Pick the flower buds and flowering tops (approximately the top 6 to 8 inches of the plant – this can include leaves and stems) and either use them right away, or spread them on a screen or paper towel for a few hours to slightly wilt them.
Next, place the flowers in a glass canning jar and fill about 3/4 way.
Mash, chop, or bruise the flowers/flowering tops to expose more surface area to the oil. (We like to use a pair of scissors with blades placed down in the jar, so we can snip into pieces in the same container that we infuse in.)
Pour your favorite oil into the jar, almost to the top. (If in doubt about what kind to use, you can't go wrong with olive or sunflower oil.)
Cover the top of the jar with a piece of cheesecloth or a coffee filter secured with a rubber band – to allow excess moisture to evaporate – and infuse for two weeks. The oil will turn a pretty shade of red as the beneficial components are infused into the oil.
Some herbalists like to infuse St. John’s Wort in the sunlight, while others prefer a dark area. Both ways will work!
Strain after two weeks and let the oil settle for a day or two. You’ll likely notice a layer of residue settle to the bottom of the jar.
Carefully pour the oil into a fresh clean jar, but leave behind that sludgy residue at the bottom of the infusing jar – this will help remove excess water and extend shelf life.
Store the finished oil in a cool place. Many herbalists like to store the oil in the refrigerator to extend shelf life. If stored in a cool area and out of light, your oil should be good for at least 6 to 9 months, or longer. (Discard immediately if signs of mold, spoilage, or a bad smell develop.)
Use the oil to make salves and creams. (Don’t use this oil internally or for food purposes.)