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Infused Oil How-To

Photography: Gabriela Herman

Source: Martha Stewart


  • 1/2 cup dried lavender (or any dried botanical)

  • 2 2-cup bottles or jars with lids

  • 2 cups safflower oil

  • Chopstick

  • Cheesecloth


  1. Place dried lavender in 1 bottle. Pour in oil, stopping just shy of top (to allow for expansion of lavender as it rehydrates). Stir with chopstick. Secure lid on bottle and leave in a warm, well-lit spot for 6 weeks, shaking bottle periodically.

  2. When ready to use, place cheesecloth over mouth of bottle. Strain out lavender, then pour oil into second bottle.

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