Archive for the ‘Recipes and DIY’ Category
Posted by|06 December 2013
Diffusing essential oil blends is a fun and natural way to spread yummy aromas throughout any space. Those expensive, synthetically perfumed candles can be tempting with their bright colors and promises of candy canes, apple pie, and evergreen cheer, but diffusing pure essential oils at home or work is a wonderfully natural way to scent a room with seasonal aromas. I hope these holiday inspired blends bring a smile to your face!
Peppermint Surprise Essential Oil Blend
Heavy sweet floral aroma with sparkling peppermint!
Oh Christmas Tree Essential Oil Blend
Classic evergreen aroma.
Vanilla Spice Essential Oil Blend
Vanilla cream mixed with cinnamon goodness.
Blending Directions and Tips:
Add all essential oils to a glass bottle. One 1/4 oz bottle will hold any of these blends. Screw cap on tightly and invert the bottle to blend the oils. Do not shake! Allow the blend to sit for a couple of hours, smell test, and make any adjustments to your liking.
Vanilla Absolute is a very thick oil. The container can be placed in a bowl of hot water to make it easier to work with. This will not effect the aroma and the oil with thicken again as it cools. It may be easier to use a measuring spoon for this oil.
Fill your essential oil diffuser reservoir with water. Add 5-6 drops of the essential oil blend. Light a tea candle in the base of your diffuser and enjoy as your space fills with the yummy aroma! If you are using an Electric Diffuser or our new Ultrasonic Diffuser, please follow the included directions. (The diffuser pictured is our Ceramic Diffuser, which is made in the USA).
Visit our website to see our full line of essential oil diffusers.
Posted by|25 November 2013
Here’s the first video from our Free Herbalism Project series!
Before her inspiring talk at Mount Pisgah last August, Rosemary Gladstar spent a few extra days wandering with us through the garden and forest to reveal wisdoms of the green beings that bring us joy and help us heal. It was a beautiful week filled with stories, shared knowledge, exploration, and lots of laughter.
There will be many more episodes to come from this special visit, and to start, we thought this lovely little lesson with tips for growing and using shiitake mushrooms was perfectly appropriate for the season ahead. Enjoy!
Posted by|22 November 2013
Isn’t that cover gorgeous?
We are so excited to offer this amazing new book that was self-published earlier this year by Dina Falconi (author of Earthly Bodies Heavenly Hair) and botanical illustrator Wendy Hollender. It’s called Foraging & Feasting!
This field guide and wild food cookbook celebrates local bounty and traditional foodways. Filled with beautiful, instructive botanical illustrations, and 100 delicious, enlightening master recipes, you will reach for this one again and again. Each of the master recipes can be personalized with various botanicals, depending on what’s available during the season, to create endless meal options.
This collaborative celebration of food and art weaves together Dina’s 30 years of passionate investigations into wild plant identification, foraging, and cooking, with Wendy’s deft artistic skills honed over 15 years as a botanical illustrator, resulting in an abundance of recipes and illustrations that honor wild plants and creative ways to bring them into our lives.
Visit our website for a complete list of Book Offerings to satisfy all of your botanical inspirations!
Posted by|19 November 2013
Whether it’s craving a warming hot toddy or dreaming of sweet and spicy apple cider, ‘tis the season for the toasty, comforting scents and flavors brought to us by incredible mulling spices like cinnamon, cloves, allspice, and star anise. There is something positively historic about the spicy hot drinks served up this time of year and I wanted to get to the bottom of why I can’t get through a November and December without several warm mugs of spicy hot yummm!
My research took me on a journey that was anything but linear. It seems that Northern folks have been coming up with excuses to serve up spiced beverages—particularly alcoholic ones—for centuries! While there is just no getting away from the ritualized, community-building aspects of sharing big bowls of spicy ales and punches, my favorite story of the spiced “wassail” involves the indigenous populations of Southern England. It appears that in the apple-growing, cider-producing parts of Medieval Britain, the Winter cider celebrations were a way to sing and celebrate the health of the apple trees to ensure a good harvest of cider apples for the coming year.
One folktale even tells of the ancient “Apple Tree Man” who resides as a spirit in the oldest apple tree in the orchard and by offering up the last mug of mulled cider by pouring it over the tree roots, the bounty of the next year’s harvest could be expected. I’ll raise a mug to that!
I’ve created a recipe for mulling spices that works great with apple cider or wine or other festive drinks, and I am sharing a few delicious beverages to inspire your own winter toasts and celebrations. Bags of this mulling spice also make wonderful gifts! It can even be boiled on the stovetop as a nice spicy potpourri! Why not put together a gift basket of the spices, with some fresh apple cider, tea and/or a bottle of red wine to share? Feel free to copy and paste the recipes onto lovely cards to go along with your yummy gift…
Mulling Spice Mix
(click to enlarge)
½ cup organic cardamom pods
¼ cup organic orange peel
¼ cup organic lemon peel
¼ cup organic ginger root
¼ cup organic whole cloves
¼ cup organic allspice berries
organic star anise, whole pods (optional)
Put nutmeg and cardamom pods in a thick plastic or cloth bag and whack with a mallet or heavy rolling pin to break into pieces. You can also do this in a food processor or spice grinder, but don’t grind too fine. Put nutmeg and cardamom pieces in a bowl and add the cinnamon chips, ginger root, orange and lemon peel, allspice berries, and cloves. Scrape the inside of vanilla beans and add to this spice mixture (you can save the vanilla pods for homemade vanilla extract or to infuse sugar or honey.)
This makes about 2 ½ cups–enough mulling spices for several recipes. You can put about ¼ cup in a cotton drawstring bag or wrap in cheesecloth and tie well. Toss in 1-2 star anise pods per bag, if you’d like. Suspend the cinched or tied bag in the wine, cider or punch. I like to toss in a couple whole cinnamon sticks too for flavor and because I love the way it looks simmering in the pan.
1 bottle red wine (your choice)
½ cup fresh orange or pineapple juice OR ½ cup elderberry syrup
1 bag mulling spices (above)
½ cup brandy (optional)
Directions: Pour red wine and fruit juice in a large sauce pan (if using the elderberry syrup, wait to add it after the wine has heated up and simmered.) Toss in mulling spices and extra cinnamon sticks, if desired. Heat slowly over medium heat until steaming and little bubbles form around the edges (pre-boil.) Turn down heat to low, cover and let simmer for 20 minutes or so. Remove lid, remove mulling spice bag, and add brandy and elderberry syrup (if using.) Stir well. Serve with a slice of orange and a cinnamon stick (if desired.)
Mulled Orange Tea Hot Toddy
2-3 cups water
¼ cup Orange Spice Tea
¼ cup brown sugar or honey (the honey will add a definite “honey” taste)
1 cup apple cider or juice
1-1/4 cup bag of mulling spices (above)
6 ounces bourbon, whiskey or spiced rum
2 teaspoons butter
Optional cinnamon sticks and orange slices for garnish
Directions: Bring water to boil and pour over Orange Spice Tea (in an infuser or tea bags) and let steep for 20-30 minutes. Remove tea bags and put tea, sugar or honey, apple cider or juice, butter, and mulling spices in a pan and heat slowly over medium heat for 15 minutes until very hot. Remove from heat, remove bag of mulling spices and add bourbon, whiskey or rum and ladle into mugs or glasses. Garnish with cinnamon sticks and sliced oranges.
6 cups fresh apple cider
Optional ¼ cup organic maple syrup
1-1/4 cup bag of mulling spices (above)
Optional organic cinnamon sticks and freshly grated nutmeg for garnish
Directions: Add apple cider to large pan. I tend to think fresh apple cider has just the right sweetness, but if you’d like a little more, add ¼ cup organic maple syrup and stir well. Toss in the bag of mulling spice and gently heat on medium for 20 minutes or so until very hot. Remove from heat and ladle into mugs, adding a cinnamon stick and a scratch or two of freshly grated nutmeg for garnish.
Posted by|18 November 2013
How to flavor your kombucha!
Start here if you missed Part 1! The combinations of herbs, spices, fruits, and juices that can add flavor to your kombucha are almost endless. Here are some of my favorite blends, but feel free to be creative and add whatever flavors you enjoy!
Elderberry, Rosehip, & Cinnamon
A standby, this is the blend that I make most often. Sometimes, I’ll add Hibiscus flowers or use Ginger root instead of Cinnamon. Feel free to experiment and make this recipe your own!
1/3 cup organic dried elderberries
1/4 cup organic dried rosehips
1 tsp organic cinnamon chips
Sparkling Ginger Pear
This recipe is simple, yet delicious. Is it light, refreshing, and reminiscent of champagne. Use whichever fruit is in season: raspberries, blueberries, blackberries, apricots, and peaches are all tasty substitutes for pears.
1 Asian apple or regular pear
1 TBSP dried or fresh organic ginger root
Refreshing Herbal Medley
A perfect blend for the summertime! This medley is cooling, refreshing, and the addition of Yerba Mate offers a little energy boost.
2 TBSP dried organic holy basil (Tulsi)
2 TBSP dried organic peppermint
1 TBSP dried organic ginger root
1 TBSP dried organic Yerba Mate
Posted by|11 November 2013
If you’ve never tried kombucha, then you’re in for a treat! This delightful fermented beverage is revered for its probiotic qualities and many purported health benefits. With a unique flavor, it is fizzy and tingly like no other beverage in existence.
Fermenting foods and beverages at home was a common necessity for centuries. Thankfully, we’re now seeing a return to these roots! Healthful traditional foods and fermented preparations are making a comeback and have become somewhat trendy in recent years. Kombucha can now be easily purchased in health food markets nationwide, but most of it is pasteurized and the cost is often restrictive. Fortunately, it’s easy, inexpensive, and fun to make at home! Plus, you can adjust the flavor and sourness to your liking.
Like other traditionally fermented and live-cultured preparations, kombucha has been enjoyed for thousands of years by cultures around the world. The history of kombucha tea is long and somewhat controversial, with Russia, Japan, China, and Korea all credited with its origin. The Chinese origin states that the beverage appeared in 221 BCE, and was believed to be an elixir of immortality called ‘The Godly Tsche.’ Another story reports that the beverage was introduced to Japan in 441 AD by a Korean doctor named Kombu. Kombu used the revered tea to help soothe the emperor’s digestive problems, and it grew in popularity over the centuries.
Kombucha is a symbiotic colony of yeast and bacteria, a living culture containing beneficial microorganisms and nutrients. Studies tout that kombucha binds to toxins and removes them from the body, cleanses the liver and other organs, improves digestion, energy levels, and the immune system. Although the exact origin of kombucha and its benefits are unproven and disputed, there’s no denying that kombucha is a delicious and wholesome drink!
Basic Kombucha Recipe
Makes 1 gallon (scale recipe up or down depending on the size of your vessel)
- Kombucha SCOBY
- Starter liquid (brewed kombucha reserved from a previously brewed batch)
- Glass or lead-free ceramic container
- Organic Black or Green loose-leaf tea (Camellia sinensis). Use unflavored tea, as essential oils and flavorings can adversely affect the culture. Favorites for black tea varieties include English Breakfast, Assam, Ceylon, Darjeeling, and Ancient Forest. Excellent green options include Green Sencha, White Peony, Silver Needles, and Oolong.
- Organic cane sugar
- Distilled, spring, or well water. Chlorinated or treated water can harm the kombucha culture.
- A clean piece of cloth, towel, or a handkerchief and a rubber band to cover the container
- Bring ¾ of a gallon of water to a boil, then turn off the heat and immediately add 4 TBSP of loose-leaf tea and 1 cup of organic sugar. Cover pot with a lid, and cool to room temperature.
- Strain out the tea leaves, and pour the liquid into your glass or ceramic container.
- Add your scoby and 1-2 cups of kombucha starter liquid.
- Cover the container with a clean cloth, kitchen towel, or handkerchief and a rubber band. Place it in a dark area out of direct sunlight, where it won’t be disturbed or moved. Make sure that the cloth or towel is breathable, yet that the weave is tight enough to keep fruit flies, gnats, and other undesirables and contaminants out.
- Your scoby may sink or float on the top, both are okay. In 2-3 days, you may see a translucent jelly-like mass floating on the top of your tea. This is a new scoby beginning to form. Leave it undisturbed so that the baby can grow properly.
- Taste your kombucha periodically, depending on the temperature of your home and how sweet or sour you’d like it to be. Most batches will be ready in 7-14 days. Ideally, the kombucha should have a slightly sharp and acidic bite.
- When your kombucha is ready, carefully remove the scoby, then pour the liquid through a filter and into bottles. Remember to reserve 1-2 cups for the starter liquid for your next batch.
- Separate the new baby scoby from your original one (now a mother), and keep whichever one looks healthier. You can give the new baby to a friend or start a “kombucha hotel” in a separate glass jar. Simply include some kombucha starter liquid to cover the scobies. Each time that you brew a batch of kombucha, a new baby will grow to join your kombucha family.
- Place the scoby and 1-2 cups of starter tea back into your container, brew a new batch of tea, and start all over again!
- You may leave the kombucha unflavored or include any number of tasty additions. Experiment with fresh or dried fruit, berries, herbs, and spices for whatever flavor suits your mood.
- Kombucha will naturally have a slight fizziness. To increase the carbonation and level of tartness, leave the bottled kombucha on a countertop for several days after bottling. Keep bottles stored in a refrigerator once finished fermenting.
- Always clean your hands, utensils, and anything that might touch your kombucha with hot water and distilled vinegar. Do not use soap, (especially antibacterial soap) as it may harm or kill the kombucha culture. Your kombucha is alive! Make sure to handle it with care.
- Only use lead-free glass and ceramic for fermenting. Kombucha will absorb toxins out of the container that it’s brewed in (much like how it pulls toxins out of our bodies).
- Kombucha scobies have an unusual appearance, scent, and feel, but don’t let this discourage you! You’ll quickly grow accustomed to their odd appearance and will get used to handling them.
- Store your kombucha away from your stove and other cooking appliances. The aroma, smoke, and flavor can all impart into your culture. Bacon kombucha? No thanks!
- The easiest place to get a scoby is from a friend or co-worker with extra babies. Most kombucha brewers have several scobies waiting for a new home. If you can’t find a scoby locally, you can purchase one online or grow a scoby from a bottle of store-bought kombucha.
- If the kombucha scoby grows mold, throw the liquid and scoby into the compost and begin with fresh materials.
- Have fun and experiment! Kombucha is an acquired taste, and everyone likes it a little different. There are hundreds of recipes available, each one with its own ingredients and techniques.
Part 2 Coming Soon…
Flavoring Your Kombucha
Posted by|05 November 2013
Found growing in moist forests on the decaying trunks of fallen trees, Shiitake mushrooms have been an important medicine and food source in Asia for thousands of years. These “flower mushrooms” are known to be potent immune system boosters that are frequently taken to help support the body during a bout with the common cold or seasonal flu. They’re also really delicious, with a nice meaty texture. Food is medicine, right?
The stories say that a thousand years ago, a farmer decided to score a moist log and then packed wild Shiitakes into the notched wood. To his happy surprise, the inoculation was successful and soon whole mushrooms grew from the trunk, making Shiitakes one of the first cultivated fungi. These much beloved mushrooms can be taken as an extract, tea, or in capsule form. They’re also commonly used in cooking and can be easily reconstituted to use in soups, stir-fries, curries, and sautés, or powdered and used in gravies.
Recipe: Shiitake Miso Ginger Soup
Oh, the miracle of fermentation! Miso is a traditional Japanese fermented soy or rice paste that offers savory deliciousness. Its healing power is often compared to good old chicken soup – especially when paired with cold-fighters like garlic, ginger, onion, and immune boosting shiitake mushrooms. I love to sip this soup, flu or not! This is an easy, rustic recipe that can be adjusted to your taste with additional herbs and veggies.
2-3 inch fresh organic ginger root, peeled and coarsely chopped
1 head of roasted garlic cloves, peeled and mashed
5 to 10 raw garlic cloves, chopped (depending on how medicinal you need it to be)
½ cup organic miso paste
½ organic onion, chopped
2 organic carrots, chopped
1 Tbsp butter
fresh cracked pepper to taste
In a stock pot, sauté ginger and onion in butter until the onion just begins to sweat. Add the raw garlic and 1.5 quarts of water to the pot and bring to a boil. Add mushrooms then lower the heat, cover, and simmer for 15 to 20 minutes or until the shiitakes are fully reconstituted. Remove from heat and add miso paste, stirring until dissolved. Next, add the mashed roasted garlic. Stir well and ladle the soup into your favorite mug.
Recipe: Oregano & Thyme Garlic Bread
What’s a good soup without garlic toast? Oregano, thyme, and garlic are all well-known in folk medicine to support your immune system and ward off cold and flu viruses. This is my favorite recipe to make when I’m coming down with a fever. Delicious smells fill the house and my forgotten appetite returns in no time.
2 slices of your favorite bread, (I like organic sprouted grain sourdough)
2 Tbsp organic olive oil or butter
1 tsp organic oregano
1 tsp organic thyme
3-4 cloves raw garlic, coarsely chopped
Mix the oil or butter, herbs, and garlic together in a bowl. Add salt and pepper to taste. Spoon the mixture onto the bread, being sure to get as much garlic and herb as possible. Bake on a cookie sheet at 350 degrees until the bread becomes toasty and the garlic just starts to turn golden
Posted by|01 November 2013
We’re excited to bring you Soap Crafting, a new book from The Soap Queen, Anne-Marie Faiola!
Throughout Soap Crafting, Anne Marie shows you how to make perfect cold-process soap – which is sooo much nicer than what you can buy at the store! Simple instructions and great photography walk you through every step of the process.
With 31 fantastic recipes, it’s easy to master the techniques you need to produce the soaps you want. You’ll find chapters on colors (neon, oxides, mica), molds (milk jugs, yogurt containers, pipes), food ingredients (pumpkin, oatmeal, coffee, beer, avocado), and building techniques (embedding soap in soap, funnel pour, swirling). This colorful book offers everything you need to make your own soap safely. Such a fun, creative, and satisfying project, especially with the holidays approaching!
Herbal Soap Recipe
Now is the perfect time to start making soaps for gift baskets, so here’s a little recipe from the book. You can find lots of the ingredients needed on our website:
(Click on the page images below to enlarge for easy reading.)
Posted by|28 October 2013
This super easy recipe is perfect for anyone who feels intimidated by the art of baking. With a crisp crust, moist crumb, aromatic seeds, and a nice crunch of salt, this savory loaf is wonderful with soups, stews, holiday meals, or just a simple smear of fresh melting butter.
Based on traditional soda breads which use a chemical reaction between baking soda and buttermilk instead of yeast, this quick bread requires no resting and rising. The technique has been used by cultures around the world for centuries to create dinner loaves, sweet breads, and griddle cakes. Feel free to play with the ingredients too. This can be made sweet with cinnamon, sugar, and raisins instead of seeds and salt. Because it is so versatile and can be whipped up so quickly, this is a great option for brunches or busy weekday dinners.
Easy Seedy Salted Soda Bread
2 cups organic unbleached all-purpose flour
1 ¾ cup organic whole wheat flour
2 teaspoons baking soda
½ teaspoon fine sea salt
1 ¾ cup organic buttermilk
2 Tbsp organic poppy seeds
3 Tbsp organic hemp seeds
3 Tbsp organic sesame seeds
1 tsp organic caraway seeds
1 tsp organic fennel seeds
a bit of extra buttermilk
1. Preheat your oven to 400F with a rack placed in the center. Combine all of the seeds in one bowl and set aside.
2. Sift the flour, baking soda, and fine sea salt into a large bowl. Add in the seed mixture, reserving 2 teaspoons for the top of the loaf. Scoop a well in the middle of the flour and pour in the buttermilk. Being careful not to overwork the dough, stir until the ingredients just come together. If the dough seems too dry, you can add a bit more buttermilk. Turn the dough onto a lightly floured surface and knead gently for one minute or until it can be shaped into a loose ball.
3. Lightly flour a baking sheet with cornmeal and center the dough in the middle. Cutting halfway through the top of the loaf with a knife, mark the dough with a cross. This will allow heat to penetrate the center of the bread for even baking.
4. Lightly brush the loaf with buttermilk and sprinkle the remaining seeds and Himalayan salt evenly on top.
5. Bake until the bread develops a crusted top and bottom, and the color becomes a nice golden brown – about 35 to 45 minutes. If the top begins to brown too quickly, cover with a loose sheet of foil. Remove from the oven and cool the loaf on a wire rack, slice, and enjoy.
Posted by|22 October 2013
Our autumn post from Kiva Rose Hardin is here! Her beautifully written articles marry the personal with the scientific, lore with experience, offering untamed and fresh insight. Herbalist, wildcrafter, artist, and storyteller, Kiva Rose lives in a canyon botanical sanctuary within the Gila Wilderness of New Mexico. She is also the co-director of the HerbFolk Gathering, held each September in the mountain Southwest, coeditor of Plant Healer Magazine, and publisher of the just released historical novel, The Medicine Bear as well as The Plant Healer’s Path by Jesse Wolf Hardin, and maintains an herbal blog, The Medicine Woman’s Roots.
Every autumn when the weather starts to shift, folks in the village inevitably start to come down with fevers and various respiratory issues. The sudden demand for every sort of immune tea and tincture reminds me to make sure I have enough cold weather tonics on hand for the whole winter! There are many possibilities, from Elderberry Elixir to Astragalus decoctions to garlicky chicken soup, depending on the person, climate, and particular bug going around. One of my perennial favorites though, is an easily made apple cider vinegar based preparation that tastes wonderful on its own, or can be added to any number of savory dishes year round.
My Gila Harvest Cider is yet another variation on the infamous Fire Cider and Super Cider created by various herbalists like Rosemary Gladstar. Many of these creations are based on being super hot and spicy, and seeing as my belly just can’t handle that kind of thing I decided to make something a bit different. The cider still feels warming and a tiny bit stimulating but lacks the GI bang & burn of some other preparations that may not be appropriate for those with sensitive bellies.
Kiva’s Gila Harvest Cider
- 1/2 to 3/4 cup fresh Turmeric (roughly chopped)
- 1/2 to 3/4 cup fresh Ginger (grated or finely chopped)
- 1 head fresh Garlic (minced)
- 2-3 Tbsp fresh Rosemary (roughly chopped)
- 1 small handful Sundried Tomatoes (roughly chopped)
- 2 Tbsp Coriander (crushed in a mortar and pestle or powdered)
- 1 small handful dried Hawthorn Berries (whole)
- 2 Tbsp fresh grated Orange Peel
- 3/4 Cup fresh Basil (I used the stems that were leftover from pesto making, roughly chopped, Tulsi could also be used)
- 1 whole Red Chile
- approximately 3 cups Apple Cider Vinegar
- raw honey to taste
- 1 quart canning jar
I make mine in layers, starting with the Turmeric and working my way up to the Chile, but you could just as well mix it together beforehand, but then you’d miss the amazing display of colors that happens with the herbs all stacked on top of each other. You can adjust amounts to suit your taste and to properly fill your jar. After you add all the solid ingredients, pour the ACV over the top until the jar is full. Let sit for about six weeks.
Strain the Cider, preserving both liquid and herbs. Add honey to taste to the Cider. You can then refill the jar of preserved herbs with ACV again if you like for a slightly weaker Cider (you can freshen it up a bit with more Rosemary and other spices). Or you can put the herbs through the blender with a new batch of ACV and have a super concentrated version.
This stuff is amazing on nearly anything, with soups, salad dressings, spooned on steamed veggies, you can even marinate meat in it. I’ve even been known to drink it occasionally, cuz it’s that good. The warming, tonic herbs help build and maintain the immune system, increase circulation and generally enhance your sense of well-being. The Basil and Hawthorn add a lovely relaxing aspect, and the whole potion is a potent digestive helper.
To order The Plant Healer’s Path by Jesse Wolf, Kiva Rose, Paul Bergner, David Hoffman and more, go to the Bookstore & Gallery page at: www.PlantHealer.org
Posted by|21 October 2013
As we come upon the season for gifts and giving, searching for earth-friendly, natural, and beautiful packaging can be a bit of a challenge. It is so nice to have something lovely and useful for sharing homemade tea blends, potpourri, or edible holiday treats, so we challenged ourselves to see what we could create.
We used just a handful of herbs to dye our 100% cotton muslin bags and turned to the Handbook of Natural Dyes, by Sasha Duerr for inspiration. Since these gift and goodie bags won’t need to stand up to washings and wearings, as clothes would, we opted for simplified process for our dyeing project. This could easily be adapted to dye cotton cloth for wrapping or larger fabric gift bags.
Here’s how we made these adorable bags:
Dye Ingredients & Supplies
1 cup Madder Root
1 cup Turmeric Root powder
1 cup Alkanet Root
1 cup dried Elderberries
In a glass bowl or large jar, cover cotton muslin bags with water and soak for several hours (8+) or overnight. At the same time that you set your bags to soak, place one cup of dyeing herb in a quart Mason jar and fill with 3-4 cups boiling water. We let this herb-water mix also sit for several hours or overnight.
Drain the water from the cotton bags and use ties, knots, or rubber bands to create designs if desired, and put bags in the dye bath, making sure they are completely submerged. We left the herbs in the water the entire time we were coloring the cloth.
We pulled a few bags out at various intervals for increasingly darker colors. Once removed from the dye bath, rinse the bags in tepid water until the water runs clear. You could use a Tablespoon of white vinegar in the dye bath to ensure that the colors fix or, if you want to tackle other fabrics, we suggest you read up on the use of a mordant in Sasha Duerr’s book.
We then just let the bags air dry and ironed them with a medium hot iron to get out all the cottony crinkles.
This is such a simple dyeing project! It would be great for kids or work well as a family or classroom project. The herbs can be composted when you’re finished and you might even like to try some other great dyeing herbs like Goldenrod, Bilberry Fruit, Parsley, and Horsetail.
Now that we have our lovely gift bags, it’s time to think about the gifts!
Have fun crafting!
This post comes to us from Kori, our Public and Media Relations Coordinator! A West Coast native, Kori is a seasoned nonprofit activist and community organizer. Having launched six adult kids, she spends her free time in her burgeoning organic and very urban “farm”—taming Heritage chickens, building top-bar beehives from reclaimed materials, baking, brewing, and preserving.
Posted by|17 October 2013
Oooh…here’s another amazing herbal freebie from the upcoming Taste of Herbs course!
Rosalee de la Foret wrote six recipes to correspond with the five tastes she teaches during this new online course. The recipes range from tom kha soup, to oxymels, and even a delicious cacao-rich chocolate cake. That’s some pretty tasty herbalism!