Make an easy infused oil using lavender harvested from the garden
This lavender-infused coconut oil has a soothing aroma. The oil can be added to an easy DIY all-purpose cleaner to make stone countertop surfaces and stainless steel sparkle. This recipe comes to us from Stefani Bittner, owner of San Francisco Bay Area’s Homestead Design Collective and co-author of Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants.
PREP TIME: 10 minutes, plus 7 to 10 days infusing time.
- 1 oz. dried lavender
- 10 oz. liquid coconut oil
- Glass jar
- Fine-mesh strainer or cheesecloth
1. Harvest. Cut and dry enough lavender to make at least 1 oz. of dried lavender. (To dry, hang cut flowers upside down in a dry, dark place for 2 to 4 weeks.) Add dried lavender to a clean glass jar.
2. Infuse. Pour coconut oil over the lavender in the glass jar until lavender is covered completely. Secure lid tightly and shake well. Store the jar near a window (but not in direct sunlight) to infuse for 7 to 10 days. Shake every day or so.
3. Strain. Strain using a strainer or cheesecloth. Pour the mixture through a funnel into a clean glass jar. Store in a cool, dark place; the oil will keep for up to 1 year.