Dandelions are one of my favorite plants. I can hardly believe that they are considered by many to be weeds. But the fact remains that this herb can do miracles for your health. Every child knows these bright yellow sweethearts of the roadsides and grassy places, with their wonderful heads of flowers borne.
Over and over again, every year the yellow carpet of dandelion flowers make us excited…our bees just love this golden carpet and we love it too. We harvest these gorgeous flowers for medicine and food in my backyard.
Making Dandelion Oil
The dandelions you want to infuse in oil need to be harvested in sunny dry weather or when morning dew has dried off. Make sure you collect the flowers in an area that hasn’t been sprayed and also please don’t pluck them if they are near the busy road due to exhaust fumes spewed by cars.
Just gently cut the dandelion heads from the stem and when you get a bunch of dandelions, carefully shake them off to help remove any possible residents.
Next, you want to dehydrate your little cuties. Just lay them out on a dehydrator sheet or a wire cookie cooling until crispy and dry or turn the dehydrator on a very low temperature until dry.
I use my Excalibur and usually I dry mine for a full 24 hours, but you can use whatever you have.
If you don’t have any dehydrator or wire cooling rack simply let the dandelions dry out on paper towels for a few days in a dark place.
Just make sure they’re free of surface water before putting them into oil. Any water left in them can lead to mold, so you want to be sure they are fully dehydrated.
One hint for you, folks. You can easily check if there’s any water still present by putting few blossoms into a glass jar and covering it up with lid for at least 1 hour. If any water drops appear on glass, your dandelions still need to dry out. If you are not able to see any water drops, you good to go and completely ready to proceed with the infusing.
Place the dried dandelions in a sterilized jar and cover with oil.
I usually fill a pint jar Pint Jar (16oz/453ml) half full with dandelions, then top up with oil all the way up. Olive oil is my favorite one for infusing but any oil will work. Ensure all the dandelion heads are covered with oil. If there are any air bubbles in the jar, mix up the jar contents with a wooden or plastic spoon to avoid bubbles.
Cover the jar with a lid and place it in a sunny window or in other sunny location. Leave it there for 1-2 weeks shaking once a day. Don’t store it for long periods in sunlight though, as it tends to fade flowers over time.
If you prefer more traditional infusion, put your jar away into a dark place or in a cabinet and leave it there for around 4-6 weeks, shaking occasionally.
After 1-2 weeks or 4-6 weeks, strain the infusion through a thick sieve or using a cheesecloth.
Label your jar with a sticker with the name of the herb you made your maceration from and do not forget to write the date of production too. Oil infusions generally have a shelf-life of up to a year if stored properly.
Using Dandelion Oil
Did you know that dandelions are known to help with aches & arthritic joints, so are beneficial for sore muscles and for the chapped dry skin as well?
I love to use them in lip balms, as a base oil for ointments, body lotions, shampoos or even soaps, they have so many uses – you can make a cough soothing syrup, coffee substitutes, dandelion tea by steeping the leaves or roots in boiling water, as well as many other great recipes that use the flowers!
Have you ever made infused oil? Will you try it with dandelions? Be sure to pin this for later!