To make an infused oil, herbs and spices are heated in a fat or oil base. Traditionally this would have been olive oil, clarified butter, pork fat, goose grease or suet. Today a light vegetable oil is often used. The recipe is the same for all fats or oils. When heated the oil or fat takes on the therapeutic properties of the herb, and it can be used as a massage oil, rub, skin oil or as a base for an ointment. You can use either fresh or dried ingredients.

Making Rose Oil by the slow sun method

Fill a large bottle or jar (one that has a stopper or lid is essential) with a good vegetable oil – cold pressed olive oil or sunflower oil is good – add fragrant rose petals until they are covered with oil but not tightly packed. Cover with an airtight lid and put in direct sunshine. When the petals brown, remove them and add fresh petals. Repeat until the oil is tinged pink. In the north this may take 20 or more changes over the summer. Though I haven’t tried this yet it is said to be worthwhile as this method best captures the delicate rose fragance. I have some new English roses and I think I’ll give it a try this summer.