How to Make a Healing Salve
The best way to make a salve is to allow your herbs to solar infuse in your choice of carrier oil anywhere between 4 and 6 weeks. Fill (not stuff) a jar with herbs and pour the carrier oil over top.
- Be sure to cover all plant matter and poke out any trapped air bubbles.
- Be sure to use plant matter that has NO moisture on it at all!! (No rain, dew, etc.)
Cover the jar and let sit in a room that gets sunlight but do not place in direct sunlight. It’s a good idea to date the jar so you don’t forget when you started it.
A faster method is to place your herbs and the carrier oil into a Pyrex container over top of a large pot that is about ¼ full of water. Once the water is boiling turn the stove down to a simmer and allow the herb/oil mixture to infuse for about 40 minutes.
DO NOT SPLASH WATER INTO THE HERB/OIL INFUSION!
After either of the above methods, place three layers of cheesecloth over a large bowl. Pour the infused oil over the cheesecloth to strain and be sure to keep herbs out of the oil. Once drained ~ with your clean hands ~ squeeze out remaining oil. After measuring out what you will use to make salve store the remaining oil and again, be sure to date it.
Measure out 114 grams of infused oil (or 4 oz which is ½ cup) and set aside.
Weigh 8 grams of beeswax on a scale. Shave or cut into small pieces your beeswax. Place in a Bain Marie and melt.
Once melted add to the oil and stir well with a clean wooden stick. Test it for hardness by taking a small amount on a spoon and tip it – the mixture should adhere to it. If it is too soft add a tiny bit more melted beeswax.
Add 4 drops of Benzoin oil as a preservative and add a few drops of essential oil for fragrance if desired. Pour mixture into jars. Cap only when cooled. Store in a dark, cool location.
In addition to making salves for muscle aches, skin ailments, or other health ailments, make a health-nourishing salve for your skin. When infusing oil, use vegetables that are well-known for skin health such as broccoli, spinach, bell peppers, asparagus or carrots.
From: Edible Wild Food