Cream

Creams are a mixture of water and fats and form a soft layer that mixes with skin and is absorbed by it. Herbal creams start with a suitable base cream to which herbal preparations are added. Dried herbs are mixed with the base and melted together in a bain marie or slow cooker for around 2-3 hours then strained and the liquefied, herb-infused base is left to set into a solid cream or ointment. Base materials can also have infused oils (see below) or tinctures added to them to make herbal creams. Creams will keep for 6 months to a year. Keep them in a cool dark place or in the fridge.

Create a Herbal Cream

Equipment: measuring cylinder, double saucepan or glass bowl and saucepan, wine press or jelly/muslin bag, wooden spoon, spatula or small knife, bowl and dark glass jars

Ingredients: 30g dried or 75g fresh herb, 150g emulsifying wax, 70ml glycerine and 80ml spring water

Method: Melt emulsifying wax in pan, add the rest of the ingredients, stir and simmer for a few minutes. Strain the mixture in the wine press or jelly bag into a glass bowl. Add Tea-tree essential oil or benzoin tincture and stir slowly and continuously until the cream cools and sets. Set the cream in glass jars using the pallet knife or small knife. Label jar clearly.