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Make Marigold Ointment Yourself – That’s How it Works

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Make your own flower extract for marigold ointment

The key active ingredients in the plant are poorly soluble in water. It is therefore important to extract them in sufficient quantities beforehand. Olive oil is an excellent extractant because it cares for the skin and also smells pleasant. To make the flower extract, follow these steps:

  1. Temper a water bath to around 70°C.
  2. Put two hands of marigolds with 200 ml olive oil in a bowl and gently heat in the water bath for 30 minutes. But beware: the flowers must not boil!
  3. Then let the mixture cool down a bit and separate the flowers from the olive oil as completely as possible using a sieve or linen cloth.

Finish the marigold ointment

The extract can now be incorporated into the ointment base. Beeswax or lanolin is particularly suitable as an ointment base. This is a secretion from the sebaceous glands of sheep and is relatively similar to human skin fat. Alternatively, you can use Vaseline. This is not a natural product and is therefore much cheaper – but it is made on the basis of petroleum.

  1. Temper the water bath to around 45°C.
  2. Now let approx. 40g beeswax (alternatively 35g lanolin or 35g Vaseline) melt in a bowl and slowly add the marigold extract, which has also cooled to 45°C while stirring. Make sure that small amounts of the extract are always worked in until the mixture appears homogeneous.
  3. The ointment should now slowly cool to room temperature while stirring constantly.
  4. Fill the finished marigold ointment into brown jars and note the date of manufacture on them before storing them in the refrigerator.

Important instructions:

  • The ointment should be stored in a cool and dark place, as this is the only way to ensure a shelf life of at least three months.
  • Pollen allergy sufferers should use lanolin or Vaseline instead of beeswax, otherwise allergic reactions can occur on the skin.
  • If the ointment is too thin, you can melt some more ointment base and stir it into the mass.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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