Oil Infusions

Decoctions contain four times more medicine than a tea. Adults in good health can take up to 1 cup of a decoction, three times per day, depending on the herb. Children’s dosages should be cut, based upon their weight. Double Decoctions: Double Decoctions are the same as decoctions, with the exception that they are simmered until the final volume equals ¼ of the original volume of liquid, increasing your final medicinal concentration. Adults should only take 1 TB of a double decoction and children up to ½ tsp for most herbs. Double decoctions are especially useful when decocting shredded bark and dried roots, where the useful compounds come out of the herbs slowly. When working with these herbs, allow them to soak for 12 hours in cold water before bringing it to a boil and simmering.

The hot and cold infusion methods outlined below are used to infuse herbs into oil. For cold extractions in oil, cold actually means at room temperature. This method takes time. It takes 6 to 8 weeks to infuse herbs into a carrier oil using only time. The “hot” method is actually a “warm” method of extracting herbs into a carrier oil. Some herbs need the heat to extract and this method also shortens the amount of time needed if you need the remedy sooner. Be careful not to boil or overheat the oil, as this alters the chemical compounds of the herbal properties you are extracting.

Carrier Oils and “Cold” & “Hot” Infusions:

To cold-infuse oil use only dried herbs to start (with a few exceptions), as moisture can make your oil turn rancid or mold. Many carrier oils will work. I prefer organic olive oil as it is temperature stable, well-priced, and works well for salve-making. It is important to purchase organic oils from somewhere with strict labeling laws (like California). Other good carrier oils are sweet almond oil, coconut oil (although it changes consistency with temperature), jojoba oil, baobab oil, tamanu oil, castor oil, grapeseed oil, argan oil, avocado oil, apricot kernel oil, emu oil, and many more. Rendered fat or tallow, like bear fat, can also be used.

“Cold” Oil Infusion:

1. Tear or crush the dried herbs then lightly pack into a clean, sterilized glass jar. Fill a glass jar 1/3rd full with dried herb (for some herbs, like cottonwood buds, I fill it well over half-full). 2. Pour your high-quality organic olive oil (or other natural plant oil) over the herbs. Fill to within ½ inch (1.25 cm) of the top with your carrier oil. Mix well, removing all air bubbles. Cap and label with herb and date. 3. Store your jar for 6 to 8 weeks. Make sure you don’t go longer than 8 to 10 weeks or your oil may go rancid (cottonwood buds are an exception to this). I often kickstart certain herbs with a little heat by placing my glass jars in a water bath on low (see warm infusions below) for a day or two and then storing for 6 to 8 weeks. 4. After 6 to 8 weeks strain out the herbs using cheesecloth or a tincture press. Squeeze the cheesecloth to get all of the herbal oil out. Pour into a clean, sterile bottle or jar. This oil can be used directly for medicine or for making salves. Lasts about 1 to 2 years. “Hot” Oil Infusion: To infuse oils using heat use a crock pot that has a "warm" or very low setting or use a water bath on low on the stovetop. This works well for infusing several oils at once.

1. Tear or crush the dried herbs then lightly pack into a clean, sterilized glass jar. Fill a glass jar 1/3rd full

Photo taken by Nicole Apelian