How-To
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Infused oils are my favorite. I love all of the other herbal preparations, but infused oils are what I work with most, being a main ingredient in all of my balms and salves. Infused oils can be tricky when working with fresh plant matter, but I will explain how to do it right, so no
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Tinctures are highly concentrated extracts and are one of, if not the best way to preserve your herbs, in my opinion. They can last for years without diminishing in strength when made in alcohol. There are ways to make tinctures with vegetable glycerin or apple cider vinegar if you are avoiding alcohol or giving to
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I have bi-weekly posts well into fall that cover different plants and DIY posts about tinctures and other herbal remedies. I have actually already started the process, but I wanted to let you all know what was going on. I am covering plants that I myself have found, or can find, relatively easily in my
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Fermenting food. Sounds weird, I know, but bear with me. If you have ever eaten sauerkraut, you have had fermented cabbage, but you can do this with any fruit or veggie. They even ferment cheese, but I haven’t delved into that pit. It couldn’t be that much different, I don’t figure, but I know zero
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NOTE: Due to the weather this week, and the general time consumption that comes with self-processing duck and deer meat, as well as with raising a rambunctious 15-month-old that has already pretty much figured out how to run, I do not have pictures for this How-To, yet. I will eventually add pictures that better explain
Red Hawk Ridge 