Part 1 of 2: Dandelion Oil Preparation
What you will need: oil, glass jar with lid, plastic bag, dandelions
There are so many uses for Dandelion plant, and the flowers are the most labour intensive, but therefore the most rewarding. They are such a sunshine flower that they literally curl up and close when it rains out and open to the sun when it shines again. Here’s the instructions for the making of a simple and lovely oil that can be used topically for many things. (more on this later)
Dandelion leaves, flower heads and plucked petals
You can find dandelions everywhere, with the flowers in early spring. They didn’t originate here (Canada), they were “imported” via the ships bearing European people and seeds long ago, but they sure have taken over. Instead of griping about ’em, let’s eat ’em!
I figure the harder a weed fights to grow somewhere, the more strength it has to pass on to me.
Step 1: Pick the flower heads, as many as you can.
Wildcrafting rules need not apply as there are always enough dandelions to reproduce, and they don’t exactly grow in the wild, they grow in previously used soil.
Step 2: Separate the petals from the green parts
This is the time consuming bit, but the green is where the bitter lies, and the flowers by themselves actually have a sweet scent and flavour. (unlike the bitter leaves)
De-greening the dandelion flower
Grab all the yellow parts and give them a twist to separate from the green holder at the base of the flower
Use scissors if you prefer, but you might find a little more green left behind.
Plus no fun yellow fingertips!
Step 3: Fill clean glass jar with dandelion petals
I sterilize mine by pouring boiling water over it, letting it dry then a little vodka rinse for good measure. Loosely pack the petals almost to the top.
Loosely fill jar to the top with dandelion petals (pictured here 3/4 full)
Step 4: Fill with oil
Olive oil is a nice choice, it has preservative qualities, the golden yellow merges with the blossoms nicely and if you buy quality organic (or at least extra-virgin) you can eat it later. It’s a little heavy for use on the skin of the face, but I personally love the moisturizing qualities of it.
Fill to the top (again) with oil.
Step 5: Stir to prevent bubbles
Use something non-reactive such as a wooden chopstick to make sure there are no bubbles hanging about… It can spoil faster if there is air or extra moisture trapped in the oil.
Stir gently to get air bubbles out as they can cause oxidation of the final product
Step 6: Cut out insert for the lid
I re-use plastic bags for this, but wax paper would work. This is to prevent the metal from the lid interacting with the oil.
Use a plastic bag or wax paper as a barrier between the metal lid
Step 7: Close lid tight and let sit from 3-6 weeks.
That’s right, there is no exact science here, the longer you leave it the stronger it will be, but as it is a gentle oil to begin with, trust your instincts on this one. (but resist the temptation to peek at it after the first day or so*)
*you might want to check after the first day and top it off with more oil, as the contents may settle and we don’t want extra air space at the top.
Ta da!
Put it in a cool dark place to steep for 3-6 weeks.
Step 8: Check back here for the results!
In a few weeks: Straining the dandelion oil and what you can do with your new concoction.