Infused oil recipe:
Dry herbs in a dehydrator or in a cool dry place.
Grind herbs with a mortar and pestle or in a grinder. You need as much surface area as possible to come into contact with the oil.
Fill a jar half full with the ground herbs. Fill to the brim with the oil of your choice. (I normally use olive oil for salves and almond oil for cosmetic creams). Allow for air pockets to bubble up. Continue to fill with oil until saturated.
Place the oil in a sunny window for 6-8 weeks to macerate or place in a bread maker on low heat overnight.
Your oil is now ready to be made into a salve, cream or placed directly on your skin.