot infusion method for making rosemary
Can you use dried rosemary to make rosemary oil?
How to make rosemary oil using dried rosemary
Tips for making rosemary oil
Uses of consumed herbs
Benefits of rosemary oil
The simplest way to make rosemary oil
Food poisoning and herbal oils
Prevention of food poisoning
Tips for preventing food poisoning when making herbal oils
In fact, we make rosemary oil throughout the growing season now so that we have enough to use year-round and to give as gifts. Infused Rosemary Oil for cooking and salad dressings using garden fresh rosemary is easy to make, delicious, nutritious, and versatile.
Fortunately, rosemary is a hardy and easy-to-grow perennial, making it easy to always have plenty of it on hand. Moreover, if you read our article on the many health benefits of rosemary, you will see how tempting it is to use a daily herb. Hint: longevity (among the many benefits of rosemary)!
The best oils to use are herbal infused oil
The best oils to use for herbal infused oils are those that are considered stable. Shelf-stable oils are less likely to spoil and can be stored for longer periods than other types of oils.
We prefer avocado, coconut, MCT oil, and olive oil for the greatest flavor and health benefits, depending on your planned use of the herbal infusion. Rosemary oil is used in cooking ideally with olive oil.[1]
Can you make rosemary oil with fresh and dried herbs?
You can use fresh rosemary or dried rosemary, depending on what you have on hand. There are several ways you can make herbal infused oils, and most of them are really simple and easy. Depending on your preferences, some may be better than others for you.
Considerations when making rosemary oil with fresh rosemary
For example, when using fresh rosemary, some believe you should use a research-based acidification method using citric acid. Acidifying herbs helps ensure that the oil is safe for consumption when using fresh herbs to make rosemary oil.
The Clemson Cooperative Extension Service article says: “Citric acid is the only acid product tested and approved for making infusion oil at home.” [2]
However, infusing herbs into oils is a practice that goes back centuries (more like thousands of years).
traditional methods:
The lack of scientific study of ancient methods does not mean that they are still ineffective. This simply means that it has not been scientifically studied and published as such.
So it is not necessarily the case that other methods are not safe and effective. In fact, it is often not yet scientifically documented, often because there is no funding for it.
Our point is that methods that have been used for centuries are generally proven by the longevity of their use. Beyond that, we haven’t found any studies or published reports of food poisoning found in rosemary oil.
Follow the practice that makes the most sense to you, be informed, careful and judicious, and if you notice any negative symptoms, seek help immediately.
You can find more in our article on how to prevent food poisoning.
Cold infusion method for making rosemary oil
This is our preferred method. Not only is it the easiest way to make rosemary oil, but it’s also the way to preserve the most nutrients.
The cold infusion method involves steeping herbs in a carrier oil for an extended period of time.
Material:
Fresh rosemary sprigs
Carrier oil such as:
For cooking – olive oil, avocado oil, or MCT oil
For essential oils – almond, jojoba and olive
A clean jar or bottle with a tight-fitting lid
steps:
Thoroughly clean the rosemary sprigs and let them dry completely to avoid any moisture getting into the oil.
To speed up the drying process, you can:
Spin it in the salad spinner, place it on a clean cloth and press it gently with another clean cloth.
And/or place them in the dehydrator for just a few minutes to speed up the moisture removal process.
Place the rosemary sprigs in the jar. We fill it completely to make it concentrated. If the infusion becomes too strong for you, you can always thin it out with extra oil, but it’s hard to make it stronger after that.
Fill the glass bowl with carrier oil, making sure to completely cover the rosemary.
Close the bottle and let it steep for 4-6 weeks to allow the rosemary to set in the oil:
DARK: Some advise placing it in a cool, dark place, which is generally the safest place for the integrity of the herb and the oil.
SUNLIGHT: Others say to place it in a sunny window, which can expedite the infusion process.
After the infusion period, strain the oil into a clean container using a cheesecloth or fine mesh strainer to separate the rosemary.
Store the strained infused rosemary oil in a cool, dark place or refrigerator
We like to roast our veggies with just a little rosemary oil so as not to kill the nutrients, then spray or drizzle more onto them once they’re out of the oven.
Hot Infusion Method for Making Rosemary
This method uses heat to expedite the infusion process.
Materials:
Fresh rosemary sprigs
Quality cooking oil
Warming Appliance, such as:
double boiler
slow cooker
herbal infuser
A clean jar or infused oil bottle with a tight-fitting lid
Steps:
Clean the rosemary sprigs thoroughly and let them dry completely.
Put the rosemary in the double boiler or slow cooker.
Cover the rosemary with the carrier oil.
Heat the mixture on the lowest setting for 5-6 hours. Avoid overheating as it can destroy the beneficial properties of the oil.
Once done, strain the oil using a cheesecloth or fine mesh strainer into a clean container.
Store the rosemary oil in a cool, dark place.
Homemade rosemary oil should be used within a year, as it does not contain preservatives and can go bad over time.
Can You Use Dried Rosemary for Making Rosemary Oil?
Yes you can and some prefer it so as not to avoid any concerns of the possibility of botulism.
How to Make Rosemary Oil Using Dried Rosemary
You can make rosemary oil using dried rosemary instead of fresh. In fact, some people prefer to use dried rosemary because it has a stronger flavor. Most dried herbs are approximately 2x stronger than the same amount of fresh because of the concentration of flavor. (Think raisins versus grapes).
Other advantages to making herbal oil from dried herbs is that there’s no concern about possible contamination as the dried leaves aren’t likely to spoil.
Here is a simple recipe for making rosemary oil with dried rosemary:
Ingredients:
1 cup dried rosemary leaves
1 cup olive oil
A clean glass jar with a lid
Instructions:
Place the dried rosemary leaves in the jar. Removing the leaves from the stems is optional as the stems also are imbued with rosemary oil. If you want more of the edible portions for later use, then you might go ahead and scrape the leaves from the stems.
Pour the olive oil over the rosemary leaves, making sure that all of the leaves are submerged in the oil.
Close the lid tightly.
Store the jar in a cool, dark place for 2-4 weeks.
After 2-4 weeks, strain the oil through a cheesecloth-lined strainer.
Your rosemary oil is now ready to use!
Tips for Making Rosemary Oil
Since you’re going to the trouble of making it, you might as well make the most of it!
It’s worth using high-quality olive oil. Not only is it better for your health but the quality of the olive oil will affect the flavor of the rosemary oil.
Use fresh, dried rosemary leaves. Old, dried rosemary leaves will not have as strong of a flavor.
Store the jar in a cool, dark place. This will help to prevent the oil from going rancid.
Strain the oil after it has infused. This will remove any small pieces of rosemary leaves that may be in the oil.
Enjoy your rosemary oil! Rosemary oil can be used in cooking, aromatherapy, and beauty treatments.
Uses for Spent Herbs
What to do with the rosemary herb from the infusion? You can use it to add flavor to roasted vegetables, soups or sautees.
The rosemary will have lost some of its flavor, but it will still add a touch of rosemary flavor to your dish. Here are a few ideas for how to cook with the rosemary herb:
Add it to a pot of simmering soup or stew.
Sprinkle it on top of roasted vegetables or chicken.
Add it to a vinaigrette dressing.
Use it to make a pesto or chimichurri sauce.
Add it to a marinade for meat or fish.
The possibilities are endless!
Rosemary Oil Benefits:
natural antiseptic and can help to fight infection
helps improve circulation and reduce inflammation
improves memory and concentration
may promote hair growth
relief for muscle pain and soreness.
reduce stress and anxiety
Rosemary oil is a versatile and beneficial oil that can be used for a variety of purposes. If you have access to dried rosemary, I encourage you to try making your own rosemary oil. It is a simple process that can yield a delicious and useful product.
The Simplest Way to Make Rosemary Oil
You can use fresh or dried herbs for making rosemary oil and other herbal oils. However, the simplest way to make rosemary oil without concern of contamination occurring from decaying herbs is to use dried herbs. In this article, we’ll talk about both approaches.
Room Temperature Rosemary Infused Olive Oil
While this is the simplest way, it is also the longest, because you’re allowing the herb to marinate in the oil for a few day to a few weeks. All you need to do is place rosemary in containers, preferably a glass jar, but we have used plastic dressing bottles as ready dispensers, so it’s really a matter of your preference.
Botulism and Herbal Oils
There have been no documented cases of botulism poisoning from fresh rosemary infused oil. However, there is a risk of botulism poisoning from any type of infused oil, as the oil creates an oxygen-free environment that can allow the botulism bacteria to grow.
The challenge with the common recommendations for botulism prevention, also destroy some of the beneficial health properties of vitamins and compounds in both the herb and the oil.
We’ve been using cold infused rosemary oil for years, without acidifying, and without any problems. We store ours in the cabinet rather than the refrigerator because the olive oil solidifies, making it hard to use.
However, it’s vital to be informed and aware and to proceed according to your conscience.
Botulism Prevention
There have been no documented cases of botulism poisoning from fresh rosemary infused oil. However, there is a risk of botulism poisoning from any type of infused oil, as the oil creates an oxygen-free environment that can allow the botulism bacteria to grow.
Botulism is a serious and sometimes fatal illness caused by a toxin produced by the bacterium Clostridium botulinum. The bacteria can be found in soil and water, and it can also be present on fresh produce. When the bacteria are in an oxygen-free environment, such as an infused oil, they can grow and produce the botulism toxin.
The botulism toxin can cause a variety of symptoms, including paralysis, difficulty breathing, and death. If you experience any of these symptoms after eating infused oil, it is important to seek medical attention immediately.
Botulism Prevention Tips When Making Herbal Oils
To reduce the risk of botulism poisoning, it is important to follow safe food handling practices when making infused oils, including:
Using only fresh, clean herbs and vegetables.
Sanitizing all utensils and containers that will come into contact with the oil.
Keeping the oil refrigerated after it is made.
Using the oil within a few days of making it.
If you are concerned about the safety of making infused oils at home, you can purchase commercially prepared infused oils. These oils have been processed in a way that kills the botulism bacteria.
Additional Tips for Making Safe Infused Oils at Home:
Use dried herbs instead of fresh herbs. Dried herbs do not contain water, which makes it more difficult for the botulism bacteria to grow.
Acidify the herbs before adding them to the oil. This can be done by soaking the herbs in a solution of citric acid or vinegar for 30 minutes.
Heat the oil to 180 degrees Fahrenheit for 30 minutes. This will kill any botulism bacteria that may be present.
Refrigerate the oil immediately after it is made.
Use the oil within 2 weeks.
By following these safe food handling practices, you can reduce the risk of botulism poisoning from infused oils.