Preparing herbal-infused ghee recipes is a wonderful way to enjoy herbs and easily incorporate them into your daily rhythm. There are several methods to craft medicinal ghee, but in this recipe, we’ll follow a simple formula: infusing dried herbal powders into hot ghee, followed by cooling and whipping the herbs and ghee together. Beware of herbal-infused ghee recipes that cook the herbs with the butter during the ghee-making process; this method burns the delicate herbs and spices.
Like it or not, artificial intelligence (AI) is now interwoven into the basic technology we use daily. Like all technology, it’s only as helpful or harmful as the intentions of the people using it. Mostly, we hear about the dangers of using AI and how it can be used in nefarious ways, yet it also offers promising solutions to some of the world’s most complex problems. In this article, we’ll primarily explore the risks of using AI in herbalism, especially herbal education.
To help get you started down the path of home medicine making, we’ve put together a list of our favorite books for creating your own natural medicine chest. This article shares our top picks for the best home herbal apothecary books, including essential medicine-making guides and recipe-rich herbal books.
Our apothecary at the Chestnut School is no mere medicine cabinet; it holds the stories and healing signatures of herbs gathered from local wildlands, cross-country travels, and our school gardens. The medicine in its bottles is much more than roots, leaves, and bark. It’s the essence of fields and forests, birdsong and butterfly kisses, babbling streams and fertile dirt, sunshine, and cool afternoon breezes. Are you curious about how to start a home apothecary of your own? We’ve simplified the process by choosing the ten best herbs to start your home herbal apothecary.
Stamens, stigmas, and anthers were my first dates in what would become a lifelong love affair with plants. Today, I plan my vacations around botanical gardens and keep random pieces of colorful bark in my pocket in case I need an icebreaker in an awkward social situation. Three decades into this journey as a plant–human matchmaker, I’ve owned almost every herbal business you can imagine: an herbal nursery, a medicinal products business, a clinical practice, and now an online herbal school specializing in bioregional, hands-on herbalism.
This Flavonoid-Rich Hibiscus Chutney recipe is a favorite at my house any time of year, but it makes an especially nice stand-in for cranberry sauce on the holiday table. You can find this recipe and more in the upcoming Chestnut School Herbal Holiday Guide. Enjoy!
More and more folks are beginning to catch on that when you plant a garden, you get more than just food for the body. You are also planting and harvesting food for your soul. Can you imagine then, the breadth of sovereignty and satisfaction that can be accessed by additionally growing your own medicine?
The following is an excerpt from Felicia Cocotzin Ruiz’s book, Earth Medicines: Ancestral Wisdom, Healing Recipes, and Wellness Rituals from a Curandera, taken from the “Fire” chapter. It’s an easy recipe for iced hibiscus tea using fresh mint (Mentha spp.) and dried rose petals (Rosa spp.), harnessing the power of the Sun. She calls it Isis Sun Tea. The main ingredient in Isis Sun Tea are the calyces of the Hibiscus sabdariffa shrub, also known as roselle or by its common name, hibiscus.
One of my favorite ways to use hibiscus (oh, count the ways!) is in fire cider. Fire cider is basically a spicy herbal vinegar, often sweetened with a little honey. It’s taken by the dropperful or spoonful, depending on the cider’s strength and imbiber’s palette. Fire cider helps to clear out the sinuses and wake up the immune and circulatory systems. It can be taken to ward off a cold or other respiratory infection.
Back in the day, when I ran an in-person herbal school, my students would pick one herb and give a presentation on its medicinal qualities along with a sample: a spot of tea, a taste of tincture, or sometimes a nibble of the plant. When a student told me she’d be preparing lemon balm pesto, I gave an encouraging smile, belying my apprehension. I am a decidedly adventurous eater, but this pesto felt wrong. Never have I been so happy to eat crow.