The Learning Center

Herbal Spotlight: Beach Rose, With Rose Drinking Shrub Recipe

7/21/2025

The beach roses have been particularly stunning this year; inspiring me to create goodies beyond my normal bar syrup for drinks with them. They’ve been so vivid & fragrant, I want to capture them so we may enjoy them all year. Enter this new Beach Rose Drinking Shrub….

Before I begin, I would like to clearly state that Nature is powerful & is to be respected. One must be very clear of WHAT they are harvesting, HOW it was grown [near heavily trafficked roads? sprayed with pesticides?] & how they plan to USE it. It is crucial you are 100% sure of the ID of any plant before harvesting & using it. Also, it is important to only take what you will use & be sure not to overpick from any one plant or stand of plants in order to ensure their continued growth. Cheers!
This information has not been evaluated by the Food & Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, but is based off my personal experiences.

Here in mid-coast Maine you are most likely to come upon the wild briar-rose, also called dog rose [rosa canina,] &, of course, the gorgeous Beach Roses we are featuring in this post. Beach roses, specifically the Rosa rugosa species, grow in huge, unruly hedgerows here on the coast of Maine. They offer a variety of benefits when used in food & cosmetics. For example, we use the blossoms & the rose hips in many of the products we make.

Find Rose Featured In These Products Of Ours:

Rose Gold Radiance Serum, With Mushroom & Chicory Extracts

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Spiced Rose Perfume Oil

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Rose Gold Luminous Face Serum

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Hibiscus Bust & Neck Age-Defense Cream, Micro-Algae & Snow Mushroom

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Rose Gold Luminous Face Mask

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Tiger Grass Skin Barrier Recovery Serum With Rice Ceramides

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Balancing Herbal Micellar Water

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Botanical Bliss Adaptogenic Herbal Tea With Tulsi & Butterfly Pea Flower

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'BRIGHT' Perfume Oil

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Soothing Restorative Herbal Mist

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Botanical Body Oil, BRIGHT

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Balancing Herbal Elixir Facial Mist

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Here is a quick breakdown of their many properties & uses:

Rose Petals: The petals of the beach rose are also edible & are what we will be using to make our Drinking Shrub. They have a lovely, delicate & slightly sweet flavor.

Culinary Uses: They can be used fresh in salads, infused into syrups or jellies, or dried for teas. They can also be incorporated into baked goods for flavor & aroma.
Health Benefits: Rose petals contain vitamins A and C, as well as essential oils. They are known for their antioxidant & anti-inflammatory properties, & traditionally used to treat ailments like stomach aches & skin conditions.

Rose Hips: These are the fruit of the beach rose & are edible, high in Vitamin C, antioxidants, & essential fatty acids.

Nutritional Powerhouse: They contain a significant amount of vitamin C, even more than oranges.
Culinary Uses: Rose hips can be used to make jams, jellies, teas, cordials & sauces. They can be eaten raw, dried for later use in teas, or boiled for jam.
Health Benefits: Rose hips support immune function, combat oxidative stress, & may help with digestion due to their fiber content.

Rose Hips are also fabulous to forage. See our other posts about them

Foraged RoseHips & Jelly Recipe

photo:kaityfarrell

Now, on to the making of our Drinking Shrub! I can feel a few of you out there going “What the heck is a shrub? When I say SHRUB, I am not referring to your bushes! I am talking about culinary shrubs, sometimes referred to as drinking vinegars. Shrubs are the result of fruits/veggies/aromatics preserved by being acidulated with a combination of vinegar & a sweetener. Created as a way of preserving your harvest [& its vitamins] to store in the days before refrigeration, shrubs were incredibly popular in Colonial times.

The result is a rather magical liquid that aids digestion, quenches thirst, & adds a deeply sweet-tart complexity to drinks & dishes that you are hard pressed to find elsewhere! There are quick shrubs & aged ones, where the natural fermentation process kicks into overdrive & creates even more probiotic, digestive support. On top of being wonderful for you, the flavors shrubs provide are outrageous & are being fully embraced by modern bartenders & at-home mixologists -- especially those looking to skip the alcohol, but keep the flavors in their drinks.
The possibilities are endless!

This is an aged shrub, so it takes a couple weeks before it’s ready to use– but it is so worth the wait! This short aging process creates a full flavor & fabulous probiotics to support good digestion. For this recipe, you will need about 1 cup of fresh rose petals [roughly 2 cups packed to create one full cup]. When picking, you can easily snatch the petals off with a quick twist of the wrist, leaving the center reproductive parts of the rose on the bush– that way they will still make a rose hip later in the season! [waste not, want not!]

We are using the big, bold Beach Roses here, but you can use the petals of any rose for this recipe. Be very careful to only harvest from plants that have not been treated with pesticides.

BEACH ROSE DRINKING SHRUB

STEP 1:

1 cup PACKED fresh rose petals
1 vanilla bean, spilt/ cut into 4ths
2’ fresh ginger peeled/rough chop
¼ c sugar
8 oz raw honey

STEP 2:

6 oz apple cider vinegar
4 oz white vin.

This recipe makes about 20 ounces of finished Rose Shrub.
Begin by collecting your petals. Place them in a clean jar that has a tight-sealing lid. Split your vanilla bean & cut it into fourths, Add the bean & your peeled/chopped ginger to the petals. Pour your raw honey over the top of this mix, completely covering the petals. Lastly, add your sugar in a layer over the very top– pushing the petals under the surface.
Do not stir everything together, but rather use the honey & sugar like a cap to cover all the plant matter. Put a piece of wax paper over the jar mouth, cap & tuck aside on your counter to macerate for 24 hours.

After 24 hours, uncap, & add your vinegars. I like a combo of Apple Cider Vinegar & plain white– but you can use whatever vinegars you prefer.
Stir to combine completely, pushing the plant matter down so none sticks above the surface. Recap & pop your jar into the fridge.
Now we wait for the flavors to marry & the shrub to cure. You can get away with a cure of 2 weeks if you are impatient, but I like to let it cure for a full 4 weeks so it has time to develop the fullest flavor.

photo:veggiedesserts

Once your shrub has finished curing, simply strain it off & decant. It is ready to use!
Add it to plain, fizzy water or lemonade for a sharp, tart treat. Or, get creative & play with it in zero-proof & craft-cocktails. It will last rather indefinitely in your fridge.

The rose flavor plays well with other members of the rose family [apricot, cherry, strawberry, quince], ginger, citrus, gin, vodka, & prosecco. Here is a zero-proof drink I like to make with it using other Rose Family members:

Zero-Proof Cocktail: Three Sisters
Crafted with three members of the Rose family, these are both sharp & soft, sweet & tart all at the same time. Unique & refreshing! This drink uses our Maine Beach Rose Shrub, giving it an extra invigorating dimension.

1-2 Strawberries, hulled & sliced + 1 for garnish
0.75 oz Cherry Bar Syrup [*recipe below or use plain if not available]
0.75 oz Fresh Grapefruit Juice
0.5 oz Rose Shrub
1-2 oz Soda Water

Build your drink: Prepare a coupe glass. Add strawberry slices to mixing tin & muddle well. Add grapefruit, syrup, & shrub to tin, fill with ice & shake well to mix. Strain into the waiting coupe & top with a splash of soda water to taste. Garnish with remaining strawberry: cut it in half, slide onto cocktail pick & add a small, edible flower to garnish.

Cherry Bar Syrup: Start by bringing 1 cup water, 1 cup sugar, & ½ cup fresh cherries [sliced & pitted] to a boil, stirring as you heat. Turn off heat & allow your syrup to steep for about 10 minutes before straining. Cool & bottle. [this will last in your fridge for about 1 week]

That's it for this post-- Please let me know how yours comes out & what you make with it! I love hearing from y'all. Okay-- now get out there & #StopAndEatTheFlowers

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INGREDIENT SPOTLIGHT: Centella asiatica or Tiger Grass

5/13/2024

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This amazing herb is known for its amazing cicatrizante [healing & scar reducing] & neuroprotective properties.

Tiger Grass: Centella asiatica [Cica or Gotu Kola]

Plant Details: Centella asiatica is native to tropical regions of Asia, Australia, & Africa. It has been used for wound healing & enhancing memory in Chinese medicine for millennia.
It is said that this herb was given the name Tiger Grass because Asian tigers are known to roll in patches of it to heal their wounds. This plant is renowned for powerful healing & scar reducing powers.

Its bioactive ingredients provide antioxidative, antimicrobial, & anti-inflammatory properties, making it incredible for soothing irritated skin & reducing redness & inflammation. This powerful herbal ally is also used to improve hydration levels, which makes it wonderful for skincare. Helping to repair the skin’s protective barrier by making it more resilient, Tiger Grass improves overall moisture levels by slowing down skin’s TEWL [trans epidermal water loss].

Cosmetic Properties: Support & restore the skin’s barrier function, speed healing, & soothe redness & irritated skin. It is also useful for stimulating collagen production & reducing cellulite & stretch marks on the skin.
Our Products: Tiger Grass is a major component of the powerful botanical cocktail in our Tiger Grass Skin Barrier Support Serum where it works to soothe inflammation, promote tissue repair, stimulate collagen production, & enhance ceramide lipid function.

Find Tiger Grass In This Product [with more to come!]

Tiger Grass Skin Barrier Recovery Serum With Rice Ceramides

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ACIDIC HAIR RINSES: Why Your Hair Needs One

3/1/2024

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You may be thinking "Me? I need one?", "How could that benefit my hair & why?", or even "I don't want to smell like a salad!" Safe to say, there is a lot of confusion & mis-information floating around out there -- So let's jump in & explore this subject in depth. Read on to learn about acidic rinses, your hair's needs, & even how to make your own rinse & use it properly!

THE WHY: Have you ever wondered why it is that we even have special ‘soap’ for our hair & don’t simply use the same cleansers we use on our bodies? The answer is quite simple really: Your Hair & Scalp need an acidic environment.
By ‘acidic’ I am talking about the natural pH, or Potential of Hydrogen, of the hair & scalp. This natural acidic pH of human hair, generally between 4.5 & 5.5 on the pH scale, prevents the growth of bacteria & fungi, & it also keeps the hair cuticle closed & the scalp healthy. This is how “Shampoo” came to be & it is also why using an acidic rinse on your hair provides such amazing benefits.

It seems like an acidic rinse would dry out & weaken hair, but the opposite is true! By closing down the cuticles, an acidic rinse strengthens & protects hair strands. The outer layer of each strand or hair shaft is composed of layers of overlapping scales, similar to snake skin. These scales are known as the cuticle. Your scalp & hair are protected by a thin acidic film called the acid mantle, which plays a very important role in caring for your hair.

The acid mantle causes the cuticle scales to lay flat, locking in moisture, making each strand stronger, & causing each strand to be more reflective. [flat cuticle = SHINY hair] Everytime you wash your hair, you disrupt your acid mantle, causing the cuticle scales to peel up on their ends & also leaving your scalp unprotected.

With open, raised cuticles, your hair cannot lock moisture in & is weakened, causing the strands to break more easily. Additionally, if you have hard water [Hello! New England!] you will find that the minerals in your water stick to those raised ends of cuticle, creating build up. The results are pretty tragic – an itchy, dry scalp & dull, dry, lifeless looking hair that breaks easily – while your body works to rebuild & fortify your acid mantle. And this happens every single time you wash your hair! THIS is where an acidic rinse comes in like a hero to save the day! Using an acidic rinse will reset your pH & acid mantle, remove build-up from hair, close your cuticle strengthening hair shafts, & add beautiful shine, easily fixing every single one of those issues!

Those using traditional shampoos & conditioners should use an acidic rinse once a week to clarify their hair, remove mineral buildup, & fortify their acid mantles. For those of us using SLS-Free Shampoo Bars, you will ABSOLUTELY have the best results if you follow washing with an acidic rinseEVERY TIME and this is why–

Good-quality, natural Shampoo Bars are formulated specifically for hair with pH in mind. When produced properly, natural shampoo bars will have as low a pH as possible. For example, our Du Jardin Shampoo Bars are super-fatted & have salt water added to lower their pH. This helps significantly, but the bars are still soap & therefore still mildly basic/alkaline in pH.
Since healthy hair must be slightly acidic in order to protect the scalp & keep the cuticle closed, following your cleansing with ANY natural shampoo bar with an acidic rinse is the best way to close the cuticle, balance your pH, & restore your acid mantle.

When discussing switching to natural Shampoo Bars, you may have heard of the dreaded “Transition Period” as a deterrent to changing over. However, use of an acidic rinse basically negates this awkward hair phase.
Traditional [toxin-laden] surfactants like SLS generally overstrip the hair, which causes your body to produce more & more sebum in an attempt to replace what you keep taking away. Most people find that their bodies stop over producing sebum pretty quickly once SLS is removed from use – especially when a regular Acidic Rinse is used.
Once you quit over stripping your natural sebum & begin to fortify your acid mantle, you will find your hair & scalp are MUCH happier. Many find their hair looks cleaner longer, is softer, & is much more manageable. The scalp stops being itchy & flaky.

Almost every one of our SLS-Free Shampoo Bar customers tells us that they need to wash their hair much less frequently & find it to be much less dry once they have used natural bars for a bit! Again, using an acidic rinse will reset your pH & acid mantle, remove build-up from hair, close your cuticle strengthening hair shafts, & add beautiful shine.

DIFFERENT TYPES OF RINSES: There are many options & types of acidic rinses, some are shelf stable & some you can make yourself each week for your own use. Most Acidic Hair Rinses use one of 3 things to acidulate them: ACV or Apple Cider Vinegar, Citric Acid, or Lemon Juice.
You can easily & inexpensively make your own rinse by keeping a bottle with 1 or 2 TBS of lemon juice per 1 cup of water at hand. That ratio is slightly different if you want to use citric acid or apple cider vinegar instead of lemon : 2 TBS : 1 Cup water.

You can easily make your own rinse at home

Apple Cider Vinegar has the very best effect

All of these are effective & simply a matter of personal preference-- although I will say, if you can handle the scent of the ACV, you will be rewarded with well balanced & incredibly shiny hair! It certainly seems to have the very best effect of hair. The strong vinegar scent dissipates completely by the time your hair is dry, but is so powerful when applying that many find it a deterrent, myself included.

One of the biggest requests we had from customers has been for a shelf-stable Acidic Rinse option & I am delighted to say I have formulated one I am proud to offer. Our Restorative Hair Tonic is now available & makes it even easier to leave traditional shampoo behind! Formulated with apple cider vinegar for best effects, but masking its strong odor with a delightful blend of essential oils, it provides additional soothing & strengthening benefits to the scalp & hair over a simple water/acid mix.

shop our acidic hair tonic

THE HOW: Okay– now that we have learned about WHY acid rinses are a great idea, let’s look at HOW to use them. Truly, using a rinse is a simple, easy step, indeed easier even than using a bottled conditioner. Your chosen rinse can be applied in the shower or once you are out.
I prefer to use mine just before getting out of the shower: Once I finish my shower & turn off the water, I apply my rinse, squeezing a bit of my rinse out in a couple different spots around my scalp. I then work it through my hair & rub it into my scalp a bit before wrapping my hair/head with a towel. Those with long hair may find a wide tooth comb makes it easier to distribute for them. I leave the towel wrapped on while I brush my teeth & use my skincare. I then take off the towel & brush my hair–
Voila! I am ready to roll!

I do not rinse my rinse out & I find this works best. Allow hair to dry naturally or blow dry afterwards as you normally would. People with particularly hard water find using distilled water when making their own rinse has fantastic effect as well

I hope this has clarified the subject of acidic rinses for you! [sorry for the terrible pun– I couldn’t resist!] For those of you looking for more information on Making the Switch to Natural Shampoo Bars from Traditional Shampoos, please check out our Learning Center post on that here.

Remember, SMALL CHANGES + DAILY = BIG DIFFERENCES

Stimulating SLS-Free Shampoo Bars

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Restorative Hair Tonic To Balance & Clarify

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Stimulating Scalp Serum With Wild-Foraged Horsetail & Nettle

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SLS-Free Shampoo Bar Sampler Set

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Volume & Shine SLS-Free Shampoo Bar

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Conditioning Hair Oil

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Balance & Body SLS-Free Shampoo Bars

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Nourishing SLS-Free Shampoo Bar

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Leave-In Hair Conditioners

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INGREDIENT SPOTLIGHT: Immortelle

2/13/2024

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This powerhouse from the daisy family is known for giving skin a healthy glow; she’s called ‘immortal’ for a reason!

Immortelle: Helicrysum italicum

Cosmetic Properties: Also known as Helichrysum or Everlasting, immortelle contains a powerful combination of antioxidant properties, making her excellent at neutralizing free-radicals & protecting the skin barrier. It promotes new, healthy skin cell growth by turning over dead cells. She is said to contain natural moisturizing properties that help to fight the signs of aging, Immortelle works to even the appearance & texture of the skin, & combat development of fine lines & under-eye wrinkles. Additionally, she contains diketone compounds which can help reduce the appearance of age spots, pigmentation spots, & skin discoloration.

Provides amazing benefits for all types of skin from oily to sensitive and mature

For Our Products: Helicrysum prefers rocky, sandy & disturbed environments. It is native to the Mediterranean & is commonly found growing wild in southern France, Italy, Corsica & Greece – with Corsican flowers being the most famous. Immortelle is cultivated by flower houses all over the Mediterranean for its amazing benefits.

The essential oil is extracted through steam distillation in alembic stills, which additionally creates immortelle hydrosol as a by-product. Both the essential oils & hydrosol have amazing beneficial properties & we use both in our products.

Immortelle is the not-so-secret star of products like our Orange Blossom Hyaluronic Mist, Immortelle Cleansing Balm, & Rejevenating Facial Serum

Find Immortelle Essential Oil & Hydrosol In These Products

Immortelle Cleansing Balm With Wild-Foraged Sea Lavender

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Immortelle Rejuvenating Velvet Day Balm

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Orange Blossom Hyaluronic Facial Mist

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Immortelle Rejuvenating Serum With Wild-Foraged Sea Lavender

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INGREDIENT SPOTLIGHT: Queen Anne's Lace/ Wild Carrot

2/6/2024

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One of the most powerful natural retinol alternatives & she is likely growing out in a field near your house!

Queen Anne's Lace: Daucus carota [Wild Carrot]

Cosmetic Properties: Packed full of Vitamin C, carotenoids, & powerful antioxidants. This Herbal Ally is traditionally used to boost collagen production & help to repair sun damage on the skin, performing like a natural retinol replacement. It has been shown to brighten & tone the skin, tightening to prevent it from sagging. Carrot Seed Oils, both essential oils & pressed, help to remove hyperpigmentation by hindering tyrosinase in the skin, & leave skin with a natural
radiance & glow.

For Our Products: Her bounty of constituents are derived from the plant’s seeds, which form late in their growing season. As the beautiful flowers of Queen Anne's Lace begin to fade, the flower umbels curl inward upon themselves like tiny bird's nests, & the florets become the potent seeds. This is the time to extract their amazing pressed oil & use them to make essential oil & hydrosol.We use all three extractions in our products.

Are you obsessed with our Immortelle Cleansing Balm, Rejuvenating serum or Immortelle Velvet Balm? These amazing & powerful seeds are 100% one of the reasons why!

THIS is where that magic ingredient comes from!

Wild Foraging: Her flowers grow in umbels or clusters of tiny flowers. It is a member of the Apiaceae family, which includes some poisonous, dangerous plants, so it is very important you are 100% sure what you are gathering when collecting QAL.
Fortunately, Queen Anne’s Lace is easy to recognize when you know what to look for. An easy key ID factor is “The Queen Has Hairy Legs”-- Queen Anne’s Lace has solid, green stems covered with tiny ‘hairs’ while her dangerous lookalikes, Poison Hemlock & Water Hemlock, both have hollow, smooth stems
with purple splotches.

This beauty is considered INVASIVE. This means harvesting with care as to not unintentionally spread the plant, but it also means that large amounts can be gathered without worry of harming future supply or environment. But remember, our beloved pollinators are always happy to see her flowers too!

BONUS: And if these gifts this plant provides for us weren’t enough, Queen Anne's Lace flowers are edible & delicious! Check out our Herbal Spotlight on Queen Anne’s Lace for a lovely [& easy!] QAL Wildflower Jelly recipe!

queen anne's lace
wildflower jelly

Find queen Anne's Lace In These Products

Immortelle Cleansing Balm With Wild-Foraged Sea Lavender

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Orange Blossom Hyaluronic Facial Mist

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Immortelle Rejuvenating Serum With Wild-Foraged Sea Lavender

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Immortelle Rejuvenating Velvet Day Balm

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Wow Them: Scented-Geranium Infused Blood Orange Curd

11/21/2022

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Give this strangely-hued, amazingly delicious treat a try! With the Winter citrus harvest coming in, now is the perfect time to whip up a batch. Unbelievably easy to make, Blood Orange Curd is sure to thrill. Take it up an extra notch by infusing it with scented-geranium & spoil your loved ones this Holiday Season--

The gorgeous color of the flesh of Blood Oranges is due to anthocyanin pigments. Colder evening temperatures are needed for these to develop in the fruit, & the depth of that color ranges wildly from orange-veined blush to deep-ruby-almost black. Their skin is similar to plain oranges, most often with a blush or red tinge depending on the variant. While they are visually stunning, it is their unique flavor that makes them so popular, with distinctive raspberry-like notes joining the citrus base.

December & January are the height of their availability nationwide– time to scoop up a ton & enjoy them while we can!

Extremely versatile just like regular oranges, they are lovely for cooking, baking, & drinking! Dehydrated & bedazzled slices of Blood Orange are one of my favorites to use to garnish cocktails. Unsurprisingly, I love to substitute blood orange juice in the cocktails & zero-proofs I craft – Blood Orange Mimosas are particularly stunning! I love to make marmalade with them & found it to be as delicious as it is beautiful. My other favorite way to enjoy them is to make Blood Orange Curd & I am happy to share my recipe here. We enjoy this beautiful curd in crêpes & tarts, on scones – or even stirred into yogurt! I like to infuse my juice with fresh scented-geranium leaves to make it extra special & provide a really herbal note to my curd. This is an extra step & not necessary to make curd of your own– But I recommend this if you have access! Let’s do it!

I find dehydrated blood oranges make stunning garnishes on my cocktails

Scented Geranium-Infused Blood Orange Curd

3 Large Eggs
1 cup Sugar
⅔ cups Blood Orange Juice
*Small Handful Fresh Scented Geranium Leaves
2 TBS Blood Orange Zest
4 TBS Unsalted Butter, small diced & chilled
Pinch Sea Salt
*infusing with geranium is optional– but delicious!

Scented Gernium Leaves Make A Perfect Addition To The Flavor Of This Curd

Zest your washed oranges & set aside. Juice your fruit & reserve, removing any seeds. I do not strain out the pulp from the fresh juice, as it adds such lovely flavor. Stir in a small handful of fresh scented geranium leaves & let them infuse in your juice if desired. The scented geranium lends a lovely herbal note that really puts this curd over-the-top. My favorite to use are leaves from our Attar of Rose Geranium, Gerald. [LOCALS: I am always happy to share Gerald cuttings– come see me in store!] I find them to add a particularly tasty floral-herbal flavor that is delicate, but certainly worth this extra step – However, if you do not have any scented geranium at hand, plain Blood Orange Curd is delicious on its own, so no worries! Infuse your juice for 1-2 hours, then pull the leaves out; I do not recommend straining them out as we are looking to keep all the flavorful pulp in our juice.

meet gerald & learn more about scented geraniums here

Set up your double-boiler & simmer [or a stainless steel bowl placed over a saucepan of simmering water works just fine]. Add the eggs, sugar, & juice, & begin whisking to blend & temper. You will notice it becoming the strangest lavender-mauve color as the blood orange & egg yolk combine. It is beautiful & strange to behold, & makes for a truly unique presentation in your final product!

Cook & continue whisking constantly to prevent the eggs curdling. Your curd will foam up at first. As the foam dies down, you will see it start to thicken & get glossy. This should take between 5 & 10 minutes. Once thick, remove from heat & begin to add the small pieces of butter, one at a time, whisking to incorporate. Once all of your butter has been whisked in, add the zest & pinch of salt.

Voila, delicious Blood Orange Curd!

Geranium-Infused Blood Orange Curd Crêpes? YES PLEASE!

It will continue to thicken as it cools. This recipe makes about 3 cups of curd. Pop it into mason jars to store in the fridge -- These make lovely gifts if you are feeling generous! If you are planning to use it in tarts, put the curd in the fridge to set-up & cool for at least 30 minutes. Not up to making crusts? Honestly, it is hard to beat simple plain Crêpes, ends dipped in sugar, topped with a heaping spoonful of this curd with sliced figs & blackberries! STUNNING!

Have Extra Scented geranium Leaves? click the link below to Hop Over & Grab My Easy Recipe For Geranium Sorbet!

easy geranium sorbet

I hope I have inspired you to grab some blood oranges when the Winter Citrus harvest hits your local grocery store, & try this recipe! And seriously, if you are local, come grab a cutting of my Attar of Rose Geranium to grow! Gerald is DELICIOUS! Please let me know what you make with your curd & share PICTURES! I love to see what you are all up to! Until next time--Stay safe & #StopAndEatTheFlowers

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Herbal Spotlight: Quince with my Quince Gin Recipe

10/2/2022

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These ancient members of the Rose family have fallen from fashion in most cooking circles & are viewed by many as simply ornamental shrubs. If you live in New England, chances are you've got 1 or 2 in your yard, & it might just be the tastiest thing you didn't know you were growing. If you’ve never taken the time to harvest & cook some up, you don’t know what you’re missing! Join me as we delve into harvesting & preparing quince, & just what to make with it once you do --

Quince shrubs & trees are grown all over the world, with recipes for quince dishes dating back to ancient Rome. Their flowers herald Spring & are a beautiful pale pink; every Winter, I bring branches inside to force & enjoy a bit of Spring in February. Like their relatives apples & pears, the lumpy irregular-shaped quince are also harvested in autumn. They store long & well, as most other Fall crops do. Quince are loaded with Vitamin C & are a good source of calcium, iron, potassium, magnesium & copper. And the taste? Delicious -- delicate, sweet, & incredibly fragrant!

Quince is wonderful in desserts & drinks, jellies & pies, & also with savory items like hard cheese & meats. Why then do we not typically see bushels of them at the grocery store? I believe it is because quince are challenging to work with. Simply put, it’s delicious, but you are going to work for it -- And it will be worth it!

Be sure to have a good pair of gloves when harvesting them; most varieties have thorns just like their rose cousins. There are many varieties, some are tiny & some larger, some are even covered in fuzz like a peach. All are challenging to peel due to their knobbly shapes [though the larger ones are easier] & are very tough to cut & core. On top of that, they are basically inedible when raw -- in fact, the longer they are cooked, the tastier they get. Something truly magical happens when you poach them with sugar & a little water or wine. Not only does their flavor develop, but they turn an incredible rosy pink! The reward is absolutely worth the effort here-- especially when you factor in that most of us are growing them with no effort & harvesting them for free.

A couple key factors to keep in mind when harvesting-- First off, if they are still green, tuck them aside to ripen fully. Quince grow a beautiful, golden yellow, some with a bit of a blush or small brown spots, when they are perfectly ripe. The riper they are, the more fragrant & delicious they will be. Simply pop unripe fruit in a bowl & place it in a sunny window to ripen; your patience will be rewarded. Second, plan an afternoon of processing, then you can use them at your leisure. A nice, rainy Fall afternoon with pots of quince simmering away on the stovetop filling your home with their fragrance is lovely instead of tedious. Lastly, I suggest poaching most of your haul. Poached quince is truly lovely on its own, baked into a pie, or used to top yogurt or waffles. Once poached, they will keep for about a week in the fridge or can be frozen in their syrup for up to six months. And don’t throw out that poaching liquid -- it is amazing for all manner of cocktails, zero-proof drinks, & as an ice cream or waffle topper! You can even use it to make sorbet.

While poached quince & quince jelly may be the go-to recipes for most, in this house, it is all about Membrillo quince paste & Quince Gin! The paste is truly a labor of love, & I have shared my recipe in a past post [see it here.] The Quince Gin is incredibly EASY to make & fantastically delicious. All you need is a nice botanically-forward bottle of gin, some quince, & time. As we are infusing the already bottled gin with the fruit, no cooking is required! It is truly ridiculous how easy it is to make when one considers how few people bother to do it, literally taking 10-20 minutes to get infusing – If you have the fruit growing free in your yard [or access to a friend’s…] do Future-You a favor & make some! Let me show you how!

What more quince recipes? Check out my other quince posts for Poached Quince & Membrillo

Mebrillo Quince Paste is delicious with charcuterie and cheeses

get my quince paste recipe here

QUINCE-INFUSED GIN

-A 25 oz [750ml] bottle of Gin
[see my suggestions below…]

-12-14 oz of ripe quince fruit

- ½ cup Granulated sugar

- A handful dried, pesticide-free rose petals [OPTIONAL]

Sterilize a jar mason jar [big enough to hold all your ingredients.] Clean & ready your quince. Scrub them nicely– if yours have “fuzz” rub it off. Be sure they are nice & clean as we will not be peeling them. Next, quarter & core all your fruit. You will need a large, very sharp knife & a paring knife to accomplish this. Be careful, as the fruit are hard to cut & the cores are very woody. I like to cut them in half, then quarters, then core them. Some use a melon-baller to remove the seeds & woody core; I find the paring knife more effective.

Take a moment to appreciate the fragrance coming off them as you work --
almost like vanilla & roses.

Once they are all cleaned, place all of your quince in the bottom of the prepared jar. Add the sugar to the jar, pouring it over the top of the fruit. I like to add a handful of dried, pesticide-free rose petals here as well. That rose note enhances the quince flavor & the petals give a touch of pink color to the resultant infusion. No need to worry if you do not have petals to add, your gin will still be lovely! Next, pour your gin into the jar, ensuring all fruit is covered. You may wish to keep that empty gin bottle to decant your finished quince gin into when it is ready if you do not have any decanters or extra bottles.

grab some of our wild foraged beach rose petals

You can use literally any type of gin here, but botanically-forward gin works best with the flavors you will be laying down. Choose a gin you enjoy sipping– while quince-gin plays nicely in cocktails, it is also quite lovely in a small glass on its own after dinner! Personally, I like to use either Hendricks Gin or Prairie Organic Gin to make my own. Stir until the sugar is mostly dissolved, place a piece of wax paper over the mouth, then cap your bottle & set it aside out of the sun to infuse. [see? I told you it was REALLY easy to make!]

Your Quince-Infused Gin is now ready to enjoy! Pour it into a decanter [or that empty bottle from before] & enjoy it! No need to refrigerate it & I have not found it to go bad once infused, although to be fair, it never lasts too long around here, so I haven't truly tested the time…..

You should plan to infuse this mixture for 3 - 4 weeks. The gin will take on a very pretty, yellow hue as it lifts the flavor from the fruit – if you used the rose petals, it may have a soft peach color instead. Give your bottle a light shake every few days. You will notice the quince pieces beginning to turn brown as your gin turns yellow. This is normal & not a concern. After 3 weeks, you can give it a try– you may be happy with the flavor at that time & finish it off. If you’d prefer a stronger flavor, let it go another week. Once the flavor is where you’d like it, double strain it to remove all fruit/petals.

Here is some of mine steeping and some decanted and ready to play with

As I mentioned before, it is nice to sip on its own, but also works well in mixed drinks. I love to use it in a riff on a Brandy Alexander, but my favorite way is a modified Clover Club with rose & raspberry. Heaven! Have fun with it. I am sure you will have fun getting creative!

There you have it! We are heading into prime quince season-- Hop on out there, pick yours & give ‘em a try! Infusing gin with them is absolutely the easiest way to enjoy their unique, delicious flavor; I think you will be thrilled with the results. That is all for this week-- Stay safe & don’t forget to #StopAndEatTheFlowers

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Herbal Spotlight: Pink Lemons, with my Pink Lemon Curd Recipe

3/3/2022

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They're real & they're SPECTACULAR! Pink lemons are in season right now & absolutely worth tracking down! Less acidic than their yellow cousins, these beauties also have a soft rose note to their flavor-- Wonderful for cooking, drinks, & desserts.
Join me as we make stunning Pink Lemon Curd with them & prepare to be OBSESSED!

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Herbal Spotlight: Butterfly Pea Flower, About & Uses

2/15/2022

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Butterfly Pea Flowers [Clitoria ternatea] provide gorgeous natural color, as well as many benefits for the mind and body. Add some natural Botanical Blue to your routine & brighten things up as we explore these amazing flowers & their benefits, & their uses.

More than just a pretty face, Butterfly Pea flowers are a powerful Herbal Ally! Native to Southeast Asia, these flowers have been used for centuries as a memory enhancer, brain booster, anti-stress & calmative agent; they are staples of Chinese & Ayurvedic medicine. Clitoria ternatea are considered to be adaptogenic. Adaptogens are substances that work to help the body resist stressors of all kinds, whether physical, chemical or biological, & to exert a normalizing effect upon bodily processes. They are packed full of antioxidants, flavonoids,& peptides, as well as anti-inflammatory compounds, particularly anthocyanin, which are believed to support cardiovascular health.

They also contain catechins, which are said to be instrumental in burning belly fat, aiding weight loss as well as helping to control blood sugar. Drinking butterfly-pea flower tea is purported to rev up your metabolism, making the body burn more calories.

Butterfly pea flowers are also traditionally used cosmetically to stimulate hair growth, & to support glowing skin & graceful aging. The compound anthocyanin is known to increase blood circulation & helps to maintain a healthy scalp. It also aids in strengthening the hair follicles from within, resulting in increased hair growth. In fact, a 2012 study found these flowers to be more effective than the commonly prescribed minoxidil at promoting hair growth. Additionally, the flowers have been used in Thailand for centuries to make a rinse for the hair that is said to keep the dark color of the hair longer! They are considered one of nature's most effective ingredients for promoting hair growth & darkening hair naturally. Infact, we offer an SLS-free shampoo bar & A Lash & Brow Serum using these gems!
Our Stimulating Shampoo Bars are crafted with Butterfly Pea Flower Infusion & Neem Oil to naturally strengthen the hair shafts & encourage new growth, while our Brow & Lash Serum marrys it with the power of pure Castor Oil to stimulate & condition these fragile, fine hairs while encouragibng new growth.

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Butterfly pea flowers are most often used as a tea & have an earthy-green flavor similar to that of green tea. The dried flowers, when steeped, release a deep indigo-blue color. Due to this, they are also often used as a natural food coloring agent in Malasian, Thai, & Burmese cooking.
Most interestingly, this color is pH sensitive, producing a wide variety of shades ranging from fuchsia to bright blue-green as it is exposed to different ingredient’s pHs!

This makes the herb VERY popular for cocktails! As anyone who knows me would expect, I have had quite a lot of fun playing with their effects & use them frequently in the drinks I craft.

 I also craft an adaptogenic tea blend which contains them called Botanical Bliss. It is comprised of 15 different herbs & spices, including tulsi, elderflower, & nettle; many of these ingredients are wild-foraged.

Enjoy naturally deep blue tea -- Or add a slice of lemon to turn yours fuschia!

Want to play with them yourself? We also offer individual herbs, including butterfly pea flowers, for sale bulk here in store & online.

Organic Butterfly Pea Flowers, Hand Foraged

$3.95 - $12.95

Wild harvested & carefully dried to preserve the whole flower heads. Our butterfly pea flowers are collected by hand in Thailand by Supanij Farm. 100% organic & wildcrafted. Dried flowers can be used in tea, cordials, tinctures, & syrups, as well as in cooking & beauty products. Delightfully pH sensitive, on their own they provide a deep indigo blue color, add an acid [like lemon juice] & watch it turn a vibrant purple-fuchsia! Flavor is an earthy floral-green note.

Sold by volume in 1 oz [about 5g] & 2 oz [10g] bags or 4 oz bail-jars that contain 3 ounces by volume [15g] of dried herbs.

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The flowers can be steeped directly in all liquids, not just hot water, & the color is sure to thrill the child [or child-at-heart] in your life. Using them to create true blue milk is particularly fun for Star Wars fans. The pH color shift is really fun to play with as well – Simply add a slice of lemon to your tea & watch it go violently fuschia!

Steeping Butterfly Pea Flowers In Milk

Check Out My 'Winter Blues' rice Pie Recipe Here

More than just the sheer strangeness of the colors, remember you are getting the herbal benefits of the butterfly pea flowers. This Herbal Ally provides so many benefits for mind & body. It is definitely worth adding to your own tea selection or Herbal Apothecary.
I hope you enjoyed this look at these amazing flowers. Let me know how you like to use Butterfly Flowers & what color combo you create! Until next time--Stay safe & #StopAndEatTheFlowers

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Herbal Spotlight: Ginger, with an easy Ginger Liqueur Recipe

12/12/2021

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Warm, spicy ginger is an ideal Herbal Ally for the colder Winter months. It has been used as a spice & medicinally for hundreds of years. In this post we will discuss some its properties & traditional uses, & I will share my recipe for a quick, easy Ginger Liqueur to enjoy on the imminent chilly evenings–
Ginger [zingiber officinale] is a member of the zingiberaceae family; the utilized part of the ginger plant is the rhizome, or the underground stem. It is an important cooking spice used all over the world in widely varied dishes from Indian curries to British gingerbread. Every form it can take, including fresh, dried, pickled, preserved, crystallized, candied, & powdered, has myriad uses in dishes from savory to sweet. Ginger is without a doubt the most versatile of flavors.

photo: K.Menard

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