Should My Infusion Turn Green?Updated 2 years ago
It is a common misconception that your infused oil or butter should be green in order for it to have "worked"!
The bright green color that you may have seen using other infusion methods that blend or grind up the herb directly in the oil is a result of the chlorophyll (green pigment) in the plant.
Much like if you rubbed blades of grass onto a white piece of paper, the chlorophyll is like a "dye". This dye is not related to the psychoactive effects that may come as a result from certain botanicals.
LĒVO uses the steeping method of infusing to extract all of the same properties of the plant, without destroying the integrity of the plant, thus minimizing the chlorophyll mixing in. This process also minimizes the "grassy" taste that comes from that.
Another way to think about it is if you look at extractions from the plant (like oils, resins, and waxes), you will see shades of yellow and brown, but no green hues.
The visual appearance of your infused oil will vary depending on a couple of factors:
- Type of herb used and how it was prepared (fresh vs dry, finely ground vs course, activated vs non-activated)
- Type of oil or butter being used
- Time and temperature of your infusion. Longer and/or hotter infusions will pull more out of the herbs to produce a stronger hue