Craft Your Own Fire Cider!

How to make Fire Cider!


Mmm…mmm…how I love this hot and sweet, zesty, vinegary recipe!

Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days.

Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick. This year I had lots of spicy jalapenos and vibrant rosemary in the garden, so I used those along with some organic turmeric powder in the cupboard and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a month while it extracts and then dig it up during a great feast to celebrate the changing of the seasons.

Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp if I feel the sniffles coming on.


Time to make the Fire Cider!

How to make Fire Cider!


1/2 cup fresh grated organic ginger root

1/2 cup fresh grated organic horseradish root

1 medium organic onion, chopped

10 cloves of organic garlic, crushed or chopped

2 organic jalapeno peppers, chopped

Zest and juice from 1 organic lemon

Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves

1 tbsp organic turmeric powder

1/4 tsp organic cayenne powder

organic apple cider vinegar

raw local honey to taste



Prepare all of your roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.


Ingredient Variations

These herbs and spices would make a wonderful addition to your Fire Cider creations:

Star Anise
Schizandra Berries
Beet Root Powder
 Habanero Powder
Bird’s Eye Chili Powder
Whole Chili Peppers
Fresh orange, grapefruit, lime juice and peels


 Here’s  another version of Fire Cider by the always inspiring Rosemary Gladstar…

 ~ Erin

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Not intended as a substitute for advice from your physician or other health care professional.

87 Responses to “Craft Your Own Fire Cider!”

  1. avatar mobius says:

    Thank you so much for this recipe and also for Rosemary’s great video. I was inspired to make the Fire Cider today, and it is sitting in a quart jar, happily extracting!!! Can’t wait til it is done!!!

  2. avatar BobbieA says:

    I made one of Rosemary’s versions of this 3 years ago.

    It is similar to this version, but has habanero in it.

    Is it still good? I’ve never used it.


  3. [...] for treating colds and what used to be called “the ague” (chills and fever). Fire Cider asks you to grate fresh gingerroot, horseradish, garlic and jalapeno and add it to lemon, herbs and [...]

  4. avatar mobius says:

    Okay, time for an update!!! after (impatiently) waiting the requisite four weeks, I decanted the Fire Cider, pressed the veggies in a ricer to get every last drop of the goodness, and added 1/2 cup honey. It fit perfectly in an old sherry wine bottle (now relabeled)!

    But here is the amazing part: It tastes FANTASTIC!!! I can’t even believe it. Spicy, warm, sweet, a tiny kick…it is yummy. I am blown away. And it looks like Autumn: a beautiful gold/orange color.

    • avatar Erin says:

      Awesome!!! Isn’t it surprisingly delicious? Love, love, love it! So happy you are enjoying it and may it keep you warm during these chilly months. Many cheers!

  5. [...] the cold and flu series with this lovely immune boosting fire cider recipe that I found on Mountain Rose Herbs‘ blog! I’d never heard of fire cider before, but apparently it’s an old folk [...]

  6. avatar frogs_mom says:

    When I first visited this site a month ago, the YouTube link was correct to the video of Rosemary making fire cider. But now it’s linking to an interview about United Plant Savers.

    • avatar Erin says:

      Hi there,
      The link for the Fire Cider is working on my end. It may be due to your computer’s cache settings. Perhaps another browser will work for you (try Explorer or Firefox). Hope that helps!

  7. [...] …to name but a few of these versatile ingredients’ qualities! If you are interested in herbal remedies, I can highly recommend Rosemary Gladstar’s “Herbal Recipes for Vibrant Health”. A ton of recipes and tips for daily use, not only in case of sickness, but to stay healthy, energetic and beautiful. Here is another cold remedy, inspired by Rosemary Gladstar (and a little more work than the Magic Potion), the Fire Cider. [...]

  8. [...] have a few herbal tinctures I am in the process of making, but I read about this fire cider, and decided to try it!  Basically, this  is a tonic that uses cold fighting foods that you cover [...]

  9. avatar Mermaidlaughing says:

    Hi! Just found your recipe after making a version a month ago. My son and I went to a convention and he got the “con crud”. Gave him some of our fire cider a few times and he got better in two days! Everyone else is still sick and wants the recipe so Im sending them to your blog since I really like both your recipe (the one I used didnt include turmeric or honey or lemon which all sounds yummy!) and your presentation. Heres my question though. We are really enjoying the pulp on our food. If you strain the liquid wont the pulp go bad quickly? I’d like to keep it to eat.

    • avatar mobius says:

      I save the pulp and if not using immediately I freeze it. Then I make a big stir-fry, and use it that way. I have also made the most yummy eggrolls this way…baked in the oven, not deep-fried. Add some cabbage and carrot and protein of your choice if you want, and anything else you like…but use the goodness left over in the pulp!!!!!It tastes wonderful and tangy.

  10. avatar herbalivette says:

    I just finished filtering this after a month of brewing…and I love it!! I totally forgot to add the honey, but I kind of like it strong and pungent. It’s my wake up call first thing in the morning before my coffee :) Thanks for the recipe!!

  11. avatar mobius says:

    And guess who DIDN’T have the cold or flu during this really bad cold/flu season. When everyone else I know was down for the count. Yes indeed. Fire Cider rocks!!! Tiniest sign of a sniffle or sneezing and it gets used!!!!

  12. avatar JessieB says:

    I saw this at a local herb workshop I attended that was taught by one of Rosemary’s students. But, since time ran out in the workshop, we didn’t get the exact recipe. So, I tried this one & l just decanted my first batch. WOW. I strained mine a week or so early since hubby was complaining of sniffles. I have some sinus issues from allergies, and even a little taste– while I was adding honey to taste– helped clear up my head. I have 2 other batches waiting to be decanted. One I tried using kombucha in– I had a batch of my homebrewed kombucha that turned very vinegary. I didn’t want to waste it and since the kombucha that was on par with the organic apple cider vinegar I tried it. Can’t wait to see how that turned out. THANKS GUYS!

  13. [...] As an added plus, garlic helps to open clogged sinuses.   Lately, I’m really digging Fire Cider made with fresh garlic, onion, ginger, horseradish, habanero peppers and apple cider vinegar. [...]

  14. avatar Rachael says:

    I’ve been wanting to make this since I saw this recipe post. I’m making it this year for Christmas presents. :)

  15. avatar Nikki says:

    Made a batch of this, let it sit for a month and have been enjoying it for a few weeks now. I can’t believe I am just now hearing about this!! I feel like I need to get the word out and share with everyone! My biggest problem has been wanting to share it so often that my supply is already running low! I’m planning on starting my next batch on January 1, the next new moon.

  16. avatar Aaron says:

    I live in the cultural wasteland of America. I have spent the past two weeks searching for horseradish root an dSiberian Ginseng root to make my version of Fire Cider.

    Does anyone know where I can order these items on line and have them shipped?

    It’s so funny that I thought I could save a little money by making my own … but, between all the research and driving and time, my Fire Cider is going to cost $11.00 an ounce! hehehe

  17. avatar Aneah says:

    Does this need to be refrigerated after you strain and add the honey?

    • avatar Kori says:

      Hi Aneah~Great question! You can refrigerate it, if you’d like, but I generally just leave mine in the cupboard and it keeps just fine. We tend to go through it rather quickly, however! Good luck ~Kori

  18. I am ready to make it right now. I made a similar formula before but I just harvested a lot of fresh Rosemary and will add it. A friend just brought me meyers lemons. YUM. Nancy Clemens

  19. A wonderful recipe. I made one similar to this in the past but this one sounds even better. Will make it today. Thank you.

  20. avatar marian says:

    Been searching for the root of horseradish (Cape Cod Massachusetts) and finally found it today at Shaw’s Supermarket next to the ginger root…what a nice surprise! Smells terrific when you peel it too; excited to make my first batch of Fire Cider! Thanks for recipe Mountain Rose Herbs!

  21. avatar Alex says:

    I bet if you made this with a brine/lacto fermented it it would be even better for you!

  22. avatar Monica Chmiel says:

    My so. Told me about this and put it all together for me. And it has only been a few days and we noticed that the garlic is turning blue. Is it suppose to turn blue? Also he put them in whole. Were they suppose to be chopped? Thank you! Can’t wait to try it.

    • avatar Hears The Water says:

      Hi, you are not alone. My garlic turned a lovely shade of turquoise. I made my son a small jar of pickled garlic and onions at the same time, using the same veg but I put white vinegar in his jar, and Bragg’s ACV in the fire cider. I did some Googling this morning and found several sites that say that this is sometimes a reaction between the sulfides in the garlic and the acid in the vinegar. I found it very interesting that the different vinegars brought about different reaction in the same garlics. All the sources I saw say that this is not harmful to eat.

  23. avatar Monica Chmiel says:

    My garlic is turning blue. I put this together a few days ago. Is that normal?

  24. avatar Maggie Smith says:

    I just made my first batch, and added rosemary in honor of Rosemary. When the time comes, I hope that it tastes as good as it looks.

  25. avatar Angelique says:

    Yesterday, I started my first batch of this fire cider recipe. I followed the direction exactly and added thyme. I am so excited about trying. Thank you so much for sharing the recipe.

  26. […] Basil Hayden’s straight. Lemon water. Fire cider. […]

  27. avatar Jennie says:

    I have a you HAVE to use lemon?? I am highly allergic to any and all citrus. is there any alternatives that can be used?? I have wanted to make this and use it for years but never did because of the lemon..

    • avatar Kori says:

      Hi Jennie~Of course you do not have to use lemon! One of the wonderful things about these lasting herbal recipes and remedies is that you can adjust them to suit your needs and tastes. I do not use lemon in my Fire Cider and it still quite deliciously potent! I do hope this helps a bit and thank you so much for reading the blog. Cheers! ~Kori

  28. avatar Miriam says:

    Hi, when you say to put this in a dark, cool place for a month, do you mean refrigerator temperature? Is air-conditioned room temp (say, 75-80 degrees) ok? Does this ferment or just steep?
    Thank you!

    • avatar Kori says:

      Hi Miriam~Thank you for your questions. We do not generally put this in the refrigerator but keep it on a counter in the kitchen where we’ll see it and remember to shake it up a few times a day. So, yes, room temperature is just fine. As this recipe is, it is an infused vinegar, but you could make more of a brine and it would contribute to fermentation. We so appreciate you reading the blog and good luck! ~Kori

      • avatar Heidi says:

        Could you elaborate a bit on how to ferment it? Thanks!

        • avatar Kori says:

          Hi Heidi~Thank you for your question. If you want to create a fire cider that is more traditionally fermented, I would probably ferment all the vegetables first in a salt-water brine for several weeks and then strain the vegetables from the liquid and mix the liquid with apple cider vinegar and honey. I am sure there are other methods for crafting a fermented fire cider out there too! I hope this helps answer your question. Cheers! ~Kori

  29. avatar Cori says:

    Greetings –

    I just tried a version of this recipe after wanting to make it for a long time. I haven’t been able to find fresh horseradish anywhere near me, so I finally decided to do without , and the only lemons I had on hand were not organic, so I left them out too.

    What I did instead was go through my stash of dried herbs, and add a LOT of the really nutritious, immune-boosting herbs, figuring that they would make up for the absence of horseradish. Not sure what to call this – maybe Cori’s Herbal Firebomb. ;-)

    Anyway, I made two jars, which contain virtually the same ingredients except that I used water kefir in one, and kombucha in the other, with a splash of apple cider vinegar to give them each a boost.

    This is the final recipe I came up with, so each jar currently contains:

    1 medium large organic onion, chopped coarsely
    (sprouted – waste not, want not!)
    1 whole clove garlic, chopped coarsely
    2 dried hot NM chili peppers with seeds, whole
    2 heaping tsp nettle leaf
    1 scant tsp granulated kelp
    1 heaping tsp neem leaf
    1 heaping tsp comfrey leaf
    1 heaping tsp mullein leaf
    1 heaping tsp rosemary leaf
    1 heaping tsp holy basil leaf powder
    1 heaping tsp black cumin seed (Kala jeera)
    1 heaping tsp black peppercorns

    In the first jar I added about three inches of home brewed water kefir, and filled the jar with home brewed water kefir vinegar.

    In the second jar I added about three inches of home brewed kombucha, and filled the jar with home brewed kombucha vinegar.

    I actually had fresh ginger on hand, that I intended to incorporate into both jars, but I forgot to add it before filling the jars with liquid. Oops. I will also include turmeric next time, hopefully fresh, but otherwise ground if I can’t find it fresh.

    I’ll update you in a month and let you know how my experiment turned out!

    I have made herbal cordials and liqueurs in the past, for instance my most recent experiments with holy basil and a little homemade vanilla extract, and with black cumin and a little homemade vanilla extract – I loved them both, though the holy basil was the clear winner taste wise, and the black cumin was a bit intense by itself.

    Last night I made a decoction of holy basil and black cumin together in 2 litres of water, which I will strain and add some raw honey today, and probably vanilla extract again, and decant one liter as a nonalcoholic cordial. To the other liter I’ll add a bit of grain alcohol for a traditional liqueur. If my instincts are right, it will blow away the two previous tries, and give us another really tasty way to boost our immune system health each day.

    Thanks once again for all the information on your website. I am making more and more of my own herbal recipes, both for healing ans as cosmetics, and my health has taken a drastic upswing as a result.

    Warmest Regards,
    Crescendo of Peace Farm
    Doyle, Tennessee

  30. avatar Callie says:

    I am wanting to make this soon for this Fall/Winter. I have two inquiries. First how long will this last on the shelf? I assume it doesn’t need to be refrigerated because of the vinegar. So will it keep up to 6 months? Longer if it’s refrigerated?

    Also how much liquid is left after straining a quart of this concoction? I want to make enough with our delicious fresh abundant produce now that it will last a while into winter, when access to fresh cheap organic is no longer an option. I live in So. Dak. and access to good produce is limited to the summer growing season.

    • avatar Kori says:

      Hi Callie~Thank you for checking in with us! Let’s see, the fire cider will keep at least 6 months and probably up to a year if kept from temperature fluctuations and out of direct sunlight. You are right, the vinegar is a good preservative and it does not need to be refrigerated. How much liquid is left will depend on how densely you pack the vegetables and herbs, and how absorbent they are. You can generally expect to end up with about half as much cider as the size of your jar. It is a good idea to make it now and have it ready to go for the fall and winter! Good luck ~Kori

  31. avatar Gina says:

    I’ve use my Fire Cider to make mustard. I have used it as a marinade for chicken and I put some in with the stock I use to make mashed potatoes. The uses are endless!

  32. avatar John says:

    If I added honey during the initial stage by mistake, am I out of luck (is it going to go bad)?

    • avatar Alieta says:

      Hi there John, I do not believe there should be a problem with that at all, other than a little bit more of sticky mess to strain when it’s ready :) ~Alieta

  33. […] Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.” (source) […]

  34. avatar josh says:

    Can I just blend the ingredients and drink it that way? I’m sick & in need now. Thanks

    • avatar Kori says:

      Hi Josh~Thanks for checking in with us and I am so sorry you are under the weather! You can blend up the ingredients, but it generally takes a little while for the properties of all the herbs and vegetables to be extracted into the vinegar base. You might try gently heating it to help to extract some of the flavors and properties. We also now carry Fire Tonic no. 9, which is a delicious version ready to consume and without the DIY! Feel better :) ~Kori

  35. avatar Chelsi says:

    I could not find any horseradish root, but I was able to buy horseradish root powder. Any ideas on converting the powder to fresh?

    • avatar Kori says:

      Hi Chelsi~Thank you for checking in with us. I’ve never made fire cider with powdered horseradish, but I imagine a couple Tablespoons for a quart jar (or this size recipe) might be a reasonable substitute for the fresh. It will all depend on how strong you like your fire cider! Good luck :) ~Kori

  36. avatar James says:

    Thanks for the recipe! I made a few batches last fall to have some on hand for the winter months. It was first year in many years that I did not come down with a sinus infection. Coincidence? I think not :) Thanks again!

  37. […] “Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.” – See more at:“ […]

  38. […] Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.” (source) […]

  39. […] a while ago I saw this recipe for something called “Fire Cider“. Now it’s not really got anything to do with cider, but if you add the honey too soon […]

  40. avatar Melany says:

    Just decanted my first batch, but wanted to ask … Do I have to add the honey? I’m a savory person … Not sweet. Or perhaps I can add less than what’s called for .., ?

    • avatar Alieta says:

      Hi there Melany, Congratulations on the batch of fire cider! You may add however much (or little) honey you like. If you like none at all – that is fine too!~Alieta

  41. […] year I’ve made my first batch of Fire Cider using this recipe. Everyone in my house has thus far point blank refused to try any. I think on principle that I made […]

  42. avatar Suzanne says:

    Thanks for the recipe; I’m looking forward to trying it. I was wondering if the plastic storage lids for canning jars could be used for this or if the ingredients could lead to its leaching. (I don’t have any natural wax paper at the moment, and I really want to make this now.) Thanks for the help!

    • avatar Kori says:

      Hi Suzanne~Thank you for reading the blog! You could use plastic wrap, or even brown paper if you don’t have wax paper. I do make mine in a large gallon jar and use one of those sturdy plastic lids for mason jars on mine :) I hope this answers your question and good luck! ~Kori

  43. avatar dawn engler says:

    Is there a substitution for Apple cider vinegar? I’ve never liked it and finding it difficult to gulp this down because of it? Just curious

    • avatar Kori says:

      Hi Dawn~Thank you for your question. I suppose you could use another type of vinegar (like white vinegar), if you really don’t want to use apple cider vinegar, but you’ll lose some of the ACV goodness :) This is a very spicy, potent creation and you could try adding some other herbs for flavor and balancing the zip with the sweetness of the honey. Good luck! ~Kori

  44. […] Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days. -Mountain Rose Herbs Blog […]

  45. avatar Megan says:

    I’m wondering if it’s possible to make this with something other than vinegar? My husband won’t touch the stuff (especially ACV) with a ten foot pole, haha! Can it be done with alcohol like a tincture? Fire cider sounds like an awesome thing to have around, thanks!

  46. avatar PKJ says:

    Is Fire Cider appropriate for pregnant women?

    • avatar Kori says:

      Hi PKJ~Our best suggestion would be to check with your health care provider to see if it is appropriate for you. Thanks so much for checking in! ~Kori

  47. […] Here’s the recipe for Fire Cider, which is DELICIOUS served over vegetables or salads.  Or you could just be tough and drink a tablespoon mixed in water.  Again, this is Immune Boosting and Germ Killing, which is far, far smarter than just suppressing symptoms.  (Recipe from Mountain Rose Herbs.)  […]

  48. avatar Elayne Sikelianos says:

    Am excited to be making my first batch of Fire Cider ~ 5 days to go to decanting! i’m laughingly suspicious that this drink is the “Spring Tonic” that Aunt Polly gave to Tom Sawyer, who then gave it to the cat, who then flew around the room squalling and hissing, climbing up the curtains, and finally flying out the front door, while Aunt Polly mused
    , “I wonder what ails that cat!”

  49. avatar Diane says:

    Wish I knew about this before our winter has hit. sounds yummy

  50. avatar Tom D says:

    I made my own ACV and yesterday I used your recipe. I tasted it today, and it has all the flavors I expected. What is the purpose of waiting 30 days, since all the ingredients are Fresh? Just asking.

    • avatar Alieta says:

      Hey Tom, You are more than welcome to start sipping on your Fire Cider as soon as you would like. I would encourage you to leave (at least some) to sit for the full thirty days – and maybe a bit longer to experiment and find the right length of extraction for you! After a few weeks the flavor and constituents will be much more potent than day 2, you could say that it just keeps getting better! :) So if you are already enjoying it, you just might be knocked off of your feet after a few weeks! I hope that helps Tom, let us know how it goes! ~Alieta

  51. avatar Al says:

    I see the ingredient variations listed at the end of your post and would like to add some of those things like the oregano and astragalus. How much and in what form would you recommend? For instance with the oregano would you add fresh, dried or powdered and how much if you’re making it in a pint sized mason jar? I made 2 jars for the 1st time ever and my whole family is enjoying it but I’d love to up the immune boosting properties the next time I make a batch.

  52. […] a how to do series in our commercial kitchen space. For example, we taught people how to make Fire Cider. Our monthly newsletter has a seasonal topic and provides information about events and classes and […]

  53. avatar Candi says:

    I am excited to make this tonic. I am having a hard time finding fresh horseradish. Can I substitute with that jar stuff? Do you have any suggestions for a substitute?

    • avatar Kori says:

      Hi Candi~Thank you for sharing your question. I have not ever tried the jarred horseradish for Fire Cider, but I have heard of people using dried horseradish powder. I think it will depend on what the jarred horseradish actually has in it. If it is just preserved in water or vinegar, I imagine that would work fine, but if it is a sauce mixed with eggs, mayonnaise or other ingredients, I’m just not sure how that would perform in the cider. Wishing you the best of luck! ~Kori

  54. avatar Don says:

    Do you need to peel the horseradish & ginger?

    • avatar Kori says:

      Hi Don~Thanks for checking in with us! I have seen some recipes where they suggested peeling both the horseradish and ginger. I generally do not. :) I grate the horseradish and then slice then either also grate the ginger or slice it up. It really is up to you! Good luck ~Kori

  55. […] feel the onset of a cold, you will be sure to find it will never settle in. Here is the link to the recipe. Have […]

  56. avatar Gayle Stevens says:

    Can this be purchased already made?

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    Erin is the Marketing Director at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
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