Cut off the stems of lavender along with the flowers, in 6 inch (15 centimeter) segments or longer. The leaves and new stems can be used to infuse oil as well as the flowers, although the woody, thick stems near the base should be avoided. You may use flower buds or strong-smelling flowers. You may wish to pick more lavender than you think you need. Then, if the oil you create isn't strong enough to suit your preferences, you will not have to wait for a new batch of lavender to dry. . If you are using fresh lavender, dry it first in shade or wrapped in a cloth, to enhance its aroma and minimize the chance of the oil becoming rancid. Tie the sprig up with rubber bands or a string and let it hang upside down in a dry, warm area. Exposing it to sunlight will dry the lavender out much faster, but could break down some of its aromatic oils. Fresh cut lavender may take two weeks to dry fully. Some infusers dry it for only one to three days, until it is withered but not crunchy; this reduces the chance of spoilage greatly, but does not eliminate it. Crumble the lavender apart with clean hands, or bruise it slightly with any clean, heavy object to expose its fragrance. If using buds, open them up with a knife or fingers. Place it in a clean jar. Wash your hands and jar first if they are dirty, but dry thoroughly before bringing them into contact with the lavender. Mixing water into the oil may interfere with the infusion. Pour any non-scented or lightly scented oil into the jar, fully covering the lavender but leaving 1–2 inches (1.25–2.5cm) of space at the top to allow for expansion. Almond oil, olive oil, or safflower oil are commonly used for this purpose, although you may wish to smell these first and avoid strong-smelling bottles that could overpower the lavender scent. Cover the jar tightly and leave the mixture to soak in a sunny location. It will most likely take at least 48 hours to achieve a noticeable scent, and more typically the oil is left out for three to six weeks. If you do not have enough sunlight or time to use this method, continue to the next step. A faster alternative to the sun-steeping method is to heat the oil and lavender mixture in a double boiler or crockpot for 2–5 hours, keeping it at a steady temperature between 100–120ºF (38–49ºC). This is only recommended if you have a cooking thermometer and a well-controlled, low temperature heat source, as too much heat can affect the aroma and the shelf life of the oil. Lay a piece of muslin or cheesecloth over a bowl and pour the oil and herb mix over it. Discard the flowers and other lavender pieces in the compost or garden. The same oil can be poured back into the jar and have a new batch of dried lavender placed in it. As described above, leave it out in a sunny location, or heat it at low temperatures, to create a stronger infusion. This can be repeated as many as eight times if you want a powerful oil. Vitamin E can be added at the end of the infusion to increase the shelf life of the oil. This is recommended if you do not have a cool, dark place to store the oil, or if the oil you used is somewhat old or has a short shelf life. Stir in a few drops of vitamin E oil, or cut open a vitamin E gel capsule and pour in the contents. Gather up the muslin and squeeze the material to extract as much as you can over a bowl or measuring cup. Transfer this to a bottle or jar made from dark glass or opaque plastic to prevent overlong exposure to light from breaking the aroma down. The shelf life for lavender infused oil depends on the type and freshness of oil used, but can typically last for months if kept in a dry, dark location.
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One-sentence summary -- Cut sprigs of fresh lavender or purchase them dried. Let the lavender dry Lightly crush the lavender and place it in a jar. Pour oil over the flowers. Soak the lavender if you have time and sunlight. If you do not have time or sunlight, heat the oil carefully. Strain the oil. Repeat the process if you wish to make the oil stronger. Add a few drops of vitamin E (optional). Store your oil in a dark bottle or jar.

Article: Natural sources of calcium are a good foundation to ensure you’re getting enough of this crucial mineral. Various foods contain different forms of calcium, and combine it with other minerals and vitamins. Eating a variety of foods helps ensure that your body is absorbing enough of it. Good sources include:  Dairy products (milk, yogurt, cheese) Leafy green vegetables (kale, broccoli, Chinese cabbage) Fish with soft, edible bones (sardines and salmon, for example) Fortified breads and cereals Certain fortified juices, soy and rice milks, and tofu These other nutrients, especially vitamin D, help your body absorb calcium adequately. So while you’re shopping for foods that are high in calcium, make sure to check the labels for these other nutrients as well.  Milk is an excellent source of calcium, phosphorus, and magnesium, and is usually fortified with vitamin D, which is why it is so recommended as a calcium source. If you are lactose intolerant, you can choose lactose-reduced or lactose-free milk. Yogurt and cheese are also low in lactose, so those foods can be sources of easily absorbable calcium. Your body can actually produce its own vitamin D from sunlight, so getting enough natural light also ultimately helps your body absorb calcium. Getting enough vitamin D from sunlight alone is difficult, however, so make sure you’re getting enough from food or supplements. Vegans or others who avoid dairy products can still eat good sources of calcium, like leafy greens. However, it is harder for your body to absorb calcium from these foods than from dairy products. Fortified juices usually contain calcium citrate malate, which is an easily absorbed form, so make sure to drink some of those as part of your regular diet. or sauté vegetables instead of boiling them. Calcium can leach out of foods into cooking water, reducing the amount you consume and ultimately absorb. Cook calcium-rich vegetables briefly in a small amount of water to retain as much calcium as possible. This makes steaming or sauteing a preferred cooking method for vegetables, rather than boiling. Some foods contain compounds that can reduce or alter the way your body absorbs calcium, when consumed in large amounts. For example, something called oxalic acid is found in some vegetables (like spinach) and beans. Another compound called phytic acid is found in whole grains. Too much of these compounds reduces your body’s absorption of calcium.  If you eat a wide variety of foods, you probably don’t need to worry about eating too much of these compounds. If you aren’t sure if your diet is balanced enough, talk to a doctor or nutritionist. Even though calcium absorption from spinach is decreased, calcium absorption from milk is not affected when milk and spinach are eaten together. If your doctor hasn’t specifically advised you about absorbing calcium, talk to them before making any major changes to your diet. A physician can help you determine if you’re not getting enough calcium, and the best way to help your body absorb more.  Your doctor can also help you determine if it’s safe for you to increase your calcium intake. Too much calcium, for some individuals, is linked to other health issues.
Question: What is a summary of what this article is about?
Get most of your calcium from a variety of foods, if possible. Stock up on vitamin D, phosphorus, and magnesium. Grab some fortified juices if you are vegan or avoid dairy products. Steam Be mindful of the foods you eat together with calcium sources. Consult a doctor if you think you’re having trouble absorbing calcium.