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Making Infused Oils

 To make the plant-infused oil, start by collecting enough plant leaves chopped up, to fully fill a 1/2 pint canning jar within an inch of the top of the jar. 

 

Once the jar is packed, pour olive oil or grapeseed oil over the chopped up plant.  Dump the jar into a small, heavy bottom saucepan and on warm, simmer the chopped up plant and oil for at least 45 minutes to an hour stirring to prevent sticking and burning.  You will smell an earthy smell and the oil will become dark greenish-brown from the plant. 

Once the plant leaves and oil have simmered at least 45 minutes, remove from the heat and let the mixture slowly cool. 

Once the mixture is at room temperature, strain the oil to remove the plant leaves through a colander lined with cheesecloth to remove any plant leaf particles. 

 

Once strained, put into a jar and label and keep in a cool, dark cupboard.