Make Lavendar Oil
Lavender is a popular herb to infuse into oils for a variety of uses from adding flavor to your cooking to moisturizing skin. There are two types of infused oils: cold and hot infusions. One is not necessarily better than the other, but cold infusions do take longer to make.
Instructions
Cold Infusion
1. Gather a handful of lavender together at the bottom of the stems using a rubber band to secure. Ensure the rubber band is tight as stems will shrink in size as they dry. Repeat until enough lavender to fill a jar is bunched. Tie one end of twine or string to the rubber band and the other to something they can hang from, such as a ceiling rafter or hanger. Hang the lavender in a warm, dry location away from direct sunlight for 10 to 14 days. Ensure lavender is completely dry before making infused oil as moisture can cause the lavender and oil to go rancid.
2. Fill a jar with the lavender, packing it loosely. Pour olive oil over the lavender, covering it completely. Place the lid on the jar, and place jar in direct sun for 30 days. Shake jar daily to mix up lavender and oil.
3. Open jar and place cheese cloth over the top, securing with a rubber band. Strain the lavender oil into a clean, dry jar.
Hot Infusion
4. Completely dry a large bunch of fresh lavender as instructed in Step 1 above.
5. Gently crush the flowers, leaves and stems of dried lavender. This will help the lavender release its fragrance into the oil.
6. Place the lavender into a slow cooker or double boiler. Add olive oil. Turn the cooker or element to the lowest setting and let simmer for three hours.
7. Let the oil cool to room temperature. Cover the top of the slow cooker or double boiler with cheese cloth and pour the oil into a large jar. Once oil is poured through, place the lavender into the cheese cloth and squeeze the remaining oil from the plants.
Tags: rubber band, cheese cloth, lavender into, cold infusions, cooker double