Herbalism is a system of holistically oriented wellness that focuses on supporting the body and it's natural systems to build health, rather than to attack a disease. Surprising to many is that through this holistic lens, it is possible to bring one to health without ever touching an herb. The very heart of Herbalism is as simple as living as human beings were intended to live. The modern lifestyle is the primary factor in disease, and simple lifestyle changes, often with nut

Honey is a supersaturated substance, meaning that many of the bonds on the water molecules are already bonded with sugar molecules. There isn’t a lot of room left for additional bonding to take place without plant constituents. Steps for preparing herbal honey Select an herb that you will want to preserve in honey, and that can be powdered or combined whole with the honey so that you can use it directly out of the jar. Fill your jar ½ full to ¾ full of powdered herb, or 2/3 f

When using vinegars in herbal medicine making, it's great to know what the original plant was that went into the vinegar and what the process was so that you can appreciate the plant and understand the deeper story of the herbal medicine you're making. Herbal vinegars can be taken directly, but they are usually integrated into foods and drinks in the following ways: use in dressings instead of plain vinegar. add to the liquid when cooking beans or rice add to soups add a spla

What is a cordial? Herb and fruit infused spirits, which are sweetened and enjoyed both for their medicinal qualities as well as their delicious flavors, scents, and intoxication pleasure. Cordials usually contain between 20-30% alcohol. Steps to preparing a basic cordial (takes about 2-6 weeks) Prepare your ingredients Chop up fresh herbs, chop or grind dried herbs Cut up fruit into small pieces Select a container that is large enough for your herbs and alcohol. Fill contain

Ingredients Diced apple chunks, or apple scraps (skins, cores). Enough to fill half of your chosen fermenting vessel (e.g. quart jar, half-gallon jar, 1 gallon crock) 1 tbsp sugar, per 1 cup filtered water OR 1 cup sugar, per 1 gallon of filtered water Instructions Wash and chop the apples into chunks, or gather collected apple scraps (which can be saved in the freezer over time) and add them to your jar or other large fermenting vessel until it filled about halways full. Pou

Ingredients 1 part Anise 1 part Fennel 0.25 part Black Peppercorn 2 parts Dates 1-2 Pears 1 Vanilla Bean Vodka 80% or higher (I have used 3 Howls) Add all ingredients in a 32oz jar and close the lid. Place in a cool, dark place for at least 30 days. Strain and add in sugar or honey to taste, about 1/4 cup to 1/2 cup, possibly more. Shake and enjoy! I enjoy taking a tiny shot of this before a good meal.

Spend time outdoors, interact with nature, teach kids that not all food comes from a store and not all median comes from a pharmacy. Keep a few things in mind and follow some practices, foraging can be a fun and rewarding experience without harming the environment or oneself. Always know your environment Pick up a field guide for your region. Pay attention to identification characteristics, growing conditions, time of bloom/fruiting. Find local farmers, hunters, fisherman as

Collect enough Cleavers to fill your blender at least half full. chop the cleavers. Place cleavers in blender along with a small amount of water to blend them up. Strain cleavers juice through a strainer bag, and drink immediately or place in ice cube trays to use when you are sick or want to support your lymphatic system. This may also be used externally as an anti inflammatory, infused in oil.

Sometimes a month feels like a day and other times it feels like a lifetime but when I’m making oils, tinctures, and glycerties it reminds me of everything that I’ve felt or gone through during that month. I remember the mindset that I was in when I was making them and I see how much I’ve changed and grown over that month. I remember all of the things that I dreamed of, that I pushed for, and I found them all coming into fruition when it comes time to strain them. It’s amazin

The oils have separated from the hydrosol that was made last night. You can use the hydrosol as is with the oils still in them or you can extract them and have essential oils to use as well. For now, I’ll be keeping them together.

2ND FERMENTATION

Follow these simple instructions to make your very own kombucha.

Which bottles or jars should I use? The types of bottles you choose for the 2nd fermentation can make or break your kombucha, literally. The 2nd fermentation is all about building the carbonation and flavor in each bottle and that build up of co2 can be dangerous if not bottled correctly. EZ Cap (Flip Top) Glass Bottles: If you like your kombucha extra fizzy and carbonated, this type of bottle is ideal. With airtight bottles, less co2 escapes and thus increases carbonation in

Kombucha is a fermented tea that has become carbonated. Kombucha's origins can be traced back 2,000 years to ancient China. Back then, the recipe was, green or black tea, yeast, and sugar. These days, the process includes a Scoby, otherwise known as a culture of bacteria and yeast. This bacterial blend is what begins the fermentation process, which delivers all the nutrients and flavor to the kombucha.

You should wilt most fresh herbs for about 2-3 days, or dry completely prior to infusing them in oil. I know that we don't always have 2-3 days to wait, you may also spray the plant with a little bit of alcohol (vodka, etc.) to help dry them out. The reason for having the plant wilt a bit is because the plant has water in it, water in oil causes mold. You don't want to lose a batch of infused oil due to mold. Preparation for dried herbs Long infusion Place dry or wilted herbs

What is it? Glycerin is a sweet tasting plant fat. It tastes sweet but contains no sugar and is slowly absorbed by the body. Glycerin does not extract resins, fixed oils, or volatile oils well. It has a longer shelf life than water, but shorter than alcohol. It is useful for individuals who do not want to consume alcohol, and the sweet taste appeals to children. You can dilute glycerin with up to 20% water to make it a little les viscous or mix with a little alcohol to boost

Simpler's method* Make sure to cover the herb by an inch (2 fingers) with vodka, wine, brandy, etc. Label your jar with herb, alcohol used, and date. Allow to sit for at least a month. Store in a cool, dry place, shaking often. Strain with a tincture press or cheesecloth. *Simpler's method of measurement is referred to someone who was observant and relied on intuition and an inner knowing for making preparations." (Gladstar, 2008 p.378) Ratio Method cut up and weigh plant mat

Infusions vs. Decoctions Infusions are usually made with aerial plant parts such a leaves, flowers, and soft berries, which require little time in hot water to extract the desired constituents. *If you do boil the delicate leaves and flowers, you risk losing some of their potency to excessive heat and evaporation. Bark and stem can either be used as an infusion or in decoctions. Preparing an infusion You may use a teapot, French press, mason jar, or teacup with lid. Making su

Let's say that you would like to make 1 pound of tea (16oz) and the recipe calls for: 2 parts burdock root 1 part dandelion root 1 part eleuthero root 0.25 parts calendula 0.5 part nettle 0.5 part licorice You will want to start by finding out how many ounces are in a part. Add up the total number of parts in the recipe. The total for this tea is 5.25 parts. Since we decided 16oz (1LB) of tea, divide 16 by 5.25, giving us 3.047. You may choose to either round up or down. I wi

Ingredients 3 tablespoon ghee (butter) 3 tablespoon olive oil 1 large onion 1/2 cup uncooked rice A few handfuls of stinging nettle 3-4 cloves chopped garlic 8 cups vegetable broth salt to taste mixed veggies of your choosing black pepper to taste potatoes/leeks optional Directions Remove the leaves of the nettle that you harvested. Start to cook your rice before adding to soup. Melt butter in a large soup pan. Add in garlic, oil, and onion, simmering until translucent. Add v