Lavender Oil Recipe

Today’s Herbal Tip:
Lavender Oil Recipe
1-1/2 to 2 Cups Lavender buds or flowers …

1-1/2 Cups Olive Oil 7 Capsules Vitamin E (Pierced and drained, 400 IUs or adjust quantity) Jar with a tight fitting lid (about a two cup capacity, sterilized) Non-reactive pot (glass, ceramic or stainless steel) Non-reactive bowl Cheesecloth or fine mesh strainer Coffee filter Directions for Making Lavender Oil Heat olive oil till it starts to bubble at the edge of the pot. Add lavender and simmer for half an hour on low. Cool to room temperature Strain in batches through a large strainer and then through a coffee filter. Pierce vitamin capsules and add vitamin E oil to the mixture. Pour into a decorative, sterilized jar. Refrigerate The mixture will become cloudy when it’s cold but clear up again as it reaches room temperature. It should last about six weeks in the refrigerator. You can also freeze a portion for later use.  Frozen lavender oil will stay fragrant for four to six months.
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2 thoughts on “Lavender Oil Recipe

  1. Elaine R says:

    Would you happen to have any lavender I could use. Seriously want to try this out as the smell of lavender is wonderful. Trying to keep up to all your blogs!

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