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
Strainer
Cheesecloth
Wooden spoon
Small, wide-mouth jars with lids, sterilized
1
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.
2
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.
3
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.
Small, heavy saucepan
Strainer
Cheesecloth
Wooden spoon
Small, wide-mouth jars with lids, sterilized
1
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.
2
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.
3
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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