Bitters, Not Just for Cocktails - Episode 004

Bitters are excellent for digestion. They began as a medicine and then became popularly used in spirits, beginning the modern-day cocktail. If you want to make these to have them for this holiday season, get them started as soon as possible. They make great gifts as well.

This episode's tea is a tea from the blog Loose Leaf Soul. This tea is ideal for grounding and intuition. It is best prepared the night before and enjoyed under the full moon.

1 T dried Chamomile flowers - Grounding, 

1 T dried Rose petals  - used in divination practices and opens the heart chakra, which is an essential part of listening to your intuition.

½ T dried Hibiscus and  - can heighten your dream states and other intuitive energies

Zest of a ¼ lemon - can help clear out stagnant energy and get the chi flowing.

Place all ingredients in a quart-size mason jar, filling with water and setting it outside or in a windowsill overnight one to two nights before the full moon peaks so it can absorb all the energy of the full moon and be enjoyed during the fullest part of the moon. 

It can also be enjoyed hot. Mix ingredients and steep in a quart of near-boiling water, covered for 8-10 minutes. Strain and enjoy.

Apple Cider Vinegar Bitters, by Lynn

2 Tablespoons roasted dandelion root (Taraxacum off.) - anioxidant, liver tonifier, anti-inflammatory (Contraindicated in acute inflammation or blockage of the gallbladder and intestines due to its stimulating effect on these organs.)

1 Tablespoon burdock root (Arctium lappa) - detoxifies the blood (Very rarely can cause contact dermatitis.)

One teaspoon of each of the following herbs:

Orange peel (Citrus sinensis) - flavinoids, antifungal, anti-inflammatory (Contraindicated with fluid loss and excessive thirst.)

Wild cherry bark (Prunus serotina) - boosts immunity (High dose may cause spasms and difficulty breathing.)

Mugwort (Artemisia vulgaris) - antibacterial, antifungal, digestive aid (Use with caution if allergic to ragweed. Overuse can cause gastric distress.)

Fennel (F. vulgare var. dulce) - anti-inflammatory, digestive aid,    hypocholesterolemic, antispasmodic, anxiolytic (Can cause photodermatitis, avoiding excessive sunlight. It can be allergenic. It might increase the effect of anticoagulant herbs. Avoid if using ciprofloxacin or other antibiotics in that family. Cronic hormone-sensitive conditions or those taking tamoxifen and contraceptives should avoid.)

Yarrow (Achillea millefolium) - reduces flatulence (Can cause allergic          reactions.)

Chamomile, Roman (Matricaria recutita) - anti-inflammatory, digestive aid, clams mind, and body.

Place all ingredients in a pint mason jar. Fill the jar with apple raw apple cider vinegar and add lid and shake. Use a plastic cover or line the top with parchment paper before using a metal lid. The ACV can cause corrosion on the metal. Shake daily for at least a week. Strain using muslin and store in a dark glass bottle. Take one dropper full (1mL) before meals.

Contraindications: Do not take during pregnancy. Some of these herbs may have contraindications with prescription medicine. See additional herb contraindications above. Consult your physician before taking.

Simple bitters

        2 ounces Dandelion root

        2 T Orange peel

        13 ounces 80 or 100 proof vodka

Place all ingredients in a pint jar. Shake daily for at least a week. Strain through muslin and store in a clean, sanitized dark amber jar. Use one dropper full (1mL) before meals.

Elderberry Syrup and Fire Cider - Building You Immune System- Episode 003

Tomorrow evening, November 4, marks the New or Dark Moon. It is a time of new beginnings and of self-work. I usually try to set an intention for the New Moon. November is also casually known as the month of gratitude. So my intention this moon cycle is to acknowledge three things every day I am grateful for. And I want to get specific about things, people, even places. Every time I do this, I learn so much about myself. Starting tomorrow, I will be posting on my social media using #NewMoonGratitude. I hope you take some time to look at what you are grateful for in your daily life and join me using the hashtag. 

This week’s podcast is the second in my short series about Immune Building. I will tell you about elderberry syrup and why it is so popular AND good for you. You will also hear the story about Fire Cider, lawsuits, and trademarks and learn how to make your own. Let’s get your medicine cabinet started for this winter. Don’t let your immune system get you down.

Podcast tea: Equal parts of hibiscus, rosehips, and orange peel, all full of antioxidants and vitamin c mixed together. Place 2-3 teaspoons in a tea strainer, pour boiled water over it, and steep for 10 minutes. I add just a touch of elderberry-infused honey added for a tad more immune support.

Below are my personal recipes for Elderberry Syrup and Fire Cider. These have become really popular the last couple of years, and NOW is the time to get them made, so you have them in your arsenal for the winter.

Elderberry syrup

1/2 cup dried elderberries

2 teaspoons dried ginger root (4 teaspoons fresh)

1/2 to a whole cinnamon stick, crushed

2 cups water

About 1 cup raw honey, local preferred

In sauce pan add elderberries, ginger, cinnamon, and water. Bring to a near boil and reduce to simmering. Cook until reduced by about half the liquid. Strain. Let cool until warm. Add honey. Store in glass jar with good sealing lid. Mark with contents and date made. Will stay good for at least 30 days. Makes about 2 cups (1 pint). Store in the refridgerator.

NOTE: I also add enough 80-100 proof vodka to make it 30% alcohol by volume for longer shelf life, but not necessary.

Dose: Take 1-2 tablespoons per day to build immune system. 1-2 as needed if sick. Can be added to hot water to make a tea.

Lynn’s Fire Cider 2021 version

One gallon glass jar with plastic lid

2 quarts (or more) raw apple cider vinegar

2 tablespoons black peppercorns, crushed

3 thumbs organic turmeric

2 thumbs organic ginger

1-2" piece of organic horseradish root

1 medium to large organic onion peeled

1 organic jalepeno

1 organic red cayenne/chilie

1 HEAD of organic garlic, peeled

2 organic oranges, with rinds

1 organic lemon, with rinds

1 organic lime, with rinds

A handful of organic rosemary (fresh)

A handful of organic oregano (fresh)

A handful of organic thyme (fresh)

2 Cinnamon sticks (Ceylon)

Raw honey (local preferred) to taste

Chop all ingredients and add to the glass jar. Fill to the top with organic apple cider vinegar. Place plastic lid on the jar. Secure tightly. Give the jar a good shake. Do this at least once a day for a month. After a month, strain with fine mesh strainer or cheese cloth. Be sure to squeeze all the ingredients to get out all the good medicine. Store in glass jars with plastic lids. I usually get about two quarts, sometimes a bit more.

Dose: Can take a one ounce shot of the Fire Cider daily, with or with out added honey. Can take as needed, if sick, again, with or without honey.

Can also be used in vinegrette dressings and other places where you use vinegar.

You can take the marc (the herbs and vegetables left after straining) and dehydrate it well, then turn it into a lovely seasoning by powdering it. Can be used on fish, chicken and more. Bottle it up in cute containers and share with friends during the holiday season.

Remember, there are many different ways to make Fire Cider, so do what works for you. Last year I used turmeric powder, because that is all I had. And this year I was called to add the cinnamon sticks and herbs from my garden. Every year I let the Universe guide me when shopping and making the Fire Cider.

I would love to hear if you make your own. If predictions are right, at least in my area, we are expecting a really cold, wet winter, which means more time indoors and a better chance to catch something. Let's get those medicine cabinets ready for the winter.

Book mentioned in the podcast Rosemary Gladstar’s “Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar.”

Ginger, Turmeric, and Garlic - Building Your Immune System - Episode 2

This weeks podcast is all about Ginger, Turmeric and Garlic! It's the first in a short series on building your immune system. We are headed into winter and there is no better time than the present to prepare your body to fight off what may come. 

Hope you can join me as we wander through WitchyBee's World.  You can find all episodes on Spotify, and Google, Apple . 

This month's full moon is the Blood Moon, also known as the Hunter's Moon. It shines bright so the hunter's can see their way. It signifies the end of the harvest season and the beginning of hunting season following the tradition when meat was preserved for the winter.

The full moon brings about balance, gratitude, abundance, accomplishments, actions, and transitions as we head into winter. Check in with yourself today. Look at what you have accomplished, and ask what you might need. Meditate with the Moon. See what she can provide you.

Today's tea recipe is below and the link to the Gluten-Free Ginger and Chamomile cookies can be gotten by clicking HERE. 

Podcast Tea - What I'm drinking today!

Ginger, Turmeric, Lemon Tea

Two cups of water

1/2 t. Chopped fresh ginger (1/4 t. Dried)

1 t. Chopped fresh turmeric (1/2 t. Powder)

Dash of black pepper

1/2 t. Ground cinnamon (optional)

Lemon wedge

One T. Honey, or to taste

Place the herbs in a reusable muslin bag or your choice of tea strainer. Bring the water to a boil add the herbs. Cover and let steep for 10-15 minutes. Strain. Give the lemon wedge a squeeze into the tea and toss in the wedge. Sweeten to taste and pour yourself a cup. Should make one large mug or two tea cups.

Eat Your Herbs: Ginger Camomile Cookies (gluten free)

Ginger Chamomile Cookies (gluten free)

1 cup almond meal

1 cup shredded coconut

~2/3 cup coconut oil

1/4 cup honey

1 egg

1 tsp cinnamon

Pinch of salt

2/3 cup Chopped candied ginger 

2-3 T chamomile tiny bits (see note below)

Mix Everything through the salt with a fork into a thick, doughy batter. Stir in the ginger and chamomile bits.

Note for chamomile – pour dried chamomile into a strainer and sift to get the tiny bits. To get the most you can, use fingers to lightly grate against the strainer. Put the larger bits back into a container for tea later.

For the honey, I actually used a turmeric and cinnamon infused honey and omitted the extra cinnamon. I also used unsweetened coconut to cut down on some sugar. You can use which ever you prefer. 

Spoon onto baking tray, or roll into a ball and flatten. Bake at 300 degrees for 25 minutes, until a nice golden color. The coconut tends to burn so watch closely after 20 minutes.

Low-carb, gluten and dairy free, and good for you!

Making Sauerkraut - Gut Health

How Lynn makes sauerkraut:

 

Ingredients:

Head of cabbage (red or green is fine)

Water

1-2 Teaspoons salt per pound of cabbage

2-3 Teaspoons Fennel Seeds (Optional and to taste, it doesn’t take much)

Large bowl

Crock/glass jar of some sort big enough to hold the sliced cabbage. I use a glass apothecary type jar or a big glass pickle jar

Cloth to cover crock

Weights for holding down – I use a small glass bowl that fits inside my glass jar and fill with clean rocks that I have just for this purpose. They also sell weights.

 

 

1. Pull off outer layers of cabbage

2. Pull off a few more leaves to use to cover cabbage in crock. Wash and put in a baggie or bowl and place in fridge until later.

3. Cut cabbage into thin strips, about ¼”.

4. Place cut cabbage in large bowl.

5. Add salt to bowl. Adjust based on how much cabbage you have.

6. Mix the salt into the cabbage with the hands, gently massaging to help break down fiber some.

7. Cover bowl and let it sit for 24 hours.

8. Mix in fennel (optional).

9. Put cabbage in crock and add all the water from the bowl.

10.  Cover cabbage with more water until it is completely submerged.

11.  Place the saved cabbage leaves on top of the cabbage to help keep it covered and submerged.

12.  Place weights on top of the cabbage leaves. Make sure water is above this level.

13.  Cover with cloth and using string or a rubber band, secure. This is to keep bugs out of it.

14.  Place in a warm place, but not in direct sunlight. Someplace like the top of your refrigerator.

15.  Check daily to make sure the cabbage is still completely submerged. If it is exposed to the air, it can mold quickly. If by chance it does start to mold or there is a scum forming (normal), remove and let it continue to ferment. You should begin to see gas bubbles forming.

16.  After about 7 days, start tasting a piece. Depending on how warm your spot is and your personal taste, it can take 3-6 weeks for it to ferment. There have been times I let it go a lot longer because I didn’t have time to deal with it. As long as there is no major mold growth and it’s been covered to keep the bugs out, it is fine.

17.  Once it is to your liking, you can either store it in your refrigerator in smaller jars (it will keep for about 6 months, or possibly longer), or you may can it using a water bath canning process. I’ve done both. It just depends on how much I have and if I feel I won’t use it quick enough.

18.  Water bath canning – If you are not confident with this, message me. It is a super easy way to can tomatoes, tomato salsa, fruit jams and jellies and of course, sauerkraut.

a. Bring sauerkraut to a simmer, do not boil.

b. Sterilize jars and lids.

c. Pack sauerkraut and liquid into hot jars, leaving ½” headspace.

d. Remove any air bubbles.

e. Wipe the edges with a clean cloth.

f.  Add cap and ring and finger tighten.

g. Process pints for 15 minutes, quarts 20 minutes, in boiling water canner.

h. Turn off the canner and let sit for five minutes, then slowly, and gently pull each jar out and set on a towel on the counter.

i.  Let cool to room temperature.

j.  Check to make sure the lid has secured. You should hear a popping noise as they are cooling. I usually take the rings off and gently pull at the lids on each jar. I also store without the rings. This allows a quick check to see if the seal gets broken while being stored.

k. If a lid did not seal, place that jar in the refrigerator and use it first. I eat it cold, straight from the jar. Especially if my gut is feeling rough. 2-3 great big bites every morning does a body good.

l.  Store in a cool, dry, space, out of direct sunlight. Canned sauerkraut can last a year. It will be good longer, but flavor can degrade after that. Be sure to watch for broken seals and mold growth (which means the seal is broken). Dispose of those immediately.

What is Herbalism? 5000 Years of Plant Medicine.

Have you listened to the very first episode of the WitchyBee Herbalist podcast yet? I think you will enjoy this one for sure! I talk about what herbalism is and some fascinating history of the fall and the resurrection of herbalism. You can access it right over there on the right of your screen. 

Let's make this interactive and start a conversation! What information did you find most interesting? Will you be checking out the books I mentioned? Witches, Midwives, and Nurses: A History of Women Healers by Ehrenreich & English if you choose to read it, I will enjoy hearing your thoughts. It was very powerful and emotionally charging for me.

What's coming up next...

A new podcast will be available every other Wednesday and follows along with the moon phases.  I garden and make plant preparations by the moon, so why should this be any different. Today is the New Moon, which is excellent for new beginnings, and I felt it was the perfect day to get this adventure started. Episodes will be full of herbs and their uses, history, and occasionally, I will talk about correspondences. Starting after the first of the year, I have some great guests lined up and will be introducing an herbalist of the month segment. 

To get us started, since we are heading into cold and flu season, I will be talking about easily accessible herbs for immune support and other uses, sharing easy recipes and preparations, which will be posted here on the blog. 

Make sure you are subscribed to the blog and the podcast, plus go follow me on Instagram and Facebook @Witchybeeherbs. With the social media snafu this week, I am looking into other networking opportunities and possibly setting up an email list. 

This Saturday, I will be at Flea Off Market promoting the podcast and selling a few things like artwork and salves. Come say hi!

Thank you for joining me on this adventure, and I hope you return next time to wander through WitchyBee's World.

Introduction: A Little More About Me

I hope you listened to the introduction of the podcast to me, the WitchyBee, Lynn. If you have not, click the link over there on the right and listen now. Here's a little more information on how WitchyBee and my passion for plant medicine came to bee. 

You can trace my affinity for herbal tea back to when I was a kid. Cinnamon and peppermint were my favorite. Sometimes I ventured to an orange flavor or green tea. Then I discovered Earl Gray and I thought I was destined to be an avid tea drinker when I grew up. But alas...I was introduced to coffee, first trying to be grown up at yard sales my mom would have. It would be cold, and I'd want sugar with a bit of coffee. Honestly, for a long time it was just a delivery system for my daily dose of sugar. And then the flavored creamers in cheap convenience store coffee grew to more fine coffees and flavors, and then, I became what many would call a coffee snob. Lighter sugar, no flavors, still liked the milk and bolder and bolder coffee and only MY BRAND. When that brand disappeared, so did my love for coffee.

Enter hot teas again.

Last year my husband and I put in a garden. I worked with dye plants the prior year and wanted to start growing a few along with veggies and herbs, of course. I had bought a cute little container of herbs that contained sage, thyme, lavender, and oregano. According to the tag, it was a combination used in tea, so I tried it and liked it a lot. During this time, I also studied (a constant in my world) herb correspondences which are magical uses, which date back thousands of years.

At the same time, I was working on getting healthier, eating more produce, losing weight, and trying to find alternatives for aches, pains, and other medical issues to get off my current daily meds. Lucky for me, they are OTC, but she threatened some Rx's at my last doctor's visit. While doing some research, it finally dawned on me, if I'm studying these herbs for one reason why am I not learning more about their medicinal properties as well. It is all intertwined. 

Each evening I was cuddling up to new books, both witchcraft and herb-related, and enjoying a cup of some herbal teas I had purchased. I read like 8 books in as many weeks, which I don't know has ever happened. Well, I know it hasn't. I caught the bug, the herbalism bug. Bad. I set off to find an excellent school to learn more and eventually become a registered herbalist. 

After much thinking, meditating on it, and many talks with the husband, we decided that I'd try the first set of online classes and go from there. Well, I am thoroughly enjoying learning, in my third semester, with three more to go, and well on my way! 

I plan to use this blog and the podcast as learning tools for myself and help educate others as I go. 

I hope you enjoy the podcast and the blog and learn a few things. I hope to make this interactive, so please comment and ask questions here. Or, if you would rather, you can email me at witchybeeherbs@gmail.com. 

Make sure you subscribe to both the podcast AND the blog. There will be times things will be added to the blog between the podcasts.

Come join along as we wander through WitchyBee's World.