Ahhhhhhh…… Goldenrod oil infusion.
You know, the only other time I made a Goldenrod oil infusion, the plants were in their later harvest stage (flowers beginning to fade), and I was concerned that I didn’t get very much medicine infused into my oil. I infused the flowers, leaves and stems in extra virgin olive oil for alllllllmost 6 weeks. *you know, when working with fresh plant material, you have to watch out for that decomposition smell (anyone who has made infused oil with fresh comfrey knows that smell I’m talking about LOL)*
The thing I love about making infused oils with dried plant material is that there is no water in the plant; therefore there is much less risk of spoilage as the oil infuses.
Sooo. Today I made a little bit of Goldenrod infused oil (extra virgin olive) with the last of my 2010 harvested Goldenrod stash. *sigh* *wave bye* I have to admit it’s a little sad when I get to the bottom of my jar. LOL There’s nothing like harvesting and drying your own plants. Purchasing it online just ain’t the same.
But I’ll do it now that I have to.
Herbal Hugs
~Dana
I agree with you there. One of the very first things I learned when I took an interest in herbs was that my organic home grown herbs had far more flavour than any other herbs I had tried. I did order a rather huge amount of Yarrow from somewhere a few years back and can’t for the life of me remember where I got it from. It kept its flavour really well. Oh well, I better just grow some more hey?
Love and Hugs xoxox
hahaha… thanks for your post, darlin.
I always have to give a huge sigh of regret when the last of my stash is used, but I always look forward to the next harvest.
One of the things I am learning as I commune with and harvest herbs is the gift of deep gratitude.
it’s always a sad day when the jar is empty, especially when there’s no more ready to harvest.
come on spring!