Place roughly two cups of dry flowers into your jar.
Pour the base oil over the blossoms, covering them.
Cover with an airtight lid and set aside to steep for 3 weeks.
After 3 weeks, strain the flowers from the oil with a fine mesh strainer and add to a glass jar.
Optional: You can add a few drops of your favorite essential oil at this point.
Store in a cool, dark place for up to a year.
Instructions for quick, heated infusion:
Add dried flowers to a small saucepan over low heat.
Cover the blossoms with your oil of choice.
You don't want to simmer or boil, just a very low temperature.
If your stove is too hot even on low, you could use a double boiler, adding the flowers and oil to the top pan and water in the bottom pan.
Steep for 3-4 hours.
Strain the oil infusion into a glass jar.
You can add essential oils at this point.
Cover with an airtight lid and put it to use!
Notes
When you harvest dandelions, make sure they are chemical and pesticide-free. Stay away from high-traffic areas, such as along roads, sidewalks, public parks or other places that may have been sprayed.
For this recipe, I harvest the blossoms only. Leaving the plant intact ensures future flowers.
Dandelions must be dried before being used in an oil-based product. If water from the fresh flower is present in the infused oil, it may introduce bacteria into the oil resulting in it spoiling.
You can store a larger batch of dandelion oil in a quart jar, or distribute between some small jars. This is particularly helpful if you are gifting any to friends or family. Wrap with twine and a dried dandelion!
Dandelion oil is meant for topical use. Dandelion leaves may be steamed and eaten, dandelion flowers are great for tea, and dandelion root can be roasted in the oven or dried and made into tea.