Sep, Oct, Nov
Gently wash the lavender flowers and leaves under cold, running water, then pat them dry with a paper towel or leave to dry in a colander. Roughly chop them.
Put the oil into the saucepan. Heat it gently, but do not allow it to boil. Add the chopped flowers and leaves, stir well and then leave the mixture to simmer for three hours, stirring from time to time.
Place a coffee filter or muslin bag into the funnel and use it to strain the oil mixture into a container. Allow the mixture to cool, before sealing. This oil will last for up to a year if kept in a cool cupboard out of direct light.