Infusion

An infusion is a method of preparing herbs in which 1 to 2 teaspoons of dried herb or 2 to 4 fresh herbs (flowers and berries are substitutable) is "infused" or placed in oil or water (which does not need to be boiled), and then, after about ten minutes, is strained. Waiting too long before straining results in bitter tasting herbs. The herb/botanical is then removed from the oil and the oil is used in the many formulas that call for short-term infused oils.

Long-term infusions

Long-term infused oils sit for a minimum of one year before opening in order to have a more concentrated, infused oil that is used similar to an essential oil by the drop rather than by the ounce as one would use a short-term infused oil. Long-term infused oils are prized for their vibrant colors, concentration, and use with or without essential oils as well as their long shelf life.

History

It is unknown when infusions were first made, but the first recorded use of essential oils is in the 10th century by the Persian chemist Avicenna. Infusions were used by common men or women in daily life. Today the use of infusions is becoming common once again. Because infusions cannot be patented, there is little available research in regard to infusions.