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