how to make rosemary oil

There are two main ways to make rosemary oil: a gentle heat infusion method and a no-heat infusion method. The gentle heat infusion method involves these steps:

1. Remove rosemary needles from 4-6 sprigs and measure around 1 cup of rosemary leaves.
2. Add the rosemary needles and about 2 cups of a carrier oil (like olive, jojoba, or coconut oil) into a slow cooker or saucepan.
3. Heat on low for 2 hours in slow cooker, or gently simmer for 10 minutes on stovetop, without boiling.
4. Let the oil steep for another hour or 2-3 hours in a dark place after heating.
5. Strain the oil through cheesecloth or fine mesh and store it in a clean glass jar with a tight lid in a cool, dark place.

The no-heat method is simpler but slower:

1. Place 4-5 sprigs of rosemary with needles attached into a glass jar.
2. Fill the jar with your carrier oil.
3. Close the lid and place the jar on a sunny windowsill for about a month.
4. After a month, strain the rosemary and transfer the infused oil to a clean airtight bottle.

Either method yields rosemary-infused oil suitable for hair care, cooking, or skin applications. The heat method is faster (a few hours), while the no-heat method takes weeks but doesn’t risk overheating the oil or herb.