Soothe injuries and boost your immune system with these simple, plant-based recipes for trauma oil, Saint John’s wort oil, black elderberry syrup, herbal lip balm, and more.
To fashion homemade therapies, extract herbs' healing qualities with water, oil, or alcohol.
Photo by Heather Cole
Not long ago, I got a gash in my foot, but it felt relatively comfortable propped up and encased in a gooey poultice made of crushed comfrey roots. Soon enough, my foot quit throbbing, and I marveled at how minimally processed roots had effectively eased my pain. Then again, processing has its advantages — drying the herbs, grinding them, and extracting their properties with water, oil, or alcohol can make herbal therapy more convenient, and, I thought (while flexing my mucilage-laden toes, which, thankfully, still worked), a lot less messy!
Herbal oils are convenient and easy to use. These are made by extracting ground-up herbs with organic olive oil. You can apply this herb-laden oil directly to your skin, where it will exert its healing influence through absorption, or you can use the oil as a base for making a salve or lip balm. Infused oils aren’t the same as essential oils, which are composed of concentrated, steam-distilled volatile oils of a plant. Infused herbal oils may be made from dried arnica flowers, bergamot leaves and flowers, calendula flowers, cayenne peppers, cannabis leaves and flowers, chickweed leaves and flowers, comfrey leaves, ginger roots, helichrysum flowers, mullein leaves, turmeric roots, and virtually any herb containing essential oils (such as rosemary, thyme, and lavender). All will extract well in warm oil.
Fresh garlic cloves, cottonwood buds, elderberry leaves, horse chestnut buds, mullein flowers, and especially flowering Saint John’s wort also extract very nicely in warm olive oil.
To make Saint John’s wort oil, grind fresh Saint John’s wort flowers and leaves into a mash and add 1 part of this fresh herb mash to 3 parts olive oil. Stir thoroughly, and then pour the mass into a gallon jar, capped with cheesecloth held in place with a rubber band. (The cheesecloth will allow excess moisture to escape.) Set the jar in the sun for 2 weeks, stirring daily. The oil will eventually take on the ruby-red color of its active constituent, hypericin. After 2 weeks, squeeze the contents through 4 layers of cheesecloth into a clean bowl, pour the oil into a clean gallon jar, and allow it to settle overnight. Then, excluding the watery sludge, pour the bright-red oil into clean containers for storage, and use as needed.
To make an infused oil of dried herbs, first grind the herbs to a medium-fine consistency. In a crockpot, stainless steel pan, or gallon jar, combine 1 part herbs with 5 parts organic olive oil (for 1 ounce of herb, use 5 ounces of oil). Or, simply put the dried herbs into the vessel and add sufficient olive oil to make a thick mash that you can just stir with a spoon. Stir daily to encourage extraction, and keep the oil very warm (110 to 120 degrees Fahrenheit). Some folks set the macerating oil close to a woodstove or in the sun to stay warm. In any case, never heat the oil directly on a stovetop — temperatures in excess of 150 degrees will denature the oil. After 1 week, pour the warm mass through 4 layers of cheesecloth draped over a bowl. Lift the corners, gather them together, and squeeze and squeeze, allowing the clear oil to flow into the bowl. Alternatively, you can use a tincture press, which is certainly more efficient. Collect the infused oil in a jar and allow it to settle overnight. Then, being careful to exclude the sludge that will have formed on the bottom of the jar, pour off the clear oil into amber glass jars for storage. Store in a cool, dark place. The shelf life of infused herbal oils is 1 year.
Homemade salves and lip balms call for beeswax and oil, which mix only if heated to 150 degrees. You won’t need to use a thermometer; simply pour an infused oil into a heat-resistant glass beaker, set it into a saucepan half-filled with water, and bring the water bath to a gentle simmer on the stovetop.
To make a soft salve, use 0.6 ounces of wax for every cup of oil. Grate the beeswax with a cheese grater, mix the grated wax into the oil, and gently heat the mixture until the beeswax melts, stirring constantly with a chopstick or wooden spoon. After the wax incorporates perfectly into the oil, immediately remove it from the heat and pour the liquid salve into suitable containers. It will harden as it cools.
Lip balm is made in the same way, except you’ll need to increase the concentration of beeswax to 2 ounces of wax for every 1 cup of oil. This will make a harder product that won’t melt in your pocket or purse, but will still protect and heal chapped lips. You can use the infused oil of calendula flowers or chickweed to make a very pleasant lip balm. For additional flavor, per 1 cup of lip balm, stir in 1 drop of mint essential oil, 3 drops of vanilla extract, or both.
To make lip balm, first make herbal oil by combining equal parts dried chickweed leaves or flowers and dried calendula flowers (follow my earlier instructions for making infused herbal oils). Combine 1 cup of this oil with 2 ounces of beeswax. Stirring constantly, gently heat the oil/beeswax mixture in a hot water bath until the beeswax melts. Pour the liquid lip balm into small, flat salve containers or empty lip-balm dispensers — this recipe will yield eleven 1-ounce tins. As it cools, it will harden.
While some balms are suited to everyday use, occasionally you’ll need a stronger salve for soothing specific ailments. Trauma oil is traditionally made by combining the infused oils of 3 powerful herbs: calendula, arnica, and Saint John’s wort. You can make the oils separately and then combine them in equal parts to make the trauma oil. Heat the oil and mix with beeswax to make trauma salve, and then store the mixture in a flat tin. To use, rub the salve as needed into an afflicted area. I’ve seen this remedy used as-is to reduce inflammation and pain in a swollen finger, a twisted ankle, and an inflamed tendon.
Herbal syrups are among the most universally accepted ways to ingest herbs. I find them to be particularly well-suited for children, who may disagree with the strange and bitter tastes of many herbs but actually look forward to their daily spoonful of syrup. Syrups may be administered by the loving hand of a parent who has the foresight to fortify their child against common colds and flu.
Black elderberry syrup packs a powerful immune-enhancing punch. To reconstitute dried berries, simply cover them with boiling water in a jar overnight and allow them to plump up. To make syrup from reconstituted dried berries or from fresh berries, place the berries in a saucepan with a little water and set on low heat. Stirring frequently, cook until the berries are thoroughly softened, and then remove from the heat and allow them to cool enough to be handled. Press out the juice in a tincture press or through a large sieve, thereby excluding the skins and seeds. Return the clear purple juice to the saucepan and set on low heat, stirring frequently. Reduce to 1⁄4 the original volume, producing a very thick product. This will take about 1 hour. Measure the liquid, and then add an equal volume of vegetable glycerin or honey. Pour into 4-ounce amber dropper bottles or small jars. A child’s dose is 1 teaspoon up to 3 times per day. An adult dose is 1 tablespoon up to 3 times per day.
A decoction is a concentrated herbal tea, often used to extract the essence of roots, barks, and seeds that don’t readily relinquish their properties in a simple tea. Strong decoctions are double-strength and may easily be made into herbal syrup. Combine 1 part strong decoction with 2 parts vegetable glycerin or honey. Stir until thoroughly incorporated, and then store in 4-ounce amber dropper bottles or small jars. The shelf life of syrups made in this manner is about 6 months, and may be extended by refrigerating the syrup. If mold appears on the surface, discard.
To make, use 2 handfuls (about 2 ounces) of sliced or coarsely ground herbs in 4 cups of water. Combine in a stainless steel saucepan, cover, and leave overnight to soak. In the morning, stir the contents with a wooden spoon and heat on a low burner, simmering for 15 minutes. Then, strain out the root pieces and return the liquid to the stovetop. Stirring frequently, reduce the volume by half.
Many kinds of roots, barks, and seeds can be made into strong decoctions and then combined with honey or glycerin to produce herbal syrups or cough syrup. Astragalus roots, cascara sagrada bark, elecampane roots, hawthorn berries, motherwort herb, turkey rhubarb roots, self heal flowers, spikenard roots, yellow dock roots, violet flowers, licorice roots, and fennel seeds all make good herbal syrups.
Richo Cech is the founder of Strictly Medicinal Seeds, an all-medicinal seed and plant company based in Williams, Oregon. He’s the author of the respected herbal reference Making Plant Medicine.
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