Wilt the plant material for 12–24 hours by either spreading out the flowers and leaves on a dry rack or hanging the stems. Wilting removes some of the moisture in your fresh flowers to reduce the risk of mold during the infusion.

Once wilted, the blossoms slide off the stems easily. Pinch the tops where the flowers cluster and pull down gently; they will separate with almost no resistance. You can also remove the leaves. Put the leaves and flowers in a bowl for the alcohol intermediary step.

Mist the flowers and leaves lightly with high-proof alcohol, like vodka, just enough to make them damp but not wet. Stir the blossoms to make sure they all touch the alcohol. This step helps break the cell walls and prevents spoilage during infusion. If using dried St. John's Wort, skip the alcohol step.

Pack the flowers loosely into a clean jar; no need to pack them in, they need space.

Pour the olive oil or your preferred oil into the jar until the herbs are fully submerged. Use a clean spoon or knife to remove trapped air bubbles in the oil. Make sure none of the flowers or leaves float above the oil. Put the lid on the jar.

Place the jar in indirect sunlight or a warm, bright window. St. John’s wort LOVES gentle warmth and this encourages the signature red hypericin extraction.

Shake the jar daily to keep everything mixed. Infuse for about 2-4 weeks and watch the oil turn a deep ruby red.

Use a fine mesh strainer lined with cheesecloth to remove flowers and flowers from the oil. Squeeze out every drop; this oil is precious.

Transfer to amber bottles or a clean glass jar. Store in a cool, dark place for best potency and color. Label your oil infusion with name and date that you made it.