To make herbal-infused oil:
- Heat water in a small saucepan and bring to a boil
- Pour a cup of oil in a glass canning jar (Jojaba, almond and grapeseed oils are good because of their low scent, but coconut oil* has a creamy texture and a stronger scent which is somewhat nutty – this may be preferable depending on what scent you are going for.)
- Add 2 herbal teabags or 1 cup of fresh petals (crushed / cut / bruised) to the oil. Swirl oil around a bit so it can mix in with your flowers
- Cover your jar and place it in the hot water. Warming the oil will help release the scent from the petals / herbs. After the water cools, remove the jar and move it to a warm, sunny location for a day.
- Next we’ll want to strain the herbs/flowers from the oil.
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For a stronger scent, repeat as many times as needed with fresh teabags or flowers. -
Pour clear oil into a dark bottle with a lid (dark glass will help block out sunlight and keep the oil more stable).
- If using coconut oil, place the finished oil in the refrigerator or another cool place until it solidifies again, or you can keep it liquid depending on your use.