Mix castor oil and jojoba oil in a small bowl. Add Rosemary essential oil. Pour into your glass bottle.

Rinse the fresh rosemary sprigs under running water to remove any dirt or impurities. Pat dry with a clean towel. Chop the rosemary sprigs into small pieces to release their aromatic oils. Pour into a saucepan the coconut and castor oil, and chopped rosemary. Heat the saucepan over low heat and simmer gently for about 30 minutes. Stir occasionally to prevent the rosemary from sticking to the pan. Remove the saucepan from the heat and let the oil cool for a few minutes. Place a fine-mesh strainer over a clean container or jar. Slowly pour the oil through the strainer, separating the rosemary from the oil. Use the back of a spoon or clean fingers to press the rosemary against the strainer, extracting any remaining oil. Discard the used rosemary leaves and transfer the strained rosemary oil into a clean, dark glass bottle for storage.

Take a clean, airtight glass jar or bottle and pour the carrier oil into it. Add the dried rosemary leaves to the jar or bottle with the carrier oil. Secure the lid tightly and shake to mix the oil and dried rosemary. Place in a cool, dark place and let it sit for four to six weeks. This allows the carrier oil to extract the beneficial properties from the dried rosemary. Shake the jar or bottle gently every few days to ensure proper infusion. After four to six weeks, strain the oil using a cheesecloth or fine-mesh strainer to remove any solid particles. Transfer the rosemary-infused oil to a clean, dark glass bottle for storage.