Simple dandelion oil recipe anyone can try!

There are few certainties that come with the spring season. A Monday will be sunny and warm followed by a Tuesday soaked in powerful rain showers. One thing I can always count on are the golden dandelions that grow around my childhood home. To some they are considered a stubborn weed, however they host an array of hidden medicinal properties. This year I really wanted to make use of them.

Dandelions are packed with polysaccharides (anti-inflammatory) and vitamin-C, which is a rich anti-oxidant. This makes dandelions a great asset when it comes to fighting signs of aging or tired skin because antioxidants play a valuable role in preserving collagen and preventing its breakdown. Dandelions are also rich in vitamins A (provides retinal precursors which acts as a growth factor for epithelial cells) B (improves skin elasticity), and D which are beneficial for any skin type.

Harvest:

To harvest dandelions, simply trim the flower from the stem, clean them under cool water, and leave them to dry for a few hours. When the flowers have dehydrated, you’ll be ready to infuse them with oil.

Directions

1. Place dandelion flowers in a clean jar. Make sure to leave at least 2 inches of open space above your flowers, which you will cover with oil.

2. Cover dandelion flowers with olive oil. Use chopstick to mix out any air bubbles so as not to soil the product.

3. Close lid of the jar firmly and shake well. Leave in sun for 2 weeks.

4. After 3 to 4 weeks (or 2 to 3 weeks in summer), strain the herbs out of the oil into a measuring cup or bowl. I like to use cheesecloth, though you can use a mesh strainer as well. The flowers will have absorbed some of the oil, so squeeze liberally!! 

5. Pour the oil into a clean glass jar or bottle. If you see any sediment on the bottom of the jar or bottle, strain one more time for purer oil. Discard the cheesecloth and strained dandelion flowers.

6. Store in cool dark place.