Lavender-Infused Oil

Amber of Rowan & Oak shares how to infuse oil with fresh flowers rather than dried, a process that creates subtly flavored oil that's great for steamed vegetables and broiled fruits.

Ingredients:
-Fresh flowers
-Olive oil or other oil
-Canning jar
-Muslin
-Wire mesh strainer

Source: lavender fresh flower infused oil tutorial

Step 1

Pick your flowers in the mid to late morning after the dew has dried but before the heat of the day evaporates off the essential oils. Pick enough to loosely fill your jar to the brim.

Step 2

Pour your oil of choice (mine is olive oil) into the jar, filling it to the top. Cap tightly.

Step 3

Place in the sun or on a sunny window sill for two weeks. Invert the jar occasionally when you think about it.

Step 4

Strain using a 12″x12″ piece of muslin lining a wire mesh strainer. Squeeze out the excess oil from the muslin. Compost the flowers.

Step 5

Pour your herbal oil into a jar. Label and store in a cool place away from heat or sunlight. It’s a good idea to check on your oil in a week or so just to make sure there’s no water. If you see condensation on the lid or a layer of water at the bottom of the oil, follow the instructions for the fresh plant infused oil to remove the moisture. Your oil will easily grow mold if the water content is too high.