There's nothing quite like the satisfaction of pulling a batch of freshly baked bagels from the oven. But why settle for plain bagels when you can elevate them with the unique tang of sourdough and the natural sweetness of blueberries? These Sourdough Blueberry Bagels   are packed with blueberry flavor and feature a stunning blue hue. Pinterest Facebook Instagram Freshly prepared blueberry bagels rest on a baking sheet, showcasing their vibrant purple hue, with a bowl of blueberries in the background. Why Sourdough and Blueberries? Sourdough bagels are a special breed. They have a tangy depth of flavor that comes from the naturally fermented sourdough starter, which gives them a chewy, rich texture that you just can’t beat. By adding blueberries to the mix, we take this classic bagel to a whole new level. The cooked blueberries burst with sweet, fruity flavor that contrasts beautifully with the sourdough’s tang, and their natural juices infuse the dough, creating a moist and tender crumb. Blueberry Sourdough Bagels Ingredients: For the Bagel Dough: 400-500 grams Bread Flour 100 grams Filtered Warm Water 100 grams Active Sourdough Starter 7 grams Salt 8 grams Cinnamon (optional) 15 grams Maple syrup or honey 275g (1 pint) blueberries For Boiling & Baking: Water (for boiling) 1 tablespoon baking soda (for the boiling water) 1 tablespoon honey or sugar (optional, for a golden finish) Directions: 1. Prepare the Cooked Blueberries: Start by cooking your blueberries. In a small saucepan add the berries, Cook them over medium heat for about 5-7 minutes, stirring occasionally. You want the blueberries to soften, release their juices, and begin to break down. Once they’re done, remove the saucepan from the heat, let the berries cool, and then lightly mash them with a fork or potato masher, leaving some chunks for texture. 2. Prepare the Dough: In a stand mixer, add sourdough starter, water, maple syrup, and blueberries. Mix until combined. Add 400g of flour, salt, and cinnamon to the wet ingredients. Mix using a dough hook on low speed until combined and a ball of dough forms. If the dough is too sticky, add more flour as needed. Knead the dough for 5-7 minutes until you have a smooth, elastic ball of dough. 3. Let the Dough Rise: Cover the dough and let it rise in a warm place for about 8 hours. Leave the dough to rise at room temperature for 8 hours or until its doubled in size. 4.Overnight Fridge rise: Place your dough covered in the fridge for an overnight rise. This will slow down the rise and let the sourdough ferment for a longer period. 5. Shape the Bagels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center of each ball. Gently stretch the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest for another 2/3 hours. 6. Boil the Bagels: Preheat your oven to 400°F (204°C). While the oven heats up, bring a large pot of water to a boil. Add the baking soda and honey to the water. This step is essential for creating that signature bagel texture. The baking soda helps the bagels achieve a golden crust, while the honey or sugar enhances the bagels’ color. Carefully drop the bagels into the boiling water, cooking them for 30 seconds on each side. Use a slotted spoon to remove the bagels from the water and transfer them back to the baking sheet. 7. Bake the Bagels: Place the boiled bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy on the outside. Let them cool on a wire rack before slicing. 8. Enjoy: The result? Beautiful, slightly tangy, and sweet bagels with a chewy interior, crisp exterior, and bursts of blueberry in every bite. Serve them fresh, toasted, or with a dollop of cream cheese, butter, or your favorite spread for a truly indulgent experience. A close-up of vibrant purple sourdough bagel dough, resting in a white bowl under the gentle, natural light of the kitchen. Helpful Notes for Success Active Sourdough Starter:  Make sure your sourdough starter is active and bubbly before using it. If it’s been sitting in the fridge, feed it at least 6-8 hours before starting the recipe to ensure it’s fully activated. Cinnamon:  The cinnamon adds a warm, cozy flavor to the bagels, but it’s entirely optional. If you prefer a more classic flavor, feel free to leave it out. Resting Time:  The dough needs time to rise, so don’t rush this step. Longer resting times—especially overnight in the fridge will enhance the flavor of the bagels. Boiling Water:  The baking soda and honey are essential for achieving that perfect bagel texture and golden crust. Don’t skip this step! Freezing:  These bagels freeze wonderfully. Once they’re baked and cooled, slice them and store them in an airtight container in the freezer for up to 3 months. To enjoy, just pop them in the toaster. The Recipe: Did you try making these Sourdough Blueberry Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Soft, spiced, and studded with melty chocolate chips, these sourdough hot cross buns are naturally leavened and slow-fermented for incredible flavor. A sweet twist on a classic Easter favorite! Pinterest Facebook Instagram Freshly prepared hot cross buns with chocolate chips, ready for baking, sit in a glass dish next to a carton of farm-fresh eggs. Why Make Hot Cross Buns with Sourdough? Using sourdough starter instead of commercial yeast adds a subtle depth of flavor and gives the buns a wonderful chew while keeping them soft and fluffy. The long fermentation not only makes them easier to digest but also allows the flavors to develop more fully. Plus, there’s something incredibly satisfying about creating an enriched dough from scratch using just your starter and time. Sourdough Chocolate Chip Hot Cross Buns Ingredients: For the Dough: 100g active sourdough starter  (bubbly and recently fed) 400g warm milk 50g brown sugar 1 egg 400–500g unbleached all-purpose or bread flour 7g salt 1–2 tbsp ground cinnamon  (optional but recommended) 76g soft butter , cubed 150g chocolate chips For the Cross: 1/4 cup all-purpose flour 8 tbsp water  (adjust as needed for piping consistency) For the Glaze: 1/4 cup powdered sugar 1–2 tsp milk  or water 1/4 tsp vanilla extract  (optional) Directions: 1. Warm the Milk Warm the milk in a saucepan or microwave until just warm to the touch — not hot. This helps speed up fermentation. Using cold milk straight from the fridge will slow down your rise. 2. Mix the Dough In the bowl of a stand mixer, combine the warm milk, sourdough starter, brown sugar, and egg. Mix briefly until well combined. 3. Add Dry Ingredients Add 400g of flour, the salt, and cinnamon (if using) to the wet ingredients. Begin mixing on low with the dough hook attachment. Once mostly incorporated, add the butter cubes a few at a time, allowing each to blend in fully. Knead for about 8 minutes , adding more flour as needed (up to 500g total). The dough should be soft, elastic, and no longer sticky. 4. Add Chocolate Chips Mix in the chocolate chips until evenly distributed throughout the dough. 5. Bulk Fermentation (Overnight Rise) Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 8 hours  (until nearly doubled in size). Then, move it to the fridge overnight to slow down the proofing and enhance the flavor. The Next Day 6. Shape the Buns Generously butter a 9×13-inch pan . Turn the chilled dough out onto a lightly floured surface. Shape into a log and divide into 12 equal pieces . To shape each piece into a ball, fold the edges of the dough into the center, flip it seam-side down, and roll gently with the palm of your hand. Place the shaped buns in the prepared pan, 3 across and 4 down. 7. Final Proof Cover the pan with plastic wrap or a damp towel and let the buns rise at room temperature for 2–3 hours , or until noticeably puffy and doubled in size. 8. Make the Flour Cross While the buns are proofing, mix 1/4 cup flour  with 8 tbsp water  to form a thick, pipeable paste. Transfer to a piping bag or sandwich bag, snip the tip, and pipe a cross on top of each bun. 9. Bake Preheat your oven to 400°F (200°C) . Bake the buns for 20–25 minutes , or until golden brown on top and hollow-sounding when tapped. 10. Glaze While the buns are still warm, whisk together the powdered sugar and milk to form a smooth glaze. Add a splash of vanilla extract for flavor, if desired. Brush the tops of the buns with the glaze while they're still warm for a shiny, slightly sweet finish. A bowl of chocolate chip dough is rising, ready for baking, with farm-fresh eggs in the background adding a rustic kitchen vibe. Helpful Notes for Success Sourdough Starter:  Be sure your starter is recently fed, bubbly, and active. This is key to getting a good rise. Flour:  Start with 400g of flour and add more as needed. The dough should be soft but not sticky. Chocolate vs. Fruit:  Chocolate chips are a fun twist, but feel free to swap in dried fruit like currants or raisins for a more traditional flavor. Overnight Rise:  The fridge step isn’t essential but improves flavor and makes shaping easier. Storage:  These buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days. They also freeze beautifully! These sourdough chocolate chip hot cross buns  are the perfect blend of tradition and indulgence. Whether you're baking them for Easter, brunch, or simply because you’re craving something special, they’ll fill your home with the warm scent of spices, chocolate, and fresh bread — and they taste even better than they smell. Golden-brown chocolate chip hot cross buns freshly baked and cooling on a wire rack, with one bun sliced open to reveal a buttered interior, inviting you to enjoy a cozy treat. The Recipe: Did you try making these Sourdough Chocolate Chip Hot Cross Buns? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Pinterest Facebook Instagram These Browned Butter Chocolate Chip Cookies take the classic chocolate chip cookie to a whole new level. By using browned butter, the cookies have a rich, nutty flavor that perfectly complements the sweetness of the chocolate chips. Whether you’re baking for a special occasion or just craving a delicious treat, these cookies are sure to be a hit. Easy to make and perfect for sharing (or keeping to yourself), this recipe is bound to become your new favorite way to enjoy chocolate chip cookies. Why Brown Butter? You might be wondering: what’s so special about browned butter?  Well, when you heat butter over medium heat, the milk solids in the butter begin to brown, creating a toasty, nutty aroma. This process brings out rich, caramelized flavors that add a layer of depth to the cookie dough—perfectly complementing the sweetness of the chocolate chips. Plus, it makes your kitchen smell amazing . Why You’ll Love These Browned Butter Chocolate Chip Cookies Deep Flavor : The nutty, toasty notes from the browned butter give these cookies a richer taste than the traditional version. Chewy Texture : Thanks to the combination of sugars and the chilling step, these cookies turn out thick and chewy, with perfectly crisp edges. Perfectly Balanced : The slight bitterness of the browned butter pairs beautifully with the sweetness of the chocolate chips, creating the perfect balance of flavors in every bite. Simple Ingredients : Even though the result feels fancy, this recipe uses pantry staples like butter, sugar, flour, and chocolate chips, making it easy to whip up any time. Tips for the Perfect Cookie: Don’t skip the chilling time! It might seem like an extra step, but chilling the dough results in a thicker, chewier cookie. It also helps prevent the cookies from spreading too much while baking. Use quality chocolate chips. Since chocolate is the star of the show in these cookies, it’s worth using good-quality chocolate chips. You can also experiment with different types of chocolate, like semi-sweet, dark, or milk chocolate, depending on your preference. Store them properly. These cookies are best enjoyed fresh, but you can store them in an airtight container for up to a week. For even better results, store them with a slice of bread—this helps keep the cookies soft and fresh for longer. The Recipe:

Sourdough bread is a time-honored delight, crafted through the alchemy of flour, water, and wild yeast. Characterized by a tangy flavor and a chewy texture, this artisanal bread boasts a golden-brown crust and an airy, hole-studded crumb. Facebook Pinterest Instagram Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order My Sourdough Starter . How to Make Sourdough Bread: There are 5 simple steps to making sourdough bread. Step 1, mix the Dough:  This is simply mixing your water, sourdough starter, salt and flour in bowl, mixing into a shaggy dough. Step 2, stretch and folds and bulk fermentation: You will complete 4 sets of stretch and folds during your bulk fermentation period. Each stretch and fold will be 30 minutes apart. With each set of stretch and folds, you work the gluten to strengthen the bread dough. Step 3, final rise: After your stretch and folds are complete, you will cover your bowl and let the dough rest in a warm spot. It shouldn’t double in size, but it should rise by about 75%. Then you can shape it. Step 4, cold ferment the dough:  With this recipe you’ll cold ferment the dough in the fridge, ideally for 24 to 48 hours. This slows the fermentation down, and creates the wonderful sour tase. Step 5, scoring & baking:  After the dough has cold fermented, you’ll turn it out onto a piece of parchment paper, dust with flour, deeply score it; then transfer it to a COLD Dutch o ven . Ingredients: Flour Water Salt Optional: You can add anything you would like! Garlic, herbs, cinnamon, raisins, cheese, jalapenos. The best part about making bread yourself?  It’s 100% natural.  There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. This post may contain affiliate links. Read our disclaimer . Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. The Recipe:

Pie crust is one of those recipes that a lot of people are intimidated to make from scratch. I get it! But trust me this is so easy ,  you don’t need to buy a frozen pie crust every time you want to make a pie. Besides… have you ever stopped to read the ingredients in store bought pie crusts? Eeek! This post may contain affiliate links. Read our disclaimer Ingredients Breakdown • Coconut oil: This recipe uses coconut oil to make it dairy free, and I recommend using a refined coconut oil as it had no distinct coconut taste. Although whichever fat you choose to use is the reason your crust gets tender and flaky! Pieces of fat combined with the flour mixture begin to release moisture when the pie goes into the oven. This creates steam, and this steam forms air pockets in the crust, creating a flaky final product.  • Apple cider vinegar : using vinegar provides a bit of insurance against overworking the dough. And if you choose to make your dough ahead of time, that splash of vinegar will keep your dough from oxidizing and turning gray. • Salt & Sugar: The salt and sugar help add flavor to the pie crust. Salt is a crucial ingredient when it comes to making your own homemade pie crust, so don’t leave it out!  •Cold water : Don’t just use cold water straight from the tap. Simply add water to a glass with ice cubes and let sit for a minute. Since you start with cold fat, the ice-cold temperature of the water prevents the fat from warming and melting into the flour. Add flour, salt, & sugar to a bowl or food processor . Add your cold solid coconut oil to your flour mixture and cut into the flour, using pastry cutter or fork, or quickly pulse in food processor. Do not over mix! You want a crumbly dough with pea sized clumps. Add your apple cider vinegar & start adding 1 tablespoon of water at a time, you may not need it all. At this point, the crust should not be sticky at all but should easily gather together when pressed together. Mix any loose flour in lightly with your hands.  Gently form dough into a round disk, do not knead, just press it together. Evenly divide in half, form into balls and flatten into discs. Wrap each dough in plastic wrap or parchment paper and chill in the fridge for 30 minutes before using.  Lightly flour your dough, as well as a rolling pin , and gently roll into a circle slightly larger than your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. Pie dough is fairly forgiving, if it cracks, just patch it up with slightly wet fingers. Place in pie plate and flute your pie edge, bake your pie crust according to the recipe you are using.  Notes:   Make sure your coconut oil is cold and solid. Store in the fridge or freezer before using.  Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will not work for the crust. To fix, set in refrigerator to fix. I recommend using refined coconut oil as it has no distinct coconut taste. Having an ice cold bowl and pasty cutter can help keep everything cold while you mix Always bake pie crust when it’s chilled to prevent shrinkage. I recommend rolling it out, adding your filling, and chilling for 10 minutes before baking. To freeze, wrap dough in several layers of plastic wrap followed by foil or a freezer plastic bag. Pie dough may be stored in the freezer for up to 3 months. Thaw in the refrigerator for a couple days, allow to come to room temperature before rolling it out. The Recipe:

This DIY natural non-toxic citrus peel cleaner is so easy, made with only two ingredients. Contains no toxic chemicals, naturally disinfecting, with a sweet citrus smell and no vinegar smell! To make this all purpose cleaner all you need to do is take the peels, rinds, and even seeds of any citrus fruit, lemon, lime, orange, grapefruit, or any other citrus peels you might have. Add them them to a jar submerged with vinegar for a minimum of 1 week. You can leave them to infuse for much longer, if you dont have a bunch of peels at once, you can add them as time goes on. I keep a few jars under my sink filled with vinegar and add my peels over time. Once its full and infused for enough time, strain and add to a glass spray bottle. I like using mason jars , with these mason jar spray lids. This is an amazing eco-friendly, zero wase, non-toxic cleaner that smells like summer! The vinegar smell is so minimal you wont even notice it, there’s still a hint of vinegar, but the citrus overpowers it.  Why make your own natural non-toxic cleaner? I have transitioned my home to have 0 toxic cleaners, for many reasons. Store bought cleaners are filled with harmful chemicals and toxins, ingredients I cannot even pronounce. The essential oils and acids in the peel of citrus aren’t just for smell, they’re also natural degreasers, with antibacterial properties. Ever spend the day cleaning your house, and find it hard to even breathe with all the smells of the cleaners? These harmful chemicals can cause irritation when inhaled, irritation to the eyes, headaches, and respiratory issues. There are links to cancer from store bought household cleaners, and I personally dont think its worth the risk to use them for a “clean” home. Feel safe and at ease knowing what’s in your cleaner with this recipe, and its so cost effective! The Recipe:

This refreshing iced sweet tea uses honey or stevia instead of refined sugar. This healthy iced tea recipe will be your new summer drink. You can play around with this recipe, use any tea you like, add lemon, or other flavors to make it your own! This post may contain affiliate links. Read our disclaimer Ingredients You’ll Need: 8 cups of water (Divided, 4 cups hot, 4 cups cold) 6 Tea bags, any tea you like! (Black tea, green tea, herbal) Stevia or honey Lemon (optional) Substitutes & Add ins: Tea: You can use any tea you like! Black tea or orange pekoe is the most commonly used, but I personally cant have caffeine so I use herbal tea. My favorite tea is raspberry leaf , amazing health benefits and tastes similar to orange pekoe. Fruity herbal teas are very refreshing as well! Fruit: I like adding fresh squeezed lemon juice, you can add any citrus juice; orange, lime, depending on the tea you use. Try adding other fruits, strawberries, raspberries, blueberry, the possibilities are endless. Honey or stevia : You can add more or less sweetener, depending on your preference. Some fruity herbal teas can be naturally sweet, so keep that in mind when adding your sweetener. The Recipe:

Dairy free, gluten free, sugar free, vegan options Quick, healthy and delicious! No refined oils, sugar free, and flourless, add a handful of ingredients to your blender and you have a yummy snack, breakfast or dessert in no time at all! This post may contain affiliate links. Read our disclaimer Ingredients breakdown Ripe bananas : The riper your bananas are the sweeter they are. If you’re like me, you have a stash of over ripe bananas in your freezer. Those work perfect for this recipe! Eggs, apple sauce or flax egg: This is what helps bind the muffin together, and help create structure without added flour. If you want a vegan option unsweetened apple sauce or flax eggs work just as well! Natural peanut butter: Natural peanut butter is the best option, natural peanut butter has no added sugar or refined oils, making it a healthier choice. With no added ingredients It does tend to separate, the natural oils will sit on top of the jar. Just give it a good stir, or store it upside down with the lid on tight! Maple syrup or honey : You can use maple syrup or honey, this just gives the muffins a little extra sweetness without adding refined sugar. Baking soda & baking powder: These leavening agents help with the rising of the muffins. They also help with structure and browning as they bake. Salt: I recommend using sea salt or pink Himalayan salt, salt adds flavor in baking so dont skip it! Cinnamon: This is optional, if you have an allergy or just dont like cinnamon you can leave it out. Dark chocolate chips or cocoa nibs: Dark chocolate or cocoa nibs work great, you can also use chopped nuts, or fresh berries! Do I need a blender to make these? Nope! you can use a food processor if you have that too. You can also make these in a bowl and mix by hand, or a stand mixer. Just make sure you mix everything together well, mash the bananas really well. The blender does help introduce some air into the batter as it mixes at high speed, which helps create such a light and fluffy flourless muffin. But if you do not have a blender dont you worry, you can still make them and yes they will be yummy! Can I use a different nut butter? Yes you can! If you have a peanut allergy or just don't have any on hand, you can use another nut butter. Almond butter , sunflower seed butter , pumpkin seed butter , or even tahini will work. The Recipe:

Simple vegan naan recipe. Soft and flavorful, perfect served alongside curry, used as a flatbread pizza crust, or toasted with hummus! Makes 8-12 naan breads. This post may contain affiliate links. Read our  disclaimer Ingredients breakdown Yeast: Instant yeast- does not need to be dissolved in water and can be added directly to dry ingredients. Active dry yeast- Must be dissolved in water before adding to dry ingredients. The yeast helps the naan dough rise. Baking powder : Also helps the rise of the dough, and helps create the air pockets as the dough heats up and cooks. Salt: Adds flavor to the dough, assists the yeast and structure, dont skip it! Sugar: Acts as a food for the yeast to feed on to help it rise, and adds flavor to the final product. Coconut cream: Traditionally yogurt is used, but to make this dairy free and vegan coconut cream is used. The coconut cream creates a tender and stretchy dough. Coconut oil: If using coconut oil I recommend using refined coconut oil, as it has no coconut taste. But coconut flavored naan is delicious as well if you dont have refined oil! Can substitute olive oil if needed. Step by step instructions to make easy vegan naan In a large bowl add the flour, yeast, sugar, baking powder, and salt. Mix To your dry ingredients the add warm water, coconut cream and coconut oil. Stir all the ingredients together until it becomes to hard to mix. Transfer your dough to a lightly floured surface and begin kneading by hand until the ball of dough is smooth. (About 1-2 minutes) Adding more flour if its to sticky to knead. Set the kneaded dough ball back into the bowl, cover with a damp tea towel or plastic wrap. Let rise for 30 minutes, or until doubled in size. After rising transfer dough to a lightly floured surface again, divide into 8 large pieces or 12 smaller pieces. Using a rolling pin lightly dusted with flour, roll each piece out in an oval shape. (If your naan shrinks back when rolling, just let it rest and lightly stretch it out again before setting in the pan) Heat a cast iron skillet or frying pan on medium/high heat, do not add oil! Cook each naan bread for about 4 minutes. Once you notice it bubbling and puffing up, flip and cook for 2 minutes on opposite side. Tip: These make great pizza crusts or flatbreads, add your toppings and bake for a quick dinner! I like to make a double bath, freeze and pull as needed. The Recipe:

Healthy lemonade recipe that’s sugar-free and only 3 ingredients! Full of fresh lemon juice, and nothing artificial! A simple kid-friendly drink that’s gluten-free, vegan, keto, allergy-free, and paleo! This post may contain affiliate links. Read our disclaimer. Pinterest Facebook Instagram Recipe Breakdown Only three ingredients , lemon juice, stevia and water Water – Filtered water, or if you prefer your lemonade fizzy just switch up the water for sparkling! Lemon juice: Depending on the size of your lemons, you will need between 6-8 medium size lemons to get 1.5 cups of lemon juice. Use fresh lemons – Fresh squeezed lemon juice has the best flavour, stay away from lemon juice in a bottle as it usually contains additives. Stevia: Mix the lemon juice and stevia together before adding the water. This will help the stevia dissolve quicker. Mint: Use fresh mint, or food grade mint essential oils, 1-2 drops. If you’re storing the lemonade over night, remove the mint as it will become brown and over powering. Lemon health benefits Support the Immune System, lemons are loaded with vitamin C. Aid in digestion, helps to up regulate digestive enzymes. Lemons stimulate the liver which in return helps produces the excretion of bile, this makes lemon excellent for digestion. Lemon juice helps to balance the pH in the stomach, Don't toss your lemon peels! Use the juice for a delicious lemonade, and use the peels for a natural all purpose cleaner ! The Recipe:

Dandelion oil is so versatile and a staple to have in your herbal medicine cabinet. It’s easy to make and so fun to collect the dandelions! This post may contain affiliate links. Read our disclaimer Spring is my favorite season, I love seeing all the bright yellow dandelions start popping up! It’s easy to think of dandelions as stubborn lawn weeds, and many people do everything they can to keep them out of their yards. I think we need to shift our thinking about them, they are a powerful and healing medicinal flower that’s often taken for granted. Dandelion has been used in many forms of traditional medicine for centuries. One of the best and easiest ways to use dandelions is to make dandelion infused oil. Dandelion oil benefits & uses Dandelion salve, use your oil to create a nourishing salve. Try out my recipe for Dandelion Salve HERE First aid Dandelions have pain-relieving properties, the oil can simply be rubbed into sore and tense muscles or joints. Helpful for cuts, scrapes, minor burns, sunburns, bug bites, or skin irritation, apply dandelion oil, salve or balm to the injury. It help the wound heal and also nourish and moisturize the skin.  Massage oil Dandelions can help eliminate heat and reduce inflammation. Dandelion oil is great for those suffering from stiff joints or tired muscles. It has amazing anti inflammatory properties. Make it scented! Add a few drops of your favorite essential oil, and use this as a massage oil.  Dandelion infused oil is known for its for its calming effects and can help reduce feelings of stress. Skin care Dandelion oil is a great skin moisturizer, either on its own or in a salve or balm. Dandelions are high in antioxidants which can help reduce the sign of aging. In one  study , dandelions were proven to speed up the rate at which skin cells regenerate.  This is important for anti-aging and for dry skin or eczema. Dandelion oil for hair Using dandelion oil for hair can help promote hair growth by stimulating the scalp. The vitamins and minerals also promote healthy hair, which helps prevent breakage and encourage stronger and thicker hair. How to make dandelion infused oil Fist you need to harvest your dandelions! This is my favorite part, but it can get a bit tricky so here’s a few tips. Make sure your ready to harvest and dry in the same day! If you harvest and leave them for a day they will go to seed and be white puff balls! When using dandelions, you want to make sure you only harvest from unsprayed lawns . To many people spray their lawns which chemicals to kill weeds, make sure you know the dandelions are clean and safe to use. Avoid picking dandelions from pathways and public parks where dogs are walked and will pee on the plants! Harvest your dandelions on a sunny day when they are dry. Only harvest the flowers that are open and full. Take a pair of clean scissors or simply pop the flower heads off the stem of the plant. There is no exact measurement for how many flowers you need. You just need enough to fill an entire jar, depending on what you plan on making. Make as much or as little as you want! Washing and drying After you harvest all the dandelions that you need, its time to wash them them. Of course Insects live inside these flowers, but you don’t want them to end up in your dandelion oil. You can set them outside for 30 minutes and let the bugs find their way out. Next you can add them to a clean sink or bowl full of COLD salted water. Let them soak for 30 minutes or so, this will help draw out any remaining bugs and clean the dirt off. Next, you have to dry the dandelions, this is one of the most important steps. There’s a couple different ways to do this. Spread dandelions out on a drying screen or a baking sheet and leave the sheet somewhere warm and dry for 1-3 days. Another option is to spread your dandelions on a dehydrator sheet and let them dry on a very low temperature. You’ll need to dehydrate the flowers for 12-24 hours. Its very important to dry them slowly but quickly, if you leave them before drying they will dry on their own and turn to seed, those white puff balls! Wet dandelions can cause your oil to go rancid, make sure they are fully dry especially if you choose to use the cold infusion method. THE COLD (SLOW) INFUSION METHOD Place dried dandelions into a clean glass jar, and then fill the rest of the jar fully covering the flowers with oil. You can use any oil that you like, olive oil, coconut oil , avocado oil , almond oil , I use olive oil. Gently stir around to remove any air bubbles. Place an air tight lid on the jar, and keep it in a dark place for 2-3 weeks. Gently shake the jar every few days to help move the herbs around inside the oil. Its recommended to only do 2 weeks, but if needed can stretch to 3, just check and make sure its not molding. Make sure you mark it on your calendar and write it the date on the jar!After the 2-3 weeks are over, strain the flowers from the oil through clean cheese cloth , and fine mesh strainer and store the oil in a clean jar ill ready to use. THE FAST (HOT) INFUSION METHOD  Many herbalists recommend avoiding the hot infusion method for dandelion oil, but it takes less time and reduces the chances of the herbs going moldy or rancid if the dandelion flowers are improperly dried.Place your herbs and oil in your glass jar. The quick infusion is the best way to infuse coconut oil. Set the glass jar into a pot filled ⅓ of the way with water and gently heat the water. You want to keep the water warm but not hot. The goal is to speed the extraction process, not fry the flowers. Be careful, the oil should be warm to the touch but not at all hot enough to burn your skin. Turn off the heat once the temperature reaches 100 to 120 degrees.  Turn the heat on ever 4 or so hours to keep the jar warm for 24-48 hours but not hot. Strain the flowers from the oil using a clean cheese cloth and fine mesh strainer and store the oil in a clear jar till ready to use. Store your prepared dandelion oil in a cool, dark place. Shelf life of strained infused oil is around 1 year. If you store the infused oil properly, it will last around one year, but smell it before using. If it smells bad, the oil is rancid and needs to be tossed out.  The Recipe:

This moisturizing salve is perfect for soothing dry cracked skin, helping sore and painful muscles, and makes a great lip balm!  This post may contain affiliate links. Read our disclaimer The first step in making dandelion salve is to make dandelion infused oil . You can learn how to do that here! https://thesproutinghomestead.com/dandelion-infused-oil/ Dandelion Salve Recipe Shelf life of salves is at least 9 months to a year. Making this dandelion salve incredibly easy once your dandelion infused oil ready. First you will need to warm the oil in a double boiler. You can create a double boiler by putting a small heat safe bowl or a glass Pyrex measuring cup over a pot with about an inch of simmering water. Just make sure the water isn’t directly touching the bowl.  Put the dandelion oil, beeswax and shea butter into the small bowl or glass measuring cup, and heat until everything completely dissolves stirring occasionally.  Add 10-15 drops of essential oils if you’d like, lavender , orange , and eucalyptus are my favourite.  Carefully pour the warm mixture into small jars or tins , working quickly as it cools fast. Let sit until the salve sets up completely. This recipe makes about 12 ounces of salve, or six 2 ounce tins. I used these metal 2 ounce tins. How to use Dandelion Salve: Dandelions have pain-relieving properties. The salve can simply be rubbed into sore and tense muscles or joints. Helpful for cuts, scrapes, minor burns, sunburns, bug bites, or skin irritation, apply salve to the injury. It will help the wound heal and also nourish and moisturize the skin.  Use it as an under eye cream, lip balm, cuticle oil, for dry cracked skin.  These also make great gifts! The Recipe: