How to Make Dandelion Infused Oil
Dandelion flower infused oil is often used in recipes designed to soothe and heal chapped or cracked skin. It’s also helpful for sore muscles and other aches and pains.
You don’t want to use freshly picked dandelions for this project because they have such a high water content, that your oil will get a little sludgy and yucky sometimes, with a higher likelihood of spoilage.
Instead, spread the dandelions out in a single layer on a plain paper towel and let them air dry for a few days. (Some might turn to puffs but that’s okay, you can use them as well.
To make dandelion oil, fill a canning jar about half-way with dried dandelion flowers. Cover with about twice as much as your favorite carrier oil, or to the top of the jar. (Suggested oils include sunflower, olive, sweet almond, apricot kernel, avocado, hemp and so forth.)
Shelf life of strained infused oil is around 1 year.
- 3.5 ounces (100 grams) of dandelion infused oil
- 0.5 ounces (15 grams) of beeswax pastilles
- Add the oil and beeswax pastilles into a heat proof container.
- Set it gently into a pan containing several inches of water (just like we used when we infused our dandelion oil.)
- Gently bring the temperature up to medium-lowish heat and let the container stay in the makeshift double boiler until the wax is melted.
- Remove from heat and carefully pour into tins or jars then let sit until firm.