Herbal Holiday Guide

Chestnut School ofHerbal Medicine

Photographs and text by Juliet Blankespoor

www.ChestnutHerbs.com

Gifts and Merriment

Health Disclaimer The content on our website and in this e-book is for educational purposes only. Although we try our utmost to provide useful and accurate information, you are responsible to research and verify infor-mation before relying on it. We are trained herb-alists and not licensed or registered healthcare prac-titioners. We cannot diag-nose health conditions, nor prescribe medicines legally; we are not medical doctors. However, we will recommend or suggest medicinal herbs for various health complaints, as we believe in the safety and efficacy of botanical medicine.

The information we provide is not intended to be a substitute for medical treatment. Please consult your medical care provider before using herbal medicine, particularly if you have a known medical condition or if you are pregnant or nursing.

You are responsible for your own health. As with conventional medicine, herbal medicine is vast and complex, and must be used responsibly. People react differently to different remedies. Some herbs are contraindicated with certain pharmaceutical drugs. Further, some helpful herbs may be confused with harmful and/or deadly substances.

There are many plants and mushrooms that can make you sick, or are deadly poisonous. Be 100%

positive of your identifi-cation before you harvest any plant or mushroom. Additionally, sometimes a new food, even properly identified, can cause an unusual reaction – ranging from gastric intolerance to a full-blown allergy. It is your responsibility to make sure you are harvesting the correct plant or mushroom and it is your choice to try any new food. We cannot be responsible for incor-

rect identification or reactions to plants or fungi.

You are responsible for your own choices. This includes but is not limited to the ingestion, appli-cation, or other use of alcohol or any poisonous, toxic, or allergenic substance. In the event that you are not of legal age to consume alcohol, the School recommends that you refrain from the purchase, consumption, or use of alcohol. If you elect to disregard such recommendation, you do so at your own risk, and the School accepts no liability relating to or arising from your activities.

The School cannot predict how a remedy will work for you. Always refer to your medical care provider for questions about your health.

All Content, Photography and Text, ©Juliet Blank-espoor unless otherwise noted. Distribution, resale, or sharing this material is illegal and punishable by law. Please respect the time that went into creating this resource.

Measurements in RecipesWe have included both standard and metric measurements for our recipes. Additionally, many of the recipes include both weight and

volume measurements. If possible, use the weight measurements (grams and ounces) for greater accuracy. That said, chances are you’ll have

Herbal Holiday Guide ~ Gifts and Merriment

success with the recipe, even if you use volume measurements (cups, fluid ounces, ml, etc.).

Metric users: We rounded our metric conver-sions for ease of use, so you may notice a slight discrepancy in numbers if you use your own conversions. For example, we used 30 ml for one fluid ounce, rather than 29.57 ml. Please note that all cups, teaspoons, Tablespoon, pint and quarts are American measurements and not Imperial. You could convert the measurements here, or

you can use our conversions by referencing the milliliter measurements provided in each recipe. We realize that using milliliter measurements for dry ingredients isn’t the regular order of things, but we provided these measurements to save you from converting each American volume measure-ment to Imperial volume measurements.

If you’ve ever wondered what happened to adopting the Metric system in the U.S., then look no further.

Herbal Holiday Guide ~ Gifts and Merriment

Table of Contents • Hibiscus Chutney . . . . . page 1

• Herbal Finishing Salts . . . . . page 3

• Hibiscus Pomegranate Orange “Cheater” Fire Cider . . . . . page 8

• Raspberry Rose Syrup . . . . . page 12

• Raspberry Rose Lime Bubbly . . . . . page 16

• Raspberry Rose Hibiscus Margarita . . . . . page 17

• Energizing Salt Scrub . . . . . page 18

• More Merriment and Gift Ideas . . . . . page 19

Hibiscus Chutney

Tart and spicy, this crimson condiment is a lovely accom-paniment to Indian dishes and curries. It makes a bold impression on a cheese plate, pairing well with aged cheeses and crisp apples. Hibiscus chutney balances out the savory and starchy flavors of stuffing and can serve as an innovative twist on cranberry sauce.

• 1 pound (0.45 kg) fresh hibiscus calyces or 3 ounces (85 grams by weight) dry hibiscus flowers *(Hibiscus sadbariffa)• 1 teaspoon ginger powder• 1 ½ teaspoons black pepper• 2 teaspoons cinnamon powder• 2 teaspoons coriander powder• 1 teaspoon fine sea salt• 2 jalapeño peppers• 10 ounces (0.28 kg) onions• 18 ounces (0.5 kg) apples, red or green• 1 ½ cups (0.36 L) organic whole cane sugar• 1 ½ cups (0.36 L) apple cider vinegar

Yield: 2 quarts

Peel the hibiscus calyces from the green ovary if using fresh. Peel the onions and core the apples; chop both coarsely. Blend the onions, apples, hibiscus (dry or fresh), and jalapeños in a food processor. Add the remaining ingredients to the blended hibiscus- onion-apple slurry in a large pot with a heavy bottom.

* If using dried hibiscus, add 6 cups (1.4 L) of water to the pot. With either fresh or dry hibiscus, simmer the chutney for two hours, stirring frequently. Let cool and place in a jar. Will keep refrigerated for 1–2 weeks. Freeze any extra in freezer-safe jars.

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Hibiscus (Hibiscus sabdariffa, Malvaceae) – flowers (technically, calyces)

Brewed as a puckery red tea, hibiscus is enjoyed as a refreshing and medicinal beverage throughout the world. The sour red “fruits” are also enjoyed in jams, chutneys, conserves, and alcoholic fermented beverages. Hibiscus has been widely adopted in tropical regions around the globe as a refreshing medicinal food and beverage. It is quite popular in the Caribbean and Central America as a cold herbal tea mixed with sugar; this drink is called sorrel in the islands and agua de flor de Jamaica in Mexico. It is also widely used

in Africa and South America as a beverage tea, medicinal herb, and food. In many parts of the world, roselle “fruits” are sold fresh at market. Roselle has been used medicinally in many tradi-tional cultures for its diuretic, hypotensive, and antimicrobial properties. In Mexico, roselle is highly regarded as a natural liver and kidney tonic and weight-loss herb. With its demulcent and soothing qualities, hibiscus is also used acutely to assuage colds, mouth sores, and sore throat.

Hibiscus is my kind of herb. It is highly medicinal and nutritive and easily prepared in a hundred different ways. Hibiscus is incredibly safe—it is a traditional food, after all. I readily admit to having dreamed up more recipes with hibiscus than with any other herb. Both the immature leaves and calyces are edible. The flavor of the juicy calyx is often likened to rhubarb or cran-berry. It can be eaten raw or cooked. Its sour flavor, coupled with its natural pectin content, readily lends itself to jams, pies, sauces, and chut-neys. Infused in honey, hibiscus makes a lovely garnet-colored treat with a delectably fruity flavor. To learn about growing hibiscus in your own garden, please visit my article on the subject.

Hibiscus Pomegranate Orange Fire Cider

Roselle hibiscus harvest from Juliet's garden in North Carolina

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Herbal Finishing Salts

Herb-infused finishing salts are a delightful alchemy between earth and sea, plant and

mineral. Surprisingly easy to conjure up, and beautiful to behold, herbal salts are an easy and inventive way to preserve excess fresh culinary herbs. They are called finishing salts because they are added to a dish after it’s prepared. However, many of these salt blends are perfect for adding to marinades and dressings as well. They are also delicious rubbed onto meats and seafood before roasting, grilling or pan-frying. I regularly enjoy finishing salts on popcorn, eggs, and beans. And they can be truly delectable when combined with extra virgin olive oil and goat cheese.

The sky’s the limit when blending your own herbal salts! Feel free to experiment with your favorite culinary herbs. There are so many pretty varieties of salt available now, which add a whole new dimension to the flavor and color palette of these brilliant mixtures. Here, I share some of my favorite salts, which all vary slightly in texture, flavor, and hue.

Himalayan pink salt is hand-mined from ancient marine fossil deposits. The pink hue is derived from its high mineral and trace element content, including calcium, magnesium, copper, and iron.

Smoked sea salt is prepared by slow roasting salt over flavorful wood smoke from various species of trees. I like to include smoked sea salt in BBQ herb blends.

Red Alaea sea salt, or Red Hawaiian sea salt, is formed from seawater slowly evaporating in tidal pools that are naturally infused with iron-rich, red, volcanic clay. Talk about elemental alchemy! Fire, water, mineral, and air are all embodied in this crimson maritime sacrament.

Volcanic Hawaiian sea salt possesses an evoc-ative ebony hue. Colored by activated charcoal made from coconut shells (and not lava rock as one might imagine) this salt lends itself most elegantly to a finishing salt, as the black will “wash” off if used in cooking.

An assorment of herbal finishing salts

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Kala Namak is mined from several areas in India, Nepal, Bangladesh, and Pakistan. Also called Himalayan black salt, it has a pungent aroma and unique eggy flavor due to its high sulfur content. It comes from the earth in inky crystals, but turns pink or light purple in color after it’s ground.

Celtic sea salt is a coarse sea salt that is gray in hue due to its unique harvesting technique, which includes gathering the bottom mineral layer of the salt harvesting area. All Celtic sea salts are hand-harvested and sun-dried.

Preparing Herbal Finishing Salts

1. Assemble your fresh herbs, salt(s), and spices. De-stem and chop your herbs if necessary. You can use any of the recipes outlined below or create your own blend, using the following proportions:

Combine equal parts fresh herb(s) to salt, by volume. For instance, if you are making a rose-mary/thyme salt, add one cup of de-stemmed rosemary and thyme leaves to one cup of coarse sea salt. If your blend is heavy on herbs, and light on the salt, it might take a little longer to dry.

2. Blend all ingredients in a food processor or spice blender until the entire consistency is fine (I like my salt the consistency of beach sand, rather than table salt—see the accompanying photo). If you don’t have such an apparatus, mince your fresh herbs with an old-fashioned knife, and then blend with the salt.

After blending, spread the herb/salt mixture onto a serving tray or baking sheet and place in an area with good airflow. I like to set them on a table or counter underneath a ceiling fan. Depending on the ambient humidity, they may take two to four days to dry. Periodically stir the blend and crumble up any clumps. The salt speeds up the drying process, simultaneously absorbing the flavor of the fresh herbs, along with their mois-ture. If you live in a very humid climate, you’ll need some extra help to dry your blend. Try placing the blend in a dehydrator or dry in the oven, as described below. If you are using dried herbs, you can skip the drying step entirely, and use less of the herbs than a recipe calls for (as dried herbs are more concentrated than fresh).

In a pinch: If you need your salt blend right away, place it on a cookie sheet in the oven on the lowest setting with the oven door slightly ajar. Stir frequently and crumble up any clumps. Depending on the herbs used, it may take a few hours. Let cool and jar. This method will evap-orate off some of the essential oils of the herbs, thus decreasing the aroma and flavor. Therefore, I prefer the slow drying method if you have the time.

Step 1

Step 2

Step 3

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3. After your blend is thoroughly dry, store in airtight glass containers. It’s all too easy to overdo it with these salt blends if you treat them like herbal seasoning, and add liberal amounts to food. They truly are salty, so go easy at first!

Crimson Cajun SaltThis is my favorite of the salt blends. Its zesty heat matches its wonderfully fiery color. I like to sprinkle it on scrambled and fried eggs. It’s also divine on popcorn with nutritional yeast. And it perfectly complements black beans in burritos or quesadillas. (This is the salt pictured in the step-by-step photos.)

• 2 Tablespoons (30 ml) orange zest (about 1 medium orange)

• 1 Tablespoon (15 ml) paprika powder

• 2 Tablespoons (30 ml) whole thyme leaves, de-stemmed

• 2 Tablespoons (30 ml) chipotle powder

• 1 cup (240 ml) red Alaea Hawaiian sea salt (9.5 ounces {266 g}, by weight)

Yield: 1 ¼ cup (300 ml)

Smokey BBQ Salt RubThis salt is delicious on veggie scrambles or home fries. Try it on French fries or as an ingredient in hamburgers or veggie burgers. As you can imagine, it’s also a seriously tasty rub for grilling meat or veggies.

• 3 Tablespoons (45 ml) fresh rosemary leaves, de-stemmed

• 3 Tablespoons (45 ml) wood-smoked sea salt (apple wood or alder)

• 1 Tablespoon (15 ml) smoked chili flakes (substitute red pepper flakes, if necessary)• 1 Tablespoon (15 ml) garlic powder

• 1 Tablespoon (15 ml) whole yellow mustard seeds• 2 Tablespoons (30 ml) paprika powder

• 2 Tablespoons (30 ml) fresh thyme leaves, de-stemmed• 1 cup (240 ml) coarse Celtic sea salt

Yield: 1 ¼ cup (300 ml)

Ingredients of lemon-white sage finishing salts

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Lemon-White Sage Finishing SaltThis is one of my favorite herb-infused finishing salts, and it’s delightful to make as the aroma is so uplifting. If you haven’t tried white sage (Salvia apiana) as a culinary herb, you are in for a real treat. It is similar to its kissing cousin, garden sage (Salvia officinalis), but with a more intense flavor. If you don’t have white sage on hand, try freaking out. Alternately, you can substitute garden sage. Like garden sage, white sage’s pungent, resinous flavor complements fatty foods. Indeed, our taste buds may be speaking for our stomachs in this department, as sage is one of the best culinary herbs for enhancing the digestion of fats through stimulating bile. Try this finishing salt in stuffing, along with black pepper and anise seeds. Meatloaf, poultry and baked roots are all enhanced by this blend.

• 1 handful (½ ounce {14g}, by weight) fresh white sage (Salvia apiana) leaves, whole

• 1 cup (240 ml) coarse pink Himalayan salt

• 2 Tablespoons (30 ml) lemon zest

Yield: Just over 1 cup (240 ml)

White Sage (Salvia apiana, Lamiaceae) - leaves

The gray-green leaves of white sage mirror the hues of its native habitat in southern Cali-fornia—coastal foothills and desert washes and canyons. No herb comes close to approximating the intoxicating scent of this arid mint family member. White sage’s medicinal uses are very similar to its Mediterranean cousin—garden sage (Salvia officinalis), although the former is more antimicrobial and stimulating than its domestic brethren.

I find that a steam inhalation of the leaves helps to break up respiratory congestion in both the lungs and the sinuses. Try combining with thyme (Thymus spp.) and wild bergamot (Monarda fistu-losa) in the steam pot with a few drops of Euca-lyptus (Eucalyptus globulus) essential oil. Native peoples of southern California prepare the leaves as a tea to remedy coughs and colds. The aromatic

leaves are used to freshen up armpits and to eliminate body odors when hunting. Sage leaves are burned after sickness to fumigate the home. Additionally, the aromatic smoke is a remedy for colds in the sweathouse.

The practice of burning white sage as an aromatic cleansing and purifying agent has been widely adopted by European Americans, to the demise of wild populations, which have been overharvested, primarily for smudge sticks. These are bundles of aromatic plants, assembled when fresh, and tied together with string and dried. The “sticks” hold their form and slowly smoke when lit on fire. The sage sticks of commerce are wild harvested, typi-cally by folks who are economically, rather than ecologically, motivated (which is to say that gath-erers may be razing hillsides because they don’t have other viable income). So, grow your own, or buy your white sage from people you trust, who are tending wild populations with an eye toward the future of the species. I like to combine white sage with black sage (Salvia mellifera) or red cedar (Juniperus virginiana) for smudge sticks. Lavender is another lovely pairing. To learn more about growing white sage in your garden, see my article on the subject.

Garden-grown white sage (Salvia apiana)

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An herbal finishing salt made from fresh garden sage, rosemary, orange zest, and spices

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Hibiscus Pomegranate Orange "Cheater" Fire Cider

In a nutshell, fire cider is a spicy herbal vinegar that is typically sweetened with honey. Many

cultures throughout the world have their own version of this rousing concoction. Fire cider helps to clear out the sinuses and wakes up the immune and circulatory systems. It can be taken to ward off a cold or other respiratory infection, or to lessen sinus congestion by thinning mucus and stimulating its excretion. People who expe-rience poor circulation can take a little swig of fire cider daily throughout the winter to move their energy and blood. Fire cider is taken by the dropper full or spoonful, depending on the strength and imbiber’s palate. As you might imagine, fire cider, with all its spicy ingredients, can potentially aggravate heartburn, peptic ulcers, and gastrointestinal inflammation. Furthermore, it will be too heating on a long-term basis for those with fiery constitutions.

A few decades ago, beloved American herbalist Rosemary Gladstar came up with the name fire

Hibiscus Pomegranate Orange Fire Cider

Pomegranate fruit

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cider, and subsequently shared her recipe with students over the years, many of whom developed and sold their own versions. Recently, the term fire cider has become the subject of a contentious debate, as one herbal company (without regard to Rosemary Gladstar’s wishes) was able to obtain a trademark for the name fire cider. It is my belief that fire cider has become a generic term for spicy vinegar in the herbal community, and trademarking the name is akin to trademarking marinara sauce or elderberry syrup. There is much more I could say about the issue, but for now, I’ll point you to this website: Free Fire Cider.

Materials List for Preparing Fire Cider:

• Blender or food processor

• Double boiler, official or two nested pots (see photo on right)

• Ceramic drip coffee strainer or similar strainer

• Straining cloth (see notes below)

• Potato ricer (see notes below)

• Labeling supplies

• Potato masher or similar implement

• Flip-top bottles to store the finished fire cider

• Potato Ricer–we use this for all our herb pressing needs. Sold at kitchen supply stores or online. We recommend this brand and model (all potato ricers are not equal!): OXO Good Grips Potato Ricer.

• Straining cloths–if using cheesecloth, choose one with a tighter weave than is normally sold in stores. Cheesecloth designed for goat cheese works well. You can also use muslin (although this makes for pretty slow straining), cotton gauze fabric, or alternately, a clean, old t-shirt.

• Porcelain/ceramic drip coffee funnel–it’s pref-erable if you can find one with multiple holes, to allow for faster straining. Here’s the one we use.

We recommend these products because we’ve had good success using them; we do not receive any compensation associated with your purchase.

Hibiscus Pomegranate Orange “Cheater” Fire CiderThis recipe is a tad milder and sweeter than other fire cider recipes, making it a great gift for the herbally uninitiated. It is especially beneficial for those with high blood pressure and athero- sclerosis, thanks to the bioflavonoids in the hibiscus and pomegranate, along with the medicinal attributes of garlic and ginger. Why is it “cheater” fire cider? Typically, fire cider is made by placing the ingredients in a glass jar and letting it sit for two to four weeks. This recipe is a one-day affair. Please see this page for Rosemary Gladstar's original fire cider recipe.

Large homemade double boiler

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If you have more time, and want to maximize your ingredients and make a stronger cider, you can complete step 1, add the hibiscus, and let the slurry sit for a month. The pomegranate juice can be added right before straining. After a month, you can finish the recipe below, skipping the heating part.

• 64 ounces (1.92 liters) apple cider vinegar

• 10 ounces (300 ml) honey (use less for a more savory vinegar)

• 2 medium onions

• 2 large garlic bulbs

• 4 ounces, or 112 g, by weight, fresh ginger root (1 cup coarsely chopped 1 inch {2.5cm} pieces)

• 2 ounces, or 56 g, by weight, fresh turmeric root (½ cup coarsely chopped 1 inch {2.5cm} pieces)

• 5 ounces, or 142 g, by weight, horseradish root (1.5 cups coarsely chopped 1 inch {2.5cm} pieces)

• 2 large pomegranates (plump, succulent, and garnet in color) or 8 ounces (240 ml) pome-granate juice

• 2 oranges

• ½ ounce, or 14 g, by weight, dried whole cayenne peppers (about ¾ cup) or 1 Tablespoon (15 ml) dried cayenne powder

• 1 ¼ ounce, or 35 g, by weight, dried hibiscus flowers (cut and sifted), (approximately ¾ cup)

Yield: 80 fluid ounces (2.4 liters)

1. Peel the garlic, and coarsely chop the onions, ginger, horseradish, and turmeric. Place them in a food processor or blender, along with the cayenne peppers. Add enough apple cider vinegar to cover. I prefer a glass blender, if it is available. Work in two batches. Blend carefully with the lid on, and take care not to let fumes or slurry get in your eyes.

2. Place the slurried spiciness from both batches into a double boiler. Don’t have one? Nest a smaller pot inside a bigger pot or saucepan and use a couple of upside-down mason jar rings to keep the inside pot off the bottom of the outer one. Add a little water to the outside pot and voilà–double boiler! Add the rest of the apple cider vinegar to the slurry and keep the heat on low, with the lid on! Let the mixture heat on low; don’t let it get above 120 degrees Fahren-heit (49°C) for three hours, stirring occasionally. Again, be careful with the fumes!!!!

3. Meanwhile, back at the bat cave, peel your oranges and de-seed the pomegranates, sneaking off a nibble or two. Put on an old apron and mash the pomegranates and oranges with a potato masher in the sink.

4. After a couple hours, taste the slurry. If it’s too mild for your fire cider pleasure, this is your

Blending the cider ingredients

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chance to add more of the spicy herbs and cook for one more hour. After three hours of total cook time, turn off the heat and add the hibiscus and the juicy pomegranate/orange mixture. Let sit for one hour and check the color—if it’s too light, add more hibiscus. When the cider is a beautiful red hue, strain the mixture through a cheesecloth or potato ricer. You’ll need to squeeze out or press the slurry, or you will lose a great deal of the medicine. (Don’t use your bare hands to squeeze out the cider or you’ll burn/irritate your skin.)

Add the honey and mix well, making sure all the honey is dissolved. Place in sterilized, clear-glass jars, label and refrigerate. Dosage is 1 teaspoon (5 ml) as needed.

Note: This cider should be refrigerated for longer-term storage. If you are making the recipe just for yourself, I recommend using a fourth of all the ingredients (yielding about 16 ounces {480 ml} of fire cider, or 1 pint). It may keep unre-frigerated for a short period, but the extra liquid from the pomegranate and oranges can dilute the vinegar enough to allow microbial growth.

To learn more about roselle hibiscus, please see the notes after the Hibiscus Chutney recipe.

Straining the hibiscus fire cider with a potato ricer Step 1

Straining the hibiscus fire cider ingredients Step 2

Straining with a ceramic coffee strainer and straining cloth Adding the honey to the strained cider

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Raspberry Rose Simple Syrup

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Raspberry Rose Simple Syrup

Simple syrups are a combination of dissolved sugar and water, which can be added directly to

holiday libations or confections. Tasty botanicals offer an herbal twist to the classic simple syrup, providing a nifty venue for herbal flavors to shine in cocktails and mocktails. Some of my favorite herbal simple syrups are lavender, anise hyssop, and hibiscus. Simply prepare the dissolved sugar water—as outlined below—and add your desired herbs. Let the herbal sugar water infuse for an hour and strain, as described below.

For an alcohol-free herbal beverage, I like adding a teaspoon to sparkly water along with a splash of bitters. Herbal syrups aren’t the most effective delivery method for your daily herbal medicine—I consider them a rare treat. Syrups are best consumed in moderation because of sugar’s harmful effects on the body. As we all know, too much sugar is linked to a slew of diseases, most obviously diabetes, heart disease, and tooth decay. Everything in moderation, right?

Raspberry Rose Simple SyrupThis crimson syrup is divinely naughty with its fruity and floral nuances and rich sweetness.

• 2 cups (480 ml) organic cane sugar

• 1 cup (240 ml) water

• 1 cup (240 ml) frozen or fresh raspberries (about 5 ounces, or 140 grams, by weight)

• ¼ cup (60 ml) organic dried rose flowers (½ ounce or 14 grams, by weight)

• Zest from one lime

Yield: 14 fluid ounces (420 ml)

Heat the raspberries, sugar, and water in a pot on low heat until the sugar is completely dissolved (about 10 minutes). Add the roses and lime zest and simmer for an additional 5 minutes. Strain through a fine cloth, making sure to press, or wring out, the raspberries while still warm to remove all solids. Lick fingers (an important step). Don't skip straining the syrup, or you’ll miss out on all the good raspberry flavor!

Refrigerate and use within 2 weeks to 1 month. You can also add 1 Tablespoon (15 ml) of vodka to prolong freshness. Check for any signs of spoilage, including bubbling, mold, off-smells, or disconcerting floaters. Discard if spoiled.

Rose (Rosa spp., Rosaceae) – petals and/or buds and rosehips

Rose flowers are cooling and drying, slightly anti-microbial, and astringent (drying and tightening to the skin and mucous membranes). The flowers are often combined with lavender (Lavandula angustifolia) and hawthorn (Crataegus spp.) blos-soms to help with grief and loss. Rose is also used topically to heal sunburns, rashes, and stings. It is a traditional remedy for stagnant female repro-ductive disorders, including heavy and painful menstrual cramps. The ancient associations with rose and romance speak to its use as an aphrodi-siac and aid for nurturing intimacy.

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The pink and red petals are high in bioflavonoids, antioxidants, and are anti-inflammatory. Fresh petals can be added to salads, smoothies, and fruit salad. One of my favorite ways to enjoy the blossoms is to add them to berries when making jam—this fanciful addition turns any fruit preserves into an alchemical delicacy. I call this rose-adorned jam fairy flutter. You can use any true rose species medicinally, but make sure you only use the petals from organic rose bushes—they are one of the most heavily sprayed plants in gardens and commercial farms alike.

Add the raspberries to the dissolved sugar water

Add the rose flowers or budsCombine the sugar and water

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Add the lime zest

Straining setup

Strain the syrup

Press out the syrup

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Raspberry Rose Lime Bubbly

This ruby refreshment is a delectable herbal version of sparkly punch, perfect for holiday parties and family feasts. For an adult version, add a splash of vodka to the mélange.

• 3 Tablespoons (45 ml) raspberry rose syrup

• 2 Tablespoons (30 ml) fresh lime juice

• 16 ounces (475 ml) bubbly water • 2 droppers full of herbal bitters (dandelion root tincture is perfect)

Serves 4

Prepare your syrup ahead of time (see the recipe on page 13). Mix all ingredients and pour into 4 ice-filled glasses.

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Raspberry Rose Hibiscus Margarita

Some people have a sweet tooth. Others, like myself, are blessed with a tequila tooth. As a connoisseur of margaritas, I can honestly say this is my favorite version. Ever. It’s pretty hard to go wrong with hibiscus, raspberry, and rose jumping into the same glass, but then go and add chipotle to the rim, and suddenly we’ve taken the leap from heaven to ecstasy. Omit the tequila for a nonalcoholic version.

• 1½ Tablespoons (22.5 ml) dried hibiscus flowers

• 3 to 4 Tablespoons (45–60 ml) raspberry rose syrup, to taste

• 2 Tablespoons (30 ml) fresh lime juice, plus lime wedge

• 2 ounces (60 ml) tequila

• Crimson Cajun finishing salts, for rim (optional)

Serves 2

Prepare your syrup and finishing salt from the preceding recipes in this guide. Bring 8 ounces (240 ml) of water to a boil and add the hibiscus flowers. Remove from heat and let sit uncovered for 1 hour. Strain the hibiscus. Rub the rim of two margarita glasses with a lime wedge and dip into a shallow bowl of Crimson Cajun finishing salt. You can also substitute coarse sea salt, either plain or with a dash of chipotle. Add the tequila, raspberry rose syrup, strained hibiscus tea, and lime juice into a pint jar and shake. Fill the two glasses with ice and add the crimson liquid good-ness from the pint jar.

Roselle Hibiscus

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Energizing Salt Scrub

Salt scrubs are a delightful way to exfoliate while simultaneously softening and mois-

turizing the skin. Additionally, the combination of essential oils and salt stimulates blood flow to the dermal layers of the skin. I know it almost sounds too good to be true—that is, until you feel how soft and supple your skin is after a good salt scrubbing!

This recipe is slightly modified from a blend formulated by Jade Shutes, aromatherapist extraordinaire, and founder of the East West School for Aromatic Studies. This enlivening formula is especially helpful for addressing issues of stagnation and congestion in the body and spirit, including dry skin, poor circulation, lymph stagnation, and poor immunity. Seasonal affective disorder (S.A.D.), grief, insecurity, and stagnant depression can also be assuaged by this uplifting blend.

Here are some tips for applying your salt scrub. For starters, I recommend transferring a small amount of the scrub to a non-breakable vessel, such as a large seashell, to bring into the shower,

as your hands will become slippery when you scrub. To apply: moisten your skin in the bath or shower and pat dry. Sit on a towel on the edge of your tub and rub the salt scrub in with a washcloth. Do not apply to your face or nether regions. As salt has the propensity to sting, avoid applying to broken skin and after shaving.

Take this opportunity to send yourself loving and appreciative thoughts. Enjoy this moment and give your body thanks for all that it does for you every day. Relish the countless miracles happening inside your cells, your bloodstream, and tissues at every moment. You are perfection incarnate!

After you feel thoroughly loved and salty, rinse off the mixture without using soap. The oil residue will coat your skin and slowly soak in. Wash your tub after applying, as it will be slippery. You can use the scrub once or twice a week if you wish.

Ingredients

• 3 cups (720 ml) fine sea salt

• 6 fluid ounces (180 ml) oil (choose from expeller pressed sunflower or sweet almond, or unrefined cold-pressed coconut oil)

• 14 drops ginger essential oil (Zingiber officinale)

• 5 drops lemongrass essential oil (Cymbopogon citratus)

• 10 drops grapefruit essential oil (Citrus x para-disi)

Mix the sea salt and oil in a glass or stainless steel bowl. The oil should coat the salt completely and evenly. If you’re using coconut oil, you may need to melt it before mixing. Consider combining another oil with the coconut oil so the mixture remains liquid at room temperature. Add the essential oils and mix thoroughly. Store in a glass jar and remix ingredients before each application, as the oil will settle. Use within 3 months.

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Herbal Holiday Guide ~ Gifts and Merriment

More Merriment and Gift IdeasMountain Rose Herb’s DIY Herbal Holiday Gift Guide Loads of recipes for your inner herbal elf: Tea blends, bath and body care, and herbal culinary concoctions.

Chestnut School’s Pinterest Page We handpick each pin—in essence, curating a vibrant virtual springboard of herbal resources and recipes from herbalists we trust. Check out our Herbal Recipes, Medicine Making, Natural Body Care Recipes, and Imbibe boards for inspiration.

Half Baked Harvest’s Poinsettia Spritz Punch, Pomegranate Ginger Paloma, & Christmas Sangria

Gather’s Conifer and Wild Berry Tonic Syrup The name says it all! Yummmm

Aromatic Body Care Recipes Jade Shutes, aromatherapist extraordinaire and director of the The School of Aromatic Studies, has some delectable recipes on her website: Rosemary Juniper Salt Scrub Coffee Lip Balm Pinyon Pine Body Butter Vanilla extract

Chestnut School’s Video and written Lesson on Preparing Herbal Honeys and Syrups Find out which herb can solve ALL of the world’s problems!

If you enjoyed our recipes and herbal write-ups, check out our Online Medicine Making Course and Online Herbal Immersion Program

All photos and text © Juliet Blankespoor 2016

Chestnut School of Herbal Medicinewww.ChestnutHerbs.com

Herbal Holiday Guide ~ Gifts and Merriment

Chestnut School ofHerbal Medicine

Online Herbal Immersion Program • Online Medicine Making Course

www.ChestnutHerbs.com

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