Prep Time: 10 minutes

Cook Time:

Yield: Makes 65 tablespoons.

A golden oil that adds flavour to salads and relief to sore muscles.

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Ingredients

>> Fresh picked goldenrod flowers
>> 3 3/4 cups olive oil (enough to half fill the mason jar)
>> 1 1-quart mason jar (sterilized)

Instructions

Place fresh-picked goldenrod flowers (free of any moisture such as dew) on a paper towel and let sit for minimum 24 hours. (This way it helps to ensure any moisture is dried.)

Place into the mason jar. Slowly pour olive oil into the mason jar to thoroughly cover the flowers. Make sure you get all the air bubbles out by poking a skewer into the mixture several times. If needed, add more oil. Check after about an hour to ensure the flowers remain under the oil. Seal and place in a location that does not get direct sunlight.

Label the jar with the date. Allow the mixture to sit for about six to eight weeks so that all the beneficial properties from the flowers can be infused into the oil. Shake it about every second day.

After minimum six weeks, strain it through a cheesecloth. Squeeze the cheesecloth to ensure you get as much oil as possible.

Goldenrod oil can be use to make salad dressings. Medicinally it is used topically for muscle cramps and sore muscles. The infused oil can be made into a salve.

Interesting Note:

Goldenrod essential oil (NOT the homemade version above) is used as an antiseptic and anti-inflammatory ointment. Good for the circulatory system, a massage with goldenrod essential oil works well for various aches and pains. The oil is also good for the skin, and is effective in healing various skin conditions.

Wild Edibles in Recipe: Goldenrod

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Vinegars and Oils