How To Make Rosemary Oil

by John Staughton (BASc, BFA) last updated -

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Knowing how to make rosemary oil can save you money and ensure that you know every ingredient in this powerful natural remedy.

Rosemary oil is an essential oil that has been steam distilled from the top flowers of the rosemary plant, scientifically known as Rosmarinus officinalis. Medicinally speaking, rosemary oil has been used for countless conditions, including relieving stress and anxiety, boosting cognitive function, reducing inflammation, curing indigestion, and boosting the immune system. Due to the high concentrations of certain chemical compounds, it is not recommended to be used internally and should be kept away from the eyes, nose, and ears.

How to Make Rosemary Essential Oil?

Certain people choose to make their own rosemary essential oil at home to save money, particularly if they plan to use the oil in a diffuser, which can use a modest amount of the oil each week. If you want to learn how to make rosemary oil, begin by gathering your ingredients, oil, fresh rosemary, and a slow-cooker.

Rosemary oil bottle, aromatherapy set, and lavender on a wooden mat

How To Make Rosemary Oil

Rosemary oil is the perfect go-to ingredient to make your favorite dishes like roast chicken or any kind of root vegetables. It is fairly simple to make it. Follow these simple steps to make the oil at home.
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Course: Oil
Cuisine: Mediterranean
Keyword: Rosemary Oil
Appliance: Stove
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Author: Ishani Bose

Ingredients

  • 1 cup sunflower/safflower oil
  • 1 cup fresh rosemary leaves
  • slow cooker
  • airtight container for storing the oil

Instructions

  • To make rosemary oil, remove the fresh rosemary leaves from the stem. You will need 1 cup for the oil preparation.
  • Choose a flavorless and high smoke-point oil, preferably sunflower or safflower oil.
  • Add two cups of this oil to your slow cooker.
  • Add the cup of fresh rosemary to the slow cooker.
  • Heat on low for 6 hours.
  • Turn off the slow cooker and let the mixture sit for 1-2 hours.
  • Strain the oil to remove the rosemary leaves.
  • The remaining oil can be stored in an airtight container and is ready to use!
    A bottle of rosemary oil with a rosemary plant

Notes

If you don't have a slow cooker, place the oil and rosemary in a glass jar on a windowsill in the sun for 1-2 weeks

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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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