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Page 40
| or rubbing alcohol, which is poisonous if swallowed, many herbalists prefer to use grain alcohol for this purpose. |
| Infused Oils |
| To make an infused oil for external application, as in a rub or salve, start with dry or partly dry herbs. If you are using fresh herbs, let them wilt because the high water content of freshly picked herbs may cause spoilage. Loosely fill a glass jar with herbs (leave extra room for expansion if the herbs are dry) and cover with the oil of your choice. Most herbalists recommend olive oil, but you can use peanut oil or any cold-pressed oil with good results, or blend several oils together. Health food stores carry almond, avocado, castor, coconut, jojoba, olive, corn, peanut, peach kernel, apricot kernel, grape seed, safflower, sesame, soybean, wheat germ, borage, evening primrose, rose hip and walnut oils as well as karite butter (shea butter or African nut butter), lanolin, cocoa butter and lecithin, all of which are appropriate ingredients. Because castor oil is viscous and sticky, it should be blended with other, more "slippery" oils, and because of their expense, evening primrose, rose hip, borage and vitamin E oils are usually added in small quantities. |
| Use a single or blended oil to cover the herbs and fill the jar almost to the top. For best results and to prevent rancidity, use a canning jar or any jar you |
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