What You'll Need:
- 1/4 c Calendula
- 1/4 c Lavender
- 1/4 c Chamomile
- 1/4 c Rose
- 1.5 c Carrier Oil (Grapeseed, Almond, Jojoba, Coconut)
- Crock Pot with a warm setting
- Thermometer
- Rubber Scraper
- Strainer
- Cheese Cloth
- Liquid Measuring Cup
How To Make:
- Measure out herbs and oil. Combine in the crock pot and mix together making sure the plant material is covered with the carrier oil.
- Turn the crock pot on the high setting to reach 150 degrees. Check temperature often to make sure you don't burn your oil.
- Switch to warm setting once you've reached temp. Set an alarm for 4 hours.
- Mix your oil every 30 min. Scrape herbs stuck to the sides back into the oil. Check temperature is still 150-160 degrees F.
- After 4 hours, turn off your crock pot to cool for a few hours.
- Strain oil into your measuring cup through the strainer lined with cheesecloth.
- For maximum amount of oil, let the infused oil drip as long as it needs. Squeeze as needed.
- Store in an air tight jar in a dark, cool space. Use within 6 month.