Backyard foraging is a passion of mine, and over the years, I’ve crafted a wide range of tinctures, tonics, salves, and skincare products using plants harvested right from my own property. It’s remarkable how many beneficial plants grow just outside your door. This infused oil recipe is incredibly versatile and can be adapted for use with a variety of botanicals, not just dandelion. I often use foraged plants such as plantain, white and purple clover, calendula, chamomile, rosemary, sage, and many others. However, responsible foraging is essential. Always ensure you’re harvesting from areas free of pesticide or herbicide use, and avoid collecting from unfamiliar or potentially contaminated locations.
You’ll Need:
- Freshly picked dandelion flowers (from a clean, unsprayed area)
- A clean glass jar with a lid
- A carrier oil (such as olive oil, sweet almond oil, jojoba, or grapeseed oil)
- A fine mesh strainer or cheesecloth
- A mason jar or dark glass bottle for storage (optional, but ideal for preserving oil quality)
Instructions:
- Harvest & Dry the Dandelions
- Pick your dandelion heads on a sunny day when they’re fully open.
- Shake gently to remove any bugs or debris.
- Spread them out on a paper towel in a single layer and let them air dry for 1–2 days. This helps remove excess moisture, which can cause mold in the oil.
- You may also choose to use a dehydrator to speed the process.
- Fill the Jar
- Once dried, loosely pack the jar about halfway full with the dandelion heads.
- Add the Carrier Oil
- Pour your carrier oil over the dandelions, fully submerging them. Leave about ½ inch of space at the top.
- Stir gently with a clean utensil to release air bubbles.
- Infuse the Oil
You have two options:- Sun-Infusion Method: Place the jar in a sunny windowsill for 2–3 weeks, shaking gently every day.
- Warm Infusion Method (Faster): Place the jar in a double boiler or slow cooker on the lowest setting for 4–6 hours, ensuring the oil never gets too hot (ideally under 120°F/49°C).
- Strain the Oil
- After the infusion period, strain the oil using cheesecloth or a fine mesh strainer into a clean, dry container.
- Squeeze the flowers well to get every drop.
- Store Properly
- Pour the strained oil into a dark glass bottle or jar to protect it from light.
- Store in a cool, dark place. It should last 6–12 months, depending on the carrier oil used and storage conditions.