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* "For educational purposes only. These statements have not been evaluated by the Food and Drug Administration. These product are not intended to diagnose, treat, cure, or prevent disease. These products has been prepared in a kitchen not inspected by a regulatory agency”

Herbal Amy

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How to Make a Medicinal Oils & Vinegars

Double Boiler Method

  1. Chop the herbs and put them in the top of a double boiler. If you do not use a double boiler, your oil can overheat and destroy the herbs and oil. This can happen very quickly.

  2. Cover the herbs with an inch or two of a very high quality oil. (I use olive oil, but not just any olive oil. There are many fakes out there, so do your research on which brands are 100% olive oil and which brands use substitutes.)

  3. Slowly bring the oil to a very low simmer, with just a few bubbles rising - no rapid boiling or overheating. Simmer gently for 30-60 minutes, checking frequently to be use the oil is not overheating. When the oil look and smells "herby" (deep green or golden and smells strongly of the herb) it is done.

  4. Strain out the herbs, using a stainless steel strainer and lining it with cheesecloth (if needed). Once cooled, bottle and label your oil.

Solar-Infused Oil

  1. Place your herbs in a widemouthed glass jar and cover with an inch or two of high quality oil (I use olive oil as above).

  2. Place jar in a warm, sunny spot and let the mixture steep for 2 weeks.

  3. Strain out the herbs, using cheesecloth. (For a double-strength infusion, add a fresh batch of herbs and infuse for another 2 weeks. This will make a very potent medicinal oil). Then bottle the oil.

Herbal Infused Vinegar

  1. Pack a clean glass container loosely with the herbs you’ve chosen.

  2. Cover with vinegar warmed to room temperature.

  3. Tamp the herbs down to release the air bubbles; then add more vinegar to completely submerge the plant material.

  4. Cap the container tightly, set in a dark, warm place, and let the herbs steep for a month to six weeks. Use a plastic cap or a piece of plastic film tied with a rubber band to prevent the acidic vinegar from corroding a metal top.

  5. Strain out the herbs and repeat the process with fresh herbs if you want a stronger-flavored vinegar. Otherwise, decant the vinegar into a cork- or capped glass container. 

  6. Store your herbal vinegars in a dark, cool place.