Rosemary oil is a popular oil used in beauty treatments and cooking. Want to do yours at home? Heat some fresh twigs in the oil of your choice, but use the recipe within a week, otherwise the oil will turn rancid. Another option is to use dehydrated rosemary to make a product with a longer shelf life. Mix the dehydrated rosemary with the oil of your choice in a glass jar and place it in a sunny place for the herb to infuse. This method can be used with a packet of dried rosemary purchased from the market or with home-dried rosemary.
fresh rosemary oil
- 3 or 4 sprigs of fresh rosemary.
- 2 cups of oil (olive oil, jojoba oil or sweet almond oil).
Dehydrated rosemary oil
- 3 or 4 sprigs of dehydrated rosemary at home.
- 1 tablespoon dehydrated rosemary sachet.
- 2 cups of olive oil.
Method 1 of 3: Using Fresh Rosemary
Step 1. Wash and measure the rosemary
Wash a few sprigs of fresh rosemary in cold running water to remove soil and any debris. Then take the leaves off the stem and fill about 1 cup with them alone.
These sheets can be discarded or saved for other recipes
Step 2. Fill a small pot with oil
Add 2 cups of the chosen oil to the pan. Most people prefer olive oil for its taste as well as its cosmetic properties. However, if you intend to use the product only for cosmetic purposes, there are other options, such as jojoba or sweet almond oil.
Never use jojoba or sweet almond oil in cooking
Step 3. Heat the rosemary in oil
Place the rosemary branches in the pan and place them on low heat. Heat the mixture for five to ten minutes, stirring constantly. When the oil heats up, the rosemary begins to give off its aroma.
If the oil starts bubbling, it is too hot. Reduce heat and stir
Step 4. Strain and cool the oil
Place a stainless steel strainer on top of a large metal bowl and pour the mixture into the strainer to collect the rosemary pieces. Discard the remains and let the oil cool in the bowl.
You can also use a piece of cheesecloth, which is used to strain cheese. The only difference is that you have to wait for the oil to cool down
Step 5. Store the oil
Once it has cooled down to room temperature, transfer it to a clean glass jar. Label the date and ingredients used, but avoid adding a sprig of rosemary to the jar. Despite being beautiful, it can contaminate the oil with harmful bacteria.
Step 6. Store the oil in the refrigerator
The oil with an infusion of fresh herbs should be refrigerated and consumed within a week. This measure prevents the proliferation of harmful bacteria.
If you want to give the oil away, be sure to put the "expiration date" on the label
Method 2 of 3: Infusing Dried Rosemary
Step 1. Sterilize a glass bottle
Fill a large, deep pot with water and turn the heat on medium to high. When the water starts to boil, place the glass inside it with a tongs. Leave it there for ten minutes to kill any bacteria that could spoil the rosemary oil.
- It is not necessary to boil the lid. Just wash it with soap and water and let it dry naturally.
- It is also possible to use a sterilizer to disinfect the bottle. To do this, follow the manufacturer's instructions.
Step 2. Place the dried rosemary on the glass
If you dehydrated the rosemary yourself, put 3 or 4 sprigs in the pot. To use a supermarket rosemary, add 1 heaped tablespoon.
Do not mix fresh rosemary with dried rosemary as the oil becomes rancid and can develop the dangerous botulism bacteria
Step 3. Add oil over the rosemary
Fill the bottle with oil, leaving about 1.5 cm of space on top of the glass. The rosemary must be completely submerged. If necessary, use a clean spoon to push the herbs to the bottom.
Step 4. Put the glass in the sun
Close the lid of the canning jar and place it in a sunny place. Let the glass rest for two weeks straight. During this period, the oil slowly heats up and takes on the flavor and aroma of rosemary. After two weeks, you can use rosemary oil.
Step 5. Strain the oil
Place a piece of calico on top of a large metal bowl. The cloth should be left over on the sides. Then pour the contents of the canning jar on top. Bring the edges of the fabric together, forming a sort of small package, and squeeze it into the bowl to separate the oil from the dried rosemary pieces.
- Wash your hands before squeezing the fabric.
- Discard the leftover rosemary.
Step 6. Store oil in pantry
Pass the strained oil back into the canning jar and cover it. If you prefer, add a sprig of dried rosemary just to decorate. An oil infused with dried herbs has a shelf life of one year.
If you transfer the oil to another container, sterilize it first
Method 3 of 3: Dehydrating Fresh Rosemary
Step 1. Wash the fresh rosemary
You can pick rosemary in the backyard or buy fresh sprigs at the market. Wash the fresh rosemary twigs under running water to remove dirt and debris. Dry it with a piece of paper towel or use a centrifuge, removing excess water.
- Use 3 or 4 sprigs of rosemary for a jar of rosemary oil.
- Dehydrated rosemary lasts a long time. Dry it as much as you like, even if you don't intend to use the entire contents to make oil.
Step 2. Place the rosemary on a baking sheet
Line a large baking sheet with parchment paper. Then spread the herb in a single layer. If you put too much rosemary, it won't dry properly in the oven.
Step 3. Dehydrate fresh rosemary in the oven
Preheat the oven to the lowest possible temperature for ten minutes and place the roasting pan with the rosemary. Let it bake for two to four hours.
- When rosemary is dehydrated, it breaks easily between your fingers.
- Allow the branches to cool very well before making the oil.