Growing fresh herbs at home is deeply rewarding—but knowing how to transform that fragrant harvest into herbal teas and infused oils elevates the experience to another level. Herbal infusions and oils are simple to make and offer health benefits, culinary delights, and even homemade gifts.
Why use your herbs in infusions and oils?
Flavor & wellness: Herbal teas (infusions) highlight the natural flavors and properties of each herb, offering comfort and health benefits.
Versatility: Infused oils capture the aroma and essence of herbs for cooking, skincare, and natural remedies.
Sustainability: Making your own infusions and oils means fewer additives and no unnecessary packaging.
How to make herbal infusions (teas) with fresh herbs
What is an infusion?
An infusion is simply the process of steeping fresh (or dried) herbs in hot water to extract their flavors and beneficial compounds—think of it as a caffeine-free tea.
Best fresh herbs for infusions
Mint: Refreshing, cooling, and great for digestion.
Lemon balm: Calming, subtle citrus flavor, perfect before bedtime.
Basil: Surprising, slightly spicy notes—try Thai or lemon basil for unique blends.
Chamomile: Soothing and floral, a classic sleep aid.
Rosemary or thyme: Warming, aromatic—combine with lemon or honey for a bold tea.
Sage, lavender, or oregano: For adventurous flavors and immune support.
How to make a fresh herb infusion
Harvest and wash your herbs just before use.
Bruise or tear the leaves to release their essential oils.
Place a generous handful (about 2 tablespoons chopped) in a mug or teapot.
Pour freshly boiled water over the herbs.
Cover and steep for 5–10 minutes.
Strain, sweeten with honey if desired, and enjoy!
Pro tip: Mix different herbs to create your own signature blend!
How to make herb-infused oils at home
Why make herbal oils?
Infused oils extract the flavors and properties of herbs for use in the kitchen (like basil or oregano oil for salads and bread), for skincare (like soothing calendula or lavender oil), or as a base for balms and remedies.
Best fresh herbs for oils
Basil, oregano, thyme, and rosemary: For culinary oils.
Lavender, chamomile, and calendula: For calming or skin-soothing oils.
Mint or sage: For invigorating body oils or foot soaks.
Basic method for oil infusion
Harvest and wash herbs. Pat completely dry—water can cause spoilage.
Lightly bruise or chop to release oils.
Place herbs in a clean, dry glass jar. Fill the jar about 1/2 to 2/3 full.
Cover with a mild oil (olive, sunflower, or sweet almond oil), ensuring all plant matter is submerged.
Seal the jar and place in a warm, shaded spot for 2–4 weeks. Shake gently every day.
Strain oil through cheesecloth or a fine sieve into a clean jar.
Label and store in a cool, dark place. Use within 6 months for best quality.
Tip: For faster results, gently heat herbs and oil in a double boiler for 1–2 hours (do not boil!).
Safety tips for herbal infusions and oils
Always use clean, healthy herbs—avoid wilted or moldy leaves.
Make sure all moisture is removed before making oil infusions to prevent spoilage.
Store oils in the fridge for extra safety, especially if you used fresh (not dried) herbs.
Frequently asked questions
Can I use any herb for tea or oil?
Stick to culinary or medicinal herbs you’re sure are safe. Research unfamiliar plants before using them in infusions or oils.
How long will homemade infused oils last?
Generally 3–6 months, if stored cool and dark. If you see any cloudiness, mold, or off smells, discard immediately.
Can I use dried herbs instead of fresh?
Yes! Dried herbs are more concentrated—use about half the amount you would for fresh.