First infuse the plant in oil. Do this by baking at low heat (120-170 degrees) in a glass

pan with herb and oil together, stir occasionally. Then strain with cheesecloth and a

funnel to separate plant material from the oil. Squeeze out the cheesecloth. Then

grate beeswax and add to hot oil, maybe heating again over a double boiler on the stove.

Pour the viscous green stuff into jars and allow to cool. Can keep in the fridge for a longer shelf life.

Also, adding vitamin E oil to the mixture helps preserve it.

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