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Rosemary and ginger infused oil

Rosemary and Ginger Infused Oil

Naturopath Lauren Glucina
This incredibly simple recipe for a rosemary and ginger infused oil is a fantastic topical home remedy for muscle aches, inflamed joints, sciatica/neuralgia, poor circulation, and cold hands and feet. Please note - though the active prep time is 10 minutes, you need to allow time for the herbs to dry before you start the recipe, and 2-3 weeks for the oil to infuse.
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Cook Time 10 mins
Cuisine Herbal
Servings 250 ml


  • 250ml glass jar with tight fitting llid
  • Dehydrator (optional, can air dry herbs)


  • 1 fresh ginger root
  • 1 bundle rosemary sprigs
  • 250 ml carrier oil of your choice extra virgin olive oil, almond, fractionated coconut oil, raw sesame oil
  • essential oils of your choice optional, see notes


  • Slice ginger into really thin pieces, arrange on a dehydrator tray with rosemary sprigs, and dehydrate at a maximum temperature of 40˚C / 104˚F, until dry (exact time will vary depending on the season, 24 hours is a good starting point).
  • Fill a glass jar with dried plant material, then pour the oil over the top, right to the very top so there is no space for any air to get in.
  • Gently tap the jar on a hard surface to remove any bubbles, then cap the lid. Let it infuse like this for 2-3 weeks on a sunny windowsill.
  • After this time, strain the oil into a new jar – preferably dark coloured (amber or blue),and store in a dark, cool place.
  • To use, massage into your hands and feet to boost circulation and ease pain/inflammation as needed. You can decant a tablespoon of oil into a small dish and add essential oil if you’d like to incorporate them, I suggest 4 drops per 15ml application.


  • It is important to have dry plant material when making infused oils so that they don’t ferment.
  • Essential oils to complement the herbs include rosemary, ginger, black pepper, frankincense, lavender.
Keyword Ginger Oil, Rosemary Oil
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