How to Make Lavender Balm

Wylde and Green

A balm is a great way to use essential oils on the skin, it’s simple to make, easy to apply and feels lovely. It can also be used in a variety of ways, I like to use this one at night time, and as a general ‘all healing’ balm, it is also good for babies and children, and I used this if ever my children had a nappy rash.

The following recipe makes a good consistency for general use. It is fairly soft, so ideal for massaging into the skin on your face and body as a nourishing treatment and as a massage balm to lubricate the skin and nourish during massage.

I was also very lucky to have my Mom bring me back Indian Lavender Essential Oil, which I have to say, does have a different scent – it is slightly drier, its really lovely.

To make 2 x…

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Sage Varieties: Growing Tips and Recipes

Crooked Bear Creek Organic Herbs

The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds striking bold texture to mixed plantings.

Growing Info For Sage

• Light: Full sun
• Height: 18 to 24 inches
• Width: 24 to 36 inches
• Bloom time: Late spring, although valued most for its evergreen foliage.
• Soil: Well-drained, tolerant of a wide range of soil types.

What’s the Difference Between Types of Sage?

S. officinalis vary widely in the size and shape of its leaves. Sharp-eyed herbalists…

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Create Your Own Apothecary

Crooked Bear Creek Organic Herbs

Herbal Tinctures for Health and Well-Being

They may be small, but these extracts pack a powerful herbal punch. Discover the multiple benefits of tinctures, and how to make and use them to stay healthy.

Crafting stellar herbal remedies in your kitchen that surpass anything you can buy in stores is easy and fun. The basic method simply entails packing herbs in a jar, covering them with something, such as alcohol, vinegar, or honey and then straining them after a few weeks. Alternatively, they can be simmered on the stove and then strained.

Herbal Courses from beginner to advanced

Here, we’re going to talk about tinctures, a liquid extract made with alcohol. Alcohol is as good as water, and sometimes better, for extracting most plant constituents, and it makes a far more concentrated product. Instead of drinking a whole cup of tea, you take just 1/5 to 1 teaspoon of the tincture. Dilute your tincture in a…

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Summer Wellbeing: Summer, The Season of Becoming

Good Witches Homestead

Summer has arrived, filled with a joyful abundance of all the sweetest of things. It makes me want to run barefoot and wild, as I listen to the sounds of the forest: the chirping birds and crickets, the rush of leaves when a gentle breeze comes to play. I fill my lungs as long and as wide as I can, dancing upon the warm winds of this season of flourishing.

$50 off the Botanical Skin Care Course for a limited time!

Here we are met with the season of being alive — of letting go of all fears. Of letting the sun heal us with her gentle glow: restoring our hopes and our dreams. By now we are full-grown, in full bloom, but are also all still children with dirty feet and sparkling eyes. Summer is the season of starlight, of hikes through the forest, of a mountain lake, swims, bursts of laughter, long books of poetry, long days by the…

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Fresh Peas, Pasta and Feta

Wylde and Green

We are well on our way to July now, and the peas are ready to harvest. This is a really easy recipe using fresh peas, and garden mint, all you need to add is pasta, lemon juice and pepper.

Ingredients;


350g penne pasta (I used spaghetti as this was all I had in the house)
150g fresh peas
100g fresh broad beans if you have them
2tbsp olive oil
zest and juice of 1 lemon
150g baby spinach if you have any ready to harvest – or you can add a sprinkle of fresh mint
200g feta cheese, crumbled

What you need to do:

  1. Cook the penne in a large pan of boiling water for 5 mins. Add the peas and broad beans and cook for a further 5 mins until the penne is just tender. Drain and return to the pan.
  2. Add the olive oil, lemon zest and juice…

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Apricot Sponge Recipe

A Hundred Years Ago

apricot sponge

Apricots are my favorite June fruit. Around here, they are only available a few weeks, and each year I eagerly look forward to their appearance at the store. I recently bought some apricots, so was thrilled to find a hundred-year-old recipe for Apricot Sponge.

Apricot Sponge is a smooth, silky dessert that is served with whipped cream.

My daughter ate some Apricot Sponge, and said, “A top-five recipe.”  In her opinion, this is one of the top five hundred-year-old recipes that I’ve served her. She thinks that it tastes like a luscious dessert that she ate at a fancy restaurant.

Here’s the recipe updated for modern cooks:

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Edible Flower Biscuits

Wylde and Green

I always think there is something wonderfully decadent about eating flowers. They make any plate of food come to life with colour and a sense of the unexpected. I have wanted to make real flower biscuits for a while, but I had to wait until I had the right flowers. This weekend was perfect, we had a grey morning to fill and I had a small team of eager helpers. Firstly you need to pick the flowers. A simple list of edible flowers is below, pick the flowers when they are dry.

  • Borage (Starflower)
  • Broad Bean flowers – in season at the moment
  • Calendula
  • Chives
  • Coriander
  • Cornflower
  • Courgette Flower
  • Daisy
  • Elderflower
  • Honeysuckle
  • Lavender
  • Nasturtiums
  • Pansies and Violas
  • Pinks
  • Rose
  • Sage
  • Snapdragons
  • Wild Primrose

b6337084-24a2-4e48-92b1-b8d2f5d7edcaIngredients List;

  • For the biscuits —
    125g butter
    55g caster sugar
    180g plain flour
  • To decorate —
    icing Sugar
    egg white
    edible flowers
    caster sugar

Method:

  • Heat…

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Wood Sorrel Mini-Cream Tarts: Wild Food Treats — Gather Victoria

​Here’s another recipe from “Gather Cookbook” for Gather Patrons! I’m releasing a few of last year’s recipes to the Gather website – so the rest of you can see what you’re missing! First up was a Chunky Rose Petal Pesto (recipe here) and now these creamy & tangy yogurt mini-tarts. Made by processing wood sorrel leaves…

via Wood Sorrel Mini-Cream Tarts: Wild Food Treats — Gather Victoria

Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

“It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.” Maud Hart Lovelace It’s been a whole year since I first started working on the “Gather Cookbook” for Gather Patrons. And since I’m going to be adding some new summer solstice recipes to the cookbook this…

via Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

Tuscan Garden Kale Soup

Wylde and Green

I have a bumper crop of Kale at the moment, this recipe is perfect for cooking and storing the best of it, with soup being brilliant to freeze. It also has a lovely Mediterranean flavor so is a good soup for the summer months.

1 carrots chopped

  • 1 celery chopped
  • 1 tsp mixed herbs
  • handful of kale – stalks removed
  • 1 diced onions
  • 1 tsp dried oregano
  • 100g farfalle pasta
  • 1 litre vegetable stock
  • 1 tin of canned cannellini beans
  • 1 tin of canned chopped tomatoes
  • salt and pepper
  • 1 clove of garlic crushed

Heat the oil in a pan over a medium heat. Cook the onion, celery and carrot for 5 minutes.

Add the garlic and the herbs, cook for one minute. Pour in the tomoatoes, veg stock, pasta and cennellini. Cook for 10 minutes with the lid partially on stirring occasionally.

Add the kale and cook for an…

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