Fresh Petals Method: Place the fresh rose petals in the mason jar. Add half the oil and use a wooden spoon or bamboo skewer to ensure all the petals are coated. Add more oil to the very top of the jar, ensuring all petals are submerged under the oil. Place on the lid and screw cap and lit sit 6 weeks in the cupboard. Strain the oil into a clean bowl using a sieve lined with a coffee filter. Now pour the oil into clean dark amber bottles. Label and keep refrigerated. Shelf life: 6 months.
Note: Petals should be collected once it hasn't rained for 2 days. Petals should be dry, fresh-looking (not old or wilted) and bug free.
Dried Petals Method: Place the dried rose petals in a crock pot. Cover with the oil and ensure all petals are submerged under the oil (you will need a bit more oil, around 1/2-1 cup). Turn the heat to low and let gently heat for 1 1/2-2 hours. DO NOT cook! Turn off the heat and let the oil cool. Pour the oil into a bowl. Place a sieve lined with a coffee filter over the top of a mason jar. Strain the oil into the jar. Transfer the oil into clean dark amber bottles. Label and keep refrigerated. Shelf life: 6 months.
Note: To dry fresh rose petals: collect the petals once it hasn't rained for at least 2 days. Spread the petals on a table laden with newspaper or on mesh screens in a dehydrator. You can turn on the dehydrator on the lowest setting 95F or simply let them air dry. Store dried petals in a paper bag. Will keep viable 1-2 years. You can also use organic, chemical-free store bought rose petals or buds instead. Do ensure they have NOT been sprayed with fertilizers or pesticides.
Rose is known for its emollient and soothing properties and is excellent to help with dry skin, fine lines, scars and dry cracked heels. You can use this oil:
You can add Vitamin E oil (1 TSP or several opened capsules-- use a sharp knife and squeeze out the oil) and Rosemary essential oil to act as natural preservatives (10-30 drops), but bear in mind that they won't necessarily protect against fungi, mold or yeast. Since this is an oil, you technically don't have to store it in the fridge, however, to extend shelf life and prevent it from going rancid, refrigeration is recommended.
When it comes to choice of oil, this is based on usage and skin type. Olive, Sunflower and Grapeseed oil are fine to use for a perfume or massage oil, and to use in salad dressings. They also make a light facial oil suitable for normal/combination skin. Avocado, Walnut and Jojoba oil are better suited for nourishing dry, sensitive and mature skin.
As always, Enjoy :)