How to make an herb infused oil (Herbal information/food)
There are basically two ways to make an herb infused oil:
To a very clean and sterile glass jar, fill it with fresh or dried herbs, and cover the herbs with oil (like olive oil or your favorite). Keep it in a dark place and let infuse 3-6 weeks. Strain. Store in dark place or the refrigerator. The ratios of herb to oil can vary: I've seen it range from 1:1, 2:1, or a 4:1 ratio. I usually just fill the jar with herbs and then pour enough oil to cover the herbs.
Some people recommend infusing it in a sunny place (to make a solar infused herb oil) or warming up the oil a tad before adding the herbs, but I don't think it's necessary. I never understood the solar method since essential oils are destroyed by sunlight. Fresh herbs are preferred, but I've made many nice herb infused oils out of dried herbs as well. It helps to slightly chop the herbs before infusing, so that the essential oils and other herbal constitutes can be more easily released.
Note: I highly recommend storing in the fridge, though some oils such as olive may solidify over time. If this happens, simply place the bottle in a warm water bath for a few minutes to gently bring the oil to room temperature.
Over low heat, warm the oil and the roughly chopped herbs for 1-3 hours until the oil is well infused by the herb's essences.
Be sure to watch carefully, do NOT to bring this mixture to a boil or burn the herbs, as too much heat will destroy vitamins and the herb's constitutes, and burnt herbs will impart a burnt taste to the oil.
For a body/massage/bath oil or for use in skin care, try an oil made with some of these herbs: chamomile, lavender, calendula, rose
Salves/balms: the herbs in the list above, comfrey
For a wonderful hair oil/conditioner: rosemary, sage, nettle, horsetail
For food: rosemary, sage, thyme, oregano, basil, garlic, chili peppers