how to craft with rosemary + rosemary infused oil recipe

Boy do I feel lucky to have a friend with a rosemary bush that’s taller than me. Rosemary is one of those plants that I’ve loved the smell of for as long as I can remember. It’s quite a strong scent, really.

I felt called to infuse some olive oil with this glorious plant. I went with organic olive oil myself, but any oil would do. My plan is to use this oil in various cooking recipes, like roasted potatoes and perhaps some vinaigrette salad dressings. I’m also quite excited to rub the infused oil on my scalp, as rosemary is fantastic for hair growth as well as dandruff.

First things first, Juniper & I got to work pulling the leaves of rosemary off of the stalk. We weren’t too careful or particular about this, as it’s helpful to break the leaves so they release more volatile oils. Once our pint jar was about halfway full of fresh rosemary leaves, I poured in organic olive oil while Juniper closely watched. Afterwards, I snagged a wooden spoon, flipped it around, and began to press the rosemary leaves down with the handle. This ensures the air bubbles are removed & there’s no rosemary exposed outside of the oil.

I then print off a label with today’s date, that way I never question when an infusion is ready to decant. I tend to check my infusions every couple of days, looking for signs of mold and making sure nothing is in need of a top up.

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