Calendula Oil Recipe

After making this simple calendula oil, keep it nearby to make salves, lip balms, massage oils and more.


| January/February 2008



Calendula Oil

Make calendula oil in small batches. It stores easier that way, and will make a great gift.

Photo By Africa Studio/Fotolia

Herb-infused oils are easier to prepare with dried herbs rather than fresh herbs because there is less chance of fermentation due to water content in fresh material. We use expeller- or cold-pressed seed oils that contain no preservatives (such as almond oil or extra virgin olive oil) in this calendula oil recipe, and we make small batches that can be used up within a few months. We use this oil as is, and we also add it to salves and lip balms we make, as well as bath and massage oils.

To read the main article about the many uses of calendula, in both the kitchen and the apothecary, read Celebrate Calendula Flowers

• 4 parts oil
• 1 part dried calendula petals

1. In a clean glass jar, pour oil over herbs, covering them completely. Place jar(s) into a yogurt maker or turkey roaster (the temperature needs to remain between 110 and 120 degrees) and leave them for 10 to 14 days, stirring every day. The oil will become infused with the aroma and color of the herb.

2. Strain finished oil through cheesecloth into a clean jar, pressing on the herb to remove the essence. If there is any extra particulate in the oil, let it sit overnight and pour off the clear oil, leaving anything that settled in the bottom behind.

3. Label the oil, and store in a cool, dark place. Use within a month or two.





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