1: Using a scale, weigh out 45 grams of
patchouli c/s. Place the herb into the smaller pot.
Step 2: Weigh out 392 grams of Sweet Almond Oil. Pour this over the herbs in the smaller pot and set aside.
Step 3: Next, get your larger pot and place some water into it. You want to have at least 3-4 inches of water in the bottom of this pot.
Step 4: Now, place the large pot onto the stove top on the lowest setting of heat possible.
Step 5: Next, place the lid on the smaller pot and then place the smaller pot into the larger one. Although it is essential to keep the small pot lidded the entire time it is heated, you will want to monitor the oil infusion and stir it occasionally.
Step 6: You will want to let the oil infusion simmer slowly for 30 minutes to an hour. Stirring occasionally.
Step 7: Once an hour has passed, remove the smaller pot from the larger one and turn off the stove top.
Step 8: Allow the oil infusion to reach room temperature and then place the oil and the herbs into a pint sized canning jar and lid.
Step 9: Let the oil infusion set and steep for an additional 4 weeks in the canning jar. If you would like, you may take advantage of the sun and placed the jar in the window sill during the daytime.
Step 10: After 4 weeks, strain the patchouli herb out of the oil using cheesecloth. Please note: When you are ready to strain out the herbs, do not forget to apply pressure to the drenched herbs to get out as much oil as you can.
Step 11: Rebottle your patchouli infusion oil until you are ready to use.
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