Tuesday, October 9, 2012

Calendula (Marigold) Cream

 3 cups freshly-picked calendula (marigold) blossoms
1 cup extra-virgin olive oil or almond oil
2 oz. or ¼ cup beeswax chips or grated beeswax
30 to 40 drops lavender essential oil (optional)
1 quart-size canning jar
Small, heavy saucepan
Wooden spoon
Small, wide-mouth jars with lids, sterilized

Pick the calendula blossoms on a sunny morning so that they will be fairly dry. Shake the blossoms well to make sure any soil is removed.
Put the blossoms into a quart-size canning jar. Add the olive or almond oil and stir it to make sure all of the blossoms are coated with oil.
Cover the jar with cheesecloth so that moisture can evaporate, and set the jar in a sunny window. Leave it until the oil turns to a deep golden color, about one to two weeks.

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