• Botanical Anthology - Recipes

    Orange Sage Butter Board

    This recipe is an excerpt from the article “Butter Boards” by Brittany Peterson featured in the Winter Vol 1 | Issue 3 | 2022 edition of Botanical Anthology. Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as a digital version here and as a printed version here. Do you know someone dairy free or would you rather find a healthy afternoon snack for the family? …

  • Botanical Anthology - Herbal Remedies

    Fire Cider

    This recipe is an excerpt from the article “Fire Cider” by Katie Jo Muschiana with photos by Kristen Wood featured in the Winter Vol 1 | Issue 3 | 2022 edition of Botanical Anthology. Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as a digital version here and as a printed version here.  We just welcomed Winter here in the Northern Hemisphere. This cold time of…

  • Botanical Anthology

    Cinnamon Mini Monograph

    This recipe is an excerpt from the article “Cinnamon Mini Monograph” by Harmonie O’Loughlin from the All About Cinnamon booklet which was featured as bonus with purchase of the Autumn Vol 1 | Issue 2 | 2022 edition of Botanical Anthology. To dive deeper with cinnamon check out the entire booklet here! Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as…

  • Botanical Anthology - Crafts - Seasonal Rituals

    Pokeberry Dyed Mullein Candles

    Candles made from dried stalks of mullein dipped in tallow or wax, known as witch's candles, were such a common historical use for this plant that it’s reflected in many of the common names for the plant, such as candlewick plant, hag's taper and torches. Mullein has deep, deep roots that die back with the plant after its second year enriching the soil around it.

  • Botanical Anthology - Recipes

    Roasted Roots: An Herbal Coffee Tradition

    Herbal coffee is a tradition that can be found, with a little digging, in many family histories. It was once common practice to replace or mix ground coffee with the roasted roots of plants like dandelion, chicory, and burdock. Not only did these easily-foraged plants make coffee go further, but they also cut some of the bitterness in the flavor. These roots also provided a nutritious and grounding alternative ingredient…