Here's the basic method of making infused oils. NOT FOR INTERNAL USE!! Pack a jar with fresh herb and pour in enough olive oil to completely cover. Leave on a sunny window sill for 2-6 weeks. Strain liquid into another jar through a fine cloth or coffee filter, seal and label bottles. Use as a massage oil or add to creams and lotions. Heat about 280g dried herb or 840g fresh herb in about 700ml oil in a double boiler for 2-3 hours. Strain off the solid matter. Add 25-50 drops of essential oil to 100ml of oil.

Thank you, everyone! I will definitley try making it with at least semi-dried leaves next time (which will be soon, as it seems to just keep growing up there!) I was following Susun Weed's instructions for making an infused oil in "Healing Wise", which was why I opted for using them fresh. I got out all the air bubbles I could see. And I did take the lids off. I am using canning jars, so I put 2 layers of cheesecloth on top, and then screwed it on with a ring. Yes, everything is submerged, and the oil is right up to the top of the jars. The jars are now sitting on a plate, and hopefully are ready to sit for 6 weeks! I have pretty bad eczema on my hands, and once in a while on my arms. I read a suggestion on the herbalism forum - equal parts of honey, olive oil, and bees wax. I am wondering about using an infused oil for that as well. What would be a recommended herb to use for that? There are so many that I've read are good for eczema - burdock, dandelion, nettle, comfrey, kelp, slippery elm, thyme, chickweed, golden seal, marigold, pansy, and others. Maybe red clover too (though I think was taken internally.) Does anyone have a good suggestion, or do I just need to try differnt ones, and see what works? (BTW, I can't use anything right now that is not safe in pregnancy.) I really appreciate everyone's help! Becki

I have a different questions that relates to the safety questions here. I have a jar of artichoke hearts in the fridge, a big jar from Costco. I've had it for months. It contains both oil and vinegar, and the oil sits in a pretty thick layer on top of the artichokes and brine. Should I be worried about safety, because the oil is creating an anaerobic environment underneath? I've been eating these sporadically in uncooked pasta sauce with no ill effect. Now I want to bake them inside some turnovers to bring to the ALS fundraising walk in my city. Of course I don't want to put strangers at risk, especially not sick strangers. Should I throw out the artichokes and stop buying big jars? If I buy new artichokes, can I assume a newly opened commercial jar is safe, or should I forget the artichokes for this potentially immune-compromised population? Melissa

Forgot to smoke dry those pods,more better. :) Gotta be carefull about that olive oil,it burns easily. A win win,olive oil and hot peppers lower bad cholesteral. Don't forget to add some garlic,oregano or whatever to it for specific tastes for different uses. Example: Put some basil or thyme for oil that you use to saute onions or whatever in for a spagetti sauce,mexican oregano or cilantro for mex. dishes etc. A bottle for every occasion or dish. Wouldn't take any longer but would make for a larger selection of tastes for cooking with. Lemon pepper added for fish... Since there are horses on your bottle I assume that batch is for alfalfa sprouts for a salad dressing or for your oatmeal.LOL