To make an infused oil
Harvest: Pick plants on a dry morning before the sun bakes the leaves but after the dew has dried (since excess water may cause spoilage).
Prepare: Determine what parts of the flower to use, remove any that are damaged, chop finely and pack loosely into a clean, dry four- or eight-ounce jar. Add olive oil to cover, stirring until all plant matter is submerged.
Set aside: Place the jar on a saucer (the oil might drip) and store away from light. Check frequently and add more oil if necessary to cover.
Strain: In four weeks, strain the oil through cheesecloth; compost or discard the plant material. Let the oil sit undisturbed for a day to allow sludge to settle to the bottom.
The infusion: Pour the oil into a glass jar with a tight-fitting lid and add in the contents of one vitamin E capsule for eight tablespoons of oil, or two capsules for 16 tablespoons. (Vitamin E helps preserve the oil.) Store in a cool dark place for up to a year.
To make an ointment using infused oil
Measure three tablespoons of infused herbal oil into a heatproof nonaluminum container – such as a Pyrex measuring cup. (For an all-purpose ointment, combine two or three different oils. My favourite is a mixture of calendula, plantain and St. John's Wort.) Add 1-1/2 tablespoons of grated beeswax. Pour a few inches of water into a pot. Set the container of oil and beeswax into the water and heat at medium-low; stir until the wax is melted. Remove from heat and pour the oil into a clean dry jar. Cool completely before capping.
Ointments keep for up to a year if stored in a cool dark place. Note: Utensils coated with beeswax can be difficult to clean. You may want to dedicate a pot and grater specifically for this purpose. Do not pour melted beeswax down the drain.
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