|
|
 |
|
|
T
he first herbal salve I ever made was formulated with two plants, Elder leaves and Jimson Weed (thorn-apple) leaves. I infused the
properties of these plants into hog lard which can usually be purchased at many grocery stores and rural meat lockers. Traditional salves were usually brewed in earthen-ware pots. It is probably a good
idea to avoid aluminum, in particular, and all metals in general, due to possible chemical reactions with some herbal compounds. I find an earthen-ware slow cooker very convenient to use.
Second-hand ones may be picked up for a few dollars at most garage sales or flea markets. The low heat setting will be the primary temperature used for the herb/lard infusion. I keep the lid cracked
just a bit to allow water to evaporate out. By doing this, fresh green herbs may be used, rather than dry ones. One will need the following:
1. 5 pounds of hog's lard 2. 1 pound elder leaves
3. 1 pound jimson weed leaves 4. 1 oz of benzoin resin
5. 8 ounces Bee's wax |
|
|
|
|
|
I am approximating the amounts in pounds. It is usually a good idea to have a minimum 1:5 ratio of herb to base (1
pound of herb to 5 pounds of lard). I will normally place 5 pounds of lard in the slow cooker, melt it to liquid form and add as much of the cut herb as it will cover. Gather a nice batch of elder
leaves. I pick and infuse the elder leave first, since it minimizes the time one works with Jimson Weed which is more toxic and must be handled with care. Remove elder leaves from the woody branches and
chop in a food processor. Once the leaves are cut, empty directly into the melted lard, stirring. After adding as much cut herb as the lard will comfortably saturate, cook on low temperature for 4-5 hours. I
would avoid a boiling heat as much as possible. I then turn off the heat and let cool the rest of the day, repeating the process every day for approximately a week. If you miss a day, no big deal.
After a week, you need to strain the infused lard from the elder leaves. You can use a kitchen sieve or any other sieve which will allow the liquid fat to drain into a bowl. I use a milk strainer which
belonged to my grandfather when he milked 50 years ago. They can still be purchased at dairy supply houses. A sieve should not allow any plant matter to escape with the lard. Salve should always be filtered to a
grit-free state. Once the elder leave is separated, I will put a fresh charge of chopped elder leave into the lard again for a second round of infusion for another week. I repeat the filtering process again, then
add fresh cut Jimson Weed leave to the lard and let it infuse at low heat like the elder for a week. Filter again as before, and put a second charge of chopped Jimson Weed in. When picking and handling
Jimson Weed, gloves should be worn to protect the skin from excessive exposure to the toxic properties of that herb. Mainly, one should avoid rubbing eyes as Jimson Weed can produce a temporary dilation of the
pupils. With four weeks having elapsed and after filtering the final charge of Jimson Weed from your lard, benzoin and bee's wax should be added. Purchased powdered
benzoin can be added into the hot lard and stirred at a minimum rate of 10 grams per 1000 grams of lard. It doesn't have to be exact. Adding an ounce or 32g to whatever is left of your 5 pounds of lard
should be acceptable. Benzoin is to protect the hog lard from rancidity. If you plan to use the salve quickly, then benzoin could perhaps be overlooked. Vitamin E (few drops/oz lard–don't overdo it) or the
herb, Balm of Gilead (5 buds/gal of lard) may be substituted for benzoin. |
|
