This method takes longer but is basically hands-off. To start the calendula oil infusion, fill a clean, dry mason jar about ½ to ¾ full with dried calendula. This is normally 1 cup for me.

Pour your carrier oil over the flowers, covering them by at least an inch. This is normally 1.5 cups for me.

Stir to release air bubbles and ensure everything is submerged.

Cover the jar with a lid and place it in a sunny windowsill.

Shake gently once a day or so.

Let it infuse for a couple of weeks, up to 4–6 weeks for stronger oil.

Strain the flowers using cheesecloth, squeezing out as much oil as possible.

Transfer to a clean bottle, and add vitamin E oil, if you’re using it. Make sure to date and label it!

This method takes less time but is more hands on. Set up a double boiler: place a heat-safe bowl or measuring cup inside a pot with a few inches of water.

Add your carrier oil and dried calendula to the bowl. I use 1 cup of dried calendula and 1.5 cups of carrier oil.

Warm over low heat (never boiling!) for 1–2 hours, stirring occasionally.

Let cool to room temperature, then strain and store.