How to Make Dandelion Salve

Learn how to forage dandelions and use them to make dandelion oil, which can be mixed with beeswax to make a hydrating, soothing salve for dry skin.

5 from 4 votes

Print Pin

Prep Time: 1

Cook Time: 20

Resting Time: 30

Total Time: 30 1 30

Servings: 12 tins of salve

Author: Hilda Sterner

Pick 1 cup of fresh dandelions by pinching the flower head off of the dandelion plant. It's ok if some green leaves are included.
Allow dandelion flowers to wilt until no moisture remains. This can be done outside or on the kitchen counter.
Add dandelion flowers to a quart-sized jar and cover with 1½ cups carrier oil. Make sure the flowers are fully submerged, then seal jar with a lid. Label lid with date and contents on the jar.
Place jar in a cool, dark, pantry for 4 weeks. Shake jar periodically (when you remember) to keep flowers submerged and to release the flower's beneficial extracts.
Strain infused dandelion oil through a soup bag or cheesecloth and measure. Add to a small saucepan, along with 1 oz of beeswax and ½ oz of shea butter per cup of oil. Stir over very low heat, until melted.
Allow mixture to cool slightly before stirring in 1 teaspoon of vitamin E and 10 drops of your favorite essential oils. Carefully pour into canisters and allow to set before fastening canister lids.

See post for warning disclaimer and plant identification tips.
Shaking the bottle while the oil is being infused helps to evenly distribute the flowers and their essential oils throughout the carrier oil. It also encourages the flowers to release their aromatic compounds, enhancing the infusion process. Shaking periodically can help ensure that the flowers stay submerged in the oil, preventing mold growth, and can promote faster extraction of their properties into the oil.
Be sure to label your salve with the name of the salve and the date it was prepared and use it within a year
For a harder texture add more wax to the infused oil and for a softer texture, add a little more oil.
Store dandelion salve in airtight containers in a cool, dry location, away from direct sunlight for up to one year.

Did you try this recipe? Please leave a review and a star rating!