How To Make A Calendula Oil Infusion

Don’t you just love the Spring? Actually it will be officially Summer in a couple week – wow! I love Spring because I can start picking flowers and herbs to use in my infusions, tinctures and all the beautiful other creations. One of my absolute favorite flowers is calendula – beautiful, sunny calendula!

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This year I am growing two full raised beds with calendula – only one is producing flowers right now. Did you know the more you pick the blossoms, the more they grow? Really. At first I would have 2-3 to pick, then 5-6, then 10, now I am up to about 30 per day on average.

Most of the blossoms come inside to be laid upside down on a clean tray to dry. I do it this way so they don’t shrivel up into a little unidentifiable nothing!

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So before I get to the recipe and tutorial, here is a little something for your herbal notebook on Calendula!

Calendula (Calendula officinalis)

calendula flower

Calendula is part of the Asteraceae family of plants. It is a ray flower with many petals in orange and yellow with muted green leaves that are about 4-6″ long and rounded at the tip., It is a self seeding annual that can grow to 2′ tall.

Herbal Actions: Vulnerary, Lymphatic, Anti-bacterial, Antiviral, Anti-fungal, Anti-inflammatory and Emmenagogue

Internally, calendula is used for chronic colitis, surgical wounds, ulcers, chronic sores, varicose veins, candida, lymphadema, rinse after tooth extractions, fungal infections.

Externally it is used  for wounds, cuts, rashes, burns, cracked nipples after breast feeding.

Basically Calendula promotes all kinds of wound healing. 🙂

**As always, check with your medical/herbal practitioner before starting any herbal remedy or do more research to make sure it is right for you.**

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Calendula Infused Oil

Take a few cups of calendula blossoms, fresh or dried and add enough coconut and olive oil to cover all the blossoms completely in a crock pot. For 3 cups blossoms, you would need about 4 cups total of oil. I uses half coconut and half olive oil.

Put a thermometer in the pot, do not cover. Heat on low to warm, depending on your personal crock pot since some run very hot. Keep temperature between 110-150o, ideally and definitely below 160o so you don’t get crispy fried calendula!

Heat for about 3 hours, turn off and let cool until you can strain it. Sometimes I will cover the pot with a cooling rack and towel while it is cooling down.

Strain through a muslin or cheesecloth lined mesh strainer into a clean glass bowl. Let this bowl sit covered on your counter overnight and then decant the oil into another bowl or jar. This allows the sediment to go to the bottom of the first bowl(if there is any water or particles) and you will have clear pretty oil.

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Now you can use your oil in herbal recipes or put it in the refrigerator(LABELED) where it will keep for up to a year.

So what will you make? Let me know! Please share this post with your friends – thank you 😀

Enjoy your lovely day,

Anne-Marie

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