I can’t believe October is already more than halfway through! Life has certainly been busy over here in the Herbology Faerie’s apothecary. My children have been home for their two week fall break, my husband took a trip for work, there have been visitors and visits, sickness, and it’s just been a bit of chaos around here. But I have still been connecting with the plant world, so I am here to share a bit about that!
This month has been elderberry month at the Plant Wonder Collective! I have so enjoyed working with lovely elderberry this October. I have not yet had the time to write up a monograph post for elderberry this month, but I will try to do that before October is done. Meanwhile, here is a link to the Plant Wonder Collective’selderberry monograph post!
I have concocted a couple of fun elderberry potions this month which I have shared on Instagram. I’ll share them here, too, to make them easier to find. First up: an elderberry hot toddy!
Next, I shared the beginnings of my elderberry infused gin this week. It is still infusing, but I will be straining it soon and sharing a cocktail or two made with this lovely liquor. Here is the initial post about its creation!
The Autumn Botanical Anthology digital magazine is available TODAY! To celebrate, I’m giving you a sneak peek at one of my articles from the publication below. But first, I must tell you a bit about this magazine I am so proud to be a part of!
This labor of love is a seasonal, plant centered digital magazine bringing you over 45 articles from 30 contributors to incorporate autumnal herbs in your apothecary, kitchen, harvests, crafts, and fall celebrations.
Until 9/28, grab your copy for $20 and receive the bonus cinnamon booklet. Download instantly and dive right into the 150+ pages of plant magic!
Now without further ado, here is one of my articles!
Roasted Roots: An Herbal Coffee Tradition
Herbal coffee is a tradition that can be found, with a little digging, in many family histories. It was once common practice to replace or mix ground coffee with the roasted roots of plants like dandelion, chicory, and burdock. Not only did these easily-foraged plants make coffee go further, but they also cut some of the bitterness in the flavor. These roots also provided a nutritious and grounding alternative ingredient or replacement for coffee without the unwanted side effects of caffeine. Additional spices can be added to the mix for flavor and further health benefits, as well.
Here is a closer look at some of the ingredients you might add to your own roasted root blend.
Strong liver, gallbladder, + kidney support
Vitamin + mineral rich
Supports heart + balances blood pressure
Vitamin + mineral rich
Supports liver + stomach
Kidney + liver support
Anti-inflammatory • Antioxidant • Detoxifying
Antibacterial + antifungal • Skin clearing
Blood sugar regulating
Synergizes other herbs
Heart + blood pressure support
Blood sugar regulating
Digestive support • Circulation stimulating
Blood sugar regulating • Analgesic
Antimicrobial + antifungal
Antioxidants • Supports brain health
Warming + drying
Allspice, cardamom, cloves, fennel
Promotes circulation • Immune support
Soothing • warming • uplifting
When cooler autumn days make you long for more cups of cozy hot coffee, consider instead roasting and brewing up this alternative herbal blend. Get creative and formulate your own flavorful blend! Or to get started, here is a simple and tasty recipe to try.
1 part dandelion root
1 part chicory root
1 part burdock root
½ part cinnamon chips
¼ part cacao nibs
¼ part allspice
Preheat oven to 375°.
Spread dandelion, chicory, and burdock roots in a thin layer on a baking sheet. Roast for 10-15 minutes, stirring once or twice to prevent burning. Roast for a shorter time if using a dark or nonstick pan.
Allow to cool.
Mix in cacao nibs, cinnamon chips, and allspice.
Grind in a coffee grinder and brew as you normally brew coffee. Approximately 1 heaping tablespoon of the mixture makes 1 strong cup of herbal coffee.
Opt for a coarser grind if brewing with a French press.
If using pre-roasted chicory root, add it when mixing in cacao, cinnamon, and allspice.
This blend may also be mixed with coffee, using your desired ratio (50/50 is recommended), to reduce bitterness and caffeine.
It’s only a few days until one of my favorite sabbats: Samhain, aka Halloween! I have been very connected to this special day since I was a child, and I now love sharing Halloween with my own little wildlings. It’s that time we invite the spooks and specters in. We celebrate the connection we all feel to the shadows in a way that is steeped in tradition, which makes it feel cozy and safe. It’s our metaphorical way of preparing for the approaching sleep and death in nature that winter brings.
All that said, I have a few simple and cozy ways I’m planning to celebrate the approach of Samhain this week, which I’m sharing here today!
My family and I plan to celebrate Halloween together in kid-friendly fashion this weekend. We will watch some not-so-spooky Halloween movies, paint and carve pumpkins, and (safely and with precautions) trick-or-treat. I also plan to brew up some spiced apple cider on the stovetop for us to share, infused with those autumn spiceswe love and enjoy!
I learned about the Irish tradition of baking barmbrack for Samhain this year, and I am planning to bake some for my family! I want to see if it’s a tradition we’d like to incorporate in the years to come, as I have a strong connection to my Irish heritage.
Barmbrack is a sort of cross between bread and a cake, baked with dried fruits and grounding autumn spices and eaten with butter. It’s a harvest season favorite and is traditionally baked with a little surprise hidden inside—a coin or a ring wrapped in parchment paper as a good luck charm for the person who finds it in their slice! You can find various recipes online, but HERE is the one I’m planning to try.
Cleaning & Clearing
The approach of Samhain has me feeling the need for a bit of a cleaning and clearing, for both practical and psychological reasons. As winter and the holiday season approach, it’s a good time for me to tidy up and de-clutter. I also notice that I’m needing to sort of reset my perspective, or clear out some stale and stagnant energy, as autumn deepens toward winter.
The physical act of tidying up the house is straightforward enough. It’s not my favorite job, but I’ve come to enjoy it well enough when accompanied by audiobooks or podcasts. But each day this week while I work on the cleaning, I plan to choose a candle, incense, or simmer pot with intention and use it to sort of sweep away the proverbial cobwebs, paired with open windows when it’s not raining.
I am excited to brew a few tea blends this week with Samhain in mind. Traditions across many cultures relate this time to remembrance of ancestors passed and introspection or even divination. I plan to spend some quiet time with some steaming pots of tea brewed to those ends. My grandma passed away a year ago on October 27th, so she will be very much on my mind this week (and during this week for the years to come), which ties right in.
Aside from chai, another beverage that I associate with autumn and winter is spiced or mulled wine. The warm, soothing-yet-spirited drink is rich with digestive, warming, and immune-supporting spices. Not to mention how festive and rooted it feels to share this deep, tart ruby liquid with others at a gathering in the colder months.
But! I very rarely imbibe actual spiced wine. Instead, I mix up a similar potion replacing the wine element with extremely beneficial harvest berries and botanicals. They add the same vibrant garnet color, along with nutritional and healing properties, without the alcohol content. An herbal substitute for mulled wine is also quicker and more convenient when you want this type of pick-me-up (any time of day!) and it can be shared with anyone.
You can make your own preferred version of spiced “wine” tea with various ingredients and methods! I’ll share my recipe with you here so you can either use it yourself, or use it as a starting point to concoct your own recipe.
Spiced “Wine” Tea
Rosehips: These tasty red jewels are ready for harvest in October in many locations. You can use fresh or dried (I always have dried rosehips on hand). They add a tart cherry type of flavor, vitamin C, and minerals that aid in heart health, circulation, pain relief, cholesterol and blood pressure health, and even pain.
Elderberries: Dried elderberries impart a deep berry flavor and amazing immune-boosting benefits. Aside from their antiviral properties, elderberries also have anti-inflammatory benefits. I am always conscious to be moderate with the amount of elderberries included, in case of possible digestive discomfort. (I’ve never experienced this side effect myself, but I’ve read that it can happen so I use caution.)
Hawthorn berries: Hawthorn berries add nearly magical benefits of not only boosting heart health in a physical sense, but also soothing and strengthening the emotional heart and aiding with anxiety.
Hibiscus: This is a go-to base ingredient in fruity, berry-flavored teas for me. Hibiscus is an excellent heart ally and gives the tea a full-bodied, cranberry-ish, and even wine-ish taste.
Orange peel, dried or fresh: Obviously vitamin C is a big part of spiced wine. But so is rich, strong flavor! Orange in some form is almost essential to this type of brew.
Spices – cloves, cinnamon, allspice, ginger: You can’t have spiced wine without your warming, grounding, immune-boosting spices! These add taste, physical and mental health benefits, warming cozy comfort, and synergy between ingredients. Of course, you can get creative and use your own favorite combination of mulling spices!
Optional – rooibos: Rooibos is an herbal ally I adore and use often to fill out and add body to teas while providing wonderful benefits. (See my rooibos profile post for more on this herb!)
You can play around with your favorite berries (even adding fresh or dried blackberries or cherries!), spices, flavorings, and even splash in apple cider for a fruity kick or ginger ale for a fizzy twist. It’s up to you how you concoct your festive, warming brew. Then enjoy it all autumn and winter on quiet afternoons or cozy family gatherings! Or take a thermos of it on your outdoor autumn adventures!
What additional or different ingredients are you going to try in your spiced “wine” tea? I’d love to hear so I can try them, too!
Since tea is my preferred vehicle for herbalism and ritual, I thought today I’d touch on my favorite type of tea during autumn: CHAI. It is full of benefits befitting the season: digestive, circulation-stimulating, warming, anti-inflammatory, immunity-boosting, and so many more. And chai is extremely grounding, protective, and COZY.
So I’m going to touch on a few of my favorite chai botanicals, digging in with a bit of research and preparation ideas.
I of course have to begin with the origins of chai. Even if what we think of as the “traditional fall spices” that are included in chai go way back, neither the spices nor chai have Western origins. Masala chai hails from India, a centuries-old traditional and health tonic drink. While recipes can vary widely, the main basis includes black tea and warming spices (the words masala chai literally mean “spiced tea”). The Western world recognized the benefits and amazing taste of chai spices long ago and has adopted and adapted them in many ways (which connects to a long and complicated history of colonialism we won’t get into here today). But regardless, chai and its related spices come to us thanks to their ancient origins in India.
There are so many non-traditional and revised spins on chai out there, either to incorporate different flavor profiles or to address varying health concerns. Milk and black pepper are common and traditional ingredients which helps to make the nutrients more bioavailable, but I sometimes enjoy chai without milk or with plant milk. Some versions include berries, fruits, or different herb or tea bases. My favorite base ingredient isn’t even tea—it’s rooibos! But in general, the essential components combine to aid digestion, immunity, and more, making chai a boon to holistic health.
I’ve recently done some research on the specific benefits of some of my favorite chai spices! Read on for a brief run-through of each:
Cinnamon – This warming, drying, pungent bark has anti-microbial, analgesic, antioxidant, and many other qualities and helps with digestion, cramping, regulating blood sugar, soothing sore throats and colds, and more. Folk tradition also holds to other benefits including protection, purification, energizing, healing, love, and prosperity.
Ginger – Another warming, drying botanical. Ginger is a healing powerhouse! It aids in everything from circulation, inflammation, digestion, pain, cramps, cold and flu, sore throats, nausea, heart health, energy, and many more. It is an energizing and synergy-boosting herb, in both health and folk tradition aspects.
Nutmeg – I had no idea of this until recently, but nutmeg is great for stress, anxiety, and insomnia. This pungent, warming, drying spice is also antispasmodic and anti-microbial, along with many other properties. It is also believed to aid in happiness, love, overall health, and psychic abilities, if that’s your thing.
Cloves – Cloves are great for your teeth and breath! They’re also known to be antiviral, antibacterial, anti-fungal, anti-inflammatory, antispasmodic, analgesic, anesthetic, and expectorant. Whew! These fragrant little powerhouses aid digestion, colds and flu, arthritis, pain, headaches, and spasms. Cloves are thought to offer protection, purification, general healing, and mental aid.
Other common chai ingredients include cardamom, allspice, anise, fennel, black tea, and peppercorns. Flavor or health variations can include turmeric, rose, mint, fruit like apple or orange, astragalus, echinacea, reishi…it goes on and on. Don’t be afraid to put your own spin on your chai recipes!
Due to the hardy nature of the seeds, roots, barks, and such that make up chai, it’s often suggested to make a decoction with the herbs before combining with the tea component, rather than an infusion. A decoction is simple, though: just boil the ingredients on the stovetop for an extended period (it depends on how concentrated you’re going for, but it can be as little as 15-20 minutes), strain, and add to your brewed black or rooibos tea (if you’re not making a strictly herbal chai). Then top with plant or dairy milk if you like! A decoction tends to turn out more concentrated than a simple tea infusion, so that’s why you often add additional liquid to the mix after decocting. How much liquid you add depends on how long you simmer your decoction.
All that said, though, I often don’t have time to make a decoction and need a quicker cuppa! When this is the case, I grind the spices well with my mortar and pestle (you can use a coffee grinder, too) and steep for longer than I normally would with a simple tea infusion—as much as 10 or 12 minutes.
I could go on and on about chai—I feel like I already have in this post—but I think I’ll stop here for now! Are you a fan of chai? What ingredients do you like to incorporate? Which of the basic chai components is your favorite?
This is one of my favorite parts of the year! I’ve always loved it and felt like it was MY time: my birthday on the 21st, the autumnal equinox / Mabon (falling on the 22nd this year), and “Hobbit Day” aka Bilbo and Frodo Baggins’ shared birthday on the 22nd—which to me counts as a holiday itself! But this post is about Mabon, the sabbat marking the beginning of fall and the autumnal equinox on the wheel of the year (in the Northern Hemisphere).
Mabon begins the wind down of the harvest season as autumn starts in earnest and winter approaches. It is an age-old tradition to celebrate this time, which is associated with giving thanks to the Earth for her life-sustaining abundance, the balance of light and dark, and preparing for the colder and darker winter months ahead.
This is such a busy time of year! It can be difficult to pause and reflect with a slower perspective on this seasonal turning. But I have a couple of simple, cozy plans for enjoying and marking this week with my family.
My kids actually have a “virtual learning” school day on Wednesday, and it’s supposed to rain all day, too! So it seems the perfect time for a simmer pot. This simple-yet-magical act will set a cozy autumn mood for the equinox.
It’s pretty simple: choose aromatic autumn ingredients (I’m using apple slices, a bit of lemon peel, cloves, cinnamon, cardamom, anise, and allspice), add to a pan on the stovetop and cover the ingredients with water, simmer as long as you like, and add more water as needed so it doesn’t dry out and burn. This will fill the house with a delicious scent and all the cozy autumn vibes to put everyone in the spirit of the occasion.
Pumpkin and Apple Treats
This is such an obvious one, but of course baking favorite apple and/or pumpkin treats is a simple and almost necessary part of a cozy Mabon. (If you are able and if you like apple or pumpkin!) And of course you can totally buy them and skip the diy portion, if you need to or prefer to. The point is, apple and pumpkin are quintessential to the autumn season!
I will likely bake pumpkin muffins for my birthday treat and the autumnal occasion. I have been using the same tried-and-true recipe for something like 13 years now! It’s simple and delicious. (Check it out here!)
I have yet to decide if I’ll bake any apple treats, too, but I’ll at least be making hot spiced cider and apple spiced tea quite a lot this week and through the season ahead! My birthday gift from my parents was a collection of new autumn mugs, which I plan to put to good use!
Speaking of those mugs, my hobbit-herbalist heart is ready to start brewing up some grounding, earthy, spicy, immunity-boosting chai. I am in the middle of writing a blog post all about this, so I won’t share too much about it now. But, whether you like to make chai from scratch or order a piping hot cup from a coffee shop, this is a great time to think about warming up with chai!
Okayyy…actually, I can’t help sharing one chai tidbit. I was turned onto adding astragalus to chai for an immune boost by Rosalie de la Fôret in her book Alchemy of Herbs and now I rarely make chai without it. Many of the botanicals in chai help boost immunity already, but astragalus adds a sweet and simple way to kick that boost up! I highly recommend trying it (and checking out Rosalie’s book).
We are lucky to have a nice apple orchard not too far from us. Due to Covid, we have yet to take our boys there, and our older daughter hasn’t been in a few years. So, we are very excited to hopefully take them over the weekend to enjoy the woods, the animals (it’s a pretty amazing little orchard), and the apples! I can’t wait to restart this autumn tradition.
So, those are a few of the simple ways my family will be celebrating Mabon! Do you mark the autumn equinox? How do you like to celebrate this season?