- 1 cup ground CBD flowering tops
- 1 cup organic coconut oil
To grind the CBD, I recommend using a mortar and pestle to coarsely break up the plant matter and increase the surface area exposed to oil. You can use a food processor, but be sure not to grind it into a fine powder, because you will need to strain it through a fine mesh strainer or cheesecloth after infusing the oil.
Combine oil and coarsely ground CBD in a double-boiler or slow cooker, and heat the two together on low heat. Slow, persistent cooking allows for decarboxylation (activation of CBD) without scorching. I prefer using a slow cooker on low for six hours. You can also infuse it in a double-boiler on low for eight hours. Whichever method you choose, be sure that the temperature of the oil does not exceed 245 degrees F.
Strain the oil through a fine mesh strainer or cheesecloth. Store the strained oil in glass jars. The remaining plant material can be discarded or composted. The oil will last approximately two months at room temperature or up to six months in the refrigerator.
Once the coconut oil infusion is ready, it can be used in many ways:
- Combine infused coconut oil with beeswax and aloe to make a topical lotion for sore muscles and joints
- Use the infusion in place of oil in a recipe
- Encapsulate the infused oil for easy measurable dosing (about 1/4 teaspoon per capsule)
- Add 1/4 teaspoon to coffee or tea