- 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. - 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. - 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