How to Make Rose Oil

Preparing the Petals

Collect 1/2 cup of bruised petals (20 petals). If possible, remove the petals from roses that have a strong scent and are in the early stage of their bloom. Roses tend to lose their scent over time, so it is best to pick the petals before the rose has fully bloomed. Double Delight and Mister Lincoln roses both have delightful scents. Try to use petals that are organic and pesticide-free.

Wash the petals in cold water. Gently submerge the rose petals in a bowl of cold tap water. This helps to remove insects and dust from the surface of the petals. Don’t mix the petals with your hand, as this can cause them to release their oil into the water. Always use cold water, as hot water can pull the oil out of the rose petals.

Lay the petals flat on paper towels to dry. Pour the bowl of water and rose petals into a strainer to get rid of the bulk of the water. Then, gently place the petals in a single layer on paper towels to dry. The petals normally take about 1 hour to dry. Make sure that the petals are out of the wind so that they don’t blow away.

Infusing the Oil

Measure 1/4 cup of petals into a sealed plastic bag. Place the petals into a plastic bag and ensure that it is tightly sealed. This recipe makes about 0.5 cups (120 mL) of rose oil. If you want to make a larger batch, simply double the recipe. ¼ cup of petals is equivalent to about 10 large rose petals.

Tap the petals gently with a wooden mallet. Put the sealed bag of petals onto the ground and then lightly hit it with a wooden mallet until the petals look bruised. This damages the cells in the petals and helps to bring out the oil and scent. If you don’t have a wooden mallet, use a heavy can or rolling pin to bruise the petals instead.

Pour the petals and 0.5 cups (120 mL) of unscented oil into a glass jar. Smell the oil before you use it to ensure that it doesn’t have a strong smell, otherwise, you might not be able to smell the gentle scent of the rose petals. Measure the oil into the jar and pour in the bruised petals. Then, tightly screw on the lid. Unscented jojoba oil, fractionated coconut oil, apricot kernel oil, and almond oil all work well for making rose oil. Olive oil can also work for this.

Shake the jar vigorously for 1 minute. This helps to release the oil from the rose petals into the carrier oil. Shake the jar up and down for about 1 minute or until the petals are dispersed through the oil. Double-check that the lid is tightly screwed on before you shake the jar to avoid spills.

Leave the jar to sit for 1 day. This gives the petals time to infuse into the oil. Place the jar in a safe place that is away from extreme hot or cold temperatures. The kitchen bench and the kitchen cupboard are good storage options. After 24 hours, the majority of the oil will have been released from the petals.

Strain the oil to remove the petals. Place a strainer over another glass jar and then pour the oil into the jar through the strainer. Make sure to use a strainer that is finer than the rose petals to avoid any fragments slipping through the holes. If any rose petals get through the strainer, simply fish them out with a spoon.

Add another 1/4 cup of bruised petals (10 petals) into the jar. Place another ¼ cup of rose petals into a sealed plastic bag and bruise them with a wooden mallet. Then, place them into the oil to increase the intensity of the scent. If you like the scent of your oil as it is, skip this step and pour your oil into a dark glass container.

Leave the petals to infuse overnight. This gives the petals plenty of time to release their beautiful scent into the oil. Leave the jar out of reach of children and pets to prevent it from being knocked over.

Strain the oil and pour it into a dark glass container. Place a strainer over your container and pour the oil through it. A dark glass container helps to limit the light and keeps your oil smelling fresher for longer. Screw the lid on tightly and keep the oil out of reach of children. Store your rose oil out of the light to protect its healing properties. The oil has a shelf life of about 1 year; however, if it starts to smell unpleasant, it is best to throw it out.