Calendula oil infusions are a staple ingredient for DIY soap makers and skincare creators. Whether you’re crafting for personal use or developing products to sell, making your own calendula-infused oil gives you complete control over quality, freshness, and cost. In this guide, you’ll learn exactly how to make calendula oil at home using the cold infusion method, step by step.
Why Make a Calendula Oil Infusion?
There are many reasons makers choose to infuse their own calendula oil:
- Cost savings – Save money and reduce reliance on commercial suppliers
- Customization – Choose your preferred carrier oil (jojoba, olive, sweet almond, and more)
- Quality control – You know exactly where your petals come from
- Freshness & potency – Infuse in small batches when you need them
- Versatility – Use one infusion for soaps, salves, balms, and body oils.
- Business potential – Homemade infusions open the door to new product lines
- Low waste – Transform simple, natural ingredients into something luxurious
What Can You Make with Calendula Oil?
Calendula-infused oil is incredibly versatile. Use it in:
- Salves and balms
- Body oils and massage blends
- Cold-process or hot-process soap
- Lip balms and hand creams
Essential Ingredients & Supplies
You don’t need special equipment to make calendula oil:
Ingredients
- Dried calendula petals (organic, high quality)
- Carrier oil of choice (olive, jojoba, sweet almond, grapeseed, etc.)
Supplies
- Clean glass jar (Mason, canning, or apothecary jar)
- Cheesecloth or fine mesh strainer
- Wooden spoon
- Dark glass bottles for storage
- Labels and pen
Cold-Infused Calendula Oil (Solar Method)
This is the most hands-off method and produces excellent results. It takes longer, about 4 to 6 weeks, but requires minimal effort. There is a faster hot method using a double boiler; however, due to the additional safety considerations around getting water into the oil, overheating the oil (reducing its effectiveness and potentially leading to scalding), etc., we are sticking to the simplest method: cold infusions.
Step-by-Step Instructions
-
Fill the jar
Fill a sterile glass jar ½–¾ full with dried calendula petals. -
Add the oil
Slowly pour oil over the petals until they are fully submerged, leaving about 1 inch of oil above them. Stir gently to release trapped air bubbles. -
Seal and label
Secure the lid (avoid rusted lids) or cover with cheesecloth and a rubber band. Label with the date and ingredients. -
Infuse
Shake gently once daily to keep petals coated. -
Wait 4–6 weeks
The oil will deepen to a golden or amber colour as it infuses. - Strain & Store
- Line a fine mesh strainer with cheesecloth and strain the oil into a clean jar.
- Gently squeeze the petals to extract remaining oil.
- Transfer to dark glass bottles.
- Store in a cool, dark place.
Shelf life: 6–12 months when stored properly. Refrigeration can extend shelf life.
Safety Considerations & Best Practices
This information is for educational purposes only and does not replace professional medical advice.
Allergies & Sensitivities
Calendula belongs to the Asteraceae family (ragweed, daisies, chrysanthemums). Those with related allergies should avoid use or patch test first.
- Pregnancy or breastfeeding: Consult a healthcare provider
- Medications: Calendula may interact with sedatives or blood thinners
Best Practices
- Use only high-quality, fully dried petals
- Sterilize all equipment before use
- Avoid moisture at all stages
- Label every batch clearly
- Recommend a 24-hour patch test before use
Signs Your Calendula Oil Has Gone Bad
- Rancid or unpleasant smell
- Cloudiness or unusual particles
- Visible water droplets
- Any sign of mould
If you notice any of these, discard the batch and start fresh.
Happy infusing!