Herbal Medicine Guides

This is a fast way to make a richly colored, aromatic infused oil from dried summer savory. A splash of high proof alcohol helps pull the herb's aromatic compounds into the oil quickly, so you get a vivid oil in an afternoon instead of waiting weeks. The finished oil is for external use, as a simple scented body or massage oil.

Why this method works

• Fast and efficient, and it captures the more alcohol soluble parts of the herb.
• Long shelf life, since the dried herb and alcohol discourage spoilage.
• Vivid color, especially with green herbs. It works best with leaves and flowers rather than roots or woody parts, and it needs dried herb.

Ingredients

• 1 oz dried summer savory
• 1/2 oz high proof grain alcohol (vodka can be substituted)
• 7 oz olive oil or another carrier oil

Directions

1. If the herb is not already ground, pulse it in a blender until coarsely ground. In a Pyrex container, stir the herb with the alcohol until it has the texture of damp sand. Cover and let sit 2 to 24 hours.
2. Add the mix and the oil to a blender and blend, increasing the speed, until the blender feels warm, about 5 minutes.
3. Strain through cheesecloth or muslin, squeezing out as much oil as you can. Pass it through a coffee filter for extra clarity if you like.
4. Store in glass in a cool, dark place. It should keep for 6 to 12 months.

Grower's tip: harvest summer savory just before it blooms, when the leaves are most aromatic, then dry it fully before infusing, since any moisture can spoil the oil.

For external use only. Do a small patch test first, since undiluted herb oils can irritate skin. Shared for traditional and educational use only. This is not medical advice and it is not a treatment for any condition. Talk to a qualified healthcare provider before using herbs medicinally, especially if you are pregnant, nursing, taking medication, or managing a health condition.