B. Glorious

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This blend was born out of the lovely calm that comes with harvesting flowers.  Their colors, their smell and those pollinators(!) all create a dreamy haze of beauty.  The bees were covering the lavender bushes as I carefully gathered a few bundles, they were hiding in the beach roses while we harvested on the summer solstice and they were zooming through the meadows as my kids and I got to meander through Hidden Meadows Farm this year with our friend Heidi, leisuring picking red clover.

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The chamomile is a self-seeding hedge of volunteer blossoms at Cathy and George’s land where I garden. We are so blessed by its abundance! I try to plant it in my garden beds, but it remains straggly and rarely self-seeds. Then a few feet away, mixed with clover and grass it carpets the ground, coming back every year.

 

 

 

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For summer blends I like to use mint and lemon-scented herbs because of their cooling and uplifting properties. The mint this year came from the orchards at Earth Care Farm and the garden of my friend Jeanne who lets it send out its copious runners wherever it pleases. 

As for lemon, I added every lemony herb that I grow. They are all uplifting as well as anti-viral.  I started growing lemon verbena last year and its smell is tied in first place as my favorite scent ever.  And I finally have thriving lemon balm, thanks to my friend Sara K who brought me her volunteer lemon balm that was taking over. I’m so happy to have it taking over my garden! 

To all these lovely beginnings, I added deeply nourishing, calcium-rich oatstraw and oat tops. Plus some nervous system support with skullcap and chamomile. The result is a cooling and uplifting yet calming walk through a flower garden. Imagine how it feels to deeply smell a beach rose: that inner peace, contented smile, refreshing beauty….that’s what I’m going for here. Let’s all be glorious this summer. You can choose with or without a dash of freshly dried stevia.

Suggested Use:

Steep 1 Tbsp. per cup of boiling water for at least 20 minutes with a lid. The longer you steep it, the more minerals will be infused into the water, and I think the taste improves. You can even steep it overnight for the full nutrient value. And try it with cold water as a sun tea!

Ingredients:

mint* lemon balm* oatstraw+ lemongrass* red clover* lemon verbena* chamomile* skullcap* rose petals* oat tops+ lavender* stevia*

16oz. $13

*Grown and harvested in RI with love and without chemicals        +certified organic

 

 

Immune Support

Immune Support Tonic

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Echinacea is a strong and effective immune system support herb, that is still gentle enough for children and elderly, having no known side-effects.  It is fascinating how this plant works; it is actually increasing the T-cell (white blood cell) activity in the body, thereby boosting the body’s line of defense against colds, flus and other illnesses.  It is used preventatively and curatively with wonderful success.

I added astragalus and tulsi to this blend because they boost the immune system in different ways than echinacea. They are both immunomodulators, meaning they nourish and strengthen over-all immune system function and also have specific properties that support different body systems.

In Traditional Chinese Medicine astragalus is a Spleen Qi tonic, bringing energy, stamina, and improved digestion. It is also a Lung Qi tonic, strengthening the gateway to the body (our lungs), thus protecting us from invading viruses and bacteria. Plus, it stimulates the production of various components of the immune system and enhances the effectiveness of echinacea.

Tulsi (aka Holy Basil) is an incredible ally during times of stress, helping our body adapt, stay healthy and balanced.  Tulsi is also an anti-bacterial, anti-viral immune supportive herb that has range of actions, supporting the lungs and regulating cholesterol, blood pressure and blood sugar levels.

Suggested Use:  15 drops every 2-3 hours or 1-3 dropperfuls 3 times per day. (A dropperful is equivalent to ¼ tsp or 35 drops) Use at the first signs of illness. Best to use in rotation: 5 days on, then 2 days off until sickness has passed. Then take a break until you need extra immune support again.

Ingredients:

echinacea leaf, flower, roots and seeds, astragalus root, tulsi leaf, stem and flowers in grain alcohol and water.  All herbs freshly harvested in RI with love.

Fire Cider

Fire Cider

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This is a blend of spicy and pungent foods and herbs that are powerful anti-microbials, decongestants, circulatory stimulants and immune supporters.  These ingredients are infused into raw apple cider vinegar, creating a delicious, warming liquid to sip on cold mornings with honey and hot water, or sprinkle on salads, stir-fries or stews.

Suggested Use:

Start with 1 teaspoon per day either straight or mixed into water, juice or tea. Then gradually increase the amount you take each day until you are using 1-2 Tbsp.  My favorite way is as soon as I wake up to put 1 Tbsp into a cup of warm water with honey. We call it morning tea, and it is a great way to wake up your belly and break your nightly fast. You can also try sprinkling this on stir-fry, stews, salads,  beans and grains.

Ingredients:

onions, garlic, horseradish, ginger, cayenne, turmeric, parsley, lemon juice and peel in raw organic apple cider vinegar.  All fresh, all RI grown (except the lemon).