Bath & Body Recipes

Lavender Infused Oil

Bonjour!

It is really easy, and cost effective to make your own infused lavender oil. I use it after a good shower, for a massage, as a hair beauty mask, as a bug repellent, for cooking or to make lip balms and salves…  When the oil goes rancid, as any oil will, I polish my wood furniture with it!

Choose the oil based on what you want to do with it. Organic, cold pressed, olive oil is thicker with a stronger scent and great for a massage. Organic sweet almond oil (my favorite) is thinner with a gentle scent but doesn’t keep as long. Any oil will work; all have specific therapeutic benefits, especially when combine with lavender.  Do your research to learn more about it.

Choose the dried lavender flowers based on your scent preferences; pungent like a lavendin (‘Provence’ or ‘Grosso’) or gentler like English lavender. Whatever you choose, make sure it is grown following organic methods, you don't want to baste yourself with chemicals. I prefer lavender ‘Grosso’ for a stronger aroma.

The recipe below is called the “hot method” because it uses a crock-pot, which works much faster than the “cold method”, which lets the heat of the sun do the job... in a few weeks.

You will need:

A crock-pot with different heat settings, you’ll want to use the lowest setting. Temperature should be between 100-130 F, use a thermometer if you are not sure.

A fine mesh strainer or a coffee filter (organic if possible)

A large spoon

A jar to store the infused oil (amber or blue glass is ideal)

1 cup dried lavender flowers

2 cups oil of your choice

  • Sterilize the crock-pot, jar, strainer (if metal) and spoon by running them through the dishwasher’s sanitizing program or boiling them in hot water for 10 minutes or rubbing them with 90% alcohol. The cleaner your instruments, the longer your oil will keep.
  • Crush the lavender flowers to release their scent, place them in the crock-pot, cover them with oil (1” to 2” above the lavender), place the lid on then put the heat at the lowest setting and let simmer for 5 to 7 hours. Check every other hour and mix.
  • When done, turn the heat off and let the oil cool off, in the pot with the lid on.
  • When cooler, drain and store in the jar.
  • A few days later, the oil will settle down and you will see a deposit at the bottom of your jar, not to worry. You can either re- strain or let it go. The lavender infused oil will keep for many months if stored properly in a cool and dark area. Transfer what you need in a smaller, clean jar for every day usage, and never put your fingers in the larger one.
  • The scent of lavender will get stronger as the oil ages.