Summer is the busiest time for this herbalist. If not weeding, culling, hanging to dry or infusing fresh herbs into oils and vinagers I'm making jams, jellies and pickles. At this very moment, I have fresh plantain slowly stewing . I will combine this oil with a little coco butter, vit. e and beeswax to make an ointment that should relieve nasty itchy skin conditions.
Why a fresh plant infusion when a dry herb infusion is so much less bother? Because some herbs - like plantain and feverfew have properties that are at their peak in the fresh plant. The problem with infusing fresh plant is that they tend to be full of water which, if not carefully evaporated out will turn your lovely medicinal oil rancid and useless. The following method translates to culinary herbs as well, for instance a fresh basil, parsley (italian flat leaf) and garic can be made by using the following procedure. Infused oils will last up to a year if kept cool and dark, or longer if preserved in an ointment or cream.
Gather your fresh herb(s) - enough to 3/4 fill a quart mason jar. Chop your herb and place in jar, immediately cover with olive oil, shake a bit and cover. Let this sit, stirring daily for 3 - 5 days in a warm and even sunny spot. Now the oil is nicely infused, but you have to get the water out of it. Heat the oil and herb either on your stove top on low setting or in a slow cooker - also on low. Heat for about 4 hours - uncovered - let sit over-night strain out herb into a clear glass bowl or measuring cup. Now let your oil settle for several hours. You can now restrain the oil through cheese cloth or a coffee filter. You can now pour off into a bottle; if there is still water in the oil it will be on the bottom of the bowl and you will be able to see it - stop pouring off before you get to it.
No comments:
Post a Comment