If you’re wondering how to make rosemary oil you’re in for a treat. Not only because making rosemary oil is super simple, but also because it’s delightful and has so many wonderful uses. We regularly keep a bottle of homemade rosemary oil on hand and use it almost daily.

In fact, we’re making rosemary oil all throughout the growing season now so that we’ll have enough for year-round use and to give as gifts. Rosemary infused oil for cooking and salad dressings using garden fresh rosemary is easy to make, delicious, nutritious and ever so versatile.

Fortunately, rosemary is an easy growing hardy perennial, which makes it easy to always have plenty on hand. Beyond that, if you read our article on the many healthy benefits of rosemary, you’ll see how it’s all the more enticing an herb to put to daily use. Hint: longevity, (amongst many more rosemary benefits)!

Best Oils to use for Herb Infused Oil

The best oils to use for herb infused oil are those that are considered stable. Shelf stable oils are less likely to go rancid and can be stored for longer periods than other types of oils.

We prefer avocado, coconut, MCT and olive oils for the greatest flavor and health benefits, and depending on your planned use for your herbal infusion. Rosemary oil used for cooking pairs perfectly with olive oil.^[1]https://www.healthline.com/nutrition/11-proven-benefits-of-olive-oil

Can You Make Rosemary Oil With Fresh and Dried Herb?

You can use either fresh rosemary or dried rosemary, depending on what you have on hand. There are several ways you can make herb infused oils and most are really simple and easy. Depending on your preference, some may serve better than others for you.

Considerations When Making Rosemary Oil With Fresh Rosemary

For instance, when using fresh rosemary, some believe you must use the research based method of acidification using citric acid. Acidifying herbs helps guarantee the oil is safe to consume when using fresh herbs for making rosemary oil.

The Clemson cooperative extension service article says, “Citric acid is the only acid product tested and approved for making oil infusions at home.”^[2]https://hgic.clemson.edu/factsheet/herb-infused-oils/

However, infusing herbs in oils is a centuries (more like thousands of years old) practice

Traditional Methods

An absence of scientific study of age-old methods doesn’t mean they’re not still effective. It simply means it has not been scientifically studied and published as such.

So it’s not necessarily that other methods aren’t safe and effective. Rather, it’s often that those aren’t yet documented scientifically, and often because there’s no funding for it,.

Our perspective is that methods that have been used for centuries are generally proven through the longevity of their use. Beyond that, we’ve found no published studies or reports of botulism found in rosemary oil.

Follow the practice that makes the most sense to you, be informed, careful and prudent, and if any negative symptoms are noted, seek help immediately.

You can find more in our article on how to prevent botulism.

Cold Infusion Method for Making Rosemary Oil

This is our favorite method. Not only is it the easiest way to make rosemary oil, but it’s also the method that preserves the greatest amount of nutrients.

The cold infusion method involves soaking herbs in a carrier oil over an extended period of time.

Materials:

• Fresh rosemary sprigs
• A carrier oil such as:
  • for cooking – olive oil, avocado oil, or MCT oil
  • for essential oils – almond, jojoba, olive
• A clean jar or bottle with a tight-fitting lid

Steps:

1. Clean the rosemary sprigs thoroughly and let them dry completely to avoid introducing any moisture into the oil.
   • To expedite drying, you can:
     • Spin them in a salad spinner, then lay onto a clean cloth and press gently with another clean cloth.
     • And/or place them in a dehydrator for just a few minutes to expedite the moisture removal.
2. Place the rosemary sprigs in the jar. We fill ours full to make it concentrated. If the infusion ends up too strong for you, you can always dilute with additional oil, but it’s harder to make it stronger after the fact.
3. Fill the glass container with the carrier oil, ensuring that the rosemary is completely covered.
4. Seal the bottle and let it steep for about 4-6 weeks to allow the rosemary to infuse into the oil:
   • DARK: Some advise placing it in a cool, dark place, which is generally the safest place for the integrity of the herb and the oil.
   • SUNLIGHT: Others say to place it in a sunny window, which can expedite the infusion process.
5. After the infusion period, strain the oil into a clean container using a cheesecloth or fine mesh strainer to separate the rosemary.
6. Store the strained infused rosemary oil in a cool, dark place or refrigerator

We like to roast our veggies with just a little rosemary oil so as not to kill the nutrients, then spray or drizzle more onto them once they’re out of the oven.

Hot Infusion Method for Making Rosemary

This method uses heat to expedite the infusion process.

Materials:

• Fresh rosemary sprigs
• Quality cooking oil
• Warming Appliance, such as:
  • double boiler
  • slow cooker
  • herbal infuser
• A clean jar or infused oil bottle with a tight-fitting lid

Steps:

1. Clean the rosemary sprigs thoroughly and let them dry completely.
2. Put the rosemary in the double boiler or slow cooker.
3. Cover the rosemary with the carrier oil.
4. Heat the mixture on the lowest setting for 5-6 hours. Avoid overheating as it can destroy the beneficial properties of the oil.
5. Once done, strain the oil using a cheesecloth or fine mesh strainer into a clean container.
6. Store the rosemary oil in a cool, dark place.

Homemade rosemary oil should be used within a year, as it does not contain preservatives and can go bad over time.

Can You Use Dried Rosemary for Making Rosemary Oil?

Yes you can and some prefer it so as not to avoid any concerns of the possibility of botulism.

How to Make Rosemary Oil Using Dried Rosemary

You can make rosemary oil using dried rosemary instead of fresh. In fact, some people prefer to use dried rosemary because it has a stronger flavor. Most dried herbs are approximately 2x stronger than the same amount of fresh because of the concentration of flavor. (Think raisins versus grapes).

Other advantages to making herbal oil from dried herbs is that there’s no concern about possible contamination as the dried leaves aren’t likely to spoil.

Here is a simple recipe for making rosemary oil with dried rosemary:

Ingredients:

• 1 cup dried rosemary leaves
• 1 cup olive oil
• A clean glass jar with a lid

Instructions:

1. Place the dried rosemary leaves in the jar. Removing the leaves from the stems is optional as the stems also are imbued with rosemary oil. If you want more of the edible portions for later use, then you might go ahead and scrape the leaves from the stems.
2. Pour the olive oil over the rosemary leaves, making sure that all of the leaves are submerged in the oil.
3. Close the lid tightly.
4. Store the jar in a cool, dark place for 2-4 weeks.
5. After 2-4 weeks, strain the oil through a cheesecloth-lined strainer.
6. Your rosemary oil is now ready to use!

Tips for Making Rosemary Oil

Since you’re going to the trouble of making it, you might as well make the most of it!

• It’s worth using high-quality olive oil. Not only is it better for your health but the quality of the olive oil will affect the flavor of the rosemary oil.
• Use fresh, dried rosemary leaves. Old, dried rosemary leaves will not have as strong of a flavor.
• Store the jar in a cool, dark place. This will help to prevent the oil from going rancid.
• Strain the oil after it has infused. This will remove any small pieces of rosemary leaves that may be in the oil.
• Enjoy your rosemary oil! Rosemary oil can be used in cooking, aromatherapy, and beauty treatments.

Uses for Spent Herbs

What to do with the rosemary herb from the infusion? You can use it to add flavor to roasted vegetables, soups or sautees.

The rosemary will have lost some of its flavor, but it will still add a touch of rosemary flavor to your dish. Here are a few ideas for how to cook with the rosemary herb:

• Add it to a pot of simmering soup or stew.
• Sprinkle it on top of roasted vegetables or chicken.
• Add it to a vinaigrette dressing.
• Use it to make a pesto or chimichurri sauce.
• Add it to a marinade for meat or fish.

The possibilities are endless!

Rosemary Oil Benefits

• natural antiseptic and can help to fight infection
• helps improve circulation and reduce inflammation
• improves memory and concentration
• may promote hair growth
• relief for muscle pain and soreness.
• reduce stress and anxiety

Rosemary oil is a versatile and beneficial oil that can be used for a variety of purposes. If you have access to dried rosemary, I encourage you to try making your own rosemary oil. It is a simple process that can yield a delicious and useful product.

The Simplest Way to Make Rosemary Oil

You can use fresh or dried herbs for making rosemary oil and other herbal oils. However, the simplest way to make rosemary oil without concern of contamination occurring from decaying herbs is to use dried herbs. In this article, we’ll talk about both approaches.

Room Temperature Rosemary Infused Olive Oil

While this is the simplest way, it is also the longest, because you’re allowing the herb to marinate in the oil for a few day to a few weeks. All you need to do is place rosemary in containers, preferably a glass jar, but we have used plastic dressing bottles as ready dispensers, so it’s really a matter of your preference.

Botulism and Herbal Oils

There have been no documented cases of botulism poisoning from fresh rosemary infused oil. However, there is a risk of botulism poisoning from any type of infused oil, as the oil creates an oxygen-free environment that can allow the botulism bacteria to grow.

The challenge with the common recommendations for botulism prevention, also destroy some of the beneficial health properties of vitamins and compounds in both the herb and the oil.

We’ve been using cold infused rosemary oil for years, without acidifying, and without any problems. We store ours in the cabinet rather than the refrigerator because the olive oil solidifies, making it hard to use.

However, it’s vital to be informed and aware and to proceed according to your conscience.

Botulism Prevention

There have been no documented cases of botulism poisoning from fresh rosemary infused oil. However, there is a risk of botulism poisoning from any type of infused oil, as the oil creates an oxygen-free environment that can allow the botulism bacteria to grow.

Botulism is a serious and sometimes fatal illness caused by a toxin produced by the bacterium Clostridium botulinum. The bacteria can be found in soil and water, and it can also be present on fresh produce. When the bacteria are in an oxygen-free environment, such as an infused oil, they can grow and produce the botulism toxin.

The botulism toxin can cause a variety of symptoms, including paralysis, difficulty breathing, and death. If you experience any of these symptoms after eating infused oil, it is important to seek medical attention immediately.

Botulism Prevention Tips When Making Herbal Oils

To reduce the risk of botulism poisoning, it is important to follow safe food handling practices when making infused oils, including:

• Using only fresh, clean herbs and vegetables.
• Sanitizing all utensils and containers that will come into contact with the oil.
• Keeping the oil refrigerated after it is made.
• Using the oil within a few days of making it.

If you are concerned about the safety of making infused oils at home, you can purchase commercially prepared infused oils. These oils have been processed in a way that kills the botulism bacteria.

Additional Tips for Making Safe Infused Oils at Home:

• Use dried herbs instead of fresh herbs. Dried herbs do not contain water, which makes it more difficult for the botulism bacteria to grow.
• Acidify the herbs before adding them to the oil. This can be done by soaking the herbs in a solution of citric acid or vinegar for 30 minutes.
• Heat the oil to 180 degrees Fahrenheit for 30 minutes. This will kill any botulism bacteria that may be present.
• Refrigerate the oil immediately after it is made.
• Use the oil within 2 weeks.

By following these safe food handling practices, you can reduce the risk of botulism poisoning from infused oils.

You can find more on how to prevent botulism here.