Using a double boiler or glass bowl on top of a small saucepan, heat some water in the bottom of the pan to boiling.

Place the coconut oil in the top part of the double boiler and add the dried rosemary, cloves, thyme, cinnamon, catnip, and mint.

Cover the bowl or top part of the double boiler and keep the water at a medium temperature for at least 30 minutes or until the oil has adopted a darker color and smells strongly of rosemary. You can also fill a slow cooker about half full with water, put the coconut oil and herbs in a glass mason jar with a tight lid, cover and keep on the lowest setting for several days to make an even stronger infused oil.

Strain the herbs out of the oil using a small mesh strainer or cheesecloth and pour the oil back into the double boiler. The oil will have reduced by almost half and you should have about ½ cup of the infused oil. If you have more, save it for next time!

Add the butter(s) and beeswax to the double boiler with the infused coconut oil and stir until all have melted.

Pour the liquid into the molds.

Leave in the molds until completely set (overnight is best). Or you can speed up the process by placing them in the fridge.