Dandelion Infused Oil
- canning jar whatever size you want to use
- a carrier oil of your choice you can use olive oil, coconut oil, sunflower oil, sweet almond oil, or avocado oil
- partially dried dandelion flowers enough to fill half of the jar
Place the dried dandelions into the jar about half full. (dandelions are high in water content so let the flowers dry on a screen for a few days before making the infused oil. This will help with any bacterial contamination that could produce mold.)
Cover the flowers with your carrier oil
Gently submerge all the flowers into the oil with a wooden chopstick
Cap and place into a dark cupboard for 4 to 6 weeks.
Gently turn the jar a few times a week.
After 4 to 6 weeks, strain out the dandelions using some cheesecloth over a bowl.
Return the infused oil into a nice bottle or jar
This oil should last about 9 months to a year
If you need your oil sooner for a project you can put the uncovered filled jar into a small crockpot with a few inches of water. Heat the water in the crock pot on medium and let cook for about three hours. Check the water level often. After it has cooled strain out the dandelions.