How to Make Calendula Oil

Calendulas are bright and beautiful gold and orange blooms, also known as edible marigolds. The blossoms have long been favored as an herbal treatment for a variety of skin conditions, including acne, burns, cold sores, sunburn, bee stings, bug bites, rashes and dry, itchy skin. The oil can be used as is, or as an ingredient in salves or lotions. If you have children, they will love to help you gather the blossoms.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1/2 cup calendula blossoms
• 1 cup extra virgin olive oil, safflower oil, sweet almond oil or jojoba oil
• 3 capsules vitamin E oil
• Quart-sized canning jar
• Cheesecloth
• Wooden spoon
• Dark colored bottles, sterilized

1. Pick the calendula blossoms on a warm dry morning. If the blossoms are still damp, spread them out on a flat surface and let them dry in the sun for a few hours. It's important that the blossoms are dry because moisture on the blossoms can cause mold to grow in the calendula oil.
2. Put the calendula blossoms in a quart-size canning jar, and pour the oil over the top. Stir until all of the blossoms are covered with oil.
3. Cover the jar with cheesecloth to allow any moisture to evaporate, and place the jar in a sunny window. Leave the jar of calendula oil in the window until it has turned a sunny golden color.
4. Strain the calendula oil through a folded cheesecloth laid in a strainer, squeezing the blossoms with a wooden spoon.
5. Pour the calendula oil into the sterilized bottles and store in a cool, dark place.

Tips & Warnings

• Calendula oil can also be made in a slow cooker. Heat the ingredients on low heat overnight, and strain as directed above. Heat the strained oil for one more night, and strain again before pouring into sterilized jars.