Making an infusion is an excellent way to gain the benefits of plants that aren’t typically distilled or are easily grown in your garden. Or, as in the case of rose essential oils, it is just too expensive to use much. There are two ways you can make an oil infusion: the quick method, in a crock pot all day, or the slow method, on the shelf for 4 weeks. (In these images I am using chamomile flowers, melissa leaves and rose petals.)
First, make sure your working area is clean, sterilize your equipment, jars and lids by 20 minutes of boiling or steam. If you are using the slow method, use amber jars or else wrap clear jars with foil after you fill it and put the lid on.
For either method, fill a jar with dried rose petals, leaving about two inches or so of space at the top. Pour in the oil until there is an inch of oil over the petals, and then put the lid on tightly.
The slow method is to leave this sit on a shelf for 4 to 6 weeks, shaking it every day. If you don’t shake it every day it will get moldy. The fast method is to put the jar in a crock pot of water for 8 hours on low. Make sure the jar is not sitting directly on the bottom; put a canning lid under it.
When the recommended time is over you need to strain out the plant material. The easiest way to do this is with a coffee press, but it is hard to get all the oil out. Use several layers of clean cheese cloth held over a jar or container, pour petals and oil on the cloth, then ring it tight until all the oil is out.
You can use rose infused oil for lotions, ointments, balms or massage, facial or body oil. You could also add fresh petals and infuse the oil again.