Harvest rosemary and citrus (we use kumquats, lemons, and mandarin oranges).

Wash thoroughly in a vinegar-and-water solution to remove any dirt.

Peel the citrus—the fragrant skin is what we need. The inside? Eat it fresh or make lemonade.

Dehydrate fully by laying herbs and peels on a sunny counter, ensuring no overlap (or use a dehydrator). This step is key—moisture can cause mold.

Crush the dried rosemary and citrus peels with a mortar and pestle (or your hands if they’re crisp enough). This releases the oils and aromas.

Put your crushed herbs in a glass jar (roughly 1/3 full) and fill completely with extra virgin olive oil.

Store in a dark place, away from light, for two weeks.

Shake every few days to keep the infusion active.

When it’s time, strain through cheesecloth to remove any particles, leaving only a richly infused oil.

½ cup infused olive oil (strained)

0.35 oz cocoa butter (for deep hydration)

1.25 oz beeswax (to give the balm its smooth texture)

1 ml vitamin E oil (to nourish and preserve)

Essential oil (optional) for a stronger scent

Melt the beeswax and cocoa butter together using a double boiler (or a heat-safe bowl over a pot of simmering water). Stir occasionally.

Once fully melted, add the infused oil and mix gently to combine.

Remove from heat, stir in vitamin E oil and any essential oil, if using.

Pour into tins or glass jars and let cool completely. The balm will solidify as it cools.