Instructions

Traditional Method:

1. Fill your mason jars 1/2 to 3/4 full with dried peppermint.
2. Cover the dried herb with the carrier oil, leaving 1/2 inch room at the top of the jar.
3. Place the jar in a cook dark place out of direct sunlight for 4-6 weeks. Shake the jar once a day to mix the herbs with the oil.
4. After the oil is infused, strain the herb oil through a fine mesh strainer. You may want to line the strainer with cheesecloth or a coffee filter to filter the herbs from the oil.
5. Store the peppermint oil in dark glass bottles.

Quick Method:

1. Fill your mason jar 1/2 to 3/4 full with dried peppermint.
2. Cover the dried peppermint with the carrier oil and leave at least 1/2 inch of room at the top of the jar. Secure with a lid and prepare the crock pot.
3. Place a kitchen towel at the bottom of the crockpot and place the jar in the pot.
4. Fill the crock pot with water until it reaches the the neck of the mason jar lid.
5. Turn the temperature at the lowest setting and allow the herbs to infuse for 8-24 hours. Leave the crockpot lid off during this time.
6. The water temperature should not reach above 100°F during the infusion.
7. After the oil is infused, strain the peppermint oil through a fine mesh strainer. Store the in a cool dark place at room temperature.