St. John's Wort Oil

A traditional remedy for nerve pain and mood support. The distinctive red color develops during infusion as the hypericin is released. Avoid sun exposure after topical use.

Prep: 30 min · Cook: 0 min · 6 servings · Medium

Ingredients

• 2 cups fresh St. John's Wort flowers and buds
• 2 cups Dos Aguilas Extra Virgin Olive Oil
• Clean glass jar with tight-fitting lid
• Cheesecloth for straining
• Dark amber glass bottle for storage

Instructions

1. Harvest St. John's Wort when flowers are just opening (around summer solstice)
2. Use fresh flowers - dried will not produce the characteristic red oil
3. Coarsely chop flowers and place in a clean glass jar
4. Cover completely with olive oil
5. Place in a sunny window - the sun helps extract the active compounds
6. Infuse for 4-6 weeks, shaking daily
7. Oil will gradually turn deep red - this indicates successful extraction
8. Strain through cheesecloth, pressing to extract all oil
9. Transfer to dark amber glass bottles
10. Label with date and store in a cool, dark place
11. Use within 1 year
12. Apply to nerve pain areas, bruises, or minor wounds
13. Caution: Increases sun sensitivity - avoid sunlight on treated areas

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