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Healing salve

This stuff has reviews of helping with anything from bug eczema and chapped lips to bug bites and sore muscles

My Winter Elderberry Syrup

Simmer ½ cup dried elderberries, 1 cinnamon stick, 2 cloves, 1 tablespoon ginger, and some orange peel in 2 cups of water until reduced by half. Strain, let cool, then stir in an equal amount of raw honey. Pour into a clean jar and refrigerate.

Mullein Earache Oil

I pick mullein’s little yellow flowers as they bloom and let them wilt. Then I cover them with organic olive oil in a clean jar, let them infuse for six weeks, and strain. I keep a bottle in my medicine cabinet for winter. Hopefully, we won’t need it. Before using any oil in an ear, check with a healthcare professional.

This Fermented Sriracha Is Sooo Bomb!

This was so good I went back to the farmers market for more red jalapeños. Blend 1 lb ripe red jalapeños, 5–6 garlic cloves, and 1 Tbsp fresh ginger until finely chopped. Mix in 12 g sea salt and 2 Tbsp sugar. Pack into a clean jar, keeping the peppers beneath their liquid. Cover loosely and ferment at room temperature for 5–10 days, until tangy and bubbly. Blend with up to ¼ cup unseasoned rice vinegar, adding a little at a time to taste. Refrigerate.

Healing salve

This stuff has reviews of helping with anything from bug eczema and chapped lips to bug bites and sore muscles

My Winter Elderberry Syrup

Simmer ½ cup dried elderberries, 1 cinnamon stick, 2 cloves, 1 tablespoon ginger, and some orange peel in 2 cups of water until reduced by half. Strain, let cool, then stir in an equal amount of raw honey. Pour into a clean jar and refrigerate.

Mullein Earache Oil

I pick mullein’s little yellow flowers as they bloom and let them wilt. Then I cover them with organic olive oil in a clean jar, let them infuse for six weeks, and strain. I keep a bottle in my medicine cabinet for winter. Hopefully, we won’t need it. Before using any oil in an ear, check with a healthcare professional.

This Fermented Sriracha Is Sooo Bomb!

This was so good I went back to the farmers market for more red jalapeños. Blend 1 lb ripe red jalapeños, 5–6 garlic cloves, and 1 Tbsp fresh ginger until finely chopped. Mix in 12 g sea salt and 2 Tbsp sugar. Pack into a clean jar, keeping the peppers beneath their liquid. Cover loosely and ferment at room temperature for 5–10 days, until tangy and bubbly. Blend with up to ¼ cup unseasoned rice vinegar, adding a little at a time to taste. Refrigerate.