Gardener’s Hand Cream

Gardener’s Hand Cream

image of gardener's hands

Stage 1: (above 75°C)
8% White Poppy Seed Oil
8% Calendula Oil
3% Cocoa Butter
3% VE Emulsifier
2% Cetearyl Alcohol

Stage 2: (above 75°C)
56% Boiling Spring Water
5% MF Emulsifier
3% Glycerin

Stage 3: (below 40°C)
8% EcoSilk
2% Vitamin E
1% Preservative 12
0.4% Lavender Essential Oil
0.3% Geranium Essential Oil
0.3% Rosemary Verbenone Essential Oil
100% Total
  • Weigh all Stage 1 (fat stage) ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75°C.
    When the Stage 1 is over 75°C, weigh and add the Stage 2 (water stage) ingredients together in a separate, larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler.
  • Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles. Make sure the temperature is over 75°C and continue to stir for 5 minutes.
  • After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly. Keep stirring all the time.
    When the cream is under 40°C, add the remaining Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.

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