• Bring 500ml of fresh spring water to a boil in a pot or kettle
• Pour boiling water on 1-2 Tablespoons of Dry Black Walnut Hull
• Let steep for 9 Minutes
• You may steep longer for a stronger potency

• Place 1-3 tablespoons of dried herbs into a small sauce pan.
• Cover the herbs with a quart of cold water.
• Bring the water to a simmer.
• Cover Pot and allow to gently simmer for 20 to 45 minutes.
• Strain into a quart jar or cup.

• Mix Alcohol and Distilled water in a glass container
  6 oz Overproof Alcohol (Organic Cane 190 proof Alcohol), 3 oz Distilled Water
• If using fresh Black Walnut Hull rinse
  9 oz Black Walnut Hull
• Add Black Walnut Hull to mason jar
• Pour in the diluted organic Alcohol mixture to the top of the mason jar
• Close mason jar tight and shake
• Place mason jar in a cool dry place for at least 2-3 weeks.
• Shake jar every few days
• Once completed strain out the nettle leaves with cheesecloth
• Pour remaining tincture into droppler bottle. Store, Label and Date

Oil Infusing Method using Stove

• Put dry herbs in a clean pot. Leave a minimum of 1 to 3 inches of space above your herbs so that your carrier oil can be applied.
• Add carrier oil. Make sure to fully cover herbs by at least an inch.
• Gently heat the herbs over very low heat (preferably between 100° and 140° F) for 1 to 5 hours, until the oil takes on the color and scent of the herb. Some sources advise heating the oil for 48 to 72 hours at a controlled temperature of 100° F. (you may use double boiler if available).
• Turn off heat and allow to cool.
• Once oil is cooled, strain using cheesecloth and or mesh strainer.
• Pour oil into sterilized. glass bottles then seal.
• Before storing your bottles, mark them with the date and contents.
• Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added.

Oil Infusion Sun Method

• First Make sure your quart jar is clean and dry jar.
• Put dry herbs in a clean glass quart jar. Leave a minimum of 1 to 3 inches of space above your herbs so that oil can be applied.
• With the remaining space in the jar, add your preferred oil, making sure to completely cover the herbs (at least 1 inch). Pour more oil on top to ensure the herbs stay covered if at any point during the infusion the herbs start to rise above the oil's surface.
• Cap the jar tightly and shake well.
• Place jar in a sunny, warm windowsill and shake once or more per day.
• Strain the herbs from the oil after 2 to 3 weeks using cheesecloth or a mesh strainer. Make sure to extract as much precious oil as possible.
• Pour into clean glass bottles.
• Label your jars with the date, type of oil, and herbs used.
• Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added.

• Wrap an old towel around the beeswax bar. On a sturdy surface use a hammer to break the beeswax into small chunks.
• Using a double boiler, gently warm the beeswax over low heat until it melts.
• Stir in the herbal oils over low heat until well-mixed.
• Remove the oil from heat and add the essential oil(s).
• Quickly pour the warm mixture into the prepared tins, glass jars, or lip balm tubes and set aside to cool fully.
• Store in a cool location for 1 to 3 years.

• . Pick leaves and brush off insects and dirt. Rinse leaves.

Fresh Herbs

• Chop Fresh (scissors) and crush the herbs using Pestle and Mortor.
• Add a little water to create a pulp or paste
• Can add Oil / Clay / Charcoal to thicken Paste (optional)
• Blend Dry herbs/roots in blender (can also use fresh herbs)

Dry Herbs

• Put dry herbs and roots in blender
• Blend on high and add a freshly boiled water to create a paste
• May also add coconut oil / clay / Activated Charcoal
• Spread the herb paste onto a layer of muslin that is twice the size of the area of skin to be treated. Like a sandwich, fold the muslin over the herb.

Application

• Apply the muslin with the herb paste directly to the affected area, tie with muslin strips, leave on for 30 minutes or more. Change and repeat if needed.
• You can r use these poultices fresh or store them in your freezer.
• Place a piece of wax paper between each poultice when freezing to make it easier to separate them later. Put your poultices in a plastic gallon freezer bag to keep them safe.

Oil Infusion Alcohol Method

• Weigh out approximately 1 oz. dried organic herb(s).
• Using a blender, coffee grinder, or bullet grinder, grind into coarse powder (don’t grind too fine, or it will be difficult to strain later).
• Transfer ground herbs into clean jar with tight fitting lid.
• Measure out ½ oz. whole grain alcohol (like Everclear) or an organic overproof cane alcohol of your choosing .
• Pour alcohol into jar with ground herbs.
• Use a fork to work together, or put lid on and shake to disperse the alcohol through herb material—it should be the consistency of nice soil or damp beach sand.
• Set aside for at least 24 hours to allow the herbs to macerate in alcohol.
• Put damp herb material into a standing blender.
• Add approximately 8 oz. of carrier oil, measured by volume or weight. Add more as necessary to cover well and ensure herbs are moving around in blender.
• Blend until blender jar is warm to the touch, about 5 minutes.
• Place a good-sized mesh strainer over heat-safe glass bowl. Line strainer with cheesecloth or fine muslin.
• Pour herb-infused oil through lined strainer and use the cheesecloth or muslin to squeeze out as much of the oil as possible from herbs.
• Oil should keep a year or more when stored in cool, dark, dry place.

Oven Method

• Put fresh or dried herbs in a glass quart jar and cover with your preferred oil. Make sure to completely cover the herbs (at least 1 inch)
• Screw lid on glass jar tight
• Place the glass jar in a pan add water to cover the jar halfway.
• Place the pan with the jar in the oven and bake for 4 to 5 hours on the lowest setting.
• Check on your oil periodically to ensure it isn’t burning or scorching (i.e., smoking)
• Turn off heat and allow to cool.
• Once oil is cooled, strain using cheesecloth and or mesh strainer.
• Pour oil into sterilized glass bottles then seal.
• Before storing your bottles, mark them with the date and contents.
• Store in a cool, dark place. The oil may keep for up to a year. To extend the shelf life of topically applied oils, vitamin E oil at a concentration of up to 1% may be added.