Wednesday, October 20, 2021

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.

Tuesday, October 19, 2021

Eat Your Herbs: Ginger Camomile 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!

Thursday, October 14, 2021

Making Sauerkraut - Gut Health

How Lynn makes sauerkraut:



Head of cabbage (red or green is fine)


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.

Wednesday, October 6, 2021

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.

Tuesday, October 5, 2021

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 

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.