How to make calendula-infused oil

Ingredients

dried calendula petals cold-press virgin olive oil

1. The slow method

No heat is applied to the herbs in this method, so you get the full health benefits from the petals. •

Fill a glass jar that has a tight-fitting lid, threequarters full with dried calendula petals. Add cold-pressed virgin olive oil until the petals are covered, stopping about 3cm from the top.

•

Stir, screw the lid on tightly, then place the jar on a windowsill (one that doesn't get direct sunlight) for 4-6 weeks. Shake once a day.

•

After 4-6 weeks, strain through a fine muslin cloth. Pour the infused oil into a glass bottle, label with the name and date, and store in a cool, dark cupboard.

2. The fast method

If you're too impatient to undertake the slow method of infusion, try this speedy method, but be careful not to overheat it or you will lose some of the herb's beneficial constituents.

•

Place dried calendula petals into a slow cooker and cover with olive oil. Cover the herbs by at least 3cm. Place the lid on the slow cooker and heat on low for three hours.

•

Turn the slow cooker off and leave to steep for another three hours.