If you have sprigs of fresh rosemary, wash and dry it, and remove the leaves from the stems. Leave them to sit until they are dried. This usually takes me about a week.

Once the leaves are dried, you can chop them up. You can skip this step (I often skip it) and use the whole leaves instead if you’re short on time. 

Add the dried rosemary to a clean glass jar. You should fill a pint jar about ¾ full with rosemary.

Cover the leaves with your carrier oil and leave about 1 inch of headspace above the rosemary.

Add a lid and set the oil in a sunny windowsill for 2-3 weeks. Try to shake the jar every day or so to keep the rosemary fully submerged in the oil.

After 3 weeks, use a fine mesh strainer or cheesecloth to remove the rosemary from the oil. Strain it off into a clean glass jar and add 5-10 drops of essential oils if you choose to use them.

Compost the leaves and store your strained oil in a cool, dark place. 

Make sure to date and label it so you know what it is and when you made it.