Lightly crush dried lavender buds with a mortar and pestle.
Sanitize a quart-size glass jar in a dishwasher or use a stove-top method. Make sure the jar is completely dry before use.
Fill a glass jar with dried and crushed lavender buds
Add sunflower oil (or other carrier oil) and cover buds completely.
Pierce vitamin E capsules with fork tine or paring knife and empty liquid contents of capsules into the jar. Stir well with a stainless-steel spoon.
Top off mixture with more carrier oil to prevent air from remaining in the jar and seal with a lid.
Store in a warm dark location for 4 to 6 weeks, and be sure to gently shake your jar every day.
Note: If you prefer not to wait 4 to 6 weeks, you can heat the lavender bud and oil mixture in a double boiler to 100 to 120 degrees. Excessive heat will make the oil unstable and the shelf life will be limited. Use a thermometer to make sure the temperature of the oil mixture does not go above 120 degrees.
To finish your lavender oil, first, strain it by lining a funnel with muslin or cheesecloth. Then insert the funnel into the mouth of your sanitized 8-ounce jars. Pour the oil mixture in and discard the buds. If using the “quick method,” wait for the mixture to cool before straining and storing.
Shelf life is between 1 and 2 years, depending on the carrier oil used.