If using fresh leaves, rinse them off and let them air dry on paper towels to remove moisture. If you're using dried leaves, you can skip this step.
Chop the leaves and pack them into the jar, but don’t overfill it. You need space for the oil to fully cover them. I usually fill my jar about ¾ full, to allow room for the leaves to expand as they absorb the oil.
Cover the leaves with your oil. You can use a high quality olive oil, fractionated coconut oil (the kind that stays liquid) or sweet almond oil. Use enough oil to make sure all the leaves are completely submerged.
Place the jar in a warm, sunny spot for 4-6 weeks. In the first few days of the infusion, check the jar a few times a day and top up the oil as needed. It’s common for the leaves to peek out from the oil as they absorb some of it. Keep them submerged by simply topping up the oil.
After the first few days, you won’t need to keep topping up the oil. Aim to shake it every day or so.
After 6 weeks, use cheesecloth or a fine mesh strainer to strain off the plantain leaves. You can also use a coffee filter, which will provide a very fine strainer, but will take a long time.
Add the infused oil to a glass jar and that’s it! Make sure to label it so you don’t forget what it is.
