Category Archives: Recipes

Sage Tea Cooler!

A delicious brew for a hot summer day!!


2 Tablespoons Dried Sage Leaf
2 Tablespoons Dried Red Clover Blossoms
2 Tablespoons Dried Spearmint Leaf
1 Tablespoon Dandelion Root


Mix all of the herbs together and put into a large infuser or wrap in cheesecloth.  Add 1/2 gallon of cool water and let steep in the sun for a few hours.  Chill in the fridge or serve over ice.  Add a wedge or two of lemon before serving and enjoy!


Recipe taken from our partners at the Mountain Rose Blog!

Pumpkin Butter …

Just in time for the fall – here is a delicious recipe for an all around family favorite! Serve over pancakes or ice cream, stir into hot cereal or yogurt, or just spread on warm toast or muffin.

Note: This butter isn’t suitable for preserving in a water bath because of the low acidity of pumpkin. But it keeps well in the refrigerator for about 6 weeks, or in the freezer for up to 3 months.

3 Cups of Pure Pumpkin, Pureed
1 Cup of Sugar
1 Tablespoon of Ground Cinnamon
1 1/2 Teaspoon of Ground Nutmeg

Combine all ingredients in a Dutch oven or heavy saucepan. Gently heat to a simmer, stirring often. Transfer into clean glass jars with air-tight lids. Let cool completely before storing in the refrigerator.


Herbal Recipe: Rose & Thyme Bath Scrub

DIY rose and thyme bath scrub

Exfoliate and luxuriate!

The combination of ground oats and orange peel help to exfoliate skin, which promotes increased cell turnover. This is also incredibly easy to make!  We always have Rose Petals, Thyme and Orange Peel in stock – so stop in today and get your ingredients!

3 cups whole oats
1 cup dried rose petals
1 cup dried thyme
½ cup dried orange peel

Process each ingredient in a coffee or spice grinder into a fine powder, working in batches, if necessary. Combine powders in a bowl and stir to blend. Store finished powder in an airtight container. To use, mix 2 tablespoons powder with small amount of water to make a paste.


Mulled Wine for the New Year!

mulled wine

toasting by an open fire

Simmer some mulled wine to treat your senses on a raw winter day. Feel the warmth of its cinnamon and cloves in your toes.

1 bottle (3 ¼ cups) red wine merlot
¼ cup brandy
3 cups unsweetened apple cider
1 cup chopped citrus, variety
¼ cup honey
4 cinnamon sticks
3 star anise
1 vanilla bean, sliced lengthwise
1 tsp cloves
1. Using a large pot with low-medium heat, bring the wine, brandy, apple cider, and the honey to a low boil.

2. Once boiled add the cinnamon, vanilla bean, cloves, and star anise, reduce heat to simmer for 30 minutes. Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.

3. Serve with chopped citrus and cinnamon stick.


How To: Create Herbal Infused Honey!

Honey infused with herbs is pure decadence and a delicious way t enjoy medicinal or culinary goodness!

What you will need:

* Honey (Preferably raw honey from local beekeepers, if not, any high end organic honey)

* Fresh or dried herbs: Lavender, Rose Petals, Lemon Balm, Chamomile, Basil, Ginger, Sage, Peppermint, Cinnamon, Vanilla Beans, Star Anise, and Thyme – just to name a few.  Choose herbs that you want.

* Glass Jar


1) Fill a clean glass jar halfway with fresh herbs or a quarter of the way with dried herbs.

2) Top with Honey, stir, and cap with a tight-fitting lid.

3) Place in a sunny windowsill ad turn the jar over once per day.

4) Add more honey if the herbs swell and rise above the honey.

5) Allow to infuse for 1 week or longer and strain once the desired flavor has been attained.

6) Enjoy drizzled over desserts, fresh fruit, ice cream, oatmeal, on toast with butter, in salad dressings, marinades, sauces, syrups, cordials. or as a sweeter for Tea and Lemonade.

Makes a wonderful housewarming, birthday or Christmas gift!