- Mix equal amounts of dried burdock, marshmallow, nettle and parsley in a glass jar with a tight lid.
- Pour an organic vegetable oil such as olive oil or almond oil over the herbs until they are just covered.
- Stir well to eliminate air bubbles and ensure that all of the plant material is in contact with the oil. Add more oil if needed to completely cover the herbs.
- Seal the jar and keep it in a warm, dry area out of direct sunlight for at least two weeks, shaking or stirring the mixture daily.
- Strain the oil through several layers of cheesecloth or a large coffee filter into another glass jar, squeezing out as much oil as possible.
- Seal and store in the refrigerator until ready to use.
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