Black Currant Oil - dIY rECIPE
- Fresh black currants
- Carrier oil (such as olive oil or jojoba oil)
- Cheesecloth or a fine mesh strainer
- A glass jar with a tight-fitting lid
Harvest and Clean the Black Currants:
- Collect fresh black currants. Ensure they are clean and free from any debris.
Crush the Currants:
- Use a fork or a potato masher to crush the black currants. This helps release the oil from the seeds.
Combine with Carrier Oil:
- Place the crushed currants in a glass jar and cover them with the carrier oil of your choice. Ensure that the currants are fully submerged in the oil.
- Seal the jar tightly and place it in a cool, dark place. Let the mixture infuse for about 2 to 4 weeks. Shake the jar gently every few days to enhance the infusion process.
Strain the Oil:
- After the infusion period, strain the oil using cheesecloth or a fine mesh strainer to separate the oil from the currant solids.
Store the Oil:
- Transfer the strained oil into a clean, dark glass bottle with a tight-fitting lid. Store it in a cool, dark place.
- Apply the black currant oil topically on your hair or skin. It can be used directly or added to your existing hair or skincare products.
- Conduct a patch test before applying the oil to ensure you don't have any adverse reactions.
- The infused oil can be refrigerated to prolong its shelf life.
This homemade black currant oil is rich in antioxidants and can be a valuable addition to your natural skincare and haircare routine.
- Danielle Lasit