Rosemary-Infused Oil

“There’s rosemary, that’s for remembrance; pray, love, remember...” says

Ophelia in Shakespeare’s Hamlet. And it’s true! Ancient Greek students

wore a wreath of rosemary around their heads while studying. Rosemary

has long been known to stimulate the conscious mind, keeping one alert

and calm. Herbal healers have also used rosemary since ancient times to

help relieve a plethora of ailments, including arthritis, headaches, muscle

spasms, and cold and flu symptoms. It also soothes itchy skin, conditions

the hair and scalp, and is beneficial in the treatment of cellulite.

YIELDS: 8 ounces

⁄ cup rosemary (use fresh or dried)

8 ounces jojoba oil

4 vitamin E capsules

What you will need: double boiler, measuring cups, rubber spatula,

strainer (cheesecloth or tea strainer), 8-ounce bottle or jar (preferably

1. To Make: Start a double boiler on medium heat. Once boiling, reduce heat

to a simmer. Place the rosemary into the pan. Pour in the jojoba oil,

saturating the rosemary. Cover and simmer on low heat for 1 hour. Check

back every 20 minutes or so to make sure there is enough water in the

double boiler. Remove from heat, take the top pot off the double boiler,

wipe dry with a towel, and let cool. Strain the herb from the oil into an 8-

ounce Mason jar or 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: Store in a cool dry place out of direct sunlight. Will keep up to 2

years, or longer if kept in the fridge.

3. To Use: This infusion can be used as-is for massage or bathing, or as a

body oil to assist in any of the situations mentioned in the recipe message,

and is an active ingredient in recipes throughout this book.

HELPFUL HINTS

Throughout this chapter, you’ll find recipes that call for fresh herbs,

dried herbs, or either of the two. For all of these recipes, if you plan

to use fresh, buy or pick it a day or two ahead of time and set it out

to wilt overnight to reduce some of the water content. Pick from the

garden after the morning dew has dried, or buy organic nonsprayed

herbs from the farmers’ market. It’s best not to wash the leaves to

help prevent mildew. If you need to wash them, make sure they dry

thoroughly before preparing the recipes. To dry, lay them out on dish

towels or string a line in your pantry and hang them with clothespins

overnight. Do not leave them in the sun. Additionally, if you remove

the leaves from the stems when they are freshly picked, the herb will

retain more of the vital nutrients, increasing the beneficial properties

of the infusion.

Comments

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