Methods: How to infuse your oil, part 2
For part 1 of infused oils, click here.
There are three basic methods with different involvement levels.
Method 1: Traditional sun method - This is the easiest method but takes the longest to finish.
Method 2: Quick Pan method - This is quickest but needs a day of concentration. It also uses heat.
Method 3: Slow-cooker method Needs overnight infusing but with little effort.
Once you have created your infused oil, remember to label and date the bottle. Store in a cool dark place.
Caution:
NEVER take infused herbs internally (that is, eating or drinking them). When using fresh herbs and oil, a toxic bacteria called botulism can grow in the anaerobic (oxygen-free) conditions of an infused oil and cause fatal poisoning if eaten.
Don't worry about using it on the outside though: Infused oils are perfectly safe to use ON the body as long as the user is not sensitive/allergic to any ingredients.
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