Recipe - Scented Oils

From: kneadles@esosoft.com (Hugs)

Amounts: Use 4 ounce dried herbs or 8 ounce fresh herbs to 1 pint of oil. At
dincture of benzoin (One fourth tsp per cup of finished oil) or Vitamin E (400 IU
per cup) Oils will last about 1 year. Store in cool dark place.

*Use vit E oil for edible per Marge Clark.

Method 1.

1. Rub fresh or dry herbs between palms of hands to break down herbs.

2. Place herbs in glass jar.

3. Pour chosen oil(s) over herbs. Cover with tight lid.

4. Every day shake jar so herbs and oil mix together well. Do this for at
least two weeks.

5. After 2 weeks strain by covering kitchen colander with cheesecloth.
Squeeze herbs in cheesecloth to wring out any remaining oil.

6. Pour contents of bowl into clean glass jar and cover tightly.

7. Add tincture of benzoin or Vitamin E as preservative.

Method 2. (quicker)

1. Rub fresh or dry herbs between palms of hands to break down herbs.

2. Place bruised herbs in oil in a pan. Slowly heat and cook herbs gently
until crisp, about One half to 1 hour. Cook roots first, then add leaves and
flowers last. Keep pot covered.

3. Every day shake jar so herbs and oil mix together well. Do this for at
least two weeks.

4. After 2 weeks strain by covering kitchen colander with cheesecloth.
Squeeze herbs in cheesecloth to wring out any remaining oil. 5. Pour
contents of bowl into clean glass jar and cover tightly. 6. Add tincture of
benzoin or Vitamin E as preservative.

Method 3. Slower, but gies better oil. Ayurvedic method of making herbal
oils.

1. Rub fresh or dry herbs between palms of hands to break down herbs.

2. Place 1 part herbs, 4 parts oil and 16 part water in a pan. Gently heat
all ingredients together until water is evaporated.

3. Every day shake jar so herbs and oil mix together well. Do this for at
least two weeks.

4. After 2 weeks strain by covering kitchen colander with cheesecloth.
Squeeze herbs in cheesecloth to wring out any remaining oil.

5. Pour contents of bowl into clean glass jar and cover tightly.

6. Add tincture of benzoin or Vitamin E as preservative.

From: Marge Clark Date: 052695
Posted to recipeludigest by jeryder@juno.com on Mar 14, 1998