Skincare
Rosemary & Calendula Infused Body Oil
By Iris Marlow·March 5, 2026· 6 min read
Fill a clean glass jar halfway with dried rosemary and calendula petals. Cover with sweet almond or jojoba oil until the herbs are fully submerged, then cap tightly.
Set the jar on a sunny windowsill for two to four weeks, giving it a gentle shake whenever you walk past. The oil will slowly turn a warm golden green and smell like a summer garden.
Strain through muslin into an amber dropper bottle. Warm a few drops between your palms and press into damp skin after a bath — the water it traps is the whole secret.
Rosemary & Calendula Infused Body Oil
Prep
15 minutes
Cook
—
Additional
2–4 weeks infusing
Total
4 weeks
Servings
12 oz
Ingredients
- 1/2 cup dried rosemary
- 1/2 cup dried calendula petals
- 1 1/2 cups sweet almond or jojoba oil
- 1 teaspoon vitamin E oil
- 1 pint glass jar with a tight lid
- Muslin cloth or fine mesh strainer
- Amber dropper or pump bottles
Instructions
- 1Make sure the herbs are fully dried — any moisture will spoil the oil.
- 2Sterilise the glass jar and dry it completely.
- 3Fill the jar halfway with the dried rosemary and calendula petals.
- 4Pour the carrier oil over the herbs until they are submerged by an inch.
- 5Press the herbs down with a clean spoon to release air bubbles.
- 6Seal the jar tightly and label it with the date.
- 7Set it on a sunny windowsill for two to four weeks.
- 8Give it a gentle shake each time you walk past.
- 9Watch for the oil to turn a warm golden green — that is your signal.
- 10Strain through muslin into a clean bowl, squeezing the herbs gently.
- 11Stir in the vitamin E oil to extend the shelf life.
- 12Funnel into amber bottles, label, and store somewhere cool and dark.
- 13To use, warm a few drops between your palms and press into damp skin after a bath.
Notes
- For a faster infusion, warm the jar in a 100°F water bath for 4 hours instead.
- Keeps six months to a year in a cool, dark cupboard.
