Tag: fall

Categories
Herbs and Herbalism

Autumn Harvest: Hickory Nuts

Last October I had the opportunity to collect some hickory nuts, and I’m hoping I get to when I revisit the same location again this year! Yesterday at a state park we encountered some shagbark hickory trees that were quite picked over by the squirrels already. But the place we collected them last year was so busy with people (an apple orchard) that the squirrels had steered clear and left them for the lucky humans to find.

Hickory nuts are incredibly nutritionally dense. They’re quite tricky and time consuming to crack and extract from the shells, so it’s a good thing they pack a punch! They are incredibly high in protein and those heart-protecting, cholesterol-lowering good fats you find in olive oil and avocados. They provide lots of folate and other important nutrients, as well. Hickory nuts are important to many native peoples whose diets have long included them. Numerous wildlife species also rely on them for vital nutrition.

And they taste amazing! If you have the patience to dig through these tricky shells, you’re rewarded with nuts that are wonderful raw and taste somewhat like a cross between walnuts and pecans but with a sweeter, maple syrup-like hint of flavor.

Hickory nuts have folk associations as well. In many Seneca tales, hickory nuts are associated with the dead and even bringing the dead back to life. (Very fitting as we approach Samhain!) Hickory nuts also represent nourishment, grounding, strength, and patience. (Not in small part because it takes 30-40 years of growth before the tree starts to bear nuts!)

With last year’s small harvest (I was mindful not to take more than my share) I allowed them to dry out in the sun before savoring a couple, while saving most of them for special occasions since I only have a few. I considered making a little strength talisman out of the smallest one, but I haven’t done so yet. I hope I get to add a few more to my little, precious collection!

Have you ever tried a hickory nut? What would you do with them if you had a few?

Categories
Hygge Recipes

Autumn Rain Candles

It has been so very dry where I live lately…but today, we finally got some much-needed autumn rain! It was the perfect time to pull out this Autumn Rain candle and light it to add to the cozy vibes of the day.

For these candles, I combined beeswax, a bit of coconut oil, and essential oils for a natural scent option. (Make sure you do your due diligence in choosing ethical essential oil companies to buy from).

The essential oils I used to emulate the scent of autumn rain (after some experimentation) are ylang ylang, juniper, cypress, grapefruit, and frankincense. To me, this combination evokes the sweet, earthy, and green scent of rain on autumn leaves. That fragrance is a very special sort of magic, isn’t it?!

Here is how I made the candles, if you want to try making your own!

Making 6 4-oz candles—

Materials:

Double boiler (optional)

6 four-ounce jars

6 candle wicks

Wick positioners or popsicle sticks

3 cups beeswax pellets

¾ cup coconut oil

Essential oils:

Ylang Ylang – 40 drops

Cypress – 40 drops

Juniper berry – 25 drops

Grapefruit – 15 drops

Frankincense – 20 drops

(I recommend combining your essential oils beforehand in a glass eo jar to let the scents mix and do their thing before making the candles!)

Method:

Prepare your area; wax will be dribbled! Protect your work surface if you prefer.

Melt the beeswax pellets and coconut oil in the double boiler (can also be microwaved). While they melt, prepare candle jars with wicks, using positioners or popsicle sticks.

Once the wax is melted, remove from heat and carefully add and stir in essential oils. They will not mix or dissolve completely, but will disperse well enough with mixing.

Carefully pour hot wax into jars. Allow wax to cool and set nearly completely before topping with optional adornments. (I used juniper berries and autumn leaves!)

((A trick to avoid wick tunneling: pour the candle wax about half to three-quarters full and allow to cool a bit (you might put them in the fridge to speed up the process). Using a toothpick, poke three or four deep holes into the mostly-set wax and then pour the rest of the hot wax on top. This helps the wax to settle flat and not tunnel around the wick, for some reason!))

Trim wicks and allow candles to cure for a minimum of 24-48 hours before burning. (Longer is better!)

For educational purposes only. Not intended for medical advice. Always consult your physician.

*This post contains affiliate links, which means if you choose to buy something from a link that I share, I will make a small percentage of the sale *at no extra cost to you*.

Categories
Recipes wheel of the year

Mabon Spiced Apple Cider

Mabon is almost here! Otherwise known as the Autumn Equinox, this sabbat marks the official beginning of fall, the second harvest festival, one of the two points in the year when day and night are equal, the height of preparations for the dark part of the year, and a day of thanksgiving and gratitude.

Depending on the year, my birthday falls right before or sometimes on Mabon (9/21), so it always feels *extra* special to me. I can always be counted on to make a bit of a fuss to celebrate the equinox! I suppose I may love fall so much because I’m a Mabon baby, but I think this most cozy, crisp, and magical time of the year would be my favorite regardless of my birthday.

My favorite flavor of autumn is…no, not pumpkin spice…but apple! And spiced apple, which is nearly the same as pumpkin spice, but with a different vehicle. I love pumpkin, don’t get me wrong—but apple will always be the flavor of September to me. So I am brewing up a simple and delicious batch of spiced apple cider for my family to enjoy this Mabon weekend.

In this recipe, apples are combined with vitamin C rich oranges and beneficial, warming, digestion-promoting, immune-boosting spices. This drink offers a cozy, warming, festive sip with many benefits!

Here is the recipe:

Materials—

½ to 1 gallon of fresh apple cider

2-3 apples, sliced

1-2 oranges, sliced

1 small to medium knob of fresh ginger, sliced, or 2 tsp dried ginger

2-3 cinnamon sticks

1-2 tsp whole cloves

1 tsp whole allspice

1-2 tsp freshly grated nutmeg

2-3 star anise

Method—

To make a hot spiced cider, fill a large stock pot or slow cooker with the fresh apple cider, sliced apples and oranges, sliced ginger if using fresh, and cinnamon sticks. Place the rest of the spices in a cheesecloth bag or large eco friendly paper tea bag and add to the pot. Heat over low heat, stirring occasionally, and serve warm. 

If the autumn equinox is still quite warm where you live, you can make this as a cold drink instead! Place all the ingredients in a pitcher in the refrigerator overnight. Try mixing it with sparkling apple cider, ginger beer, ginger ale, or Prosecco for a fizzy twist!

What are you doing to mark Mabon / the autumn solstice this year?

For educational purposes only. Not intended for medical advice. Always consult your physician.

*This post contains affiliate links, which means if you choose to buy something from a link that I share, I will make a small percentage of the sale *at no extra cost to you*.

Categories
Botanical Anthology

Cinnamon + Spiced Milk by Brighid Doherty

This is an excerpt from the article Cinnamon, More than One Spice by Brighid Doherty featured in the Autumn edition of Botanical Anthology. A plant lover’s dream, it is a seasonal, plant centered quarterly publication bringing you over 50 articles from 49 contributors to incorporate herbs in your apothecary, kitchen, foraging and gardening, crafts, and celebrations.

To learn more about the similarities and differences between the two types of cinnamon plus their medicinal qualities check out our autumn edition. This herbal magazine, featuring remedies and recipes with medicinal plants for budding herbalists, can be purchased as a digital version here and as a printed version here.

Photo by Brighid Doherty

Breathe Easy Spiced Milk

This infusion is a nourishing combination of mullein, cinnamon, milk and honey that supports lung health. Whether the lungs have been exposed to excessive smoke or air pollution or experience chronic asthma, allergies, bronchitis or coughs, this remedy will help them function better. All of the ingredients soothe and nourish lung tissue. Mullein is a classic lung tonic herb. Cinnamon is warming, soothing and antimicrobial. Milk soothes lung tissue and provides important minerals allowing them to be calm. Honey sweetens and adds anti-microbial and soothing properties to the beverage.

Photo by Brighid Doherty

Materials

½ oz mullein leaves

2 c water, boiling hot 

2 tbsp cinnamon chips or 2 quills  

1-2 teaspoon each of cloves, cardamom, ginger, fennel seeds, optional

2 c organic whole milk or half and half

1 tbsp or more honey

1 quart mason jar and lid

Unbleached coffee filter paper and ceramic drip cup or fine mesh strainer

Small sauce pot

Method

Add mullein and boiling water to a quart mason jar and cover with a tight lid. Steep for 4-8 hours.

Strain the infusion into a small sauce pot. Add the milk, cinnamon and other desired spices. Simmer gently for 20-40 minutes.

Strain out the cinnamon and spices. Sweeten with honey to your preference. Pour into the quart jar to store.

Drink at least one cup per day.  Enjoy warm or cold.

Store mullein infusion in the fridge for up to 1 week. Once the milk has been added it should be consumed within three days.

Notes

Mullein leaves have fine hairs that have the potential to irritate the throat when consumed.  To avoid the hairs, mullein infusion is best strained through a fine mesh or unbleached coffee filter.  

Premixed chai blends can be used instead of using cinnamon alone, or you can make your own spice blend.

Photo by Brighid Doherty

Brighid is a mother, gardener, herbalist, educator, podcaster, and author living on a bridged island in Maine. She is founder of The Solidago Herb School, The Healthy Herb Podcast, and author of Drinkable Healing Herbal Infusions. Connect with her @solidagoherbschool and solidagoherbschool.com

Categories
Botanical Anthology

Botanical Anthology: Autumn!

I am so excited to share that yesterday was the launch of the autumn issue of Botanical Anthology!

We have worked hard to create a beautiful, useful, cozy, and magical botanical compendium (because it’s way too huge to call a “magazine,” in reality) about all things plants + fall. (I am both a contributing writer for this magazine, with 4 articles / pieces in this issue, as well as its copyeditor!)

If you love plants, living aligned with the seasons, trying your hand at homemade foods + skin products + decor + fun crafts, connecting to nature, and extreme coziness, you’ll love the BA. It is a seasonal, plant-centered quarterly digital + print journal bringing you over 50 articles from 49 contributors to incorporate herbs into your autumn apothecary, kitchen, foraging and gardening, crafts, and celebrations.

From September 12th – 21st, receive the Botanical Anthology Autumn edition digital download, plus our garlic bonus booklet digital download, for just $18. Come next week, the garlic booklet will no longer be included, and the price will increase. (It is also available in print on Amazon for ~$26; Amazon changes the price periodically but that’s the current price.)

In this issue:

* Infuse a first aid tincture, steep root infusions + transition skincare to autumn

* Make pumpkin spice marshmallows, sip cacao bone broth + bake chocolate chestnut cookies

* Harvest medicinal roots, forage birch polypore + put your garden to rest

* Print leaves, dye with mushrooms + weave a cornucopia

* Divine with apples, craft a witch’s broom + discover olive folklore

* Celebrate Autumn Equinox + Samhain with simple observances

* Meet Alyson Morgan, Leah Larabell + Kirstie Gildersleeve

* Check out our new feature Ask an Herbalist

We are so proud of this labor of love, creativity, and love of plants. Let us be your guide to work with plants as you journey through the autumn season!

Categories
herbal skincare Hygge Recipes

September Perfume Oil

I decided to whip up an adorably tiny roller bottle of September-inspired perfume oil recently! I love teeny roller bottles because I can make a small amount to test out the scent combination, and I don’t have to worry about making too much if it’s something I’m only going to use for a short period because it’s intention is geared to a specific occasion or month.

The basis of this essential oil blend is Ho wood and benzoin, which are creamy, vanilla-esque scents that I find very cozy. Combined with these are notes that are spicy, woodsy, sweet, and a hint of floral. To me, this combination evokes early autumn: the sweet and creamy scents are rich, yet sunny and light, and the spice is subtle enough to hint at autumn without being too heavy.

If you have sensitive skin, you probably ought to cut back on the EOs when making this recipe, and you can leave out the cinnamon and cardamom if they might be irritating. (The cinnamon chips included will gradually infuse in the base oil anyway!)

And, as always, be sure to source and use essential oils responsibly and from reputable, sustainable sources. (Not an ad and not sponsored at all, but I get most of my essential oils from Mountain Rose Herbs and Simply Earth.)

Materials:

5 ml roller bottle

Dropper

Carrier oil of choice (I like olive oil even though it’s a bit unorthodox—I used calendula-infused olive oil to make it extra special!)

Cinnamon stick chips

Essential oils, in drops:

3 Ho wood

3 benzoin

2 cypress 

2 sweet orange

1 geranium

1 cinnamon

1 cardamom

Method:

Add a few pieces of cinnamon stick chips. Fill the bottle about halfway with carrier oil using a dropper. Carefully add the essential oil drops, then top with more carrier oil—make sure to leave room to insert the roller ball top. Add the roller and cap tightly, shake to mix well, and let it sit a day or two before using.

What scents put you most in mind of September?

Categories
Herbs and Herbalism plant wonder collective Recipes

Mushroom Coffee

I am so excited that September is mushroom month at the Plant Wonder Collective! I love all things mushroom for culinary, medicinal, craft, and folklore purposes. I can’t wait to share the mushroom love this month!

The medicinal and therapeutic qualities of mushrooms have become much more widely known and embraced in the mainstream, and that has led to lots of commercially available mushroom coffee blends and coffee alternatives. Which is great! But they can be quite costly. So today I am sharing a simple and cost-effective diy option if you’d like to try making your own mushroom coffee at home.

((I will note, if your aim is primarily to get the medicinal benefits, you might not get the most out of your woody mushrooms by brewing them in a simple infusion or decoction. (In the summer Botanical Anthology, Susan Ilka Tuttle shared a great article on how to make a reishi double decoction to extract all the beneficial constituents.) But there are definitely water-soluble constituents you can benefit from if coffee is the most accessible & preferable method for you.))

This coffee-alternative blend uses reishi mushrooms, coral tooth mushrooms, roasted dandelion root, roasted chicory root, and cinnamon chips. You could easily modify the recipe with your own favorite hearty spices like cloves and allspice. Or combine it with actual coffee! (This is my preference usually.)

The idea of mushroom coffee sounds quite odd and even off-putting to some, but it tastes nothing like the mushrooms on your pizza! It tastes bitter, earthy, and pungent, but in a way that is reminiscent of traditional coffee—especially when combined with coffee itself or roasted roots that are often used in place of coffee.

Before we get into the recipe, let’s take a quick look at the benefits of the two mushrooms we’re using—

Reishi

Reishi mushroom has long been associated with longevity. It can aid the liver, help with blood pressure and cholesterol, boost the immune system, reduce inflammation, help you relax, and much more. Reishi has been pretty well-studied and the results are so promising!

Coral Tooth

Coral tooth is very closely related to lion’s mane mushroom, and is used interchangeably with it. It may help boost the immune system, modulate inflammation, relieve allergies and eczema, reduce anxiety symptoms, and more.

Mushroom Herbal Coffee Blend

Ingredients per about two cups

  • 1 tsp dried mushrooms of choice (reishi and coral tooth in this case), broken into small pieces or crushed with mortar and pestle
  • 1 tsp roasted dandelion root
  • 1 tsp roasted chicory root
  • 1 tsp cinnamon stick chips
  • 1/2 tsp cloves

Method

Add ingredients plus about three cups water (adjust according to your coffee strength preferences) to a saucepan and simmer over low-medium heat for anywhere from 20 to 40 minutes, strain, and serve how you take your coffee.

Or—

You can also grind the blend in a coffee grinder to a rough grind and brew in a French press or drip coffee maker. Not as many medicinal constituents will extract from the mushrooms, but you’ll still get some benefits and enjoy the earthy taste.

Alternatively, you can mix this blend to your preferred ratio with traditional ground coffee and brew as usual.

One more note:

Take care when foraging or purchasing medicinal mushrooms and make sure you are absolutely certain of the species before consuming! Also be sure to forage ethically or purchase mushrooms that were sourced ethically. My reishi and coral tooth were ethically foraged by my brother and his partner and gifted to me!

Have you ever tried mushroom coffee? Are you interested or curious to try it?

Categories
Hygge Recipes

Gluten Free Chai Apple Crisp

It may not be pumpkin spice time yet (Says who? It’s always pumpkin spice time to me!) but apples are ripening and it’s a great time to whip up some apple crisp. I am gathering with friends this evening, so I made a chai apple crisp that is gluten-free for one of my friends’ dietary needs.

You can’t fault me for rushing Autumn if I’m using chai spices! And anyway, there are so many benefits to chai spices. Medicinally they’re immunity boosting, digestion aiding, circulation stimulating, and so much more—check out THIS blog post for more on that. Chai spices also help soothe, relax, and even help with sleep. And symbolically / spiritually, many of these warming spices are said to bring prosperity, protection, joy, and divinatory insight. Plus, they’re just cozy and tasty! Perfect for a gathering with friends paired with tart Granny Smith apples.

Here is the recipe!

Gluten-Free Chai Apple Crisp—

Ingredients

For the filling—

  • 8-10 Granny Smith apples, peeled, cored, and sliced or chopped
  • 2 Tbsp gluten-free flour blend
  • 2 Tbsp sugar
  • 1 tsp pumpkin spice mix (cinnamon, nutmeg, ginger, and cloves) or ¼ tsp of each 
  • 1/4 – 1/2 tsp allspice
  • 1/2 tsp cardamom powder
  • 1 tsp vanilla extract

For the crumble—

  • 1 cup gluten-free old-fashioned oats
  • 1/2 cup gluten-free flour blend
  • 1/8 tsp salt
  • 1 cup dark brown sugar
  • 1/2 tsp pumpkin spice
  • 1/8 tsp allspice
  • 1/4 tsp cardamom
  • 1 stick of butter of choice, cold, cubed

Method

Preheat oven to 375° F. Grease a 9 x 13 glass baking dish and set aside.

Prepare apples and put in a large mixing bowl. Sprinkle with sugar, flour, and spices and stir to coat; add vanilla extract and stir again. Scoop this mixture into your greased baking dish.

In the same mixing bowl if you’d like, mix the oats, flour, spices, and salt well. (If you’d like to ease back on the spices, omit them from the crumble.) Add the brown sugar and butter and cut in with a pastry blender or fork until pebbly consistency is reached. Sprinkle over the apple filling evenly.

Bake 30 to 35 minutes; cool before serving.

Notes

Serves 6-8

Substitute in your favorite chai spices and play around with the amounts to your preference!

Would also be amazing with walnuts in the crumble topping.

This recipe could easily be adapted to be non gluten free with conventional flour.

Are you a big fan of apple crisp? And do you think August is too soon for it? Let me know in the comments!

Categories
Herbs and Herbalism plant wonder collective

October: Elderberry Month

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’s elderberry monograph post!

Elderberry Monograph

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!

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!

Elderberry Gin

And one last post to share: here is some elderberry wisdom from The Illustrated Herbiary by Maia Toll. Elderberry reminds us to embrace the cycles and seasons of life and our place within them.

I hope October is treating you well, friends! Perhaps you’ll find some inspiration here to connect with elderberry in your own ways this month, or in the months to come!

Categories
Botanical Anthology Recipes

Roasted Roots: An Herbal Coffee Tradition

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!

Cover image by @marigold_stories

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!

https://www.florasfeast.com/product-page/botanical-anthology-autumn-2022

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.

Dandelion root

Strong liver, gallbladder, + kidney support 

Vitamin + mineral rich

Supports heart + balances blood pressure

Chicory root

Vitamin + mineral rich

Digestion support

Antioxidant rich

Supports liver + stomach

Burdock root

Kidney + liver support

Anti-inflammatory • Antioxidant • Detoxifying

Antibacterial + antifungal • Skin clearing

Blood sugar regulating

Cacao

Mildly stimulating

Synergizes other herbs

Heart + blood pressure support

Blood sugar regulating

Cinnamon

Digestive support • Circulation stimulating

Blood sugar regulating • Analgesic

Antimicrobial + antifungal

Antioxidants • Supports brain health

Warming + drying

Allspice, cardamom, cloves, fennel

Digestive support

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.

Materials

1 part dandelion root

1 part chicory root

1 part burdock root

½ part cinnamon chips

¼ part cacao nibs

¼ part allspice

Method

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.

Notes

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.