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Fresh Herbal Oil

 This refreshing garden herb–scented blend is beneficial for sore muscles,

respiratory health, and antibacterial skincare needs. The antibacterial

herbs thyme, rosemary, oregano, and parsley also boost circulation, and

the marjoram used here is warming and comforting


YIELDS: about 8 ounces

⁄ cup fresh thyme leaves

⁄ cup fresh rosemary leaves

⁄ cup fresh oregano leaves

⁄ cup fresh parsley leaves

⁄ cup fresh marjoram leaves

9 ounces jojoba oil


4 vitamin E capsules

What you will need: measuring cups, mixing bowl, strainer

(cheesecloth or tea strainer), 16-ounce (pint-size) canning jar, funnel,

dark-colored 8-ounce bottle

1. To Make: Crush all of the herbs slightly and place them into the 16-ounce

jar. Pour the jojoba oil over the herbs, saturating them. Close the lid tightly

and shake, thoroughly saturating the herbs in the oil. Top off with more oil

if necessary, replacing the lid tightly. Store in a warm dark place for at least

30 days and up to 60 days. Shake the jar daily to keep the infusion active,

but keep it closed.

Strain the plant material from the oil into an 8-ounce bottle. Pierce the

vitamin E capsules and squeeze the liquid out into the bottle, discarding the

gel caps. Place cap on tightly and shake well to blend.

2. To Store: Will remain potent for up to 2 years if stored in a cool dark place.

Lengthen the shelf life by storing in the refrigerator. The oil will become

thick and cloudy when cold, but will warm back up to liquid when left at

room temperature for 30 minutes or so.

3. To Use: Can be used as an herbal scented bath, body, or massage oil.


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