June and July are by far the busiest months for tincture making. The flowers are blooming and the fresh new green growth is abundant! For me, there is nothing more magical than finding myself healing a sore throat in the middle of winter with the vibrant plant medicines made fresh that past summer. Truly a process of beautiful alchemy that you can taste on your tongue and feel through your body. Making a tincture is incredibly simple, and very economical.
First, you source a healthy patch of the herb you’d like to tincture. Or, you take notice of what is growing abundantly around you, and take that as a sign you might just need it. If that’s the case, research that plant, and determine what part is used as medicine.
Today, I made a fresh plant tincture of Verbena officinalis, also known as Vervain.
A healthy patch of Verbena officinalis
Flowering tops of Verbena officinalis
It is essential that you collect your herbs in the peak of their season, and also the peak of the day. That means when they are fresh, vital, and the flowers are just blooming, or about to, depending on your herb. In your herb books, when it states harvest the “aerial part”, that means cut the top third or so of the plant, stalk, leaf, bud and flower. I inspect the plant as I’m collecting it to ensure each leaf and bud is clean, vibrant, and consistent in its colour. I collect the aerial parts (all the parts above the ground) when the day is dry and sunny. I was out collecting around 11:30am, when the sun was strong, and the plant was in its peak. I avoid collecting aerial parts when they are wet with rain or wilted and exhausted by the sun which they can be in the late afternoon and evening.
Tools of the trade:
To my collecting location, I bring:
- A collecting basket (or brown paper bags)
-scissors or other sharp instruments for cutting (Felco-type clippers are good for the tough stuff)
-jars to put my herbs into
-alcohol
-water
-measuring cup
- scale
- pen
- Masking tape to use for labeling
Once harvested, I then cut or chop my herbs directly into a clean wide-mouthed vessel. Notice here I’m cutting with very sharp utility scissors. I find this much easier and far more efficient then chopping herbs on a cutting board.
I weighed my jar on the scale when it was empty, so I can subtract that weight from the final weigh-in
I almost always tincture at my harvesting location. That way, the vitality of the plant is being captured in its fullness by tincturing it right away. There’s also something meditative, peaceful, and synergistic about doing it this way. And yes, it’s very time efficient and rewarding to go home with your medicines already made, and ready for the shelf.
A one litre jar completely filled and ready to weigh
Next, I weigh the finished product on my handy electrical kitchen scale. This is an important tool when making excellent quality medicines using the Standard Method according to traditional western herbalism. According to this Standard Method, the most potent and effective method of tincturing fresh plants is by using a proportion of 1:2 herb to alcohol solution ratio; and use 95% alcohol. So in my case, all this plant matter weighed 250grams (remember I subtracted the weight of the jar). So, a 1:2 means I’d use 500ml of 95% alcohol to 250grams of fresh herb.
Then tightly screw on a well-fitted lid to your jar. The next most important step when making a tincture is– a label! You might think you’d remember when you made your medicine, what it is and what kind of alcohol you used, but trust me, you probably won’t. Please label your medicines and include:
- The date
- The latin name
- What percentage of alcohol you used
- what weight to volume ratio you used
One of my shelves of medicine - away from direct light and close enough to admire daily
Then have your medicine sit on a secure shelf away from direct sunlight. I like to have my tinctures accessible enough so that I can shake them daily for at least a week, admire their beauty, and think healing-filled thoughts each time I walk past them — all important ingredients when making medicine. While your fresh tincture will be ready as soon as 7 days from making it, most herbalists, myself included, prefer to have the medicine sit for at least a month. Yet another important reason to date it – some like to label not only the day they made the tincture, but also the day it will be ready to decant.
Once that day comes, separate your exhausted plant material from the liquid tincture by straining it through a mesh strainer lined with cheese-cloth. Squeeze the cheese-cloth as hard as you can, to get every last drop of tincture. Compost the plant material, and voila! You have plenty of beautiful rich herbal tincture to put in little glass dropper bottles – don’t forget to label those too - ready for your medicine cabinet.
Resources:
1. If the subject of medicine is something you think you could get passionate about, the best book on the subject (in my opinion) is The Medicine Maker’s Handbook by James Green.
2. 95% percent alcohol is not available on the shelves for sale in Canada. I have a liquor license, and you can get one too by applying at any Government liquor store customer service counter. If you are not interested in going through the process, you can purchase a 75% rum for sale on the shelves which is high enough to make a great fresh tincture. Or, if you cross the boarder into Washington State, you can purchase Everclear at Duty Free.
3. You can purchase empty tincture bottles with droppers at the health food store, pharmacies, or various places online if you google such a thing.
Questions & Comments? Please leave them below. I’d love to hear from you. Oh, and I have two more spaces left in my Alchemy of Herbal Medicine Course, click here for more information if you’d like to study this marvelous world more extensively among a great group of people.
Green Blessings,
Jamie
Like this:
I’ve just returned home after spending nearly 2 months in California. Oh how I love that state! The people, the mountains, the sunshine, and of course the bright and bountiful flowers found everywhere.
Here I am standing in wildflowers along a sidewalk in Oakland, CA.
There are many things that impress me about California, and San Francisco in particular. One of those things is how at every street corner, at nearly every shop, or even alley way, beauty, spirit and activism seems to be remarkably woven together.
Take the Women’s Centre building for instance:
To get an idea of the scale of these murals, notice the two people standing in front of the building. Not only are the paintings gorgeous in their bright colour, they are rich with meaning. The sign held by one of the characters reads, “More funds for women’s health research”.
What I love most about the murals on this building is the effort to illustrate diverse representation within women’s health. In the paintings we have a woman in what looks like a doctor or nurse uniform with her tools of technology behind her. Next, a woman with a placard fighting for more funding; then a woman performing energy healing.
When not awe-struck by all the art my eyes, as usual, settle on what weeds are bursting through the sidewalk cracks. Here it was loud and clear:
California poppies (Eschscholzia californica) were abundant everywhere! This beautiful plant also grows wildy all over Salt Spring Island. It somehow made sense to see so much of this beautiful flower that is also a sedative and helpful for insomnia. San Francisco is so stimulating, it was easy to never sleep with all the great people, food, music, and creative city life. Of course the flower would be plentiful on every corner generously offering itself to the human aid. Plants are amazing that way–they grow where they are most needed. 
Unlike it’s cousin the Opium poppy, California poppy is not a narcotic nor addictive. In fact, it normalizes the nervous system, making it a safe choice for sleeplessness, anxiety and nervousness, even in small children. I have mostly used it in cases of irritability, heat congestion in the liver coupled by insomnia or restless sleep. I have used it in a small handful of cases for sciatica and other sharp shooting pains and it has worked very well.
I’ve made a fresh tincture with it, and also brewed it as a tea. If you have it growing around you, harvest the entire plant (flower, stem, leaves and all), chop it, and dry it for tea. Beware, it is VERY bitter! I combine it with mint, or some other palate-pleasing herb to buffer the intense flavour.
Speaking of, it’s beautiful outside, and I’m eager to be back on the island. I’m off to walk the garden before night falls, and plan next weeks post.
Have you tried California poppy? Let me know if you do. Write comments & questions below. I look forward to hearing from you.
Green Blessings,
Jamie Capranos
I’ve just returned to cyberspace after a luxurious week-long break from technology camping out & teaching at the California Women’s Herbal Symposium.
I’ve never been before, and wow, what a treat! It was completely different from what I expected. I met amazing colleagues & teachers, made new friends, and in short was blown away by the powerful presence of 500 women and girls. I feel blessed and inspired and ready to share all of what I’ve learned with my Alchemy of Herbal Medicine students this coming September & October.
Budding herbalists brewing up ideas
What impacted me the most were not the great classes and impressive teachers (of which there were many), it was the potency of joy, power, and creativity of a 500 woman village that was co-created. I’m now convinced that if a woman hasn’t already had a women-only experience of this volume, it’s a MUST in one’s life-time.
Babes in arms everywhere
The way women took care of each other was effortless and joyful. Babies and children (boys under age 7 permitted) were cared for by every woman as if they were her own. Women who were strangers to one another gracefully held, fed, looked out for, nurtured and soothed the children in need without much explanation. I was moved by how safe every baby and child felt in the presence of so many “strangers”. The sense of nurturance was palpable and moving.
Gathering for the love of herbs-- Everyone slept in the tipi's shown here or their own tents
Beautiful food was prepared for us by a vibrant kitchen staff. The teens and younger girls voluntarily brought meals to the elders. Every woman made sure pregnant women and mother’s with young children ate first.
And on Sunday, towards the end of the symposium weekend, there was a beautiful Coming of Age Ceremony for all.
First, the young women who had begun menstruating this year were invited to step into the circle to be honoured, and acknowledged for their rite of passage into womanhood.
Young women stepping into the circle
Then the mother of each of the above girl was invited into the circle to be honoured for the incredible work it is to raise a child. All the sleepless nights, the thankless work, the turmoil, the ups and downs of parenting that’s unromantic and not always spoken about; really parenting is the most important work in the world.
Mother's honoured for the profound work of raising daughters
Next, all the self-identified elders of the gathering stepped forward to honour these women and girls offering words of wisdom and guidance. Then we all collectively celebrated these wise elders for guiding us forward and paving the path for us to shine as we do.
A wise elder honouring the young girls in the coming of age ceremony
Tears were shed as women shared that THEY have been coming to the Symposium ever since they were little girls (this weekend was the 46th symposium). And here today, they stand with their children in arms and with their mother, now a wise elder by their side. I was blown away at how many daughter-mother-grandmother sets were at the gathering. So moving.
And finally, that this was all tied together with the love of herbs and the natural world made an incredible event just that much more extraordinary. The power that women share so naturally with herbs and healing rendered me just speechless. It never needed to be explained. It’s just so natural that women live their lives intrinsically woven with the rhythms of nature, healing their bodies and families with herbal wisdom. The wild, untamed flowers, seeds and berries serving as food, medicine, and the threads that weave community. Literally.
Women, herbs, and nature ---an effortless connection
So I am altered, well rested, deeply moved, and back in the bustling city of San Francisco writing this to you on the last day of May.
Soon I’ll be heading into yet another powerful teaching intensive, and will write more on that as it happens.
Meanwhile, you can view my upcoming herbal classes here and you can leave comments or questions below.
Sending you all well wishes from sunny California,
Warmly,
Jamie Capranos
May is by far my most favourite month of the year. The season is bustling with all the colour and vigour of new life; flowers opening to show their sunny faces and the green of the grass so intense it’s hard to believe it’s real. In just one week my lawn has suddenly covered with dandelion flowers. For me, that is a sure sign we’re headed into summer and the harsh of winter is far behind us.
No flower can make me smile as wide as dandelion. In the face of being trampled on, threatened with herbicides, ignored or despised this simple herb continues to grow brightly, and with tenacity, filling cracks in sidewalks and other remarkable places where it seems no life can otherwise survive. Where land has been damaged or destroyed, you can count on dandelion to show up with its sunny disposition and begin remineralizing and healing the land. It has sometimes been called the “herbal earthworm” because of its amazing ability to turn “dead” soil into rich, nutritious fertile soil.
And like most maligned, ignored, pesky plants that grow vigorously in the face of all adversity, it has extraordinary medicinal value. First, the flowers can be used to heal skin, in particular heal sunburns, windburns, age spots or inflammation from a wound or incision. You can also use the oil for a muscle rub to ease sore joints, cramps, back aches, arthritic pain and more. Eat the flowers in your salads, or make a tea for the reasons given above– plus it’s a great mood enhancer. By consuming the flowers you are inviting in the essence of this sunshine plant: one that inspires hope, optimism and enthusiasm even in challenging times. So, if you are feeling down and experience emotions locked in your muscles, this is the flower for you.
The name “Dandelion” comes from the expression “teeth-of-a-lion”, referring to the sharp, teeth-shaped leaves of this plant. The leaves are edible so long as they are bright green and healthy looking. The best way to eat them is raw in salads. Dandelion leaves are particularly high in vitamins A, C, B complex and also high in the minerals calcium, potassium, iron and plenty of trace minerals. The amounts will vary depending on location. If you prefer, you can also make a tea with the leaves.
The entire plant is bitter. The taste that most westerners dislike, but is so necessary for vibrant health. Why? Bitter herbs and vegetables, in this case dandelion, promotes gastric juices which in turn improve digestion by balancing stomach acid, improving assimilation of minerals, and decreases gas, bloating, constipation, and sugar cravings. BITTERS ALSO HELP DECREASE INFLAMMATION. Dandelion is a “liver lover”, improving liver function. Considering the liver has over 500 known functions, that’s really important news.
And what about the root? Absolutely edible. The best times to harvest the root are just before the plant flowers or in the autumn, after the plant has gone to seed. The root is a powerful healer for the kidney, bladder, and has been used in anti-cancer therapies. The entire plant is a natural diuretic, and the genius of nature has created this diuretic as naturally high in potassium, the mineral that is at risk of being depleted with pharmaceutical diuretics. Importantly (and why it’s important in anti-cancer therapies) dandelion root has a special affinity for the lymphatic system. So consider this root if you frequently have swollen glands, regular coughs, colds, bronchitis that you can’t shake and go on and on. The root has also been traditionally used to balance blood sugar levels and to improve hormonal function for both men, women, and teenagers struggling through puberty. To reap the benefit of all this, you must consume the root daily. Go ahead and chop it for salads, drink as tea, make an herbal vinegar with it (click here for the how-to of vinegars) or just eat it as is.
RECAP:
Flowers- drink as a tea, eat in salads, or make an oil with them.
To make an oil:
1. On a bright sunny day collect dandelion flowers being sure they are completely dry.
2. Fill a bone-dry glass jar with your dandelion flowers. They can be whole, you do not need to chop them up.
3. Cover flowers with a good quality (preferably organic) oil like extra virgin, olive, sesame, grapeseed or almond oil.
4. Cover open mouth of jar with paper towel. Then affix a plastic band around the jar to hold the paper towel tightly in place.
5. Set on a sunny window sill. This way the oil is solar infused, and any moisture in the flowers can escape. The power of the sun extracting the medicinal virtues from the flowers.
6. In 10 days, separate your flowers from the oil by running through cheesecloth or strainer. Compost the exhausted flowers.
7. You now have a beautiful dandelion flower oil, to use as a muscle rub, or to nourish and heal skin (a great moisturizer).
Leaves and root- enjoy raw in salads, or drink in tea, you can even add them to soups and stews.
Aren’t herbs amazing?!
If you think so, please join me for my Alchemy of Herbal Medicine herbal course that begins in September, view details by clicking here.
Questions? Comments? Please post them below.
Green Blessings!
Jamie Capranos
I woke early this morning to set out and harvest nettle root from my small but healthy patch of nettles (urtica dioica)
The peak time to harvest roots are early spring while the energy is still residing in the root and pushing upwards for new growth; autumn while the vital energies are pulling back towards the earth to rest over winter; and early morning or late afternoon & evening.
While most of us are familiar with all the benefits of nettle leaf, few pay attention to the remarkable root. Like all mineral rich plants or plant parts, next to eating them or drinking them in an infusion, I like my vinegars. That’s because vinegar (and I mean raw, unpasturized organic apple cider vinegar) is one of the absolute best extraction solvents available. If you are new to making medicinal vinegars, you can read my herbal vinegar post with instructions on “how to” at the bottom of that post here. Alcohol tinctures do not do a good job at extracting these minerals at all, however alcohol does do a good job at extracting many other constituents. Vinegar is also an inexpensive and healthy preservative. I will write an entire post dedicated to the health benefits of vinegar at a later date. Now back to nettle root.
Nettle root nourishes the spleen, thereby powerfully enhancing the immune system and “feeding” the blood. For reasons that have yet to be identified, it decreases inflammation from the body, and is now catching on as a popular new treatment for all issues to do with the prostate. That is Benign Prostatic Hyperplasia (BPH), prostatitis, and even prostate cancer. The root has a powerful affinity to men’s health, and a company has even patented it for male patterned baldness (!).
Once I bring my nettle roots home (and remember to collect at most 1/4 of a plant community so to leave lots to thrive) I wash them well – not peel them – and chop them like carrots, filling a clean glass jar about 1/2 – 1/3 full of roots. There’s no rule around proportion. You can fill your jar to the brim with roots. It’s really a matter of how much root you have, and how intense you want the taste. I do it both ways depending on how much root I collect.
Next I cover with apple cider vinegar. It’s inexpensive to buy, and incredibly easy to make yourself. When I write my post dedicated to apple cider vinegar I’ll go into more detail around how to make it. Basically, you leave juice in a wide mouthed vessel to stand until it turns to vinegar. Seriously that’s it!
Here’s my earthenware crock with vinegar in it. As you can see I go through a lot of it as I like my medicinal vinegars – such practical medicine!
Next cover your herbs with the vinegar
and don’t forget to label your medicines! It’s good practice to include the latin name. Date and location are also important.
Store away from direct light and shake daily for a week. Also important is to admire its beauty, reflect on the miracle of nature, and each time you shake it infuse it with good energy and intention for how you’d like it to help you and your family - that’s the magical art of herbal medicine!
Enjoy!
p.s. please feel free to share this post with friends, family & neighbours or “share” below via facebook. Instead of emailing me, please leave your questions / comments below where it says “leave a comment/reply”. Thank you!
Green Blessings,
~ Jamie
Like this:
I love the month of March. In particular, I love the dramatic intensity of the weather this time of year brings: the sudden rain followed by the sudden break of sunshine; the cleansing wild winds followed by stillness; the noticable lengthening of daylight past Equinox; the cheerful twittering of birds; lambs and calves peppering the newly green fields where I live, and of course the nettles!
Every part of the nettle plant is edible: root, leaf, stalk, and seed.
Spring nettles are nutritionally dense. All the vitality of the plant is pushing upwards 
towards the sun, grasping for the rich nutrients of sunlight that are then metabolized in the plant offering those who eat it a broad spectrum of every mineral and vitamin one would ever need. In particular the plant is rich in iron, calcium, vitamin A, and trace minerals. Nettle is an herb that powerfully supports the kidney’s and adrenals, but really improves function for every organ and gland in the body. As it’s an effective (yet gentle) diuretic, be careful to not drink too much close to bedtime, or else you’ll be up several times to take a trip to the bathroom!
In addition to the phenomenal benefits to the kidney’s & adrenals, nettle promotes lactation for nursing women (and other animals), is used in the treatment of eczema, hives, allergies, hayfever, tonifies the gallbladder, liver, soothes intestinal ulcers, asthma, inflammatory conditions of any nature, and balances blood sugar levels (I use it for this).
For deep nourishment, drink 2 cups of fresh nettle tea (of leaf and stalk) every day. Many comment on a noticable improvment to the quality and shine of skin, hair, eyes and general energy level. This is a reflection of the rich treasure trove of minerals and vitamins. Next to my grandmother, I learned much of what I know about nettle from beloved herbalist Susun Weed and later Tammy Ryan, herbalist and beekeeper.
Fresh nettle can be used in cooking just about anywhere you’d otherwise use spinach. Yes, that means spanokopita, lasagna, stirfries, soup and steam like any other green vegetable! The little “stinging” hairs are eliminated once cooked. You can also make pesto with it – fresh not steamed or cooked!! – then freeze it to enjoy all winter! When its put into a blender, the stinging hairs vanish.
One of my all-time favourite ways to use nettle is as a gomasio (Japanese seasoning) of equal parts dried nettle leaf, dulse flakes, and sesame seeds. Here’s a photo of the one I have in my kitchen
Just sprinkle on veggies, rice, etc. It’s really delicious!
You can also harvest some to dry thereby enjoy all year. Nettle infusion (that is make a strong tea and steep it covered for 20 minutes or more) is far more nutritive then ANY vitamin you’d ever purchase. Here’s how to harvest nettle to dry:
1. With sharp kitchen scissors, snip several inches of nettle tops into a basket or brown paper bag. You may wish to wear gloves, as the nettles do sting! This is the formic acid (which by the way is a natural medicine unto itself and not exactly toxic).
Do not take the entire plant unless there are plenty left behind. This is out of respect to the natural world and plant communities.
When you snip portions of a plant, ensure you’ve left behind the remaining stalk with green leaves which will allow the plant to continue to be nourished by the sun, and continue to grow.
2. When I bring home my nettle harvest, I lay out large sheets of newspaper, or large flat drying baskets, and snip the nettle (stalks and leaves) in small pieces on to the paper/baskets. I spread them out so there’s plenty of room for air to circulate. I do this in a dry room avoiding direct sunlight on the plant material. I shake them daily, and when they are nice and dry and crispy, they are ready to put into a jar, and are stored in my kitchen cupboard. This affords a delicious, mineral rich tea year round! Don’t forget to label your medicine with the full name, date, and where you harvested.
Simply boil some water in a kettle, and pour 2 cups of that water over a good handful of fresh or dried nettles. Cover. Steep for at least 20 minutes and enjoy!
P.S. your compost will love the exhausted nettles post-tea, and any left over liquid your house plants will love to drink! Nettles have long since been used in organic gardening to re-mineralize soil just like they do to our bodies….
Like this:
Jamie Capranos
Like this:
I recently came across a fantastic cookbook titled Feeding The Whole Family by Cynthia Lair. The book is created with babies, children, and their parents in mind. You can check it out at Amazon here.
What sets this book apart from so many is the author includes great tips on how to adjust a recipe so that everyone will enjoy it; baby, toddler, teen and adult. She includes some minor and sensible adjustments to make it suitable for babies ~ limiting the garlic that can cause colic or really sore tummies; and how to add more complex flavours for the picky older child. It’s full of really great commonsense, and in fact I had a hard time putting it down after reading the first few informative chapters. As Peggy O’Mara, editor of Mothering Magazine put it, the author has an unusual clarity for sharing fantastic tips and nutritional information — while maintaining the art of crafting healthy, well-balanced meals that taste great. Along with all-around fantastic information that keeps you turning the pages the recipes are truly amazing. Check it out, I highly recommend this book!
There is something special about spring that plants a flutter in my heart. It’s more than just the inching forward of longer days, the warm sun, and varied shades of green. This season speaks of the great potential that births a bright future. The possibility of all the exciting things I can plan and anticipate. Seeds to germinate; life to watch grow and thrive, greens to harvest, and fresh herbal medicines to make.
In one of my recentAlchemy of Herbal Medicine classesI was sharing my love of trees with my wonderful class of 14 students. Along with being majestic, trees function as the respiratory system for planet earth and are therefore essential for our every breath of life; plus they provide food, shelter, and warmth through firewood — and offer exceptional medicine for the treatment of coughs, colds, aches pains and healing wounds.
Since the age of 17 I’ve been appreciating the virtues of trees as medicine, especially those that are a member of my favourite family, the Pine Trees (pineaceae). Now a transplant to this coast and still a lover of the pine family I’m using what is abundant and in my very backyard, that is Douglas Fir (pseudtostuga spp.).
It’s medicinal uses are many.
The leaves (“needles”) can be chewed to soothe sore throats; brewed into tea for coughs, colds, sore throats; stomach pain from indigestion; arthritic joints; bladder infections; and an antiseptic mouthwash. That “pine-like” fragrance is due to those powerful essential oils that work as an anti bacterial, an anti fungal, and a general well rounded anti microbial. It’s particularly high in Vitamin C, giving it another lovely boost for immune support.
My favourite way to use this tree medicine is as a medicinalvinegar. Vinegars excel at extracting vitamins and minerals. They are also great for those wishing to avoid alcohol, perfect for children, elders, and are generally user friendly. Splash some on your salad, rice, veggies. You can also use fir vinegar as a hair rinse for dandruff, as a disinfectant for skin wounds, and use it as your daily vitamin C dose every morning in some water. Enjoy the bounty of this land.
Here’s how to make your own Douglas Fir medicinal vinegar (or any medicinal vinegar):
With sharp scissors, cut a few small branches of Douglas Fir, needles, tender small branches and all, into a wide-mouthed mason jar.
Fill this jar with raw organic apple cider vinegar. Cover with a tight fitting lid. Vinegar can rust metal lids. I line my jars with wax paper to avoid this.
Label your vinegar including the name of your plant, the fact that its vinegar, the date, and even the latin name.
Shake your vinegar every day, for a week. After one week allow your vinegar to sit for 5 more weeks (six in total). Your vinegar does not need to be refrigerated, just let it sit in a cupboard or on a shelf for the 6 weeks.
Once the 6 weeks are up, separate the plant matter from the vinegar, strained through a cheesecloth or strainer, and store in a new bottle.
Compost the exhausted plant material.
Now you have your very own medicinal vinegar! Rewarding isn’t it?
Don’t forget to label your vinegar, I suggest using the latin name as well as the common name, it’s good practice. Remember to include the date, common name, and the fact that it’s vinegar.
Use: Pour it over steamed veggies to taste for improved mineral uptake; use it as a base for salad dressings; take a tsp or tbsp for a sore tummy and to ease digestion; splash some on a mild sunburn or steam burn; a splash on your face as a toner (this is what our great grandparents did before the commerical stuff….The famous Queen of Hungary Waters were herbal vinegars); and use it in food anywhere vinegar is called for.
Questions? Comments? Please contact me through leaving a comment below.
Green Blessings & Enjoy!
Welcome to my blog, a place to discover, discuss, share and love all things to do with natural health and healing. Please feel free to leave comments, questions, and complements! I would love to hear from you.
For more information about me you can visit my website http://www.jamiecapranos.com/.
Sincerely,
Jamie Capranos
