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Place the dried lemon balm in a half pint canning jar.
Pour in enough oil to cover the lemon balm completely, and fill the jar almost to the top. Leave a little room for expansion while infusing.
For a stronger oil, cover the jar with a lid and let infuse at room temperature for 4 to 6 weeks. Shake the jar every day or two, or as often as you remember to.
For a quicker infused oil, don't cover the jar, but instead place it in a small saucepan filled with several inches of water. Heat over a medium-low burner for 2 to 3 hours. Strain out the amount you'll need, then top with more oil. Store infused oil in a cool dark place. Shelf life is around one year.
Combine the oils, butter, and beeswax in a heat proof jar, or for easy cleanup – an empty tin can.
Place the container down into a small saucepan containing several inches of water.
Heat over medium-low to medium heat until melted. Don't leave melting wax and oil unattended during this time.
Once melted, remove from heat.
Stir in the essential oils, and vitamin E, if using.
Pour into small tins or jars.
Shelf life of lip balm is around 9 to 12 months, or as long as it smells fresh.