Question about Homemade Oils

by Connie

I have a recipe for cold infusion of calendula petals: Ingredients call for dried calendula petals, carrier oil( almond, olive or sunflower: I used coconut oil) in a clean glass jar and sit in a sunny location for 4wks. My question(s) is can I add dried rose petals in with the calendula petals and will it hurt to be in a sunny location? I noticed on your instructions for cold infused to sit in a dark place out of direct sun? Please feel free to ask more questions in an email if it will help in the reply later. Thanks

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Answer to ?
by: HFHR

Hi Connie,
Many people do use oil recipes that require sun bathing but I've had oils go rancid doing this and let me tell you, there is no worse smell in the world! Mine went bad within 2 weeks. So if you want to try this keep a careful eye on it and check it everyday but I believe 4 weeks is much too long. I've had success trying a combination of letting it sit in the sun for a few days then moving to a dark cool spot.

In answer to your question about rose petals, yes! Dried rose petals would be a great addition! Chamomile would be another option.
Hope this helps!

Health & Happiness,

Infused oils - Caution!
by: YinYang

First concerns are about your intended use of this and other infused oils. Botulism is a very real concern when storing them.
Calendula, (pot marigold) has been used traditionally as both a culinary and medicinal herb. The petals are edible and can be used fresh in salads or dried and used to color cheese or as a colour replacement for saffron.
Here is a link I trust.
This link will educate a bit more about the dangers of botulism.
We frequently make small quantities of infused oil for culinary purposes: Garlic, onion, rosemary, five spice and many, many more. We always make small quantities which are used or tossed within 30 days, (refrigerated.)
Mustard oil is used extensively in Asian cooking and is very hard to find and even harder to trust. A mistake in extracting the oil can result in a product which is the basis of deadly mustard gas. A much safer way is to gently heat mustard seeds in sunflower or safflower oil until they have given up their flavour. They must not come to a simmer as burning occurs immediately. Strain, bottle and use in Indian cuisine or to fry fish.
When vinegar is added to an infusion, many concerns are lifted as it is a natural preservative.

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