Ingredients:
- 2–3 cups of the dried herb of choice
- 1 quart of organic olive oil
- Vitamin E oil
- Beeswax
Supplies:
- 1 quart mason jar
- Lid for mason jar
- Scale
- Double boiler
- 2 oz tins or glass containers (4–6 count)
- Popsicle stick
Instructions:
The first step in the process is to make an herb-infused oil. I like to make infused oils using the solar method. Place the herbs of choice in a mason jar. I typically fill it up about 3/4 full. You can use one herb or blend several types together depending on what you want the oil to do. If it is your first time making a balm, try just one herb. I recommend starting with calendula or plantain. They are great all-around healing herbs. Fill the jar until it is about 1/2 inch from the top of the jar. Cap the jar, and give it a good shake. Then let it sit in a warm, sunny spot for two weeks.
When you are ready to make a balm, strain off as much oil as you need for the recipe. The reason why I don’t just strain the whole thing at once, is because the oil will not go bad with the herbs in it. Once you take all the herbs out you need to use up that oil in a few weeks or it will go bad.
In the double boiler, combine 40 grams of beeswax and 158 grams of herb-infused oil. Stir now and again to encourage the beeswax to melt. I recommend using popsicle sticks for this. Beeswax is VERY hard to get off of things.
Once the beeswax is melted, remove the mixture from the heat and add 2 grams of vitamin E oil. This helps to extend the life of the balm, acting as a natural preservative and extending the shelf life. It also adds extra moisturizing benefits. If you like, you can then add 1 gram of essential oil to the balm as well. For an easy-to-source oil, with a great scent, try adding a few drops of lavender essential oil to your balm. Stir well.
Pour the mixture into tins or glass jars. Do not use plastic as the hot oil will warp or melt the container. Allow the balm to cool completely. Place the lid on, and then label and date.
A Word of Caution - Herbs should always be treated with respect so please be aware of any sensitivities you or others might have to the herbs and oils you use in your recipes.