Parsley, watercress, and chives shine in this easy and versatile herb salad recipe. Dress the salad with an intense, garlicky vinaigrette for a simple, healthy side dish.

What is it?

An herb salad is a salad made from fresh, leafy green herbs. It can include parsley, cilantro, watercress, mint, basil, chervil, or dill. And just about any fragrant leafy herb works in this recipe. The herbs you use depends on the season.

Occasionally edible flowers, such as chive blossoms or violets, are also added to the salad. Some cooks add the herbs to a bed of other leafy greens, such as lettuce, arugula, or bitter greens.  The salad is typically served with a vinaigrette.

Key Ingredients

In this herb salad recipe, we use a base of dandelion greens and watercress and add fresh parsley, chives, and chervil. However, you can add just about any herbs you like and have on hand. A garlicky vinaigrette works well to dress the salad.

• Dandelion greens are a bitter, nutritive herb that's rich in beta carotene, vitamin C, vitamin K, and minerals. Dandelion salad is delicious with a bitter note, but the greens also form a foundation for other herbs in this recipe. You can also cook dandelions, as in this wilted dandelion recipe.
• Watercress is a member of the mustard family. It has a peppery taste reminiscent of horseradish and is a nice partner for dandelion. It's also rich in vitamin K, vitamin C, and various minerals.
• Parsley has a clean, green flavor.  It's also rich in beta-carotene and vitamin K, and is traditionally used to support the kidneys.
• Chervil has a delicate sweet flavor, and it tastes like a cross between tarragon and parsley. 
• Chives bring a delicate onion-like flavor to the salad. Chives are rich in vitamin K. They also contain antioxidants called glucosinolates. These glucosinolates support cellular health in the same way as onions and garlic.
• Garlic helps give body and flavor to the vinaigrette, and it also balances the bitter notes of the dandelion greens.
• Extra virgin olive oil is the foundation of the vinaigrette. Olive oil contains a healthy mono-unsaturated fat. This helps you to absorb the fat-soluble micronutrients in leafy greens and herbs.
• Red wine vinegar brings a note of acidity to the vinaigrette. It's a natural match for robust herbs - especially dandelion and watercress.
• Dijon mustard helps to emulsify the vinaigrette, and it also partners well with watercress, chives, and parsley.

Recipe Tips

Making any salad should be straightforward.  There's plenty of latitude for experimentation and substitutions. But, there are a few things to keep in mind when you make an herb salad.

• Forage for wild herbs, such as dandelion greens, in safe places. Stay away from roadways and fields sprayed with pesticides and other chemicals.
• Soak your herbs in a bowlful of cold water.  Then dry them in a salad spinner. This will remove grit and other debris. It also helps keep them crisp and vibrant.
• Discard bruised or discolored herbs. Clean your herbs thoroughly. Soak them in a bowl full of cold water. Then spin them dry in a salad spinner.
• Use what's available and in season. In the spring, that means dandelions, cress, and chives. In summer, you might opt for parsley, basil, and cilantro.
• Run the garlic through a garlic press or mince it finely for a more uniform vinaigrette.
• Thoroughly mix the ingredients for the vinaigrette so that it emulsifies effectively and becomes smooth. Adding them to a mason jar and shaking them thoroughly works, but so does running it through a high-speed blender.

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Herb Salad Recipe

This simple spring herb salad features dandelion greens, peppery watercress, parsley, and chives touched with a garlicky vinaigrette. Serve it with grilled chicken or salmon or as a partner for a springtime soup.

Course Salad

Cuisine American

Keyword herbs

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 122kcal

Author Jenny

Equipment

• mixing bowl

Ingredients

For the Salad

• 2 cups dandelion greens (torn)
• 3 cups watercress leaves
• ½ cup chopped flat-leaf parsley
• ¼ cup snipped chives
• ¼ cup chopped chervil

For the Vinaigrette

• 4 medium cloves garlic minced
• ¼ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoon Dijon-style mustard
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Instructions

• Toss all the greens into a large bowl.
• In a separate bowl, whisk the garlic, salt, pepper, mustard, olive oil, and vinegar together until well-mixed and lightly emulsified. Dress the salad and serve immediately.

Nutrition

Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 211mg | Potassium: 337mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4443IU | Vitamin C: 34mg | Calcium: 124mg | Iron: 2mg

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Four Thieves Vinegar can cure the plague, at least, that's what French folklore teaches us. And while I can't comment on the veracity of this statement (and, no, it hasn't been approved by the Food & Drug Administration), I will say that in every little garden whether it's an expansive lot on a farmstead, a 10-foot by 10-foot plot in your community garden or a nook of potted herbs on your balcony, harbors powerful medicine in its own right.

And when I venture out to my plot in the community garden or trim the kitchen herbs in terra cotta pots and plastic tubs on my porch, I know that this medicine is good enough for me.

Four Thieves Vinegar, a folkloric elixir thought to protect against black death, finds its way to my kitchen in the summertime when fresh herbs from the garden are plentiful. Four Thieves Vinegar is the stuff of legends and of kitchen magic - a beautiful combination of rosemary, sage, mint, and raw vinegar that combines for a vibrantly herbaceous and slightly floral concoction that may or may not protect your family from the rigors of medieval plagues, but will definitely enliven plates of sweet lettuces and other summer greens.

Four Thieves Vinegar: Myths & History

When the plague ravaged the city of Marseilles in the seventeenth century, it is said that a fortunate lot of grave robbers and thieves escaped what would have been inevitable illness and subsequent death by covering their bodies and dousing their face masks in an herbal vinegar with strong antibacterial and antiviral properties. Initially, as French folklore tells it, no one quite worried about the grave robbers and thieves who stole into the houses of Marseilles under the cloak of moonless nights to rob victims of the Black Death as, the townspeople assumed, the plague would inevitably infect and kill the thieves, too. But it didn't.

The thieves continued to assail the homes and graves of the dead with impunity until they were finally caught in the middle of their act, tried and set to be burned at the stake. Astonished by the thieves' immunity and seemingly indifferent attitude toward the plague that devastated the community so severely, the judges offered the thieves a bargain: in exchange for releasing the cause of their immunity, the thieves would be hanged instead of burned at the stake - a less brutal and more quick end. The thieves acquiesced and surrendered the recipe for their elixir, and the legend has continued to grow since then.

While many recipes for Four Thieves Vinegar abound, there's no telling now which recipe is most accurate though a recipe written by Jean Valnet, a renowned aromatherapist, and herbalist of the early 20th century, may resemble the original more closely than any other. He calls for vinegar, wormwood, meadowsweet, juniper, marjoram, sage, cloves, horse heal, angelica, rosemary, horehound, and camphor. Valnet calls for steeping these herbs in vinegar for six weeks before decanting, for a lighter flavor I usually allow my herbs to steep in vinegar for about a week.

Modern herbalists usually use only a handful of herbs: rosemary, sage, lavender, thyme, and mint usually make an appearance. Every herbalist and avid keeper of herbs should have his or her own version, and below is mine. Be inventive with your garden herbs.

Four Thieves Vinegar: Ancient Remedy, Modern Uses

While this garden remedy may or may not have helped grave robbers and thieves to stave off the plague that ravaged Europe centuries ago, it seems modern herbalists and gardeners have revived the interest in this garden remedy. Many herbalists use it as a cleansing agent - transferring it to a spray bottle and using it to clean and sterilize kitchen counters or bathrooms; indeed, many of the herbs possess strong antimicrobial effects, and vinegar, in any case, makes an excellent natural cleanser. Others recommend using Four Thieves Vinegar in personal care, diluted with water of course, as a cleansing agent for the skin or as an astringent. Among neo-Pagan circles, Four Thieves Vinegar is thought to have protective qualities and some swear that if you dress your doorstep with the vinegar, it'll keep your enemies away.

As for me, I can't promise that this vinegar will save you from the black death, make your kitchen counters sparkle, beautify your skin or keep your enemies away, but I do know that it makes an excellent seasoning for braised meats and vegetables and is perfectly mixed with a good quality floral olive oil in a simple vinaigrette for freshly pickled salad greens and edible flowers.

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Four Thieves Vinegar Recipe

The original four thieves vinegar recipe is lost to time, and you'll find many different versions. This one is simple and easy to make.

Course Condiment, Herbal Remedy

Cuisine French

Keyword herbs, vinegar

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 32 servings (1 quart)

Calories 6kcal

Author Jenny

Ingredients

• 2 tablespoons chopped fresh lavender flowers
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh marjoram
• 2 tablespoons chopped fresh anise hyssop
• 4 cloves garlic (peeled and crushed)
• 4 cups white wine vinegar

Instructions

• Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and allow them to marinate for seven to ten days in a sunny location. After seven to ten days, strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.
• Store at room temperature until ready to use and serve as you would any seasoned vinegar: as a basis for vinaigrettes or as a seasoning for braised meats and vegetables.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

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With its gorgeous green color, honey-like sweetness, and citrusy acidity, this herbal limeade is a favorite in summer. Better yet? It takes less than 10 minutes to make.

I save this recipe for the hottest summer days-when the heat is unbearable and you want to spend the entire day by the lake. We're always looking for refreshing, botanically infused drinks to help beat the heat. 

Fermented lemonade, blackberry switchel, and haymaker's punch are our favorites. This herbal limeade is another recipe we like to keep on hand for summer.

You can use just about any herb you like, but cilantro and mint partner particularly well with fresh lime. Together, they produce an intense, vibrant flavor touched by the delicate sweetness of honey. It's delicious served over ice, or mixed with sparkling mineral water.

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Herbal Limeade

Fresh herbs add a deeply refreshing flavor to this honey-sweetened limeade. They also give the drink a vivid green color. Be sure to drink the limeade within a day, or the color will fade to a muddy olive green.

Course Beverage

Cuisine American

Keyword citrus, herbs, honey

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 56kcal

Author Jenny

Ingredients

• ¾ cup lime juice (from about 6 limes)
• 4 cups water
• ¼ cup honey
• 2 cup chopped fresh leafy herbs (such as mint, cilantro and parsley)
• Ice (to serve)

Instructions

• Combine the lime juice, water, honey, and herbs in a blender. Blend until smooth, then strain through a fine-mesh strainer. Serve over ice and store any leftovers in the fridge for up to 1 day.

Nutrition

Calories: 56kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 99mg | Fiber: 1g | Sugar: 12g | Vitamin A: 514IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg

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This strawberry herb shrub is a beautiful blend of sweet berries and calming herbs, sweetened with raw honey. Infused with chamomile, thyme, and schisandra berries, it's a refreshing, slightly tart drink perfect for spring and early summer.

Shrubs are traditional vinegar-based tonics that date back centuries-and this herbal version is as nourishing, flavorful, and colored like rubies. They carry an old-world charm, recalling herbal tonics and ancient kitchen alchemy.

There's something about them that feels both magical and practical. Maybe it's the elixir-like mix of vinegar, fruit, and herbs-or maybe it's just that they require only a few minutes of hands-on time, while the rest happens naturally, with time in the cupboard doing the heavy lifting.

Most of all, they're delicious. This version is one of my favorites. Perfect for early spring, it includes fresh strawberries and plenty of herbs. It riffs off a similar shrub I tucked into my third cookbook, Vibrant Botanicals.

Making a Shrub

Shrubs are traditionally made by infusing fruit and sometimes herbs in vinegar, then sweetening the mixture with honey or sugar. When sweetened with honey, like this one, the shrub also fits the definition of an oxymel-an ancient herbal preparation that combines vinegar and honey. The acid in the vinegar helps preserve the fruit and extract its flavor, while the sweetener balances its intense sourness.

There are two primary methods: the hot method, which cooks the fruit into a syrup before adding vinegar, and the cold infusion method, which steeps raw fruit and herbs in vinegar over time. This recipe uses the cold method-ideal for preserving the delicate aromatics of strawberries and herbs. Even better? It takes less hands-on time. You add fruit and herbs to a jar, cover it with vinegar, and let it sit - a sort of effortless kitchen magic.

After allowing the botanicals to steep in vinegar for about a month, you'll strain the solids and add honey. The result is a ruby-hued syrup that's complex and refreshing.

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Strawberry and Herb Shrub Recipe

A bright, herbaceous drinking vinegar made with strawberries, chamomile, thyme, and honey. This strawberry herb shrub is a springtime tonic-gently restorative, wildly flavorful, and beautifully simple to make.

Course Beverage

Cuisine American

Keyword herbs, strawberries

Prep Time 10 minutes minutes

Fermentation 30 days days

Total Time 30 days days 10 minutes minutes

Servings 16

Author Jenny

Equipment

• Quart-sized Jar
• Fine-mesh Sieve

Ingredients

• 1 ½ cups strawberries (hulled and quartered)
• 1 tablespoon dried chamomile flowers
• 6 sprigs fresh thyme
• 3 tablespoons schisandra berries (optional)
• 1 cup apple cider vinegar
• 1 cup runny honey

Instructions

Preparing the berries and herbs.

• Place the strawberries, chamomile, thyme, and schisandra in a quart-sized jar.

Adding vinegar.

• Pour in the vinegar, seal the jar with a non-reactive lid, and store it away from direct light and heat for one month. Shake the jar daily.

Finishing the shrub.

• After a month, strain the vinegar, discarding the solids. Stir the honey into the infused vinegar. Seal tightly with a non-reactive lid and store in the cupboard away from light and heat for up to 1 year.

Recipe Questions

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Pregnancy Tea, a mixture of nourishing herbs that are packed with vitamins, minerals and phytonutrients.  Some herbs, like nettle and alfalfa, are good well-rounded herbs that general wellness, and others, like red raspberry leaf, are particularly valuable for pregnant women.  I've always enjoyed making herbal teas for my family, like this sleepy tea.

When I learned I was pregnant with our second child, I felt giddy and excited and stunned.  More than anything, I wanted to nourish myself and strengthen my body for the rigors of bearing another child, particularly since there's a span of nearly eleven years between my first pregnancy and this one.  I reached out to a team of local midwives, and in addition to mindful eating during pregnancy, they recommended drinking an infusion of red raspberry, nettle and a few other herbs daily during my pregnancy.

Pregnancy tea recipes typically rely on two herbs: nettle which serves as a good general tonic and red raspberry leaf which has been used in herbal medicine for pregnancy and birth for many mothers of many generations.  Beyond these two, other herbs that are safe for pregnancy lend benefit, too: mineral-rich oatstraw and alfalfa, rosehips for their vitamin C and others.  They each convey deep nourishment not only in the form of vitamins and minerals, but also in other active compounds.

Making Pregnancy Tea

Pregnancy tea isn't strictly an herbal tea; rather, it's an overnight infusion.  Light in flavor, most herbal teas are steeped only for a brief period of time.  But when you're after real and concrete nutrition from those herbs, you want to extract as much goodness from them as you can.

Overnight infusions, in which herbs are steeped for hours as opposed to a few minutes, do just that.  The extended time allows the water to extract more nutrients from the herbs than a short steeping, as a result this pregnancy tea is fuller and stronger in flavor, and more nutrient-dense than a tea might by light steeping.

Buying Your Herbs from a Quality Source

As with anything, the quality of your source matters.  For my part, that means ethically sourced and organically grown.  Those of you who garden or who can forage might be able to source most of these herbs from your own backyard, dry them yourselves and make tea.  You might also find a few of these herbs in a well-stocked health food store.  

Red Raspberry Leaf

Red Raspberry Leaf boasts a celebrated place in traditional and folk medicine for its use as an herb for women, and, specifically, during pregnancy.  Herbalists note that red raspberry leaf acts as a uterine tonic, and it is used in folk medicine to not only prepare the body for birth, but to shorten labors. Renowned herbalist, Susun Weed, notes that red raspberry leaf acts to tone the uterus so that, during labor, contractions work more effectively, making birth easier and faster.

A study undertaken in Australia seems to support this idea; moreover, women who consumed red raspberry leaf tea during their pregnancy were less likely to receive interventions like C-sections, forceps or vacuum-extraction births than women who did not consume the tea.

Another study found that women who consumed red raspberry leaf during pregnancy were less likely to have forceps-assisted birth; moreover, it seemed to shorten the amount of time they spent pushing by ten minutes. While researchers didn't find that ten minutes less time spent in the second stage of labor was a significant outcome, most pregnant women, myself included, might disagree - thankful for even ten more minutes of relief.

The use of red raspberry leaf in early pregnancy is debated among herbalists, with some recommending it and others not. As with consuming anything in your pregnancy, you should reach out to your care provider.

Nettle Leaf

Nettle leaf is a tonic herb thought to strengthen and tone the entire system, and is particularly useful as a to support fertility in both men and women. In traditional herbal medicine, nettles are thought to ease leg cramps, and possibly ease the pain of childbirth.

Nettle is particularly rich in micronutrients like carotene, vitamin C, manganese, iron, calcium, zinc and chromium.  As the mother passes anything she consumes to her baby both during pregnancy and breastfeeding, nettle will not only nourish her body, but also her growing baby.  After birth, nettle is thought to promote an abundant milk supply.

In addition to nettle tea, you can use fresh nettles (be wary of their sting) in your cooking and reap their benefits there, as well.  In springtime when young, wild nettles are plentiful, I make Nettle Omelets and Nettle Soup.

Oatstraw

Oat straw was traditionally used in Europe as a tonic for health, beauty, and emotional resilience.   It's rich in both calcium and magnesium.  Calcium and magnesium work together in the body, with calcium stimulating muscles to contract and magnesium relaxing them. In this way, it's thought by herbalists and midwives that oatstraw can be particularly valuable for pregnant women.

Calcium tones the muscles and the cardiovascular system, and improving circulation both in the mother's body and, naturally, to her baby as well Magnesium then, by contrast, helps those muscles to relax, easing cramps, restless legs, as well as improving sleep.

Alfalfa Leaf

Alfalfa, like nettle, is a general restorative herb.  In folk medicine, alfalfa is used to support thyroid health and it's thought to ease morning sickness.  Alfalfa, like nettle and red raspberry leaf and other green leafs, is also rich in vitamin K which supports healthy circulation and proper blood clotting. Low vitamin K levels is linked with bleeding and hemorrhage which may be why many midwives recommend optimizing your vitamin K levels during pregnancy, particularly in the weeks leading up to childbirth, with the primary recommendation beeing diet as well as herbs like alfalfa.

Alfalfa hay is also given to livestock to help them produce abundant milk, and is thought to convey the same benefits to human mothers as well.

Lemon Balm, Rose Hips and Rose Buds

I add both lemon balm and rose hips to my tea for their flavor more than anything else.  This pregnancy tea tends to be inky and dark, owing both to the heavy use of leafy green herbs like nettle, alfalfa and raspberry leaf.  Both lemon balm and rose hips, bright in flavor, aromatic and astringent, lighten the tea in a pleasant way.

Lemon balm gives this pregnancy tea delightful, mellow lemon-like flavor.  In traditional, folk medicine, lemon balm is used for nervousness, digestive upset, and headaches

Similarly, rose hips bring a light and pleasant tartness to the tea.  Rosehips are rich in bioflavonoids and vitamin C, and it's that vitamin C that works synergistically with iron to help your body better absorb that mineral.  Similarly, rose buds bring pleasant floral notes and a lovely feminine energy to the tea.

Where to find organic herbs and spices

You can find many fresh herbs at your local grocery store; however, medicinal herbs can be harder to find locally. We recommend Mountain Rose Herbs because they stock many organic and ethically wildcrafted culinary and medicinal herbs.

>> Check it out here

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Pregnancy Tea

This traditional pregnancy tea is rich with dark, leafy herbs like Red Raspberry Leaf, Nettle and Alfalfa. Lemon balm and rose hips lighten the inky brew with their bright flavor. 

Course Beverage

Cuisine American

Keyword herbs

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 28 servings

Calories 2kcal

Ingredients

• 2 ounces dried stinging nettle leaf
• 2 ounces raspberry leaf
• 1 ounce oatstraw
• 1 ounce alfalfa leaf
• ½ ounce cut and sifted dried lemon balm
• ½ ounce rose hips
• ½ ounce dried rose petals

Instructions

• Stir all the herbs together in a large mixing bowl so that they're evenly distributed. Set a wide-mouth funnel into the lip of a jar and spoon the mixed herbs into the jar. Cap tightly and store out of the sun.
• Bring about a quart of water to a boil, and then spoon a heaping quarter-cup (about ¼ ounce) of your mixed herbs into a quart-sized jar. Cover with boiling water, cap, and let them steep overnight - about 8 hours. Strain out the herbs, and enjoy the tea.

Notes

Among the midwives who recommend pregnancy teas, like this one, most recommend about two cups a day during the second trimester and up to a quart a day in the third trimester. Reach out to your care provider to determine what is the right amount for you.

Nutrition

Calories: 2kcal | Potassium: 11mg | Vitamin A: 85IU | Vitamin C: 2.3mg | Calcium: 12mg | Iron: 0.1mg

The post Pregnancy Tea Recipe appeared first on Nourished Kitchen.

Hibiscus syrup is a sweet, tart herbal remedy with a brilliant red color and vibrant flavor. Hibiscus has a cooling energy, which makes it a particularly refreshing herb to use in the summertime. When you stir a few spoonfuls of the syrup into sparkling water, it makes a nice drink similar to raspberry shrub, which also has a sweet-sour intensity.

In this version, I add lemon, which helps preserve the syrup naturally, as well as coriander and bay leaf, which give the syrup subtle, herbal undertones.

What is hibiscus syrup?

Hibiscus syrup is a sugar-sweetened herbal syrup made from hibiscus flowers. The flower comes from the hibiscus sabdariffa variety, which is also called roselle or Jamaican sorrel, and it is grown primarily for its medicinal and culinary value.

To make hibiscus syrup, you first prepare a strong herbal infusion and then blend that infusion with an equal part of sugar to make a syrup. Hibiscus's high vitamin C content gives the syrup a distinct tartness, while the flower's rich array of polyphenols lends a deep, rich red color.

How to use it

You can use hibiscus syrup to sweeten drinks or add it to cocktails. And you can also add it to marinades and vinaigrettes, where it lends both acidity and a touch of sweetness. Because its sugar is highly concentrated, a small amount can add a lot of flavor.

• Use it to flavor fermented drinks like water kefir, jun tea, or kombucha. You can swirl it in for the second ferment. Hibiscus kombucha is one of our favorites.
• Serve it with sparkling water poured over ice, or even add it to champagne or hard cider for a burst of flavor.
• Drizzle it over ice cream or sorbet.
• Blend it with vinegar and olive oil to make a vinaigrette.

Where to find organic herbs and spices

You can find many fresh herbs at your local grocery store; however, medicinal herbs can be harder to find locally. We recommend Mountain Rose Herbs because they stock many organic and ethically wildcrafted culinary and medicinal herbs.

>> Check it out here

Tips for making this recipe

Making an herbal syrup is a three-part process. The first step is to make an herbal infusion. Next, you'll strain the infusion. Lastly, you'll add enough sugar to the infusion to create a syrup. The sugar both gives the syrup its flavor, and also acts as a preservative.

• Choose dark red, organic dried hibiscus flowers. They tend to have the deepest flavor.
• The longer you allow the herbs to steep, the more robust the syrup's flavor will be. A general rule is to steep them until the infusion cools to room temperature or at least 20 minutes.
• Use fresh bay leaf, if you can find it. But dry bay leaf works well, too.
• Use sugar (or another caloric sweetener), as it's important for preserving the syrup.

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Hibiscus Syrup Recipe

Hibiscus flowers give this syrup a rich, deep red color and a bright tart flavor while coriander and bay lend a light herbal perfume. Swirl the syrup into ice-cold sparkling water for a refreshing summer drink, or slip a bit into gin for an easy summer cocktail.

Prep Time 10 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 32 servings (1 pint)

Author Jenny

Ingredients

• 1 medium lemon
• 2 ½ cups water
• 1 cups dried hibiscus flowers
• 2 bay leaves
• 1 tablespoons coriander seed
• 2 cups unrefined cane sugar

Instructions

Prepare the lemon.

• Finely grate the lemon's peel into a small bowl, avoiding the bitter white pith. Then, slice the lemon in half crosswise, and squeeze its juice into a separate bowl. Leave them on the counter while you prepare the remaining ingredients.

Prepare the hibiscus infusion.

• Pour the water into a small saucepan and bring it to a boil over medium-high heat. Turn off the heat, and immediately stir in the hibiscus, bay leaves, grated lemon peel, and coriander seed. Let the herbs steep in the hot water until. it cools to room temperature.

Prepare the syrup.

• Strain the infusion through a fine-mesh sieve into a clean saucepan, discarding the spent herbs. Place the saucepan on the stove over medium-high heat, and then stir in the sugar. Continue stirring until the sugar dissolves fully, and then turn off the heat. Stir in the lemon juice.

Bottling and storing the syrup.

• Pour the syrup into a clean jar or flip-top bottle. Allow it to cool completely, and then transfer it to the fridge where it will keep about 6 months.

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This Mayan Hot Chocolate recipe is wickedly bitter with a delicious creaminess and frothy texture. Elements of spice and chili help round out the bitter brew, making for a delicious alternative to your morning coffee or tea.

What is it?

Mayan Hot Chocolate or cacao is a creamy, bitter drink made with minimally processed, unsweetened chocolate, chili peppers, and aromatic spices such as allspice and ground cinnamon. It has a robustly bitter flavor with a creamy, frothy texture.

If you're used to sweetened chocolate, your taste buds may need a little time to get used to the flavor of unsweetened cacao, but it's worth it. It's richer and more robust than run-of-the-mill hot cocoa.

History of Mayan Hot Chocolate

Hot, spiced cacao was drunk since ancient Mayan times, and it still plays a role in the food and culture of the Yucatan peninsula. Traditionally, the cacao pods were harvested and the fresh seeds of the cacao plant (or cocoa beans) would be collected from the pod.

The cocoa beans, which were covered with a sweet, fragrant milky white coating, would then ferment in the tropical heat. After fermenting for a few days, producers roast the beans until fragrant and dried. The milky white seed darkens after roasting and develops a papery texture.

After winnowing away the papery coating, Mayan chocolate makers grind the beans into a paste using a metate. This chocolate de metate would be mixed with hot water, spices, chilies, and sometimes corn flour to form a bitter, but fragrant drink. Pouring the cacao from cup to cup helped to cool the brew, and it also developed a thickened, frothy texture.

Cacao is still used ritualistically and ceremonially in Mayan culture.

Key Ingredients

Unlike most hot chocolate recipes, which include both milk and sugar, Mayan Hot Chocolate is water-based and omits sugar entirely. As a result, it has a bitter edge similar to strong black coffee. Spices, such as cayenne pepper or other chilies, provide balance to that bitterness.

• Ceremonial Cacao (Theobroma cacao) is minimally processed, unsweetened chocolate intended for drinking. It is extraordinarily high in antioxidants and has a bitter, but rich chocolate flavor.
• Ceylon Cinnamon (Cinnamomum Verum) is also known as true cinnamon for its distinct spicy, floral flavor. It's a popular spice used in Mexican cooking, and is often paired with cacao and chocolate; however, it's not indigenous to Mexico. Instead, it comes from the Indian subcontinent and most Mexican cinnamon is imported from Sri Lanka. It's close in flavor to white cinnamon (Canella winterana), which is native to Florida, Central America, and the Caribbean.
• Allspice (Pimenta dioica) that tastes of cinnamon, cloves, and nutmeg. It's native to Central America and was used both ceremonially in Mayan culture as well as in Mayan food and drink.
• Annatto (Bixa orellana) is also known as achiote, and it is also native to Mexico. It has a rich, orange-red pigment and a very mild earthy-sweet flavor.
• Various chilies (Capsicum annum) are commonly added to Mayan and Central American cuisines. In this Mayan Hot Chocolate Recipe, the heat of the chili helps to offset the bitterness of the cacao.

Recipe Tips

This Mayan Hot Chocolate recipe is super easy to make, especially with the right equipment. You heat water, melt chocolate, add spices, and then froth it all together until thickened and foamy. The whole process takes just a few minutes.

• Use a milk frother, especially one that also heats liquids in addition to frothing them. Traditionally, Mayans would pour hot cacao from pot to pot. This cooled the cacao butter, resulting in a creamy, frothy texture. But a milk frother works perfectly.
• Know that it will be bitter and unlike most hot chocolates you've ever drunk. It's an acquired taste, and it's unlike the supersweet, milky hot chocolate you remember from childhood.
• The ratio of cacao to water matters. A ratio of about 1 ounce ceremonial cacao to 4 - 6 ounces of water works well. Too little water will result in a very thick brew and too much means your drink will lack the desired creaminess.
• Be flexible with your spices. I've given basic amounts that work well for me, but you can easily adjust these to your preferences. It's about making it work for you.
• Try substituting herbal tea or an herbal infusion in place of hot water. If you want a little more medicinal benefit, consider swapping in an herbal tea in place of water. Rose tea is a lovely companion to cacao. And you can make a cinnamon infusion by adding steeping a cinnamon stick to the hot water before mixing in the cacao.

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Mayan Hot Chocolate Recipe

Wickedly bitter with a spicy edge, this Mayan Hot Chocolate recipe is both warming and energizing. Allspice and cinnamon give it a spicy floral note, while cayenne gives it a piquant edge that cuts cacao's natural bitterness, and annatto lends a little color.

Course Beverage

Cuisine Mexican

Keyword chocolate, spices

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 143kcal

Author Jenny

Equipment

• Milk Frother

Ingredients

• 12 ounces water
• 2 ounces ceremonial cacao
• ¼ teaspoon ground Ceylon cinnamon
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground annatto
• pinch cayenne powder

Instructions

• Heat the water to 180 F.
• Meanwhile, drop the chocolate into a small glass measuring cup or jar. Sprinkle the spices over the chocolate.
• Pour the hot water over the chocolate, and stir until completely melted. Transfer to a milk frother, and froth until creamy, thickened and foamy - about 1 minute. Enjoy immediately.

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 238mg | Fiber: 5g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 5mg

Try these chocolate recipes next

Recipe Questions

References

1. Nutrition Data. Unsweetened Chocolate. (2022)
2. Orac Values. Unsweetened Chocolate. (2022)
3. Orac Values. Blueberries. (2022)
4. Katz, David L et al. "Cocoa and chocolate in human health and disease." Antioxidants & redox signaling vol. 15,10 (2011): 2779-811.
5. Camandola, Simonetta et al. "Impact of Coffee and Cacao Purine Metabolites on Neuroplasticity and Neurodegenerative Disease." Neurochemical research vol. 44,1 (2019): 214-227.
6. Martín, María Angeles et al. "Effect of Cocoa and Cocoa Products on Cognitive Performance in Young Adults." Nutrients vol. 12,12 3691. 30 Nov. 2020
7. Alkerwi, Ala'a et al. "Daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study." The British journal of nutrition vol. 115,9 (2016):
8. Zimmermann, Benno F, and Sabine Ellinger. "Cocoa, Chocolate, and Human Health." Nutrients vol. 12,3 698. 5 Mar. 2020

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What is a flower essence?

Flower essences are a cross between herbal remedies and energetic medicine. You make them by allowing freshly picked flowers to float in spring water set in direct sunlight.

Traditional herbal remedies like fire cider, CBD oil, and nettle infusion extract plant matter into another medium like vinegar, oil, or water. By contrast, the intention behind making a flower essence is to extract the flower's metaphysical energy. Developed by Dr. Edward Bach, an early 20th-century homeopath, these remedies are thought to convey an uplifting energetic imprint into water.

Bach believed that each flower harbored its own distinct energetic vibration and then imprinted this energy into the water. Accordingly, practitioners believe that ingesting floral essences in microdoses helps convey that vibrational energy to the people who take them.

People take flower essences to support emotional balance, lift the spirit, gain greater mental clarity and connect with their higher self.

How do they work?

Because of how you make them, and because they are so dilute, flower essences contain no residual physical compounds from flowers. Rather, they're simply a mix of alcohol and water. For this reason, they do not work on any physiological level.

Some studies suggest they might be helpful for easing pain (1, 2), supporting sleep, and easing menopausal symptoms (3), and animal studies suggest they support blood sugar balance and heart health (4). But many studies fall under criticism, due to poor design or conflict of interest among the researchers. And systematic reviews tend to find no evidence of efficacy beyond the placebo effect (5, 6).

So why make them?

So while systematic reviews show no efficacy, floral essences can still be powerful tools for healing, and many people swear by them. Intention-setting, meditation, and mindfulness practices influence and support emotional balance and stress reduction (7, 8). Mindfulness and meditation also help improve chronic pain and elevate mood (9).

The practice of making and taking flower essence is deeply meditative. Also, as you prepare each essence you begin by setting an intention and goal.

For Bach's traditional flower remedies, each flower is associated with an emotional outcome: rose to reignite your passion for life, cherry plum to find clarity in chaos, olive for restoring mental energy.

As you prepare your own remedies, you can tap into your own needs and set your own intention. When you gather flowers, pay attention to how you feel around them, what you need, and what your goals are. Perform these acts with mindfulness and meditation, and then when you take your remedy, it acts as a gentle reminder of that intention. Whether it's the energetic imprint of flowers relayed through the essences or intention-setting, it's a beautiful (albeit a bit precious) exercise in radical self-care.

Tips for Making Flower Essences

It's easy to make your own flower essences. You'll need a few household items, a sunny day, and a place to gather flowers. Beyond that, keep these simple tips in mind:

• Start in the morning on a sunny day, gathering flowers still fresh with morning dew is thought to bring the most beneficial effects. And these essences rely on sunlight to release the plant's energy.
• Gather flowers you recognize and know to be safe. Since you remove all plant material from the essence, these remedies are safe. However, you should still exercise caution and pick only those flowers you recognize, can name, and know to be edible.
• Use clear glass for infusing the flowers. Traditionally clear glass is used to prepare the infusion, as it allows the sun's rays to better penetrate the water.
• Use dark glass to store the flower essences. Traditionally, dark glass is used to maintain the "bioactivity" of the remedy. Because I question what bioactivity remains in these remedies, I'm comfortable using clear glass. But traditionalists disagree.
• Store your essence in a dark cupboard, away from direct light and heat.
• If you avoid alcohol, try using vinegar or vegetable glycerin in place of brandy. Store this essence in the fridge.

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Flower Essence Recipe

Flower essences have a gentle energy. Made of extremely dilute flower extracts, brandy, and water, they're thought to support emotional healing. Preparing flower extracts is a thoughtful and meditative exercise.

Course Herbal Remedy

Cuisine English

Keyword herbs

Prep Time 2 hours hours

Servings 1 pint

Author Jenny

Equipment

• Scissors
• Clear Glass Bowl
• Fine-mesh Sieve
• Pint-sized amber or cobalt glass jar
• Eye Dropper
• 1-ounce amber or cobalt glass vial

Ingredients

• 1 cup edible fresh flowers
• 1 cup spring water
• 1 cup brandy

Instructions

Selecting flowers.

• In the morning, walk through the woods or your garden, and select flowers that resonate with you. Make sure to choose flowers that you recognize and know are safe to handle and consume.
• Pluck the flowers, and then add them to your basket. Taking care to work quickly so as to prevent wilting. Clean the flowers of any debris.

Infusing the flowers in water.

• Pour about 1 cup spring water into a clear glass bowl, and then set the bowl in direct sunlight for 2 to 4 hours. Make sure that you keep the flower infusion in direct sunlight the entire time, and that no shadows pass over your bowl.
• Strain the flower essence water through a fine-mesh sieve into a pint-sized jar, discarding the spent flowers and preserving the water.

Preparing the mother essence.

• Pour 1 cup brandy into the quart jar that holds flower essence water. Seal the jar and store it in a dark cupboard up to 6 years.

Preparing a dosing essence.

• Using an eyedropper, place 10 drops of the mother essence into a 1-ounce vial. Fill the vial with ½ ounce brandy and ½ ounce water. Tap the bottle in the palm of your hand, and take a few drops under your tongue as needed throughout the day.

References

1. Riva-Suarez, et al. (2017) Exploring the Effectiveness of External Use of Bach Flower Remedies on Carpal Tunnel Syndrome: A Pilot Study. Journal of Evidence-Based Complementary and Alternative Medicine.
2. Howard. (2017) Do Bach flower remedies have a role to play in pain control? A critical analysis investigating therapeutic value beyond the placebo effect, and the potential of Bach flower remedies as a psychological method of pain relief. Complemental Therapies in Clinical Practice.
3. Siegler, et al. (2017) Effects of Bach Flower Remedies on Menopausal Symptoms and Sleep Pattern: A Case Report. Alternative Therapies in Health and Medicine.
4. Resende, et al. (2014) Preventive use of Bach flower Rescue Remedy in the control of risk factors for cardiovascular disease in rats. Complement Therapies in Medicine.
5. Thaler K, et al. (2009) Bach Flower Remedies for psychological problems and pain: a systematic review. BMC Complementary Medicine and Therapies.
6. Ernst, E. (2010) Bach flower remedies: a systematic review of randomised clinical trials. Swiss Medical Weekly.
7. Goyal M, et al. (2014) Meditation programs for psychological stress and well-being: a systematic review and meta-analysis. JAMA Internal Medicine.
8. van der Riet P, et al. (2018) The effectiveness of mindfulness meditation for nurses and nursing students: An integrated literature review. Nurse Education Today.
9. Hilton L, et al. (2017) Mindfulness Meditation for Chronic Pain: Systematic Review and Meta-analysis. Annals of Behavioral Medicine.

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Like CBD oil, cannabis honey is a simple herbal remedy that you can make at home. The process begins first by activating the plant's beneficial compounds through heat and then infusing the activated plant matter in honey.

Once finished, you can use it as you would any herbal honey. It tastes delicious with notes of caramel, pine, and citrus, and works well spooned into tea or drizzled over toasted sourdough bread.

What is it?

CBD honey is made by infusing cannabis into honey using light heat. It's anti-inflammatory, combining the collective benefits of both high-CBD hemp and honey. It's also easy to make and has a striking sweet flavor with distinct herbal undertones.

To make it at home, you'll need to follow a simple three-step process. It begins by heating the cannabis in a process called decarboxylation which activates the herb's beneficial compounds. Next, you'll mix the herb with honey and allow it to infuse the honey under gentle heat. Last, you'll strain the honey and transfer it to a jar for storage.

What's in it?

To make cannabis honey, you'll need two ingredients: cannabis and honey. That's it. I prefer to use a nonintoxicating high-CBD strain. In addition to these two ingredients, you can also add other herbs as well such as vanilla, rose, basil, thyme, rosemary, or lavender. The combination of herbs can add both flavor and beneficial botanical compounds as well.

Activating CBD

The beneficial compounds in cannabis, such as CBD, need to be activated in order for your body to make use of them. This process of activation is called decarboxylation, and it requires heat.

For making the honey, you can activate your herb by baking it on a sheet pan; however, using a precision cooker designed for cannabis use will activate a greater percentage of these beneficial compounds.

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Cannabis (CBD) Honey Recipe

Sweet with undertones of pine and citrus, this cannabis honey recipe is easy to make and delivers delicious, herb-forward results. You can take it by the spoonful, drizzle it over desserts, or spoon it into tea.

Cook Time 3 hours hours

Total Time 3 hours hours

Servings 16 servings (1 cup)

Calories 64kcal

Author Jenny

Equipment

• precision cooker
• Fine-mesh Strainer

Ingredients

• 5 grams high-cbd hemp flower
• 1 cup honey

Instructions

Activating the CBD.

• Place the cannabis inside the precision cooker, and cook at 280 F. Allow the cooker to run for 90 minutes, and then turn off the heat and let it remain in the oven for an additional 30 minutes.

Honey infusion.

• Pour the honey over the decarbed cannabis, and then stir it to remove any air bubbles. Return the lid to the cooker, and then press the button to infuse. Allow the cooker to run its full cycle, and cool completely after the cycle finishes.
• Place a fine-mesh strainer over a jar or pitcher, and then pour the infused honey into the jar. Press the herbs with a wooden spoon to force as much of the honey through the strainer as possible. Discard the spent herbs, and then seal the honey jar.
• Store the infused honey in a dark cupboard at room temperature away from light and heat for up to 2 months.

Nutrition

Calories: 64kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Common Questions

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What is it?

A moon tea is an herbal infusion intended to support women's well-being around their menstrual cycle. These teas contain powerful herbal allies that may encourage healthy mood, especially in the latter half of your cycle before your period begins. Many women take these teas to ease feelings and discomfort they experience leading up to their menstrual cycles.

What's in it?

While recipes vary, this moon tea contains five key botanicals: hibiscus, ginkgo, red raspberry leaf, lemon balm and ginger. These herbs contain a wide variety of micronutrients, including vitamins, minerals and antioxidants.

• Hibiscus (Hibiscus sabdariffa) is rich in various polyphenols which give the flower its vivid red color. Additionally, it contains vitamin C - a vital nutrient that helps support the body's stress-response system and may ease feelings of worry and anxiety (1).
• Ginkgo (Ginkgo biloba) is a nootropic herb, meaning that it supports cognitive health. For ginkgo, those effects extend beyond cognition to mood, too. Researchers have found gingko to support both mood and ease physical discomfort associated with the latter half of the menstrual cycle (2, 3).
• Red raspberry leaf (Rubus idaeus) is a mineral-rich herb that is traditionally used as a uterine tonic (4). In European folk medicine, the herb was used to tone the uterus, both supporting the later stages of pregnancy as well as healthy menstruation in women who are not pregnant.
• Lemon balm (Melissa officinalis) is in the mint family, though it smells of citrus rather than minty. Lemon balm relaxes the nerves, and is used to support sleep and ease anxiety (5).
• Ginger (Zingiber officinale) harmonizes this blend of herbs with its pleasant, fiery taste. Ginger is highly anti-inflammatory and may ease feelings of pain(6). One study found that ginger helped reduce symptoms of PMS, although more research is necessary (7).

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Where to find organic herbs and spices

You can find many fresh herbs at your local grocery store; however, medicinal herbs can be harder to find locally. We recommend Mountain Rose Herbs because they stock many organic and ethically wildcrafted culinary and medicinal herbs.

>> Check it out here

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Moon Tea Recipe

This moon tea recipe contains botanicals that support healthy hormones, mood, and menstrual cycle wellness, especially during the week leading up to your period.

Course Beverage

Cuisine American

Keyword herbs

Prep Time 5 minutes minutes

Infusion 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Author Jenny

Equipment

• Medium Saucepan
• Quart-sized Jar
• Fine-mesh Sieve

Ingredients

• ¼ cup dried hibiscus flowers
• 2 tablespoons dried ginkgo leaves
• 2 tablespoons dried red raspberry leaf
• 2 tablespoons cut and sifted dried lemon balm
• 1 (2-inch) knob ginger (coarsely chopped)
• 4 cups cold water

Instructions

• Spoon the hibiscus, ginkgo, red raspberry leaf, and lemon balm into a quart-sized, heat-proof jar, and set it aside on your counter.
• Add the ginger to a medium-sized saucepan, and then cover it with 1 quart cold water. Bring it to a boil over medium-high heat, and then immediately turn the heat off.
• Carefully pour the contents of the saucepan into the jar, and let them steep about 4 hours. Strain through a fine-mesh sieve, discarding the spent herbs. Enjoy hot or cold, and store in the fridge for up to 3 days.

Common Questions

References

1. de Oliveira, Ivaldo Jesus Lima et al. "Effects of Oral Vitamin C Supplementation on Anxiety in Students: A Double-Blind, Randomized, Placebo-Controlled Trial." Pakistan journal of biological sciences : PJBS vol. 18,1 (2015)
2. Ozgoli, Giti et al. "A randomized, placebo-controlled trial of Ginkgo biloba L. in treatment of premenstrual syndrome." Journal of alternative and complementary medicine (New York, N.Y.) vol. 15,8 (2009): 845-51.
3. Tamborini, A, and R Taurelle. "Intérêt de l'extrait standardisé de Ginkgo biloba (EGb 761) dans la prise en charge des symptômes congestifs du syndrome prémenstruel" [Value of standardized Ginkgo biloba extract (EGb 761) in the management of congestive symptoms of premenstrual syndrome]. Revue francaise de gynecologie et d'obstetrique vol. 88,7-9 (1993): 447-57.
4. Romm, Aviva. Botanical Medicine for Women's Health. (2017) Churchill Livingstone.
5. Cases, Julien et al. "Pilot trial of Melissa officinalis L. leaf extract in the treatment of volunteers suffering from mild-to-moderate anxiety disorders and sleep disturbances." Mediterranean journal of nutrition and metabolism vol. 4,3 (2011): 211-218.
6. White, Brett. "Ginger: an overview." American family physician vol. 75,11 (2007): 1689-91.
7. httpKhayat, Samira et al. "Effect of treatment with ginger on the severity of premenstrual syndrome symptoms." ISRN obstetrics and gynecology vol. 2014 792708. 4 May. 2014,

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