Stinging nettle is the multivitamin of herbs. It is jam packed with mineral and vitamins. I like to find many different ways to get it into my Family’s diet on a daily basis. Not everyone in my house is up for drinking a daily infusion of nettle. So, I make other things to get those nutrients into their bodies.
Nettle infused oil is a regular concoction I make. It’s easy to make and it’s easy to get everyone to consume it. It can be used any way you would use regular oil in cooking. You can do so much with it. Plus, you get all the benefits of stinging nettle. The entire process takes about 2-3 weeks. But, hands only, like 15 minutes.
Gather ingredients & equipment
- quart size jar
- measure cup, 1 cup
- measuring spoon, 1 tablespoon
- stick for stirring – I use a chop stick
- marker and tape, or whatever you choose to use for a label
- 24 oz oil
- stinging nettle leaf
Add 1 cup nettle to the jar.
The stinging nettle leaf I am using is dried. However, you can also use fresh nettle. If using fresh stinging nettle then, gather enough to fill the jar 3/4 way full. Before adding to the jar, chop the nettle to allow more surface area for the properties to escape into the oil. I like to use these herb scissors when chopping herbs because the herbs come out the same size, it clean and easy. No cutting board necessary. And they wash well in the dish washer too! Once you’ve chopped up the nettle, add enough to fill the jar 3/4 ways full.
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Add 1 tablespoon of vodka to the jar with nettle.
The vodka helps the shelf life of the oil. I don’t always use vodka and my oil still comes out just fine. You can still make the nettle oil without the vodka, just know that it may go rancid quicker. I use my oil up pretty quickly so, I never had an issue. If it’s been more than 6 months, just give it a whiff to see if it smells ok. If not, discard.
Add the oil.
I use grapeseed oil, but you sure can use whichever oil you like. Once the oil is added stir well with the chopstick. (I keep the original oil container to add the stinging nettle oil when it is done. I just peel off the labels and store somewhere until ready to add the nettle infused oil.)
Give it a good shake!
Cover the jar with a lid. I like these leak proof lids by Ball. Label with the ingredients and the date the oil will be ready, that is 2-3 weeks away. Shake it up. Let it sit somewhere out of direct light. I set mine on the kitchen counter. Give it a good shake daily.
It’s 2-3 week later.
Gather your items for the next process. You’ll need the nettle leaf in oil, large funnel and coffee filter, smaller funnel, a clean quart size jar, and the original oil bottle (or whatever bottle you will store the infused oil.)
Decant the oil.
Get the clean jar, add the large funnel and line with the coffee filter. Pour the stinging nettle oil infusion into the coffee filter. Do this until all of the oil is gone.
As the nettle gets trapped in the filter squeeze the filter to extract as much oil as possible. Compost the dried nettle.
In the bottle which you will store the oil, use the small funnel and decant the oil a second time. If you feel you need another filter than go for it. Otherwise, pour the oil into the bottle.
Label and store in your food cupboard. It’s ready to use! Enjoy any way that you would regular oil.
Try adding them to a reusable glass spray bottle like this one. I like spraying my pans and food with this. Using these bottles reduce waste.
Nettle oil has a nice nettle taste to it. Nettle itself has a chlorophyll type taste which really comes through in the oil. I don’t seem to notice it when it’ mixed in with other ingredients. I would love to hear your thoughts and experiences with the oil.
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