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RE: preserving oil infusions

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Dear D. Jolie,

You really don't need a perservative for your infusions as long as you

leave the herb material in the oil and pour off only what you need. I have

been making aged infused oils for over 20 years and I have learned that as

long as you leave the infusions sitting in a cool, dark place they will not

go rancid or bad. Now they will go sour and stink due to some herbs that no

matter how much you try they will smell bad. I usually let my infusions set

for a minimum of one year before I ever open them for use. I do not use

olive oil because it has a smell that most of my clients don't care for and

I don't use Vit. E because it will make my infusions go sticky and ucky and

rancid. Also, I don't infuse jars larger than a quart because of storage

space. I have some infused oils that go back to 1992 that are still good.

This year I infused over 100 quarts of helichrysum, 50 qts. of melissa and

only about 10 to 15 quarts of rose and about 10 quarts of comfrey oil

along with a lot of homeopathic extracts from these same herbs. Also,

questions - why are you only using a couple of teaspoons of comfrey for a

half gallon glass jar and how long are you going to let it set? Just

curious. I don't use a crock pot or the oven method or put in the sun

method. I pour hot oil over my herbs, cap them, label them and let them do

their thing. I watch them as they change colors. Melissa will be a

beautiful emerald green when ready to pour as will violet leaf and comfrey

while rose will be a brilliant yellow or light green and oak moss and

helichrysum will be a golden brown in color. Yes, I would add a little bit

of alcohol to stop mold and help with nasty smelling herbs. It does work.

Good luck on your infusions. I hope that I have helped.

Rhavda Emison

Scents of Success (www.scentsofsuccess.com)

Texas Made - American Grown Rose Oil Products

 

Original Message:

-----------------

Nile Shaman Gifts Joie

Tue, 27 Dec 2005 21:18:19 -0600

 

preserving oil infusions

 

 

I am getting ready to infuse some dried comfrey in olive oil and realized I

don't really know how much Vit E or ROE to use for about a half gallon glass

container of oil and herb.

 

I'm thinking that a couple teaspoonfuls should be plenty. How does that

sound to you more experienced folks?

 

Also, I read (while trying to find this answer online) that some people also

recommend adding a bit of alcohol to the oil just before capping to steep,

to reduce or stop any mold from forming in the jar. Any thoughts on that?

 

Thank you,

D. Joie

 

 

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Thank you Rhavda. I'm looking forward to making my own and learning more

about this. :)

 

> questions - why are you only using a couple of teaspoons of comfrey for a

> half gallon glass jar and how long are you going to let it set? Just

> curious

 

I was speaking of the ROE or Vit E. Not the comfrey. I plan to let it sit

until needed. I need a small amount in about a month for a product I am

experimenting with, but the rest can rest until I want it. I plan to put

about a pound or so in the half gallon bottle I have and let it go and

learn.

 

I do not use

> olive oil because it has a smell that most of my clients don't care for

and

> I don't use Vit. E because it will make my infusions go sticky and ucky

and

> rancid.

 

If you dislike olive oil for it, what do you use for oil to infuse herbs in?

Olive oil is easy for me, as I can always use it up in soaping.

 

Thanks again,

D. Joie

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nothing but olive or rice bran oil and herbs go into my infusions. When they are

done, they stay in the 'fridge until they are used up. Been doing it this way

for years and only lost 1 infusion to mold - I forgot it outside on the porch

for a month

Paula .......... in Michigan

I used to have super powers but my therapist took them away

 

 

I am getting ready to infuse some dried comfrey in olive oil and realized I

don't really know how much Vit E or ROE to use for about a half gallon glass

container of oil and herb.

 

I'm thinking that a couple teaspoonfuls should be plenty. How does that

sound to you more experienced folks?

 

Also, I read (while trying to find this answer online) that some people also

recommend adding a bit of alcohol to the oil just before capping to steep,

to reduce or stop any mold from forming in the jar. Any thoughts on that?

 

Thank you,

D. Joie

 

 

 

 

 

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for diagnosis and treatment by a qualified, licensed professional.

 

 

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Hi Rhavda,

I am just wondering what Oil you do use if you do not use Olive??

Thanks Colleen

 

Rhavda said: I do not use

olive oil because it has a smell that most of my clients don't care for and

I don't use Vit. E because it will make my infusions go sticky and ucky and

rancid. Good luck on your infusions. I hope that I have helped.

Rhavda Emison

Scents of Success (www.scentsofsuccess.com)

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Dear Colleen,

I use a variety of oils depending upon what result I want from the

herbs but basically I use base carrier oils that have a long shelf life

since I allow my infused oils to set a minimum for a year before opening

them for use. Sweet Almond, Grapeseed, Avocado, and others with a short

shelf life would not be useful for my long-term infusions. However, base

carrier oils such as vegetable, safflower, sesame (good quality),

sunflower, canola, and coconut oils work very well. I like to also have

base carrier oils that are cost effective and can be bought readily from

stores and the oils that I have just mentioned are readily available from

your local grocery store. You can add in a small amount of the more

expensive oils (Sweet Almond, Grapeseed, etc.) to get their qualities for

your formula.

Rhavda

 

Original Message:

-----------------

Colleen Davis cd_at_aspenacres

Wed, 28 Dec 2005 09:51:26 -0600

 

Re: preserving oil infusions

 

 

 

 

 

Hi Rhavda,

I am just wondering what Oil you do use if you do not use Olive??

Thanks Colleen

 

Rhavda said: I do not use

olive oil because it has a smell that most of my clients don't care for

and

I don't use Vit. E because it will make my infusions go sticky and ucky

and

rancid. Good luck on your infusions. I hope that I have helped.

Rhavda Emison

Scents of Success (www.scentsofsuccess.com)

 

 

 

 

 

The information contained in these e-mails is not a substitute

for diagnosis and treatment by a qualified, licensed professional.

 

 

Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO yummy!

http://www.aromaticsage.com/cz.htm

 

 

To adjust your group settings (i.e. go no mail) see the following link:

/join

 

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