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How to Make Essential Oils from Flower Petals

By Jennifer Loucks ; Updated September 21, 2017

Essential oils are costly aromatherapy and cooking products that can be made at home with minimal supplies. An essential oil is an oil that is infused with the aroma from plants. The oil is used for cooking or personal care, making it important to choose the oil and plant infusion scent based on the purpose of the finished product. Take the time to research plant combinations to create scents and flavors that appeal to your specific taste.

Collect plant material and process as required. Place flowers in a plastic bag and gently bruise to open the pores. Grate citrus peels to create zest and crush spices.

Purchase your oil of choice and fill a 600-mm clean and dry glass jar or container half full.

Add a minimum of 8 tbsp. flower petals to the oil. Additional herbs, spices and citrus zest can be added to enhance the scent.

Cover the container tightly and let set for 48 hours in a sunny window. Shake the container every 12 hours to mix the contents.

Strain the oil and flower parts with a piece of muslin or cheesecloth. Squeeze the muslin and flowers to extract as much oil and scent as possible. Put the oil back into the container and add a new supply of the same fresh flowers.

Repeat the 48-hour infusion process until the desired scent is achieved.

Strain the finished product and place the oil in a dark glass bottle to increase the shelf life of the oil.


Things You Will Need

  • Plant material
  • Spices
  • Herbs
  • Citrus zest
  • Plastic bag
  • 600-mm glass container with lid
  • Oil
  • Muslin or cheesecloth
  • Dark glass bottle


  • Appropriate oil choices are refined olive, safflower, sesame, wheat germ or almond oil. Use olive, safflower and sesame oil for cooking and almond or wheat germ oil for personal care.
  • Mix flowers, herbs, spices and zest to achieve a potpourri mixture scent. Interesting mixtures include rose petals, lavender, nutmeg, cinnamon, and orange zest or lavender, lemon balm, peppermint and marjoram.

About the Author


Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.