How to Make Mint Oil With Fresh Mint
Grown for thousands of years, mint remains popular for beauty, cooking and medicinal purposes. Mint oil provides the base for many items flavored or scented with mint, such as salves, lotions and salad oils. Cooks and herbalists can ensure the freshness of their mint by growing it themselves and making their own oils. Does this Spark an idea?
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Things You'll Need
- Plant container
- Potting soil
- Water
- Mint leaves
- Sunflower, peanut, canola, safflower or walnut oil
- Glass bowl and saucepan or double boiler
- Muslin bag and winepress or jelly bag and string or elastic band
- Large glass jug
- Dark glass storage bottles with airtight lids
- Clean cloths
- Funnel, optional
- Mortar or knife
- Large glass jar with airtight lid
Instructions
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Home-grown mint
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1
Purchase a mint plant rather than try growing one from seeds. Be sure the plant has no insects on it.
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2
Repot purchased plant into larger pot. Use a pot large enough for future growth. Add enough potting soil to keep the mint plant near the top of the pot.
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3
Place pot in window or garden. Mint tolerates some shade, but ensure that it receives adequate sunlight.
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4
Mint requires plenty of water. Make sure the pot's soil remains moist at all times. Revive dried plants by placing them in the sun and gradually supplying enough water. Be careful not to overwhelm the delicate plant.
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5
From time to time cut sprigs with larger leaves to start new plants, flavor teas or make mint oil.
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6
Repot mint plants each year to provide sufficient room for proper root development and continued growth of leaves.
Oil Method 1 -- Hot Infusion
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7
Sterilize jug and storage bottles in sink or dishwasher. Handle with clean cloth after sterilization to avoid contamination.
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8
Pick mint leaves from plants. Wash carefully and let dry. Pound on mortar or shred with knife. Weigh leaves. Measure amount of sunflower, peanut or canola oil equal to twice weight of leaves.
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Place leaves and oil in glass bowl or double boiler. Heat over simmering water for three hours.
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10
Fit muslin bag into wine press, or attach jelly bag to jug rim with string or elastic band. Pour leaves and oil into wine press or jelly bag. Strain or squeeze oil into jug. Discard used leaves.
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11
Pour oil into storage bottles, using funnel if necessary. Wipe drips from sides of bottles with clean cloths. Seal bottles with airtight lids.
Store bottles in cool, dark location.
Oil Method 2 -- Cold Infusion
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12
Sterilize jar, jug and storage bottles in sink or dishwasher. Handle with clean cloth after sterilization to avoid contamination.
Pick mint leaves from plants. Wash carefully and let dry. Pound on mortar or shred with knife.
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13
Pack leaves tightly into jar. Fill jar with safflower or walnut oil; seal jar with lid.
Place jar in warm, sunny location such as windowsill or greenhouse for two to three weeks. If desired, turn jar over once a day.
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14
Fit muslin bag into winepress, or attach jelly bag to jug rim with string or elastic band. Pour leaves and oil into winepress or jelly bag. Strain or squeeze oil into jug. Discard used leaves.
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15
Pick fresh batch of leaves from plants. Wash carefully, let dry, and shred. Re-sterilize jar.
Pack fresh leaves into jar. Fill jar with once-infused oil; seal jar with lid.
Place jar in warm sunny location for another 2 to 3 weeks, turning over daily if desired. Strain oil again.
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Pour oil into storage bottles, using funnel if necessary. Wipe drips from sides of bottles with clean cloths. Seal bottles with airtight lids.
Store bottles in cool location away from direct light.
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Tips & Warnings
Mint oil will keep for up to one year in dark location. Because it loses potency over time, preparing small amounts more frequently is more effective.
Watch for burns if sterilizing items by hand and when using the hot infusion method. Handle all glass items carefully to avoid breaks. Keep a first-aid kit handy.
Mint plants can be invasive if planted in a garden bed.
