Best Simple Healing Herbal Salve Dehydrate Plantain Recipes

HERBAL HEALING SALVE

Steps:

• Begin making the three infused oils needed for this recipe at least four weeks before making the salve. If you're using homegrown, ensure that it was harvested in its peak, and is now fully dried out. If there's any moisture in the herbs, it can impact the shelf-life of your salve. You will need enough dried calendula flowers, plantain leaves, and comfrey leaves, to fill a pint jar two-thirds full.
• Once your herbs are in the jars, pour sweet almond oil over them and to within a quarter-inch of the top. Seal the jars, shake them, and place them in a warm place out of direct sunlight. If you'd like to put them in a window sill, make sure they're in a paper bag to protect the oil from UV light.
• Give the jars a shake daily, and after three to six weeks, strain the oil from the plant material using a cheesecloth. Discard the plant material and pour the oils into their own new, sterilized jars. The infused oil has a shelf-life of one year or the best-by date of the oil you used. Whichever is soonest. Store in a dim place at room temperature.
• Fill the larger of your pans with water and bring to a boil.
• Measure the beeswax in the smaller pan and float it inside the pan of boiling water. This evenly distributes the heat and is important since beeswax should never be melted over direct heat.
• When the beeswax is melted, pour in the herb-infused oils. Stir with the spatula until the oils are just melted. Take the pan off the hot water and set it on a cloth or potholder.
• Stir in the essential oil (optional) and pour into tins or containers and allow to cool*. It will take around four hours to come to room temperature. During this time, don't cover the containers as it can cause condensation on the inner part of the lid. Put lids on after the balms are completely cooled.
• You can use the salve immediately. As for shelf-life, it can be up to one year or the closest best-by date of the ingredients you used. Check for these on the back of all your bottles and remember that fresh oil is always best when cooking or making beauty products.

SIMPLE HEALING HERBAL SALVE & DEHYDRATE PLANTAIN

Steps:

• First, you'll make an herb-infused oil: In a crockette, combine crushed Calendula flowers and dried plantain leaves with extra-virgin olive oil. Leave uncovered, and on lowest setting for about 4 hours. After remove the oil from the heat and allow it to cool completely. Strain away the herbs through several layers of cheesecloth and discard.
• Then you make the balm: To make the balm, combine the infused oil with 1 or 2 tablespoon of grated beeswax and put it into a small stainless steel bowl; set the bowl into a pot of water and heat just until the beeswax melts, stirring gently to help the melting. To test the consistency, insert a cool metal spoon into the balm and check the balm that sticks to the spoon; it should be spreadable but firm. If it's too oily, add another few nshavings of beeswax. At this point, add a natural preservative to your balm to prevent spoilage. Vitamin E, squeezed from capsules, works very well. About 1/4 tsp. (two capsules) to preserve this much balm. also add the Rosemary essential oil or Lavender essential oil now.
• After you've blended in the vitamin E, transfer your final product to a sterile glass jar. Use a clean spoon or small spatula to transfer the balm to avoid introducing bacteria to the jar. How to use it: Apply the balm to rashes, scrapes, and other small or superficial abrasions (don't use it on deep cuts). You can also apply it regularly to help heal chronically chapped skin. Stored in a cool, dark place, the balm should keep for up to a year. Discard if it smells rancid.
• To dry plantain in dehydrator or oven: plantains 1/4 cup water with 1 tablespoon lemon juice Thinly slice the plantains using a cheese slicer or cut into 1/8 inch slices with a knife. Combine the lemon juice and water in a shallow bowl, and dip, but do not soak, the plantain slices into the liquid to prevent the fruit from browning. Pat the fruit dry. Lay the prepared plantain slices on the tray in the food dehydrator on 95 degrees F and dry for 24 hours for chewy plantains or for 30 hours for crispy plantains. Alternatively, turn the dehydrator to 140 degrees F for eight to 10 hours. Use the oven to dry the prepared plantains by setting the prepared slices on a wire rack set on a baking sheet. Set the oven to the lowest setting, 150 degrees to 200 degrees F and place the plantains inside with the door slightly ajar to release moisture. Dry overnight, between eight and 12 hours or until the desired texture.