Learn how to make soothing calendula oil using only a few simple ingredients and a little patience. Calendula-infused oil is a versatile, skin-friendly remedy you can use all over the body and a useful addition to any natural first-aid or skin-care shelf.
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Calendula officinalis, commonly called calendula or pot marigold, is an easy-to-grow plant with bright orange or yellow blooms. Beyond its cheerful appearance, calendula is valued for its skin-soothing and healing properties.
The flower is edible and has long been used in traditional remedies: petals can be made into teas, tinctures, poultices, and topical infusions. Internally, calendula tea has been used to support digestion and liver health. Topically, calendula-infused oil is especially useful for treating minor skin injuries, burns, rashes, diaper rash, acne, eczema, and other irritations.
Making your own calendula oil is economical, gentle on sensitive skin, and a great way to preserve the plant’s benefits from your garden or dried herbs.
Why Make Homemade Calendula Oil?
- Soothing and healing: Calendula is known for calming irritated skin and supporting repair.
- Anti-inflammatory and antimicrobial: The infusion can help reduce inflammation and support skin health.
- Simple to prepare: Two ingredients and basic kitchen tools are all you need.
- Cost effective: Homemade oil is inexpensive compared with commercial products.
Ingredients
The essential ingredient is dried calendula petals or whole dried flower heads. If you don’t grow calendula, you can purchase dried flowers from reputable herb suppliers. The second ingredient is your choice of carrier oil to extract the calendula’s beneficial compounds.
Tools Needed
- Pruning shears or scissors for harvesting flower heads
- Drying screens, trays, or a food dehydrator (optional)
- Mason jars or other clean glass jars
- Double boiler or heatproof bowl and saucepan for quick infusions
How to Harvest Calendula Flowers
Harvest flowers when they are fresh and fully open, ideally in the morning after dew has dried. Gently snip or pinch off the heads; frequent harvesting encourages more blooms. Leave some seed heads if you want the plants to reseed for future seasons.
How to Dry Calendula Flowers
Dry calendula like other herbs: spread the flowers on screens or trays in a dry, well-ventilated area away from direct sun, or hang small bunches upside down. A dehydrator works well when you have a large harvest. Fully dried flowers reduce the risk of mold during infusion.
How to Make Your Own Calendula Oil
There are three common methods: a slow cold infusion, a quick sun infusion, and a quick heat infusion (double boiler). Each extracts the plant’s properties; choose based on time and the carrier oil you select.
Slow Infusion (Traditional Method)
Step 1: Place dried calendula flowers in a clean mason jar without packing them too tightly.
Step 2: Pour your chosen oil over the flowers until they are completely covered. Seal the jar and store it in a dark, cool place for 4–6 weeks, shaking it gently every day or so to help the infusion. After the infusion period, strain out the plant material and bottle the oil.
Quick Infusion (Sun Method)
This faster method uses fresh (or slightly wilted) flowers and sunlight to speed extraction.
Step 1: Allow freshly picked flowers to wilt slightly—overnight is usually enough to shed some moisture.
Step 2: Gently place the wilted flowers in a clean glass jar without compacting them.
Step 3: Cover the flowers with oil, secure a breathable cover (cheesecloth) or a loosely fitted lid, and set the jar in direct sunlight for about a week. Stir or swirl the jar daily to help the infusion. After a week, strain and bottle the oil.
Quick Heat Infusion (Double Boiler) — recommended when using coconut oil or when you need oil the same day.
- Place a heatproof bowl over a saucepan of simmering water (or use a proper double boiler).
- Combine flowers and carrier oil in the top vessel, keeping several inches of water in the bottom pan.
- Maintain a gentle simmer and warm the oil for two hours, making sure the water doesn’t boil dry.
- Turn off heat, let cool, then strain out flowers and store the oil.
What are the best carrier oils?
Olive oil is a traditional choice suitable for topical use and internal use when made from food-grade ingredients. For cosmetic products like salves, lotion bars, or whipped body butter, try jojoba, sweet almond, or grapeseed oil. Coconut oil works well but is best used with the quick heat method because it solidifies at room temperature.
How to use your calendula-infused oil
- Apply directly to dry skin, rashes, sunburns, minor cuts, or irritated areas.
- Use in homemade balms and lip salves in place of plain oil.
- Incorporate into whipped body butter or other body-care recipes to add soothing properties.
- Substitute calendula-infused oil for base oils when making healing salves or lotion bars.
Storage
Store calendula oil in a clean, airtight container away from direct sunlight. A cool, dark spot such as a cabinet or bathroom drawer works well. Properly made and stored, calendula oil has a long shelf life; check for any off odors or cloudiness before use.
FAQ
Fresh flowers contain more water, which can promote mold during a long infusion. If using fresh flowers, let them wilt first and prefer the sun or heat infusion. Fully drying flowers is the safest option for the slow method.
Yes, calendula is generally gentle. Choose a carrier oil you know suits your skin and test a small area first if you have concerns about allergies or sensitivities.
How To Make Calendula Oil
Ingredients
- 3/4 cup dried calendula flowers
- 1 cup carrier oil or enough to cover the flowers
Instructions
Slow infusion:
- Place dried calendula in a jar and cover completely with oil.
- Seal the jar and store in a dark place for 4–6 weeks.
- Shake the jar occasionally. After the infusion period, strain and bottle the oil.
Quick (heat) infusion:
- Use a double boiler with a bowl that fits securely over a saucepan.
- Add a few inches of water to the pan. Place calendula and oil in the top vessel.
- Bring the water to a boil, then reduce to a low simmer and warm the oil for about two hours.
- Monitor the water level and add more if needed. Turn off heat, cool, then strain and store the oil.
Notes
- Avoid using fully fresh, moist flowers for long infusions to reduce mold risk. Wilt them or dry them first.
- If using coconut oil, the quick heat method is recommended because coconut oil solidifies at room temperature.