Calendula Body Balm
Shea butter, originating from the seeds of the shea tree in West Africa, and cacao butter, derived from the cacao bean native to Central and South America, are both rooted in the cultural traditions of the regions where they are produced. African communities have used shea butter not only as a powerful skin moisturiser but also as a healing balm for burns, scars, and other skin ailments. Cacao butter has been cherished by indigenous peoples in the Amazon Basin for its nourishing properties, used both in skincare and in sacred rituals.
I use these magical butters to unlock the power of my abundant homegrown calendula flowers to make a nourishing skin balm for daily use.
Ingredients
10g / 1/2 cup dried calendula flowers
4g / 1/4 cup dried lavender flowers
110g / 1/2 cup olive oil (for infusion)
220g / 1 cup shea butter
110g / 1/2 cup cacao butter
Method
Watch Tutorial VideoTo make your whipped shea butter moisturiser, start by combining the calendula and lavender flowers with the olive oil in a clean glass jar, making sure the herbs are fully covered. Let the mixture infuse for 2 to 4 weeks in a warm spot, shaking gently every day. If you want a quicker infusion, you can use a double boiler to gently heat the herbs and oil together for 1 to 2 hours instead, just be sure to check regularly to prevent the oil from evaporating or overheating. Once infused, strain the oil to remove the herbs. In a double boiler, melt the shea butter and cacao butter together until fully liquid, then remove from heat and stir in the infused olive oil. Let the mixture cool until it begins to solidify, placing it in the fridge can help, then whip it with a hand or stand mixer until light and fluffy. Spoon into a clean jar and store in a cool, dry place. Your moisturiser should keep well for about 6 to 12 months, especially if you use clean hands or a spoon to scoop it out and avoid introducing water into the jar.
