EDIBLE ALCHEMY
infusions: steep fresh or dried herbs in hot water, covered, for 4-10 hours. Strain and enjoy within 1-2 days. This way of infusing herbs is best for herbs like stinging nettle, red raspberry leaf, oat straw, and mallow leaf.
wild berry syrup: simmer 1 cup rose hips, 1 cup hawthorn berry, 1 cup chokecherry or serviceberry, and 2 cinnamon sticks in 1 gallon of organic, unfiltered apple cider. Simmer uncovered for 2-3 hours. Strain. If you would like this even thicker, simmer for another hour or until desired consistency. Store in the refrigerator in a glass jar. Add to hot water for a delicious autumnal hot toddy.
herbal mineral salts: using fresh herbs or flower petals, blend a large handful with 1 cup of Celtic Sea Salt until well-incorporated and the herbs are fully blended into a paste. Spread thinly in parchment. Let dry overnight. Blend again to soften up clumps. Store in an airtight jar and label.
Featured autumnal bounty: hawthorn: Crataegus douglasii rose hip: Rosa... chokecherry: Prunus virginiana stinging nettle: Urtica dioica calendula: Calendula officinalis mallow: Malva neglecta red raspberry leaf: Rubus idaeus