Calendula Infused Herbal Oil

Fill a glass jar two-thirds full with dried calendula flowers. If using fresh flowers, wilt for 12 hours beforehand to remove moisture - too much moisture will cause oil to go rancid.

Pour olive oil into the jar, making sure to cover the flowers with oil by at least one inch so they'll have room to expand.

Stir well and cap the jar tightly.

Place the jar on a warm, sunny windowsill and shake it once or more daily.

After 4-6 weeks, strain the herbs out using cheesecloth.

Pour the oil into glass bottles and store in a cool, dark place.

Place the herbs in a crock-pot and cover with olive oil or other carrier oil of choice, leaving at least an inch or two of oil above the herbs.

Gently heat the herbs over very low heat between 38°-60°C (100°-140°F) for 1-5 hours until the oil takes on the color and scent of the herb. Alternatively, heat for 48-72 hours at a controlled temperature of 38°C (100°F). Turn off the heat and allow to cool.

Once the oil has cooled, strain it using cheesecloth.

Bottle the oil in dry, sterilized glass bottles. Be sure to label the bottles with the date and contents before storing them.

Store in a cool, dark, dry place. It lasts up to 6 months.