Go Back
lemon balm infused olive oil
Print

Lemon Balm Infused Olive Oil

Create a soothing and aromatic lemon balm-infused olive oil that’s perfect for both culinary and skincare uses! This natural infusion adds a delicate, herbal flavor to your dishes and provides calming, moisturizing benefits for your skin. Ideal for use in recipes, massages, or DIY skincare treatments like balms and lotions, this versatile oil is a must-have in your kitchen and beauty routine.
Prep Time1 day
Infusing Time28 days
Total Time29 days
Keyword: oil infusion

Equipment

  • blender
  • jar
  • cheesecloth

Materials

  • 1/4 oz dried lemon balm
  • 1 cup olive oil
  • 1/2 Tbsp neutral alcohol like vodka

Instructions

Dry Lemon Balm Using Dehydrator

  • Rinse and pat dry lemon balm leaves. Spread out in a single layer on the tray with space in between to allow for airflow.
  • Set dehydrator to about 100º and allow to dry for 2-4 hours, checking periodically to see if they're done. They are dried when the leaves crumble and are no longer leathery or flexible.

Dry Lemon Balm Using Oven

  • Rinse and pat dry lemon balm leaves. Spread out in a single layer on the tray with space in between to allow for airflow.
  • Heat the oven to about 170º and allow leaves to dry for 1-2 hours, checking every 30 minutes to see if they're done. Flip the leaves over so they dry evenly. They are dried when the leaves crumble and are no longer leathery or flexible.
  • If your oven doesn't go under 200º you can leave the door propped open and check more frequently to ensure the leaves aren't burning or drying too quickly.

Air Dry Lemon Balm

  • Rinse and pat dry lemon balm leaves. Spread out in a single layer on the tray with space in between to allow for airflow.
  • Set the tray in a dark, cool place for 1-2 weeks to allow the lemon balm to dry. Check every few days to see if they are crumbly and dry. If the leaves are flexible and leathery, they aren't dry yet.

Infusing the Oil

  • After your herbs are dried, crush them into small pieces into a bowl. Measure the herbs into a jar. Pour alcohol into the jar and stir. Cover and let sit for about 8 hours or overnight.
  • After about 8 hours, pour in the oil to fill the jar. Pour into the blender and blend until you feel a little heat coming from the blender, just a few minutes. Pour back into the jar. Cover, label, and put into a cool, dark place for 4-6 weeks. Once in awhile shake your oil infusion.
  • After about 6-8 weeks, use a cheesecloth to strain the lemon balm out of the olive oil. Make sure you squeeze all of the oil out of the herbs. Store in a dark jar or bottle for up to a year.