Prepare Your Own Calendula Cream For Eczema, Acne, Dry Skin And More!
Calendula has been used for centuries as a healing oil. This plant is commonly known as a ‘pot marigold’ is used as an effective remedy for the treatment, care, and beauty of the skin because of its antiseptic and anti-inflammatory properties. This plant helps in the fight against eczema, psoriasis, dermatitis or for burns and insect stings.
In this article, we will show you how to prepare Homemade Calendula Cream which is a two-step process that will result in a rich, smooth lotion that is ideal for dry skin, cuts, bruises and more.
- 1 cup of a high-quality carrier oil like olive oil, jojoba oil or grapeseed oil
- A bunch of dried calendula flowers
- 1 ounce of beeswax
- 1 cup of room temperature water
- 10 to 20 drops of essential oils of your choice (*see below for suggested oils)
- A clean blender
- Clean mason jars or tins
How to make it?
First, you need to prepare an infused calendula oil. You can do this by allowing the bunch of dried flowers to steep in a cup of carrier oil, such as olive oil, in a sealed jar for several weeks. Alternatively, heat the oil and dried flowers in a slow cooker for 12 hours before allowing to cool, and continue to infuse, overnight.
Strain the flowers out of the oil and transfer to a clean, airtight jar to store – or use immediately. You should be left with one cup of rich yellow calendula oil.
After your oil is ready to be used, place several cups of water in a pot and bring to the boil. Swirl two cups of this warmed water around the blender and leave to heat the glass in order to prevent the cream from sticking to the sides.
Place a heat proof bowl on top of the pot to make a double boiler and turn the remaining water in the pot to a simmer.
Put one cup of the infused oil into the heatproof bowl, along with the beeswax. Stir gently until the beeswax has melted. Remove from the heat and stir in the essential oils.
Discard the warm water from the blender, and pour in the melted oil and wax blend. Place the lid on the blender, leaving the filler cap off. Blend on a low speed while slowly pouring in one cup of room temperature water. Combine until the cream emulsifies, stopping to scrape down the sides of the blender if necessary.
Add the cream into the clean jars and allow to set before using. This all-natural, preservative free cream will keep for approximately one month when stored in the refrigerator.