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Prepare the Base:
In a small pan, gently warm the coconut oil and olive oil on low heat.
Add Herbs:
Add the dried rosemary, neem, fenugreek seeds, and curry leaves to the warm oil.
Infuse:
Let the mixture simmer on very low heat for 15–20 minutes, stirring occasionally. Make sure it does not boil or burn.
Cool and Strain:
Remove from heat and allow the oil to cool. Strain through a fine sieve or cheesecloth to remove the herbs.
Store:
Pour the herbal oil into a clean, airtight glass bottle or jar.
How to Use
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