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Sep 29, 2010

Natural Herbs for Skin

Natural Herbs for Skin
Natural Herbs for Skin
nkzs - http://www.sxc.hu/photo/1188826, daddy9 - http://www.sxc.hu/photo/872896, rolfa - http://www.sxc.hu/photo/298920, fluffster - http://www.sxc.hu/photo/114776, CraigPJ - http://www.sxc.hu/photo/496210, klsmith77 - http://www.sxc.hu/photo/547561, damara - http://www.sxc.hu/photo/1179437
Improving the look and feel of your skin can be done naturally; there is no need to buy expensive chemicals and treatments to make changes in your appearance. Plenty of all-natural herbs will give you good results, and they are safer to use


Chamomile





  •  
    Chamomile has long been known for its soothing qualities. It works well on sensitive skin and hair, because of its mild scent and texture. Chamomile can be made into a paste to wash your face with or added to unscented shampoos to wash your hair.


    Peppermint Leaves







  •  
    Peppermint leaves have a variety of benefits for your skin. They will tone, minimize swelling, close open pores, improve elasticity, remove redness, eliminate skin irritations and add clarity to your skin. Peppermint is known to refresh, stimulate and cool the skin. If your complexion is oily or you have larger pores, peppermint leaves work well to reduce these effects. Peppermint may also be added to shampoos and facial creams. The leaves may also be prepared as a tea.


    Lady's Mantle







  •  
    Lady's mantle can heal, sooth and cleanse dry or irritated skin. Both the leaves and the root can be added to lotions and soaps to reduce swelling and help to close large pores. Lady's mantle also works well for chapped skin on your hands and feet.


    Aloe







  •  
    Aloe is one of the better-known herbs. It is often used to heal and sooth sunburns and dry skin. Aloe can also be used for cuts, scrapes, scratches and removal of spots or blemishes. It can help your skin to stay soft and retain moisture.


    Horsetail







  •  
    Horsetail is sometimes also known as the Beauty Herb because it adds strength to your skin and tissues. It is made into an astringent that can clarify the skin, close your pores and help your skin to produce new skin cells. Also, the entire plant can be used as an abrasive cleanser.


    Rose Petals







  •  
    Rose petals will cleanse, tone, moisturize, stimulate and sooth dry, sensitive skin. Rose petals can be made into rose oil, rose water, or rose infusion that can be added to soaps and lotions. Rose hip oil can help to heal scars and blemishes and rejuvenate the skin.


    Read more: Natural Herbs for Skin | eHow.com http://www.ehow.com/facts_5421118_natural-herbs-skin.html#ixzz10yRBsls5

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    Natural Herbs for Skin

    Natural Herbs for Skin
    Natural Herbs for Skin
    nkzs - http://www.sxc.hu/photo/1188826, daddy9 - http://www.sxc.hu/photo/872896, rolfa - http://www.sxc.hu/photo/298920, fluffster - http://www.sxc.hu/photo/114776, CraigPJ - http://www.sxc.hu/photo/496210, klsmith77 - http://www.sxc.hu/photo/547561, damara - http://www.sxc.hu/photo/1179437
    Improving the look and feel of your skin can be done naturally; there is no need to buy expensive chemicals and treatments to make changes in your appearance. Plenty of all-natural herbs will give you good results, and they are safer to use


    Sep 27, 2010

    How to make and package your own blend of tea

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    How to make and package your own blend of tea

    Sep 26, 2010

    Recycle old Candles

    Yellow candleImage via Wikipedia
    We all love those little jar candles, but it seems that there is always wax left when the wick burns out. If you're feeling guilty about throwing them away, here you will learn how recycling candle scraps into new candles will save you money, and help our environment.

    Supplies Needed to Recycle Candle Scraps

    • A pot large enough to hold several of the candle jars
    • Tongs to remove candle jars from the pot
    • Small awl or mini screwdriver (like those in eyeglass repair kits)
    • Needle nose pliers or crimps
    • Candle wicking with a metal center (so it stands up without being held)
    • Essential oils or scented oils
    Remove the small, metal wick holder from the bottom of the jars and set them aside. You're going to reuse these.

    Melting Your Candle Scraps

    Place several candle jars containing candle scraps into the pot. If you have leftover candle scraps from drips or small leftover bits of candle, you can use recycle these as well, but don't use anything that has a wick still in it. Fill with water about halfway up to the top of the jars. Turn the burner on the lowest heat setting available (simmer is good), and be sure to ventilate the area with an exhaust fan or by opening a window.
    CAUTION: Don't ever leave this completely unattended, such as leaving the house. Paraffin is a petroleum product, and is highly flammable.

    Making the Wicks

    While waiting for the candle scraps to melt, you will be preparing the wicks.
    Using your awl or screwdriver, reopen the neck of the metal wick holder and remove any remaining wick inside. Insert enough wicking to reach to the lip of the jars. Use the needlenose pliers to crimp the neck of the opening to hold the wick in place.

    Making the Candles

    When the candle scraps have melted in the jars, remove the pot from the heat and let cool for a few minutes. Using the tongs, remove the jars from the pot, and place on a cooling rack or on trivets, so as not to harm your countertop.
    Wearing some sort of heat resistant gloves (I use a potholder mitt), pour the wax from one jar into another until one is full. You can add coloring at this time, if wanted, or just let them be whatever color they turn out to be. I like to mix colors like red and blue to get purple, or yellow and blue to get green. if you mix red and green, you'll get an ugly brown color.
    When the jar is full, choose a scented oil and place about 10 drops into the jar, then stir well.
    Let the wax cool until the edges are hardening, but the middle is still liquid. Now, place the prepared candle wicks into the wax, trying to center them as nearly as possible.
    You can now place the jars in the freezer, or let them sit until they completely harden, usually overnight.
    Light and enjoy! You can recycle candle scraps like this over and over until you eventually run out of wax, and have to buy more candles. By that time, you will have saved enough money to justify buying them.

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    Recycle old Candles

    Yellow candleImage via Wikipedia
    We all love those little jar candles, but it seems that there is always wax left when the wick burns out. If you're feeling guilty about throwing them away, here you will learn how recycling candle scraps into new candles will save you money, and help our environment.

    Rose Hips Jam-Jelly

    Thought I would bring back this Recipe


    Rose hips have seeds on the inside that are itchy and irritating. If you make jam, you will need to completely remove the seeds. If you make jelly, you can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking. On doing research for the jelly recipe, one source said that the seeds were slightly tannic and recommended removing them. I tried it both ways and noticed practically no difference in the resulting taste. Removing the seeds is rather painstaking, and for the jelly recipe can add an entire hour to the jelly making process.

    Do not use aluminum or cast iron to cook the rosehips; use stainless steel.

    Ingredients

    Rosehip Jelly Ingredients
    • 2 quarts rose hips
    • 1 1/2 quarts water
    • 1/2 cup fresh squeezed lemon juice
    • 1 package SureJell pectin
    • 1/4 teaspoon butter
    • 3 1/2 cups sugar
    • 6 8-ounce canning jars and fresh lids

    Method

    Rosehip Jelly Method
    rose-hips-rinsing.jpg
    1 Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
    2 Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
    rosehip-jelly-smashing.jpg rosehip-jelly-straining.jpg
    3 Use a potato masher to mash up the rose hips into a rough purée. Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.
    4 Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).
    5 Prepare canning jars. You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.
    rosehip-jelly-foaming.jpg
    6 Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring). The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
    7 If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
    Makes 5 8-ounce jars.

    Rosehip Jam Recipe

    This jam is somewhat of a marmalade jam, given the inclusion of the orange. It uses orange and grated apple to supply natural pectin, so you do not need to add commercial pectin to this recipe.

    Ingredients

    • 2 quarts large rosehips
    • 1 large orange
    • 1 large green apple
    • The zest and juice of 2 lemons
    • 6 cups water
    • 5 cups sugar
    • 1/2 teaspoon butter
    • 6 8-ounce canning jars and fresh lids

    Method

    rosehip-jam-cut-rosehip.jpg rosehip-jam-remove-seeds.jpg
    1 Prepare the rose hips. Cut away and discard the green scraggly ends. Cut the rosehips in half and scrape out and discard all of the seeds and thistle-ly hairy bits. With the remaining rose hip pieces, discard any bits that are blemished. Then roughly chop the rose hips. You will need 4 cups of clean, chopped rose hip.
    rosehip-jam-orange-slices.jpg
    2 Prep the orange. Cut off and discard the ends of the orange. Slice the orange lengthwise into wedges. Remove (and reserve) any seeds, and if you can, remove and reserve membranes. Take the wedges and cut each one of them so that you have a bunch of little triangles of orange.
    3 Prep the apple. Peel the apple, reserving the peel. Then grate the apple with a cheese grater (large hole). Chop up the core and reserve.
    rosehip-jam-pectin-bag.jpg
    4 Place the chopped rose hips, grated apple, and chopped orange into a large (8-quart) wide pot. Add the lemon zest and lemon juice to the pot. Add the water to the pot. Take the apple core pieces, apple peel, and any orange seeds and membrane and place in a double layer of cheese cloth. Wrap them up and place in the pot with the chopped fruit and rosehips. (This will be a source of pectin.)
    5 Prepare canning jars. You'll need 6 to 7 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.
    rosehip-jam-until-soft.jpg
    6 Bring mixture to a hard boil, partially covered, for 30 minutes or so, or until the orange peels can be easily cut through without resistance. Remove from heat. Remove the cheesecloth pectin bag and place in a bowl to cool. Once cool enough to handle easily, gently squeeze the cheesecloth pouch to extract more of the pectin (it will be sort of gloppy). Add the extracted pectin-y juice back into the pan with the rosehips.
    rosehip-jam-almost-ready.jpg
    7 Measure out the sugar and add to the rosehip mixture. Heat to high, stirring with a wooden spoon until the sugar has all dissolved. Add butter (will help keep the foaming down). Bring to a rapid boil, uncovered, reduce heat to medium high. Place a small plate in your freezer. After about 25 minutes begin testing the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam. Do not overcook or the mixture will caramelize and give you an odd taste.
    8 Ladle the mixture into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel. Seal them with the sterilized lids, leaving 1/4 inch of head space.
    9 To ensure a good seal, and to guard against mold, if you want, you can process the jars in a water bath for 5 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 5 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
    Makes 6 8-oz. jars.

    Rose Hips Jam-Jelly

    Thought I would bring back this Recipe


    Rose hips have seeds on the inside that are itchy and irritating. If you make jam, you will need to completely remove the seeds. If you make jelly, you can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking. On doing research for the jelly recipe, one source said that the seeds were slightly tannic and recommended removing them. I tried it both ways and noticed practically no difference in the resulting taste. Removing the seeds is rather painstaking, and for the jelly recipe can add an entire hour to the jelly making process.

    Do not use aluminum or cast iron to cook the rosehips; use stainless steel.

    Ingredients

    Rosehip Jelly Ingredients
    • 2 quarts rose hips
    • 1 1/2 quarts water
    • 1/2 cup fresh squeezed lemon juice
    • 1 package SureJell pectin
    • 1/4 teaspoon butter
    • 3 1/2 cups sugar
    • 6 8-ounce canning jars and fresh lids

    Method

    Rosehip Jelly Method
    rose-hips-rinsing.jpg
    1 Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
    2 Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
    rosehip-jelly-smashing.jpg rosehip-jelly-straining.jpg
    3 Use a potato masher to mash up the rose hips into a rough purée. Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.
    4 Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).
    5 Prepare canning jars. You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.
    rosehip-jelly-foaming.jpg
    6 Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring). The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
    7 If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
    Makes 5 8-ounce jars.

    Rosehip Jam Recipe

    This jam is somewhat of a marmalade jam, given the inclusion of the orange. It uses orange and grated apple to supply natural pectin, so you do not need to add commercial pectin to this recipe.

    Ingredients

    • 2 quarts large rosehips
    • 1 large orange
    • 1 large green apple
    • The zest and juice of 2 lemons
    • 6 cups water
    • 5 cups sugar
    • 1/2 teaspoon butter
    • 6 8-ounce canning jars and fresh lids

    Method

    rosehip-jam-cut-rosehip.jpg rosehip-jam-remove-seeds.jpg
    1 Prepare the rose hips. Cut away and discard the green scraggly ends. Cut the rosehips in half and scrape out and discard all of the seeds and thistle-ly hairy bits. With the remaining rose hip pieces, discard any bits that are blemished. Then roughly chop the rose hips. You will need 4 cups of clean, chopped rose hip.
    rosehip-jam-orange-slices.jpg
    2 Prep the orange. Cut off and discard the ends of the orange. Slice the orange lengthwise into wedges. Remove (and reserve) any seeds, and if you can, remove and reserve membranes. Take the wedges and cut each one of them so that you have a bunch of little triangles of orange.
    3 Prep the apple. Peel the apple, reserving the peel. Then grate the apple with a cheese grater (large hole). Chop up the core and reserve.
    rosehip-jam-pectin-bag.jpg
    4 Place the chopped rose hips, grated apple, and chopped orange into a large (8-quart) wide pot. Add the lemon zest and lemon juice to the pot. Add the water to the pot. Take the apple core pieces, apple peel, and any orange seeds and membrane and place in a double layer of cheese cloth. Wrap them up and place in the pot with the chopped fruit and rosehips. (This will be a source of pectin.)
    5 Prepare canning jars. You'll need 6 to 7 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.
    rosehip-jam-until-soft.jpg
    6 Bring mixture to a hard boil, partially covered, for 30 minutes or so, or until the orange peels can be easily cut through without resistance. Remove from heat. Remove the cheesecloth pectin bag and place in a bowl to cool. Once cool enough to handle easily, gently squeeze the cheesecloth pouch to extract more of the pectin (it will be sort of gloppy). Add the extracted pectin-y juice back into the pan with the rosehips.
    rosehip-jam-almost-ready.jpg
    7 Measure out the sugar and add to the rosehip mixture. Heat to high, stirring with a wooden spoon until the sugar has all dissolved. Add butter (will help keep the foaming down). Bring to a rapid boil, uncovered, reduce heat to medium high. Place a small plate in your freezer. After about 25 minutes begin testing the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam. Do not overcook or the mixture will caramelize and give you an odd taste.
    8 Ladle the mixture into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel. Seal them with the sterilized lids, leaving 1/4 inch of head space.
    9 To ensure a good seal, and to guard against mold, if you want, you can process the jars in a water bath for 5 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 5 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
    Makes 6 8-oz. jars.

    Rose Hips Jam-Jelly

    Thought I would bring back this Recipe


    Rose hips have seeds on the inside that are itchy and irritating. If you make jam, you will need to completely remove the seeds. If you make jelly, you can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking. On doing research for the jelly recipe, one source said that the seeds were slightly tannic and recommended removing them. I tried it both ways and noticed practically no difference in the resulting taste. Removing the seeds is rather painstaking, and for the jelly recipe can add an entire hour to the jelly making process.

    Sep 25, 2010

    Make Natural Baby Soap with these Easy Organic SoapRecpies

    You can easily make natural baby soap using an organic soap making base and adding 100% organic essential oils. Did you know that most baby soaps on the market are full of chemicals and synthetic petroleum based ingredients? Anything that lists "fragrance" as an ingredient is a synthetic. Even soaps that boast "all natural" are often not what they seem.
    True all natural baby soap with organic soap making ingredients are available, but they are pricey! Here are instructions for making organic baby soap using the melt and pour technique. No, this isn't truly "making soap" from scratch with lye. This is a process that is beginner friendly! No nasty lye that can burn through your skin, timers or thermometers. This is the easy way!
    Please note that the soap base you use will determine if it is suitable for a child. There are palm oil, coconut oil, goat's milk, almond oil, hemp oil, etc bases available and all differ in how gentle they are. Please ask your soap base supplier for a recommendation if you are unsure.



    Materials Needed: Organic soap base, which you buy and it comes in a huge block of soap. I got a 10lb organic block made up of organic coconut and palm oils from a local supplier. However, I have also purchased soap making materials from BrambleBerry.com and they do carry an organic soap base. Essential oils--add 1/4 ounce per pound of base. Please read up on which essential oils are safe and unsafe for children. A mold to pour the soap in: pizza box, cardboard box, wood box, shaped molds made for soap, etc. Big pots to melt the soap in and freezer paper OR plastic cling wrap to line your mold. Use a double boiler or fake it by filling a large pot with water and putting a smaller pot inside of it for the soap to melt in. Chop up your soap block into smaller chunks so it will melt faster and evenly. Wait for the water to boil, then toss your soap chunks in your pan, COVER and turn the heat way down to very low. It can take as long as an hour to fully melt but go back and lift the lid, checking on the melting progress occasionally. You can use a spatula or a spoon to stir and to see if all the chunks have melted.

    baby soap melted

    Once it is fully melted to liquid you can add your organic essential oils. Again, please read up on which essential oils are safe for a toddler before you begin. (Of course you could make this soap for yourself too!)
    pour organic baby soap

    Line a cardboard box, mold or pizza box with freezer paper or plastic cling wrap. If using freezer paper, make sure the shiny side points towards the soap. Line it very well, overlapping so there will be no leaks. Alternatively, you can purchase cute little "soap molds" in various shapes which would be adorable for an older child or as a baby gift or as natural baby soap shower favors. Pour your soap into the lined mold and let sit until fully cooled and hardened. This usually takes at least 24 hours.

    organic soap marking

    cutting soap bars

    Remove block of soap from the mold and use a straightedge to mark the bars of soap that you'll cut. A simple kitchen utility knife can cut the soap bars, but please be careful when cutting. We cut loaf slabs first and then cut individual bars from the loaf.
    organic baby soap

    We like to make various sizes (some square and some rectangle) and then wrap them up individually to give out as baby shower favors. Decorative papers or even unbleached parchment paper makes nice wrapping with a little raffia ribbon. Ones meant to stay in our house are simply tossed unwrapped into a wooden box with a lid to keep the scent fresh.
    natural baby soap homemade

    As you can see, 10 lbs creates a LOT of soap. Our costs per bar using this organic soap making technique with organic essential oils was around 75 cents per bar. Enjoy creating soap and remember to make some for you too!
    organic soap making supplies

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    Make Natural Baby Soap with these Easy Organic SoapRecpies

    You can easily make natural baby soap using an organic soap making base and adding 100% organic essential oils. Did you know that most baby soaps on the market are full of chemicals and synthetic petroleum based ingredients? Anything that lists "fragrance" as an ingredient is a synthetic. Even soaps that boast "all natural" are often not what they seem.
    True all natural baby soap with organic soap making ingredients are available, but they are pricey! Here are instructions for making organic baby soap using the melt and pour technique. No, this isn't truly "making soap" from scratch with lye. This is a process that is beginner friendly! No nasty lye that can burn through your skin, timers or thermometers. This is the easy way!
    Please note that the soap base you use will determine if it is suitable for a child. There are palm oil, coconut oil, goat's milk, almond oil, hemp oil, etc bases available and all differ in how gentle they are. Please ask your soap base supplier for a recommendation if you are unsure.

    Homemade Recipe for Diaper Rash Salve

    Homemade Salve and Hand Mixer Emulsifier
    posted by Mama Hope | April 10th, 2008 in Eco-Diapering 
    Hi Hi! If this article helps answer your question, you might want to subscribe to my RSS feed (or subscribe via email) for more on this topic.
    Homemade Salve
    (You’ll see the salad dressing emulsifier I use pictured below, no need to buy one, however: just use a wire whisk or hand mixer.)

    This recipe is essentially for a non-petroleum jelly, much easier to make than a cream and with less ingredients. To make a cream, see modifications below.
    You can use any plant-based oil you’d like. For affordability, I use olive oil. To make roughly 2 ounces, which should last you 1-2 months, you’ll need:
    2 ounces olive oil
    1/2 ounce beeswax or approx. 2 tablespoons, grated
    1 capsule Vitamin E , squeezed out (optional)
    6 drops grapefruit seed extract (optional, as preservative)
    small jar or small makeup or lotion container
    double boiler
    wire whisk, electric mixer, or hand emulsifier (see my pic)
    rubber spatula

    In a pinch you can do without the double boiler, but be sure that the pot you’re using is easy to scrape out clean. First pour the oil into the top of the double boiler over low heat. Add slightly less of the grated beeswax than called for and stir until melted.
    Next is the only tricky part: test the consistency of the mixture by putting a small amount on a teaspoon and placing it in the refrigerator. (In the meantime your salve should remain on low heat on the stovetop.) After a minute in the frig, the salve will harden to its finished consistency. Check this — it should be firm so that it does not melt when you touch it, but soft enough that you can easily pull some away from the spoon with your finger (like petroleum jelly). If it’s too hard, add more oil, if it’s too soft, add more beeswax. When you’ve reached a good consistency, remove from heat and add the Vitamin E and grapefruit seed extract. Give it a good mix until creamy, then add it to your container and let it cool to room temperature. Voila!

    Herbal Salve

    To make an herbal version of your salve, you’ll need to infuse the oil in advance. To do so, simply fill a small airtight jar with calendula, chamomile, or your herb of choice. Fill the jar to the brim with oil and seal it tightly. Turn the jar upside down, and set it on a towel in an area that gets light but does not get too warm. After about a week, strain out the herbs and store in a cool, dry place until you use it for salves or general skin care!
    For my diaper rash salve, I avoid one of the more obvious herbal choices: comfrey. Comfrey is commonly used in skin salves, however it can have serious side effects when taken orally. Since we’re making this salve for our baby, I choose the safe side and simply do not use it.
    A word on preservative: The above recipe uses grapefruit seed extract as a preservative and also to help minimize bacteria in the diaper area. Some experts, however, have stated recently that grapefruit seed extract is not as “natural” a preservative as we previously have thought. My big plan is to do some research on this, but until then, you can really leave it out, as long as you make your salve in small batches. Or you can use a combination of Vitamin A and C powders with Vitamin E oil.
    [Edit: I no longer recommend grapefruit seed extract, except as necessary in cases of extreme rash, as per my research, as promised, on the safety of grapefruit seed extract. Read more in my recent post.]
    Just loving it and wanting more? I’m not an herbalist myself, but I’m having lots of fun! The techniques above are adapted from recipes and instructions from two great books: Better Basics for the Home (aff) by Annie Berthold-Bond and The Natural Pregnancy Book by Aviva Jill Romm. Both have lots of recipes and recommendations for homemade concoctions, with clear directions and adaptations for more or less difficulty.

    Modifications for a Diaper Rash Cream

    To make a cream instead of a salve, you’ll need to include an oil that is solid at room temperature. Instead of 2 ounces olive oil, substitute 2-1/2 ounces cocoa butter or coconut oil, plus 1-1/2 ounces olive oil or your oil of choice. After melting the wax, remove from heat and add 4 ounces distilled water before blending. Optionally add a tablespoon or two of zinc oxide powder.

    Newborn Diaper Rash

    For newborns, your best bet is to use pure olive oil from the get go and transition after the first weeks to a salve as above. The meconium chocolate poo-stuff is *very* sticky and difficult to clean. We used olive oil spread around the area after every diaper changing. This coats a nice layer, both protecting the skin and making it easier to clean for the next changing!

    How Does It Work?

    Homemade SalveIn browsing the forums, I learned that what has worked for many moms for years is petroleum jelly. It follows the same concept as for newborns above, protecting the skin with a fine layer. Petroleum jelly is easier to handle than oils and works fine once you get past the meconium stage. However, petroleum jelly is made from, guess what, petroleum. Therefore not only is it a limited resource but it’s also mineral and not plant based. For baby’s health (and your own) it’s better in general to use eco-friendly plant-based oils as opposed to mineral-based. So, what we’ve made is essentially a ‘non-petroleum jelly’ that seals the skin to protect it from what’s happening in the diaper.
    Natural, plant-based oils are great for baby’s skin. And avoidance of mineral-based oils goes for ‘baby oil’ too! Try almond oil or plain inexpensive olive oil instead. Almond oil works great for baby massages! And food-based oils are as pure as you can get.

    Preventing Diaper Rash

    Here’s what I do. To use the salve, I just rub some onto the skin after using wipes, including the creases of the skin and not just the obvious bits. You can use it at each change, or just use it when and if the skin becomes pinkish. As long as you’re changing your baby often and using natural fibers that breathe easily, you shouldn’t need it every day. You’ll keep the rash away best if you change immediately after a soiled diaper, and as soon as possible after wet ones.
    I also wipe after wet changes, just to be sure the area is clean. It’s the mixture of acids in urine with the ingredients in baby number two’s that’s likely to cause a rash. Scientific version? From Wikipedia and Wolf, R., Wolf, D., Tuzun, B. & Tuzun, Y. (2001) Diaper Dermatitis. Clinics in Dermatology: