Forage fresh flowers from your yard or an unsprayed park or field. Make sure the place you harvest them hasn’t been sprayed with poisons like chemical fertilizers.

Let the flowers sit out for a day on a paper towel. This helps reduce their high water content which can cause your oil to go rancid more quickly.

Fill your pint mason jar about halfway with the dried blossoms.

Pour in your chosen oil (I like using olive oil or jojoba oil) until the flowers are fully covered, leaving a little space at the top.

Cover the jar with a lid or cloth and store it in a sunny window for 2–3 weeks. Shake gently every day to accelerate the oil infusion and keep everything below the oil.

After 2-3 weeks, strain off the flowers using a cheesecloth or fine mesh sieve. Store your oil in a dark place to preserve the benefits for longer.

Use a double boiler on low heat. Add your oil and dried flowers to the top pot and let it gently warm for 2–3 hours. Keep an eye on it—you don’t want to fry your flowers. Then strain and store as above.