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Hello! I'd love to send you occasional emails with new blog posts or other interesting tidbits to share. I won't send too many emails - too busy puttering in the kitchen or apothecary to sit down and write!

Popular Recent Posts:

How to use Garlic Mullein Ear Oil for Earaches

There are many guides that explain how to use ear oil, but I noticed that none of them included one of the most important parts: encouraging nurturing touch and creating a soothing environment.

DIY Damiana Love Potion

Make yourself a bottle of Love Potion Number 9 with this aphrodisiac cordial made with Damiana, honey, and other invigorating herbs!

Nettles – a feast on the forest floor

Nettles may have a bad reputation as pain-causing weeds, but they are a fantastically healthy green and useful herb that shouldn’t be ignored!

Care for Wild Birds in Winter: Tips, Tricks, and DIY Recipes

Take care of the wild birds in winter with these crafts – make a suet block, peanut butter pinecone, or even an edible wreath!

DIY Skin Care: Smearing Honey on your Face

Honey is amazing for accenting foods and drinks, for brewing mead, and for eating directly off of the spoon. But did you know that honey can be a simple at-home spa treatment?

Recipe: Gluten-Free Tahini Cookies

This is a guest post from Ben at The Online Grill, in which he shares an awesome sweet treat that’s gluten free and full of delicious honey and tahini.

Lacto-Fermented Garlic Recipe

Fermenting garlic cloves is easy and fun, plus it is a great way to use up extra garlic without it going to waste!

dandelion infusion

Dandelion Flower Infusion and Syrup

Dandelions are wonderful medicine and a delight to drink. Make an infusion from dandelion flowers and give it a try, or turn it into a tasty simple syrup for herby cocktails and desserts.

My Favorite No-Knead Bread

I love baking bread, but I’m often short on time and energy. Luckily, you can make tasty no-knead bread in a dutch oven with a little planning and a minimal amount of work!

Apple Daikon Radish Sauerkraut Recipe

I used to despise sauerkraut, but finally trying a crunchy, home-fermented version changed my palate forever.

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