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  • COLLECTIONS  

    ACV Tonics
    Books + Zines
    Elixirs + Bitters
    Herbal Teas
    Merch
    Plant of the Month
    Small Batch + Seasonal
    Gift Cards
    Workshops

    ACTIONS  

    Anti-Inflammatory
    Digestive Support
    Immune Support
    Respiratory Support
    Rest + Sleep Support
  • Plant of the Month
  • Learn
  • RECIPES  

    Energy Sangria Mocktail
    Digestive Delight: a piña colada inspired beverage
    The Maine Forest Fizz
    The Knockout
    See all...

    HERB PROFILES  

    Astragalus
    Calendula
    Elderberry
    White Pine
    See all...

    WELLNESS  

    Herbal Allies for Respiratory Health, Nervous System and Heart Support
    Dyeing with Medicinal Plants
    Which Herbal Rev Team Member are YOU? (Quiz!)
    Celebration Drop: Spring Cleaning Kit
    See all...
  • About Us
  • ABOUT US  

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Recipes

Honey Simple Syrup

February 08, 2021

Honey Simple Syrup


Makes 2 servings


1c honey
1c water


Combine in a saucepan and bring to a low boil. Allow to boil until the honey is dissolved. About 5 minutes. Keep a careful eye on this as it can boil quickly, and if you're not careful, it can burn rather easily. Store in the fridge for about one week.

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Lemon Zest Honey Simple Syrup

February 08, 2021

Lemon Zest Honey Simple Syrup

Makes 2 servings

1 whole lemon
1c honey
1c water

Combine the honey and water in a saucepan.
Zest and squeeze the whole lemon, add to saucepan and bring to a low simmer. Simmer until the honey is dissolved, about 5 minutes. Keep a careful eye on this as it can boil quickly, and if you're not careful, it can burn rather easily. Store in a jar in fridge for up to one week.

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Strawberry Rhubarb Pink Lemonade

February 08, 2021

Strawberry Rhubarb Pink Lemonade

Makes 2 servings


4 Tbsp Strawberry Rhubarb Shrub
2 Tbsp  Lemon Zest Honey Simple Syrup
2 tsp Rhubarb Bitters
2 cups Sparkling or Still Water
 
Fresh sprig of mint to garnish


Place 2 Tbsp of the Strawberry Rhubarb in a jar and add 2 Tbsp Lemon Zest Honey Syrup, 2 tsp of Rhubarb Bitters, cover jar and shake. Then add 2 cups sparkling water, cover, shake and serve in two glasses. Garnish with fresh mint and Enjoy!

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Tulsi + Rose Latte

February 04, 2021

4 tsp Tulsi + Rose Tea
Extra Rose Petals - dried 
2-3 Cardamom Pods - dried
1 13.5 oz can Coconut Milk
2 cups boiling water
1/2 tsp Honey (optional)

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Chaga Chai Hot Toddy

February 04, 2021

1 tbsp Chaga Chai Tea
16 oz Water
1oz Brandy*
1/4 c Cream**
Honey 
Cinnamon Stick

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Cardamom Cream

February 04, 2021

1 can (13.5oz) Coconut Milk
or
13 oz Cow Cream
or 
13 oz Nut Milk of your Choice
1/2 - 1 tsp Cardamom (ground)
3 tbsp Maple Syrup

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Hot Bitter Toddy

February 04, 2021

2 tbsp Digestive Tonic
16 oz Water
2-4 droppers Rhubarb Bitters
Bourbon to taste*
Honey
Squeeze of Lemon

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White Pine Shrub Hot Toddy

February 04, 2021

2 tbsp White Pine Shrub
2 tsp Lemon Squeeze Tea
16 oz Water
2-4 droppers White Pine Elixir
Bourbon to taste*
Honey
Slice of Lemon

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Hand Sanitizer Recipe

March 26, 2020

We thought we would share a basic hand sanitizer recipe with you all. 

Nothing fancy, but we've included as many options as we can since we realize that access is most likely limited for most. Hopefully with enough ingredient substitutions you can pull something together. 

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Fire Cider: What is it?

September 11, 2015

Fire Cider is a blend made with raw apple cider vinegar, horseradish, garlic, onions, ginger, hot peppers and raw honey. The name Fire Cider comes from Rosemary Gladstar, who started making and sharing her adaptation of this tonic back in the 1970's. Rosemary has written a number of books that include her Fire Cider recipe. She has been sharing this recipe and the name Fire Cider with people for over 30 years, so it came as a great shock when the herbal community recently learned of a company in Massachusetts having trademarked the name Fire Cider. 

 

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St. John's Wort Oil

September 11, 2015

Here in Maine, St. John's Wort (Hypericum perforatum) grows in abundance along the coast, islands, fields and blueberry barrens. While living on an island a few miles off the coast in my early 20's, a friend showed me a brilliant way to identify this wonderful medicine. He picked a leaf off a plant that was growing in the back yard and held it up to the sun and had me look at it and I loved what I saw. The leaf was full of tiny see through holes that looked like perforations in the leaf, providing me with an "ah-ha" moment of where the name Hypericum perforatum came from.

 

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Making + Using Dandelion Oil

July 27, 2015

Here in Maine, as with many places that experience the four seasons, we welcome the coming of spring with open arms. The return of spring, also means the return of the plants, trees, migrating animals and the wild edibles and medicinals.

Dandelion (Taraxacum officinale) is one of these wild edible/medicinals that I eagerly welcome back. The entire plant is both edible and medicinal and I use the flower, leaves and roots to make tea, tinctures, oils, vinegars, wine, beer and I also cook with them.


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