Clove Bud Oil Expectorant

• ½ Tbsp (1½ tsp) dried clove buds (or more/less for desired flavor; see “Tips” below)
• 1 cup of Organic extra-virgin or virgin olive oil
• Tips:
  • ½ Tbsp of cloves per cup of oil produces a moderately flavored oil.
  • You can go as high as 1 Tbsp of cloves per cup of oil for a strongly flavored oil.
  • You can substitute Organic coconut oil or Organic quality cold-pressed sunflower or safflower oil if you don’t want an olive taste in the clove oil.
• Equipment
• Glass jar/bottle with cap, lid, or stopper (for infusion & storage of the clove oil), or 2 of these (one for infusing and one for storage). Dark colored glass jar/bottle is best. If using a clear jar, place it in a dark paper sack for storage. For using the oil, choose a dark jar with an eye-dropper lid for easy application.
• Mortar and pestle
• Funnel
• Colander
• Paper towels or clean cotton dish towels
• Sieve with strainer (cheesecloth or coffee filter)

Method

1. Sterilize equipment: Wash the bottle(s) and cap(s) you’ll use for infusing and storing the clove oil, along with a mortar, pestle and funnel. Rinse well with filtered water, then fill bottle with water.
2. Place lid/cap, mortar, pestle and funnel in pot and cover the items in the pot with a few inches of filtered water. Add filled bottle. Bring water to a boil, then keep at a slow-boil for 10 minutes. Carefully remove items from the water and invert them on a paper towel.
3. Toast cloves in saute pan over medium heat. This mobilizes their volatile oils and makes them easier to extract.
4. Rinse toasted cloves in a colander under cool water and spread them out on paper towels to dry.
5. If the mortar is not totally dry, dry it with clean cloth or paper towel.
6. Crack cloves: Transfer the cloves to the mortar while it’s still warm from sterilization.
7. Lightly tap the cloves with the pestle to crack them. Pour the cracked cloves in the sterilized bottle, followed by the olive oil, using the funnel if needed.The oil should fill to about 1″ above the cracked cloves.
8. Infuse: Tighten the cap on the bottle to seal it; shake 3 – 4 times so the cloves are well combined.  Store bottle in a cool, dry place out of direct sunlight, to infuse the oil. Let it infuse for a week days, shaking the bottle every couple of days. After the week, taste the oil:
   • If you want a stronger flavor, let it infuse for a few more weeks (and continue to shake it every couple days).
9. Strain (optional): When the flavor is where you want it, strain the oil through a sieve lined with cheesecloth (to remove the buds) and into an airtight sterilized serving bottle or container.
   • NOTE: if you don’t strain out the cloves, you can use them over again for another 1 – 2 batches by filling the jar up again each time with olive oil and letting them infuse for 2 weeks before using the oil.
10. Store the clove oil in the refrigerator and use within 1 month.
11. How to use (options):
    • Expectorant:
    • Use two drops of clove bud oil in steam inhalation to loosen and expel mucus
    • Add two drops of clove bud oil to your decongesting ointment or gel and rub onto your chest, back and throat
    • Place two drops of clove bud oil into a cup of warm water and use as a mouth rinse or gargle
    • Oral health, pain reliever:
    • Before using the oil, rinse your mouth well with salted water.
    • Apply directly to your gums with a cotton ball to help manage any pain due to dental work, including tooth extraction called “dry socket”.
    • Apply to your mouth with a cotton ball as a temporary solution for tooth pain and throat inflammation
    • Caution: repeated applications of clove oil to your mouth or gums can sometimes cause damage to your gums, skin, and mucous membranes.