If you are a gardener or have access to freshly harvested herbs and flowers, you can cold-extract your own blend of essential oil. Cold extraction consists of soaking aromatic plants in vegetable oil until their scent has infused the oil.  The infused oil can be strained and more plants added until the oil has become  sufficiently scented.  You will need some gallon jars (such as mayonnaise or pickle jars), and cheesecloth.  Run the jars through a hot cycle in the dishwasher.  Thoroughly dry the jar (water can introduce bacteria that will ruin the oil.)  Be sure your flowers or herbs are also dry by blotting them on paper towels or clean cotton towels.  Cover the mouth of the jar with a few layers of cheesecloth and secure it with a rubber band.  The cheesecloth shields the oil from insects and debris, yet allows the mixture to breathe.  Depending on where you are geographically located, the time in the sun can vary from an hour to 10 days.  If you are in a tropical environment, just a brief time in the sun (approximately 2 hours) may suffice for delicate flowers.  If you are in a colder climate, the oil might need to stay in the sun longer (perhaps 10 days.)  You can use any carrier oil such as grape seed, coconut or almond oil.  When the infused oil has reached a fragrance level you like, it can be strained and used as a wonderfully fragrant massage oil.  Here's a suggestion to get you started:  Place about 2 cups of dried lavender or rose flowers or several handfuls of fresh blossoms in a large sterile jar and cover with almond or grape seed oil.  Cover the jar with cheesecloth secured with a rubber band and place in the sun.  Two weeks later, strain and decant your essential oil.  If you keep your infused oil cool or refrigerated, it can last for up to a year.  Source:  The Aromatherapy Companion by Victoria H. Edwards.
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