Calendula Moisturizer

Calendula brings a sunny botanical touch to this simple homemade moisturizer. Dried calendula and lavender infuse into olive oil, which is then blended with shea and cacao butters and whipped into a soft, fluffy body butter.

This is a water-free whipped body butter, rather than a water-based cream. Its rich texture makes a little go a long way.

Everyday uses

Massage a small amount onto dry hands, elbows, knees, or feet whenever they need extra moisture. It also makes a lovely addition to an evening body-care routine. Start with a small dab, let it soften between your fingertips, and spread it gently over the skin.

Ingredients

Use the gram measurements for consistency; the cup measurements are approximate, especially for dried herbs.

• 10 g dried calendula — about ½ cup
• 4 g dried lavender — about ¼ cup
• 110 g olive oil — about ½ cup, to start the infusion
• 220 g shea butter — about 1 cup
• 110 g cacao butter — about ½ cup

You will also need a clean, dry glass jar, a double boiler, a fine straining cloth, a dry mixing bowl, a hand or stand mixer, and clean, dry storage jars.

The herbs must stay fully submerged during infusion. Depending on how loosely they are packed, you may need additional olive oil to cover them. Some oil will remain in the herbs after straining, so the recovered amount—and the finished butter’s texture—can vary. This recipe does not specify an exact final yield.

Seven easy steps

1. Prepare the infusion. Place the fully dried calendula and lavender in a clean, dry jar. Add the olive
   oil, making sure it completely covers the herbs. Add more oil if needed.
   
   
2. Infuse the herbs. Choose either method: seal the jar and leave it to infuse for
   2–4 weeks, shaking daily; or warm the herbs and oil gently in a double boiler for
   1–2 hours. Keep water out of the oil.
   For the warm method, monitor the lower pan and never let it boil dry.
   
   
   
3. Strain. Pour the infused oil through a fine cloth into a clean, dry vessel, separating out the herbs. Set aside all the strained oil for the next steps.
   
   
4. Melt the butters. Gently melt the shea and cacao butters together in a double boiler. Keep water and splashes out of the mixture, and monitor the water in the lower pan.
   
   
5. Combine. Remove the melted butters from the heat. Stir in all the strained infused oil until evenly combined.
   
   
6. Cool. Let the mixture cool until partly set but still soft enough to whip. A short spell in the refrigerator can help; check it regularly so it does not become completely hard.
   
   
7. Whip and jar. Whip with a hand or stand mixer until fluffy. Spoon into clean, dry jars and seal.
   
   

Storage and sensible care

Store in a cool, dry place away from direct sunlight. Warm temperatures may soften the butter and reduce its whipped texture. Use a clean, dry scoop, and keep water out of the jar.

This homemade recipe has no established shelf life. Make manageable batches and discard the butter if its smell or appearance changes unexpectedly, or if you suspect contamination.

Test a small amount on a small area of skin before wider use. Stop using it if irritation occurs. For external use only.