Lilac Enfleurage

‘Tis the Lilac season right here right now.  I will forever remember Lilacs as the welcome party, a bountiful bloom heralding the beginning of summer.  When we were moving from Alaska to Idaho, I envisioned big old Lilac bushes at our new home.  That came to pass, and I delight every spring in their elegant abundance.

Some years ago, I made a Lilac enfleurage, and was quite pleased with the results. An enfleurage is an older French method for infusing the aroma of delicate, wonderfully scented flowers, into a solid fat like coconut oil or lard.   I tried to infuse Lilacs into oils many, many times and never, ever did I get the scent to come through properly until I did this.  The technique captures Lilacs floral glory wonderfully! 

✧ LILAC & COCONUT

ENFLEURAGE ✧

INGREDIENTS:

·      Lilac blossoms, freshly blooming (any fragrant variety)

·      Coconut Oil (organic cold pressed virgin is ideal)

Please note that there are variations to this recipe so feel free to experiment!  Maybe it gets too rainy and you only get one or two pressings, or you want to try tallow…the following is what I’ve found works for me, and it’s really quite easy and the resulting infused coconut oil is absolutely lovely to have on hand during the summer months and then if you make enough, Lilacs will visit you come Winter…  

Doing double duty herbal crafting here with Lu. She’s working on prep work for a Dandelion Petal Cake and I’ve started the Lilac enfleurage.

 STEPS:

1)    Apply a thin layer of coconut oil unto a glass pie plate* (or a plate with raised edges, or a glass dish); about  1/8-1/4" inch thick.

2)    Take freshly harvested, dry** Lilac blooms (harvest when the aroma is strong) and remove blossoms and sprinkle a single layer over the coconut oil.  If the green bottoms get in there, it can discolor the oil some, so try to just get the blooms.  Small scissors can work too, but I like to use my hands.  If it’s just a personal batch for us, I don’t necessarily get alllll the green parts out…

3)    Cover the petals and oil with another glass pie plate and press down gently.  What’s nice about the glass pie pans is that they fit snug into one another and you don’t lose much aroma to evaporation.  A heavy stone, or in this case a mortar & pestle, helps to retain pressure on the petals and encourage infusion.

4)    Let sit for 24-48 hours out of direct sunlight.  After that time, remove the top plate.  Take a fork and gently scrap away the petals getting all the bits and pieces off you can.  A bit of coconut oil will also come up, but if you do it mindfully, not too much. 

5) Once cleared, start over with step number 2 and continue this process for at least 1-2 more pressings.  The longer you go, the more floral scent is infused.   I usually get in 3 pressings and have a perfectly scented product.

6) After your last very good cleaning of the petals you can scoop your Lilac Enfleurage into jars or tins of your choice.  If you find that there are just too many bits of plant remaining, you could VERY gently heat using a double boiler until just melted and then pour through a layer of cheesecloth.  Then jar and cap when cooled.  Label and enjoy!!

*A regular sized pie plate will make a fair amount of enfleurage, enough for gifts and/or for long term applications!

**Always be sure to use DRY petals!  Moisture and oil don’t mix in this recipe.  Your enfleurage will go bad very quickly.  If done the proper way, your Lilac Enfleurage should last you at least a year in good storage conditions (not too hot, not too cold and out of direct sun).

USES:

Rub on too much sun kissed skin to ease the burn, utilize as a daily face or body moisturizer, or as a gentle healer of cuts & scrapes for young ones.  Apply after the bath or shower for delightful soothing. Can also help reduce tightness in fresh scar tissue. Lilac connects us to the blooming, rising energy that is so potent this time of year.

Lilac water is an enchanting elixir to drink.  Simply harvest fresh happy blooms and add to a jar, bring good clean water to the top, cover and let infuse overnight.  Outside where the earth’s energy can also be tapped makes it extra special.  Strain and drink.

Bloooms & Blessings,

~ Emily Grace