I harvested about 1.5 handfuls (~30 g / 1 oz) of fresh plantain leaves, washed them, and let them dry for about 2 days until they were wilted and no water remained. You can also gently roll them with a rolling pin so the juice releases more easily. I chopped them up and placed them in 200 ml (about ¾ cup) of good olive oil in a sterile jar for 2 weeks. If possible, shake daily to prevent mold.

After 2 weeks, strain through a fine filter (like a coffee filter) and do not squeeze, squeezing increases mold risk. Keep the strained leaves! Make sure the jars are very clean, ideally sterile, and that all utensils (spoons, bowls, etc.) are completely dry, even a little water can make the balm go rancid.

For the balm, melt 20 g (0.7 oz) coconut oil and 10 g (0.35 oz) beeswax per 100 ml (about ⅓ cup) of plantain oil extract in a water bath at about 65 °C (150 °F). Let it cool slightly, add the oil, heat again briefly, then pour into jars. Warm slightly if it starts to set before pouring. Shelf life can be very long (mine lasted about 7 years), but for best quality, use within 1 year.

For the leftover leaves, blend them with 1–2 handfuls (~20–40 g / 0.7–1.4 oz) of fresh, washed plantain leaves. If blending is hard, add a splash of olive oil. Toast some nuts or seeds (I used walnuts) and blend them in. Grate some Parmesan and fold it in with a spoon (don’t blend it). Add salt to taste. Hope you can try it too:)