simple healing herbal salve & dehydrate plantain

How To Make simple healing herbal salve & dehydrate plantain

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  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.
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