Lemon Balm Cold Infused Oil

These are the tender seedlings of lemon balm that are growing in my first ever winter indoor garden. When they are full and the leaves are ready to harvest I will dehydrate them and turn them into either a mixture for my herbal teas or for cold infused oil.

Don't let the big bad word maceration or macerating scare you. All it means is soaking.

I have never made my own infused oils before, but after researching so many health benefits, and since I have such am abundance of lemon balm, mint, catnip and marjoram, I thought getting all the benefits out of the herbs is the best thing I can do.

So today I am starting with lemon balm...

Benefits & Uses for Lemon Balm Infused Oil

Use on blemishes
Use on bug bites
Add to muffin recipes for a zing of flavor
Add to mayonnaise for a kick in your sandwich (think tuna fish sandwich elevated) or cold salad
Use when cooking fish- adds a nice flavor especially when grilling
Add to plain white rice boiling water for a little extra flavor

Lemon Balm Cold Infused Oil Recipe

Any size glass container with a screw on lid (ie. mason jar with seal and lid)
Dehydrated lemon balm leaves, crushed
Organic olive oil

Container about 1/3 full of dehydrated and crushed lemon balm leaves

To macerate lemon balm leaves

Fill the glass container with the crushed/dried lemon balm leaves about 1/3-1/2 full
Add organic olive oil to cover the dried leaves
Using a wooden spoon, push down the leaves so they are completely submerged in oil. Do this to remove any air bubbles. DO NOT stir or shake.

Pour the olive oil (or other carrier oil of your choosing)

Remove any air bubbles that may be in the jar-REMEMBER do NOT stir or shake jar. This may cause bubbles to form

Cover with lid and seal for about six weeks. Store in a cool, dark place. Remember to shake the jar once or twice daily to help the infusion along. NOT vigorous shaking; gently.
When the six weeks are up, strain oil through cheesecloth; discard leaves and pour oil into an air tight glass container. Store in refrigerator. Shelf life is six to twelve months.

(I stuck a sticky note to the jar in the cupboard to remind me of the day I started the infused oil so I can count six weeks out)

There is also a hot infused oil process, but I chose cold infused for two reasons:

Time restrictions today and recommended for beginners (yup, that's me!)
You have to be careful when doing the hot infusion as to NOT oxidize the oil or to overheat the herbs.

Being new to this attempt, you can see why I picked the easier method. Maybe after I have a few infused oils under my belt, I'll try the hot infusion method.