How to Make Rosemary Oil?

Essential rosemary oil benefits humanity in many ways. Good for memory, hair, and skin, rosemary improves immunity. Anti-oxidant and anti-inflammation agent, rosemary relieves stress. Think sharp and reduce anxiety. Digestion improves mental and emotional health too. Seasoning for food, the rosemary reduces pain. Improve blood circulation and guard against bacterial infections, too, with the magical rosemary.

The First Method

Read this tutorial to learn three different methods to make rosemary oil at home. Be sure of pure ingredients and save money with these three methods. In addition, there is a fourth method that shows how you can dry rosemary before making the oil, which has the advantage of long shelf life.

Step 1

Gather 1 cup of fresh rosemary, 2 cups of sunflower/safflower oil, a slow cooker, and a container for storing the fat. Collect one cup of fresh rosemary leaves. Add two cups of oil to the slow cooker. Put the cup of rosemary leaves on top of the oil and mix it well until submerged.

Step 2

Heat for 6 hours on a low flame. Switch the cooker off. The mixture sits for 2 hours. Pass the mixture through a strainer. The rosemary leaves would be separated. Store the ready to use oil in an airtight container.

The Second Method

A fast method for making the oil uses little fresh twigs and stems, leaves, and flowers heated in oil. This oil, based on fresh rosemary, cannot be used for longer than a week.

Step 1

Collect the materials that, include five stems and twigs from the rosemary plant. Two cups of oil could be jojoba oil or olive oil. Sweet almond oil is also possible. Wash and clean the rosemary in cold water. Remove dirt and dust. Collect the leaves for a cupful. Put two cups of oil in a saucepan. Olive oil is mainly preferred due to its diverse uses. If beauty treatments are planned, jojoba or sweet almond oils would be better.

Start heating the rosemary in the oil on low heat for 10 minutes. Don’t forget to stir constantly. The warmed-up oil gets the same rosemary scent. Bubbling oil indicates that it is too hot. Reduce the flame and keep going.

Step 2

It is time to strain and cool the oil. Use a sieve and remove the rosemary leaves. The oil begins to cool. When the oil reaches room temperature, it can be stored in a clean bottle. Keep a note of the date and materials used. Write the details on a label. Since it is fresh rosemary, refrigeration will be required. The oil should be used within a week of making. If stored longer, bacteria grow, and the oil becomes rotten.

The Third Method

The advantage of using dry rosemary for making the oil is the longer shelf life. This oil will last for a year.

Step 1

Collect a few dry rosemary twigs and stems and prepare a tablespoon of the leaves. Measure out two cups of olive oil. The jar used to store the rosemary oil needs to be sanitized well. Take a large pot of water and bring it to boiling point. Place the jar carefully in the water with tongs.

Boiling it for 10 minutes will kill the bacteria that may spoil the rosemary oil. The lid need not be burned; use soap and water to wash it.

Step 2

Place the dried rosemary in a clean jar. It could be 3 or 4 twigs, stems, or a tablespoon of dry rosemary. Make sure the rosemary is not fresh because it will spoil the oil with harmful bacteria. Gradually fill the jar with the oil, almost to the top, covering the rosemary.

Use a spoon to soak and cover the rosemary completely. If it is thought that coconut oil is convenient, why not use it?

Step 3

Clamp the lid firmly on the jar. Place the pot in a safe place exposed to direct sunlight. Wait for two weeks of sun exposure. The oil begins to warm up and becomes filled with attractive rosemary flavors.

It is necessary to strain the oil to separate the bits of dry rosemary. Use a large piece of cheesecloth that covers the sides of a metal bowl. Pour the mixture into the cheesecloth. Make a bundle of cheesecloth and squeeze it firmly over the bowl. The oil gets separated from the rosemary bits.

The strained rosemary oil is stored in the same jar with a tight lid. If the pot needs to be changed, first sanitize the jar.

The Fourth Method

Rosemary oil made with dried twigs and leaves can be kept for a year. How will the rosemary be dried? Follow the procedure well.

Step 1

Pluck the fresh rosemary twigs and stems from the garden bush or buy them at a store. Wash the rosemary well in running water to eliminate dust and pollutants. Use a paper towel to dry the rosemary. Dry rosemary can be preserved eternally.

A jar of rosemary oil will need an appropriate quantity of twigs, stems, and leaves. Use a baking tray and place parchment paper on it first. Next, arrange the rosemary on it in a single layer. Avoid overcrowding them since they will not dry evenly in the oven.

Step 2

After preheating the oven at the lowest setting for 5 minutes, place the baking tray inside. Bake the rosemary for at least 3 hours. After long drying, the rosemary easily breaks into bits. Let the rosemary cool entirely before starting the oil-making process in the third method.


Nature has blessed humanity abundantly with a variety of medicinal herbs like rosemary. There is no end to how rosemary can help overcome ailments and lead peaceful lives of well-being. Boosting hair growth and energizing the skin, rosemary treats dandruff and dry scalp. Rosemary restores the appetite and helps with liver and gallbladder problems. You can use rosemary oil to protect your skin from harsh UV rays from the sunlight. Essential oils capture the core, and carrier oil preserves it for later use. Coconut or jojoba oil could carry this wonder rosemary essential oil.