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Infused oils capture the flavour, colour and perfume as well as the essential, health-giving compounds of plants. They’re ideal for use as massage and bath oils, and as a base from which to make creams, rubs and salves. Herb oils like basil, rosemary and thyme can also be used in cooking or salad dressings. You can make single-flavour oils or blend two or more plants together to make a mixed-flavour oil – these are also great as homemade gifts.

To make an infused oil: three-quarters fill a clean glass, screw-top or Kilner jar with plant material, crushing lightly to release the essential compounds. Pour over the oil of your choice (see Choosing base oils), making sure all the plants are completely submerged – stray leaves or flowers can go mouldy and affect oil quality.

Storage Seal, and leave in a warm, sunny spot for 2 weeks, shaking the bottle every couple of days, and pushing down any uncovered plant material. Strain into a sterilized bottle.