Dandelions are a very easy place to start making your own oil stash! Because having a few simple infused oils on hand changes how you make everything else, your skincare, your salves, even your sense of what you can create and cook at home.

Welcome to Oceans Bliss Portal! Spring has a way of sneaking in all at once, one week everything is brown and quiet, and the next the ground is scattered with bright yellow dandelions! Yay, let’s get foraging! 

First: foraging clean dandelions (this matters most)

Dandelions grow everywhere, but not every place is worth harvesting from. For anything you plan to use on skin or in food:

• Avoid roadside areas (pollution and exhaust residue)
• Avoid lawns treated with herbicides or weed control
• Skip sprayed fields or public landscaping zones
• Choose untreated gardens, wild edges, or quiet rural fields

Pick them when the flower is fully open and dry (late morning is usually best). I give them a shake outside first, just to let anything tiny and living  have an escape!

Why I make infused oils every spring!

Over the years, I’ve learned something simple: Homemade skincare becomes much easier when your base oils are already made. Instead of reaching for store-bought creams or wondering what’s in something, you already have a shelf of infused oils ready to go.

This is part of a seasonal living rhythm I come back to every year:

• Spring: forage + infuse
• Summer: use fresh plants + top up oils
• Fall: prepare for winter skincare + healing salves
• Winter: rely on what you already made

It’s not complicated. It’s just preparation that follows the seasons. And dandelion oil is one of the first building blocks.

🌼 Oil #1: Dandelion Blossom Oil (light, edible-style infusion)

This oil is made from the yellow petals only, which gives a lighter, more delicate infusion. It’s often used in small culinary ways, like finishing oils or drizzles, rather than heavy cooking.

Why people make it: Dandelion flowers contain naturally occurring antioxidants and bitter compounds that have been traditionally used to support digestion and seasonal nourishment. This oil isn’t a medicine, it’s a seasonal ingredient that connects food and plants together in a simple way.

Simple method:

• Pick fresh, clean flower heads
• Let them wilt or dry fully (moisture is the enemy of infused oils)
• Remove petals if you want a lighter flavour, or use whole heads for stronger infusion (I use the petals only)
• Place in a clean jar press them down, and cover completely with a stable oil like olive oil
• Let sit in a warm, sunny window for 2–3 weeks
• Strain and store in a dark bottle in a cool spot

Best jar size: 1 pint mason jar (500 ml)

Approximate amount: 2 to 3 cups fresh dandelion blossoms. You’ll pick roughly 60–100 flower heads, depending on size.
Once you remove petals (optional), they compact slightly into that 2–3 cup range. (This is about a lightly packed pint jar full of flowers before oil)

Oil needed: About 1 to 1¼ cups oil, just enough to fully cover

🌼 Oil #2: Whole Flower Head Oil (skincare base oil)

This is the one I use the most for personal skincare. Instead of just petals, you use the entire flower head, which creates a richer infusion for topical use.

Why having this kind of oil on hand matters

This is where infused oils become more than a recipe. When you keep a small seasonal oil stash, you’re essentially creating a base layer for everything you’ll make later:

• salves for dry hands after gardening
• simple face oils for seasonal skin changes
• cuticle oils for cracked nails
• base oil for homemade creams and balms
• massage oil after long days outside

Method (simple + safe)

1. Harvest fresh whole dandelion heads, this is usually around 120–200 flower heads, depending on size and how full you pack the jar.
2. Let them wilt 12–24 hours (or until completely moisture-free)
3. Pack loosely into a clean, dry jar
4. Cover fully with a stable carrier oil (jojoba, apricot ,almond, or grapeseed)
5. Ensure no plant material is exposed above the oil
6. Infuse in a warm spot for 2–4 weeks
7. Shake gently every few days
8. Strain and store in dark glass bottles in a cool spot

Best jar size: 1 quart mason jar (1 litre)

Approximate amount: 4 to 6 cups fresh whole dandelion flower heads. Loosely packed (don’t crush them down)

Oil needed: About 2 to 3 cups carrier oil, enough to fully submerge. You want it loose enough that oil can circulate between the flowers.

A few real safety notes (important)

• Any moisture in plant material can spoil oils—always dry first
• Always forage from clean, untreated areas
• Patch test on skin before full use
• Infused oils are for external use unless specifically prepared and verified for culinary use
• Not intended to treat or cure medical conditions

Enjoy! I hope you enjoy this oil as much as I do! happy foraging and oil making!