Vitamin C Essential Oil

 

BOUQUET OF ROSE HIPS AND BITTERSWEET

BOUQUET OF ROSE HIPS AND BITTERSWEET

It is mid-October and the garden is dying down.  Branches of rose hips are ripe on the rose bushes and ready to be harvested.  The rose hips are the bright red berries above.  It is perfect timing to harvest the fruit of the rose as cold and flu season will soon be upon us–time to make some Vitamin C Essential Oil the good old-fashion way–from scratch!  Rose hips and pine needles are both very high in Vitamins C.  Rose hips are high in vitamin C, E, B Complex and A.

I want to use some of this oil for gifts so I think I will use the amber vials I kept from an herbal supplement I used to take.  They have good screw-lids and are a pleasing shape.  After cleaning them, I left them to dry on paper towels.  I think I will also add some dried rosemary and sage to the oil for their healing properties for cold and flu and lemon thyme because it is an antiseptic herb and has a pleasant lemon scent.  The Base will be coconut oil because it is the oil I have most abundantly on hand.

This oil is not made to be taken internally, although the herbal ingredients could be used to make a healthy tea.  The pine and rose hips both brew up well with a sweet, lemony taste.  But this time, I am extracting their oils to make an essential oil that can be massaged into the skin.  The vitamins and anti-oxidants are more easily absorbed into the skin through the bottoms of the feet and the coconut oil helps with dry winter skin as a bonus.

I have made this oil before just using the rose hips which produces a bright orange oil.  Because I want a high concentration of vitamin C to boost our immune systems, I am going to add the pine needles and other herbs .  We are taking a trip and the long hours on the plane are an easy place to catch a bug.herbs-and-jars

 

JARS OF HERBS AND GLASS VIALS FOR THE OIL

ROSE HIPS AND PINE NEEDLES

ROSE HIPS AND PINE NEEDLES

INGREDIENTS:

  • 4 cups ripe rose hips
  • 1 cup Red Pine or White Pine needles
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried lemon or English thyme
  • 1 tablespoon dried sage
  • 2 pints Cold-pressed organic coconut oil  [Costco or Sam’s Club are a good source for good-quality and reasonably-priced coconut oil]
  • Sweet Orange, lemon or pine essential oil [optional]
  1. Preheat oven to 350 degrees.  Place rose hips, herbs and pine needles in a Pyrex baking dish.  Pour coconut oil evenly over herbs.
  2. Place in the hot oven for 20 to 30 minutes until the rose hips are soft.
  3. Remove from the oven and allow to cool until warm but not hot.  Place in batches in a blender with enough of the oil to blend.
  4. Strain through a mesh strainer into a container, pressing oil out of the fiber well with the back of a wooden spoon.  Add essential oil for fragrance.
  5. Fill vials with oil and cap.  Allow to cool.  Label.
PROCESSING THE HERBAL OIL

PROCESSING THE HERBAL OIL

 

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About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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