Important note: if you have ragweed allergies, you might also be allergic to calendula – which means that this recipe might not be for you. Otherwise, calendula is often used to reduce inflammation and repair skin.
- Fresh/Dried calendula flowers
- Liquid oil (I used avocado oil, but extra virgin olive oil is a great option that I’ve tried)
- If you only have fresh calendula, you’ll have to dry them sufficiently (any moisture left in your product may lead to quicker spoilage – if your oil starts smelling sour/rancid or looks like there’s mold, you probably shouldn’t use it).
- For fresh flowers, pick them, gave them a quick rinse, then spread them out on a baking sheet and dry it outside. I dried them out in the sun (because I LOVE the idea of the solar energy), but many people recommend leaving it out in shade so that it can air-dry. See notes at the end on the reasoning behind this.
- Once it’s dry – or if you’re starting with dry flowers, crush them up and put them in a jar.
- Cover it with your oil, close the lid and let it infuse for a couple of weeks. (I would say, at least 2 weeks, but I’ve done it for a couple of months, at times – depending on how soon I need it.)
- When you’re read to use it, strain away and discard the flowers.
- You’ll be left with your infused oil, ready to use as-is or, you can combine it with other ingredients to create lip balms, lotions, etc.