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Lemon Balm Infused Oil (for Topical Use)

A lemon balm–infused oil for traditional external use.
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Prep Time 42 days
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ jar Dried lemon balm leaves
  • Carrier oil (olive, sunflower, or sweet almond)

Equipment

  • 1 Jar

Method
 

  1. Place dried lemon balm in a clean, dry glass jar.
  2. Cover completely with oil, ensuring no plant material is exposed.
  3. Seal and store in a warm, dark place for 4–6 weeks.
  4. Shake gently every few days.
  5. Strain and store the infused oil in a clean container.

Notes

Only fully dried herbs should be used to reduce the risk of spoilage.
Lemon balm infused oil is made by slowly steeping dried lemon balm leaves in a carrier oil, drawing out the plant’s aromatic qualities. This oil is traditionally used as a base for salves or applied on its own as part of simple, external herbal preparations.
The information and recipes provided on this website are for educational purposes only and reflect traditional herbal practices. They are not intended to diagnose, treat, cure, or prevent any disease. Individual responses to herbs may vary. Always use herbs with care, follow proper preparation and safety guidelines, and consult a qualified healthcare professional if you are pregnant, nursing, have a medical condition, or are taking medications.