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| infusing calandula flowers |
Choose herbs: I always use dried herbs although I know fresh are often used. Just be sure they are washed and dried thoroughly to avoid bacteria growth and that there is no moisture or air trapped in stems. (think of the old addage, "oil and water do not mix")
Choose oil/s: This will depend on what you are wanting to do with the infusion.
Olive oil goes rancid quickly so only choose if you are using the oil up within a couple of months.
For skin care products there are many choices and it is fun to experiment and find ones you like. My absolute favorite is grapeseed oil because it has 3 times the vitamin E content as olive oil yet has small molecules so it soaks in deep and quick without the greasy feel of many heavier oils. This is not the best choice for an oil you want to stay on the surface long. Other oils I often use are coconut oil (liquid at 78 degrees F), sweet almond oil, jojoba, or wheat germ. Shea butter and cocoa butter get added later to balms and salves.
Stuff a quart jar 2/3 full of herbs and pour your oils over mixture to 1/2 inch from top. Put on lid and shake gently to mix. Sit on a window ledge in the sun for 2 to 3 weeks or longer. Shake to mix a couple times a week or when you think of it. Strain off the herbs with a fine coffee strainer or cheesecloth. Make sure to label and date your blend. Pour into bottles and enjoy.
