Fill the sterilized jar with the herbs.

Top the dried herbs with oil of choice. Be sure to cover them all to prevent mold growth. Use a knife to pop and remove any air pockets.

Cover the jar with a sterilized lid. Leave the jar in a dark, cool, area (like a pantry or cupboard). Leave the oil to infuse for 4-6 weeks.

After the herbs have infused, strain the oil with cheese cloth or a fine mesh strainer.

Label the oil and store in a cool, dry place to preserve the potency.

This is another folk method to extract the benefits of the plant. Some believe that the heat from the sun is a better form of extraction. Use either method interchangeably.

Follow the steps as stated above.

Instead of storing the herb oil in a dark spot, place it in a sunny window or in the garden. Give the jar a gentle shake every few days.

Let the oil infuse for 4-6 weeks and strain as above. Seal and label and store in a dark and cool location.

This method to make herbal oil is faster, and one I use often. It is a good option if you're in a time crunch.

Begin by setting up a double boiler, but make sure that the water does not touch the bottom of the top bowl.

In the bowl combine the oil and herbs. If you want to do this super-fast, cover the bowl with a lid and allow the water to come to a simmer on leave on low heat for 3-4 hours (check the water level often so that the pot doesn't burn, and to keep an eye on the herbs to make sure they don't get deep-fried).

When the oil takes on the scent and colour of the herb it's done. I prefer a lazy version of this method where I bring the water to a low simmer for 10 minutes then turn it off and let the herbs steep. I do this off and on again just about each time I enter the kitchen over a two day period—say 8-12 times total.