Spread the chickweed on a flat surface out of direct sunlight, such as a large cutting board, and leave for about 12 hours or overnight to wilt.
Once the chickweed is partially dried, chop it finely with a knife and place it in a pint jar. Cover with extra virgin olive oil.
Heat the oil at a very low temperature for the next 24 to 48 hours to infuse the plant into the oil and allow any water to evaporate off.
You can use several methods to infuse the oil using heat (see the blog post or the notes section for more details). The key is to heat the oil at a very low temperature (ideally no higher than 100 degrees Fahrenheit).
The oil will turn dark green and smell somewhat like chickweed once it is well infused.
Strain the oil with a fine mesh strainer layered with cheesecloth. Store the oil in a glass jar in a cool dark place. The oil will last about a year, and can be used straight as is, or added to creams and salves.
Chickweed Salve
Prepare the tins so they are ready for pouring the salve in when it is melted and hot.
Create a makeshift double boiler by putting a small bowl or a glass Pyrex measuring cup over a pot with about an inch of simmering water.
Place 2 oz coconut oil and 1 oz beeswax in the double boiler, and heat on low until the beeswax melts completely. Use a chopstick or bamboo skewer to gently stir the beeswax as it melts.
Once the beeswax is melted, add 1 cup of chickweed infused oil. Mix to incorporate. The cold chickweed oil will cause the beeswax to harden.
Heat for another minute or two on low, stirring until the mixture is liquid again.
Turn off the heat and add the essential oils (if desired).
Immediately pour the hot salve into clean glass jars or tins. The salve will begin to harden quickly.
Cover the containers, and store in a cool dark place.
Notes
Methods to heat-infuse the oil:
Stovetop method - Place the oil and herb in a double boiler and heat on very low, using a thermometer to make sure you only heat it to 100 degrees Fahrenheit. Turn on and off for the next 24 to 48 hours, allowing any water in the plant to evaporate off and the medicine to infuse into the oil. Do not let the oil come to a boil.
Yogurt maker - Place the chickweed and oil in a pint jar. Close the lid, and place it inside the glass canister of the yogurt maker. Place the cover on the yogurt maker and fill the reservoir with water. Set the temperature to 100 degrees Fahrenheit and the time for 24 hours. Check the oil after 24 hours and infuse longer if needed. I let mine infuse for about 36 hours in my yogurt maker.
Dehydrator - Set the temperature to 100 degrees and place the jar with the chickweed and oil in the dehydrator for 24-48 hours.