The process of making Herbal-infused Oils with Fresh Herbs is similar to that of making tinctures with fresh herbs. However, more care is needed when making infused oil with fresh herbs, since these are prone to mold and unwanted bacterial growth due to their moisture content, and the sterile environment provided by alcohol tinctures is lacking. This can cause the infused oil to go bad, indicated by an unmistakably rotten smell. If this happens, you should discard the entire contents of the jar and start over. In the event that an oil grows mold but still smells good, you can save it by scooping off the mold and adding more oil to keep the herbs submerged. In my earlier years of making comfrey leaf oil, I always made it with fresh leaf, and the oil would always end up smelling like blue cheese. Nobody would use the products I made with it because of the horrendous smell. It became a running joke at the local natural foods store that my comfrey oil formulas were the worst-smelling products in the shop. I have had enough oils go bad that I now prefer to use freshly dried herbs to make herbal-infused oil. An exception to this is St. Johnswort, which must be prepared when the herb is fresh. In general, if the herb contains a lot of moisture or is high in protein such as comfrey leaf and root, chickweed, burdock root, nettle leaf, jewelweed, marshmallow root and violet leaf you are better off drying it for a few days before using it for an infused oil. Or you may want to try out the following heat method. On the other hand, there are many herbalists who are very successful in making these oils. The following directions should get you started on the right track.