Herbalism & Herbal Recipes
Homebrewing: Mead, Wine, and More
Welcome to Pixie's Pocket! I am Amber Shehan, and I am a hobbit-like, tipsy fae creature who resides in Western North Carolina - herbalist, author, educator, brewer of wines and meads, and a lazy gardener.
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Make the most of tomato season by preserving your harvest and canning your tomatoes!
Summertime berries are ripe and the harvest is coming in! Make blackberry bitters, cordial, and syrup to preserve them for the rest of the year.
Make your own mint-infused bourbon for a quick hot toddy or use it to make a mint julep with no prep work – just add ice!
Every part of the linden tree is edible, and in the early spring, the leaves are especially delicious salad greens.
When strawberries are bursting forth and the lemon balm is bright green in the garden, make some brews! Sunshine and springtime in a bottle – this is a luscious pink mead that soothes the nerves and delights the senses!
Did you know that lovely, aromatic peony flowers are also edible? You can use them in a variety of ways, but infused honey is my favorite. It’s so versatile and delightful!
Garlic Mustard is on the loose! This invasive plant spreads like wildfire and can suppress native plant growth. Luckily, it is also delicious and makes a great pesto!
Vanilla bean blends with chamomile beautifully – the bitter apple tones of chamomile flowers make magic with the rich, luscious aromatics of real vanilla.
Honeysuckle is an invasive plant with some of the most lovely, ephemeral flowers – their heavenly aroma lends itself nicely to this wine.
It is a beautiful spring, but I’m singing the blues. I’m down to my last bottle of dandelion wine from last year, and now I have to make more! It will be months before I can drink more of this delicious nectar.