This is a recipe for making about half a pint/300 ml of infused Rosemary oil.

Use can use either 2-3oz/50-75g dried or 3-4oz/75-100g fresh herb and half a pint/300ml unblended vegetable oil. Chop the rosemary, put half the Rosemary and all the oil into a container with a tight lid (tin glass or ceramic). Put this in a pan containing water so it comes up to within 1 inch of the top. Heat this water bath to simmering and simmer slowly for two hours. You can hest more than one tin/jar at a time. After two hours allow to cool. This strength can be used as a bath oil, but it is only half way through the process. Strain and throw away the herbs into the compost and refill the canister with the second lot of Rosemary. Replace the lid and make up the level of water. Don’t burn the oil or you will have to throw it away. When the oil has cooled, pour through a sieve or muslin. If you use fresh herbs you may find a watery green liquid at the bottom – this must be separated out and thrown away. The oil is now ready.