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Book Review: Claire Goes Foraging

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Size Doesn’t Matter: Ways To Make Your Small Garden Super Impressive

Rose and Peony Flower Infused Honey

Today is a perfect May day. I woke up and made coffee, opened the front door, and walked onto the front porch only to be...
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Moscow Mule Mocktail: sunshine in a copper mug

fairytale gatherings by the wondersmith

Awaken your sense of wonder

Herbalism & Herbal Recipes

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Recipe Box: Herbal Cough Syrup (Infusion)

mint honey

What is an Electuary?

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Lavender Infused Honey Recipe

damiana

Damiana: my favorite love potion ingredient

Lavender pixiespocket.com

Let’s Talk About: How to use Lavender

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Yarrow for Fever and Flu

Homebrewing: Mead, Wine, and More

Honeysuckle

Honeysuckle Wine: One Gallon Recipe

dandelion (mead)

Wild Fermented Dandelion Wine

Persephone Mead - sacred brewing with Amber Shehan Pixiespocket.com

Sacred Brewing: Persephone Mead

An image of the motherwort plant in bloom with overlay text "Motherwort and lemon balm brew, a beer to soothe the savage beast"

Motherwort and Lemon Balm Brew: One Gallon Recipe

chai wine recipe on pixiespocket.com

Easy, One Gallon batch of Spiced Chai Wine

ginger wine - one gallon batch

Make your own Ginger Wine: One Gallon Recipe

About

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.

My Books

Foraging & Gardening

orlando lawns turning into a suburban garden - as seen on pixiespocket.com

Orlando lawns into suburban gardens!

onions from scraps

Growing Onions from Scraps

Rose and Peony Infused Honey Recipe

Rose and Peony Flower Infused Honey

Recipe Box

Garlic Mustard Pesto Recipe – guilt-free foraging

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 Chamomile Mead – One Gallon Recipe

Vanilla bean blends with chamomile beautifully – the bitter apple tones of chamomile flowers make magic with the rich, luscious aromatics of real vanilla.

Honeysuckle Wine: One Gallon Recipe

Honeysuckle is an invasive plant with some of the most lovely, ephemeral flowers – their heavenly aroma lends itself nicely to this wine.

Wild Fermented Dandelion 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.

Eat your weeds! Dandelion Fritter Recipe

I looked around my yard yesterday, and realized with a gasp that all of the dandelions that were proliferating on my path had gone, poof!  But but but but…I didn’t even get a chance to make Dandelion Mead this year!  I hope they will come back, I expect dandelions to hang around longer than one…

Sacred Brewing: Persephone Mead

Of Persephone, Kore, Prosperine – the Greek goddess of Spring, and of the mead brewed for her. Here’s to going inward, to facing the underworld, and to returning decked in flowers and wiser for the journey.

Spicy Cocoa-Infused Honey Recipe

Infused honey can be a truly delicious treat! My long-time readers know that I used to vend herb-infused honeys both online and at local markets. Some days, I miss making huge batches of infused honey and visiting places where I could sell them, but I just couldn’t hack it. I have this blog, a full-time…

Cocoa Honey: A decadent treat

A rich treat made with honey and three different forms of chocolate -so simple, yet so delicious!

Behind the scenes: a tour of Miso Master

There are few foods that are as nourishing to me as Miso. I used to be a meat and ‘taters kind of girl, with little to no green, raw, or fermented foods in my diet. When a friend invited us to try sushi for the first time, Eric and I were dubious and didn’t expect to find…

Let’s Talk About Tinctures, Elixirs, and Cordials

I love herbs, and I also enjoy alcohol. My dedicated readers know for sure that I adore honey…so it shouldn’t surprise you that I generally do my best to combine those three ingredients in as many forms as possible.

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