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The base oil you choose depends on how you’re going to be using the infused oil. If it’s for creams and lotions, choose a light, non-greasy vegetable oil such as sunflower, safflower, palm or grapeseed oil – my favourite is sunflower oil because it is the cheapest and most readily available. Who would have thought the same stuff you fry your chips in would turn out to be the best for making luxurious creams and bath products? For very dry skin, however, heavier oils such as olive, avocado or wheatgerm are excellent, though a little more pricey. If it’s for internal use, choose an oil you like to cook with – for example, sunflower, sesame, groundnut, walnut or olive oil. Oils can go rancid if stored badly, so check it’s okay (just taste a little) before you use it.

Quick solution! If you need an infused oil for a recipe and don’t have 2 weeks to spare, try this fast maceration instead. Put the plant material in a glass bowl, cover with oil, then place above a pan of boiling water and cook, covered, for 20 minutes to 1 hour, or until the oil has taken on the colour and flavour of the herbs. Strain and bottle.

Storage Infused oils will last for 6 months to 1 year if stored in a cool, dark place.