Gifts and Merriment

Herbal Holiday Guide

Photographs and text by Juliet Blankespoor

Chestnut School of
Herbal Medicine
www.ChestnutHerbs.com
 Herbal Holiday Guide ~ Gifts and Merriment
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The content on our
website and in this e-book
is for educational purposes
only. Although we try our
utmost to provide useful
and accurate information,
you are responsible to
research and verify infor-
mation before relying on
it. We are trained herb-
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titioners. We cannot diag-
nose health conditions,
nor prescribe medicines
legally; we are not medical doctors. However, we
will recommend or suggest medicinal herbs for
various health complaints, as we believe in the
safety and efficacy of botanical medicine.
The information we provide is not intended to be
a substitute for medical treatment. Please consult
your medical care provider before using herbal
medicine, particularly if you have a known
medical condition or if you are pregnant or
nursing.
You are responsible for your own health. As with
conventional medicine, herbal medicine is vast
and complex, and must be used responsibly.
People react differently to different remedies.
Some herbs are contraindicated with certain
pharmaceutical drugs. Further, some helpful
herbs may be confused with harmful and/or
deadly substances.
There are many plants and mushrooms that can
make you sick, or are deadly poisonous. Be 100%
Measurements in Recipes
We have included both standard and metric
measurements for our recipes. Additionally,
many of the recipes include both weight and
positive of your identifi-
cation before you harvest
any plant or mushroom.
Additionally, sometimes a
new food, even properly
identified, can cause an
unusual reaction – ranging
from gastric intolerance to
a full-blown allergy. It is
your responsibility to make
sure you are harvesting the
correct plant or mushroom
and it is your choice to try
any new food. We cannot
be responsible for incor-
rect identification or reactions to plants or fungi.
You are responsible for your own choices. This
includes but is not limited to the ingestion, appli-
cation, or other use of alcohol or any poisonous,
toxic, or allergenic substance. In the event that
you are not of legal age to consume alcohol, the
School recommends that you refrain from the
purchase, consumption, or use of alcohol. If you
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so at your own risk, and the School accepts no
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All Content, Photography and Text, ©Juliet
Blankespoor unless otherwise noted. Distribution,
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punishable by law. Please respect the time that went
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volume measurements. If possible, use the weight
measurements (grams and ounces) for greater
accuracy. That said, chances are you’ll have
 Herbal Holiday Guide ~ Gifts and Merriment

success with the recipe, even if you use volume
measurements (cups, fluid ounces, ml, etc.).
Metric users: We rounded our metric conver-
sions for ease of use, so you may notice a slight
discrepancy in numbers if you use your own
conversions. For example, we used 30 ml for one
fluid ounce, rather than 29.57 ml. Please note that
all cups, teaspoons, Tablespoon, pint and quarts
are American measurements and not Imperial.
You could convert the measurements here, or
you can use our conversions by referencing the
milliliter measurements provided in each recipe.
We realize that using milliliter measurements for
dry ingredients isn’t the regular order of things,
but we provided these measurements to save you
from converting each American volume measure-
ment to Imperial volume measurements.
If you’ve ever wondered what happened to
adopting the Metric system in the U.S., then look
no further.

Table of Contents
• Hibiscus Chutney . . . . . page 1

• Herbal Finishing Salts . . . . . page 3

• Hibiscus Pomegranate Orange “Cheater” Fire Cider . . . . . page 8

• Raspberry Rose Syrup . . . . . page 12

• Raspberry Rose Lime Bubbly . . . . . page 16

• Raspberry Rose Hibiscus Margarita . . . . . page 17

• Energizing Salt Scrub . . . . . page 18

• More Merriment and Gift Ideas . . . . . page 19

Herbal Holiday Guide ~ Gifts and Merriment

Hibiscus Chutney

Tart and spicy, this crimson

condiment is a lovely accom-
paniment to Indian dishes
and curries. It makes a bold
impression on a cheese plate,
pairing well with aged cheeses
and crisp apples. Hibiscus
chutney balances out the
savory and starchy flavors of
stuffing and can serve as an
innovative twist on cranberry
sauce.

• 1 pound (0.45 kg) fresh hibiscus calyces or 3 ounces (85

grams by weight) dry hibiscus flowers *(Hibiscus sadbariffa)
• 1 teaspoon ginger powder
• 1 ½ teaspoons black pepper
• 2 teaspoons cinnamon powder
• 2 teaspoons coriander powder
• 1 teaspoon fine sea salt
• 2 jalapeño peppers
• 10 ounces (0.28 kg) onions
• 18 ounces (0.5 kg) apples, red or green
• 1 ½ cups (0.36 L) organic whole cane sugar
• 1 ½ cups (0.36 L) apple cider vinegar

Yield: 2 quarts

Peel the hibiscus calyces from the green ovary if using fresh. Peel
the onions and core the apples; chop both coarsely. Blend the
onions, apples, hibiscus (dry or fresh), and jalapeños in a food
processor. Add the remaining ingredients to the blended hibiscus-
onion-apple slurry in a large pot with a heavy bottom.

* If using dried hibiscus, add 6 cups (1.4 L) of water to the pot.

With either fresh or dry hibiscus, simmer the chutney for two
hours, stirring frequently. Let cool and place in a jar. Will keep
refrigerated for 1–2 weeks. Freeze any extra in freezer-safe jars.

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Hibiscus Pomegranate Orange Fire Cider
Hibiscus (Hibiscus sabdariffa,
Malvaceae) – flowers (technically, calyces)
Brewed as a puckery red tea, hibiscus is enjoyed as
a refreshing and medicinal beverage throughout
the world. The sour red “fruits” are also enjoyed
in jams, chutneys, conserves, and alcoholic
fermented beverages. Hibiscus has been widely
adopted in tropical regions around the globe
as a refreshing medicinal food and beverage. It
is quite popular in the Caribbean and Central
America as a cold herbal tea mixed with sugar;
this drink is called sorrel in the islands and agua
de flor de Jamaica in Mexico. It is also widely used
in Africa and South America as a beverage tea,
medicinal herb, and food. In many parts of the
world, roselle “fruits” are sold fresh at market.
Roselle has been used medicinally in many tradi-
tional cultures for its diuretic, hypotensive, and
antimicrobial properties. In Mexico, roselle is
highly regarded as a natural liver and kidney tonic
and weight-loss herb. With its demulcent and
soothing qualities, hibiscus is also used acutely to
assuage colds, mouth sores, and sore throat.
Hibiscus is my kind of herb. It is highly medicinal
and nutritive and easily prepared in a hundred
different ways. Hibiscus is incredibly safe—it is
a traditional food, after all. I readily admit to
having dreamed up more recipes with hibiscus
than with any other herb. Both the immature
leaves and calyces are edible. The flavor of the
juicy calyx is often likened to rhubarb or cran-
berry. It can be eaten raw or cooked. Its sour
flavor, coupled with its natural pectin content,
readily lends itself to jams, pies, sauces, and chut-
neys. Infused in honey, hibiscus makes a lovely
garnet-colored treat with a delectably fruity
flavor. To learn about growing hibiscus in your
own garden, please visit my article on the subject.
Roselle hibiscus harvest from Juliet's garden in North Carolina
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Herbal Finishing Salts
H erb-infused finishing salts are a delightful
alchemy between earth and sea, plant and
mineral. Surprisingly easy to conjure up, and
beautiful to behold, herbal salts are an easy and
inventive way to preserve excess fresh culinary
herbs. They are called finishing salts because they
are added to a dish after it’s prepared. However,
many of these salt blends are perfect for adding
to marinades and dressings as well. They are also
delicious rubbed onto meats and seafood before
roasting, grilling or pan-frying. I regularly enjoy
finishing salts on popcorn, eggs, and beans. And
they can be truly delectable when combined with
extra virgin olive oil and goat cheese.
The sky’s the limit when blending your own
herbal salts! Feel free to experiment with your
favorite culinary herbs. There are so many pretty
varieties of salt available now, which add a whole
new dimension to the flavor and color palette of
these brilliant mixtures. Here, I share some of my
favorite salts, which all vary slightly in texture,
flavor, and hue.
An assorment of herbal finishing salts
Himalayan pink salt is hand-mined from
ancient marine fossil deposits. The pink hue is
derived from its high mineral and trace element
content, including calcium, magnesium, copper,
and iron.
Smoked sea salt is prepared by slow roasting salt
over flavorful wood smoke from various species
of trees. I like to include smoked sea salt in BBQ
herb blends.
Red Alaea sea salt, or Red Hawaiian sea salt, is
formed from seawater slowly evaporating in tidal
pools that are naturally infused with iron-rich,
red, volcanic clay. Talk about elemental alchemy!
Fire, water, mineral, and air are all embodied in
this crimson maritime sacrament.
Volcanic Hawaiian sea salt possesses an evoc-
ative ebony hue. Colored by activated charcoal
made from coconut shells (and not lava rock as
one might imagine) this salt lends itself most
elegantly to a finishing salt, as the black will
“wash” off if used in cooking.
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Kala Namak is mined from several areas in India,
Nepal, Bangladesh, and Pakistan. Also called
Himalayan black salt, it has a pungent aroma and
unique eggy flavor due to its high sulfur content.
It comes from the earth in inky crystals, but turns
pink or light purple in color after it’s ground.
Celtic sea salt is a coarse sea salt that is gray
in hue due to its unique harvesting technique,
which includes gathering the bottom mineral
layer of the salt harvesting area. All Celtic sea
salts are hand-harvested and sun-dried.
Preparing Herbal Finishing Salts
Step 1
Step 2
Step 3
1. Assemble your fresh herbs, salt(s), and spices.
De-stem and chop your herbs if necessary. You
can use any of the recipes outlined below or create
your own blend, using the following proportions:
Combine equal parts fresh herb(s) to salt, by
volume. For instance, if you are making a rose-
mary/thyme salt, add one cup of de-stemmed
rosemary and thyme leaves to one cup of coarse
sea salt. If your blend is heavy on herbs, and light
on the salt, it might take a little longer to dry.
2. Blend all ingredients in a food processor or
spice blender until the entire consistency is fine (I
like my salt the consistency of beach sand, rather
than table salt—see the accompanying photo).
If you don’t have such an apparatus, mince your
fresh herbs with an old-fashioned knife, and then
blend with the salt.
After blending, spread the herb/salt mixture onto
a serving tray or baking sheet and place in an area
with good airflow. I like to set them on a table
or counter underneath a ceiling fan. Depending
on the ambient humidity, they may take two to
four days to dry. Periodically stir the blend and
crumble up any clumps. The salt speeds up the
drying process, simultaneously absorbing the
flavor of the fresh herbs, along with their mois-
ture. If you live in a very humid climate, you’ll
need some extra help to dry your blend. Try
placing the blend in a dehydrator or dry in the
oven, as described below. If you are using dried
herbs, you can skip the drying step entirely, and
use less of the herbs than a recipe calls for (as
dried herbs are more concentrated than fresh).
In a pinch: If you need your salt blend right
away, place it on a cookie sheet in the oven on
the lowest setting with the oven door slightly
ajar. Stir frequently and crumble up any clumps.
Depending on the herbs used, it may take a few
hours. Let cool and jar. This method will evap-
orate off some of the essential oils of the herbs,
thus decreasing the aroma and flavor. Therefore,
I prefer the slow drying method if you have the
time.
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3. After your blend is thoroughly dry, store in
airtight glass containers. It’s all too easy to overdo
it with these salt blends if you treat them like
herbal seasoning, and add liberal amounts to
food. They truly are salty, so go easy at first!
Crimson Cajun Salt
This is my favorite of the salt blends. Its zesty heat
matches its wonderfully fiery color. I like to sprinkle
it on scrambled and fried eggs. It’s also divine on
popcorn with nutritional yeast. And it perfectly
complements black beans in burritos or quesadillas.
(This is the salt pictured in the step-by-step photos.)
• 2 Tablespoons (30 ml) orange zest (about 1
medium orange)
• 1 Tablespoon (15 ml) paprika powder
• 2 Tablespoons (30 ml) whole thyme leaves,
de-stemmed
• 2 Tablespoons (30 ml) chipotle powder
• 1 cup (240 ml) red Alaea Hawaiian sea salt (9.5
ounces {266 g}, by weight)
Yield: 1 ¼ cup (300 ml)
Smokey BBQ Salt Rub
This salt is delicious on veggie scrambles or home
fries. Try it on French fries or as an ingredient in
hamburgers or veggie burgers. As you can imagine,
it’s also a seriously tasty rub for grilling meat or
veggies.
• 3 Tablespoons (45 ml) fresh rosemary leaves,
de-stemmed
• 3 Tablespoons (45 ml) wood-smoked sea salt
(apple wood or alder)
• 1 Tablespoon (15 ml) smoked chili flakes
(substitute red pepper flakes, if necessary)
• 1 Tablespoon (15 ml) garlic powder
• 1 Tablespoon (15 ml) whole yellow mustard
seeds
• 2 Tablespoons (30 ml) paprika powder
• 2 Tablespoons (30 ml) fresh thyme leaves,
de-stemmed
• 1 cup (240 ml) coarse Celtic sea salt
Yield: 1 ¼ cup (300 ml)
Ingredients of lemon-white sage finishing salts
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Lemon-White Sage Finishing Salt
This is one of my favorite herb-infused finishing
salts, and it’s delightful to make as the aroma is so
uplifting. If you haven’t tried white sage (Salvia
apiana) as a culinary herb, you are in for a real
treat. It is similar to its kissing cousin, garden sage
(Salvia officinalis), but with a more intense flavor.
If you don’t have white sage on hand, try freaking
out. Alternately, you can substitute garden sage. Like
garden sage, white sage’s pungent, resinous flavor
complements fatty foods. Indeed, our taste buds may
be speaking for our stomachs in this department, as
sage is one of the best culinary herbs for enhancing
the digestion of fats through stimulating bile. Try
this finishing salt in stuffing, along with black
pepper and anise seeds. Meatloaf, poultry and baked
roots are all enhanced by this blend.
• 1 handful (½ ounce {14g}, by weight) fresh
white sage (Salvia apiana) leaves, whole
• 1 cup (240 ml) coarse pink Himalayan salt
• 2 Tablespoons (30 ml) lemon zest
Yield: Just over 1 cup (240 ml)
White Sage (Salvia apiana,
Lamiaceae) - leaves
The gray-green leaves of white sage mirror
the hues of its native habitat in southern Cali-
fornia—coastal foothills and desert washes and
canyons. No herb comes close to approximating
the intoxicating scent of this arid mint family
member. White sage’s medicinal uses are very
similar to its Mediterranean cousin—garden sage
(Salvia officinalis), although the former is more
antimicrobial and stimulating than its domestic
brethren.
leaves are used to freshen up armpits and to
eliminate body odors when hunting. Sage leaves
are burned after sickness to fumigate the home.
Additionally, the aromatic smoke is a remedy for
colds in the sweathouse.
The practice of burning white sage as an aromatic
cleansing and purifying agent has been widely
adopted by European Americans, to the demise of
wild populations, which have been overharvested,
primarily for smudge sticks. These are bundles of
aromatic plants, assembled when fresh, and tied
together with string and dried. The “sticks” hold
their form and slowly smoke when lit on fire. The
sage sticks of commerce are wild harvested, typi-
cally by folks who are economically, rather than
ecologically, motivated (which is to say that gath-
erers may be razing hillsides because they don’t
have other viable income). So, grow your own, or
buy your white sage from people you trust, who
are tending wild populations with an eye toward
the future of the species. I like to combine white
sage with black sage (Salvia mellifera) or red
cedar (Juniperus virginiana) for smudge sticks.
Lavender is another lovely pairing. To learn more
about growing white sage in your garden, see my
article on the subject.

I find that a steam inhalation of the leaves helps

to break up respiratory congestion in both the
lungs and the sinuses. Try combining with thyme
(Thymus spp.) and wild bergamot (Monarda fistu-
losa) in the steam pot with a few drops of Euca-
lyptus (Eucalyptus globulus) essential oil. Native
peoples of southern California prepare the leaves
as a tea to remedy coughs and colds. The aromatic Garden-grown white sage (Salvia apiana)

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An herbal finishing salt made from fresh garden sage, rosemary, orange zest, and spices

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 Herbal Holiday Guide ~ Gifts and Merriment

Hibiscus Pomegranate Orange "Cheater" Fire Cider

Hibiscus Pomegranate Orange Fire Cider

I n a nutshell, fire cider is a spicy herbal vinegar

that is typically sweetened with honey. Many
cultures throughout the world have their own
version of this rousing concoction. Fire cider
helps to clear out the sinuses and wakes up the
immune and circulatory systems. It can be taken
to ward off a cold or other respiratory infection,
or to lessen sinus congestion by thinning mucus
and stimulating its excretion. People who expe-
rience poor circulation can take a little swig of
fire cider daily throughout the winter to move
their energy and blood. Fire cider is taken by
the dropper full or spoonful, depending on the
strength and imbiber’s palate. As you might
imagine, fire cider, with all its spicy ingredients,
can potentially aggravate heartburn, peptic ulcers,
and gastrointestinal inflammation. Furthermore,
it will be too heating on a long-term basis for
those with fiery constitutions.

A few decades ago, beloved American herbalist

Pomegranate fruit Rosemary Gladstar came up with the name fire

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cider, and subsequently shared her recipe with

students over the years, many of whom developed
and sold their own versions. Recently, the term
fire cider has become the subject of a contentious
debate, as one herbal company (without regard
to Rosemary Gladstar’s wishes) was able to obtain
a trademark for the name fire cider. It is my
belief that fire cider has become a generic term
for spicy vinegar in the herbal community, and
trademarking the name is akin to trademarking
marinara sauce or elderberry syrup. There is much
more I could say about the issue, but for now, I’ll
point you to this website: Free Fire Cider.

Materials List for Preparing Fire Cider:

• Blender or food processor

• Double boiler, official or two nested pots (see

photo on right)

• Ceramic drip coffee strainer or similar strainer

• Straining cloth (see notes below)

• Potato ricer (see notes below) Large homemade double boiler

• Labeling supplies We recommend these products because we’ve

• Potato masher or similar implement
• Flip-top bottles to store the finished fire cider
• Potato Ricer–we use this for all our herb
pressing needs. Sold at kitchen supply stores or
online. We recommend this brand and model
(all potato ricers are not equal!): OXO Good Grips
Potato Ricer.
• Straining cloths–if using cheesecloth, choose
one with a tighter weave than is normally sold
in stores. Cheesecloth designed for goat cheese
works well. You can also use muslin (although
this makes for pretty slow straining), cotton
gauze fabric, or alternately, a clean, old t-shirt.
• Porcelain/ceramic drip coffee funnel–it’s pref-
erable if you can find one with multiple holes,
to allow for faster straining. Here’s the one we use.
had good success using them; we do not receive
any compensation associated with your purchase.
Hibiscus Pomegranate Orange
“Cheater” Fire Cider
This recipe is a tad milder and sweeter than other
fire cider recipes, making it a great gift for the
herbally uninitiated. It is especially beneficial
for those with high blood pressure and athero-
sclerosis, thanks to the bioflavonoids in the
hibiscus and pomegranate, along with the
medicinal attributes of garlic and ginger. Why
is it “cheater” fire cider? Typically, fire cider is
made by placing the ingredients in a glass jar
and letting it sit for two to four weeks. This
recipe is a one-day affair. Please see this page for
Rosemary Gladstar's original fire cider recipe.

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If you have more time, and want to maximize

your ingredients and make a stronger cider, you
can complete step 1, add the hibiscus, and let the
slurry sit for a month. The pomegranate juice can
be added right before straining. After a month,
you can finish the recipe below, skipping the
heating part.

• 64 ounces (1.92 liters) apple cider vinegar

• 10 ounces (300 ml) honey (use less for a more

savory vinegar)

• 2 medium onions

• 2 large garlic bulbs

• 4 ounces, or 112 g, by weight, fresh ginger root

(1 cup coarsely chopped 1 inch {2.5cm} pieces)

• 2 ounces, or 56 g, by weight, fresh turmeric root

(½ cup coarsely chopped 1 inch {2.5cm} pieces)

• 5 ounces, or 142 g, by weight, horseradish

root (1.5 cups coarsely chopped 1 inch {2.5cm}
pieces)
• 2 large pomegranates (plump, succulent, and
garnet in color) or 8 ounces (240 ml) pome-
granate juice
• 2 oranges
• ½ ounce, or 14 g, by weight, dried whole
cayenne peppers (about ¾ cup) or 1 Tablespoon
(15 ml) dried cayenne powder
• 1 ¼ ounce, or 35 g, by weight, dried hibiscus
flowers (cut and sifted), (approximately ¾ cup)
Yield: 80 fluid ounces (2.4 liters)
1. Peel the garlic, and coarsely chop the onions,
ginger, horseradish, and turmeric. Place them
in a food processor or blender, along with the
cayenne peppers. Add enough apple cider vinegar
to cover. I prefer a glass blender, if it is available.
Work in two batches. Blend carefully with the lid
on, and take care not to let fumes or slurry get in
your eyes.
Blending the cider ingredients
2. Place the slurried spiciness from both batches
into a double boiler. Don’t have one? Nest a
smaller pot inside a bigger pot or saucepan and
use a couple of upside-down mason jar rings to
keep the inside pot off the bottom of the outer
one. Add a little water to the outside pot and
voilà–double boiler! Add the rest of the apple
cider vinegar to the slurry and keep the heat on
low, with the lid on! Let the mixture heat on
low; don’t let it get above 120 degrees Fahren-
heit (49°C) for three hours, stirring occasionally.
Again, be careful with the fumes!!!!
3. Meanwhile, back at the bat cave, peel your
oranges and de-seed the pomegranates, sneaking
off a nibble or two. Put on an old apron and mash
the pomegranates and oranges with a potato
masher in the sink.
4. After a couple hours, taste the slurry. If it’s
too mild for your fire cider pleasure, this is your

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chance to add more of the spicy herbs and cook

for one more hour. After three hours of total cook
time, turn off the heat and add the hibiscus and
the juicy pomegranate/orange mixture. Let sit for
one hour and check the color—if it’s too light,
add more hibiscus. When the cider is a beautiful
red hue, strain the mixture through a cheesecloth
or potato ricer. You’ll need to squeeze out or
press the slurry, or you will lose a great deal of the
medicine. (Don’t use your bare hands to squeeze
out the cider or you’ll burn/irritate your skin.) Straining the hibiscus fire cider with a potato ricer Step 1

Add the honey and mix well, making sure all the
honey is dissolved. Place in sterilized, clear-glass
jars, label and refrigerate. Dosage is 1 teaspoon
(5 ml) as needed.

Note: This cider should be refrigerated for longer-

term storage. If you are making the recipe just
for yourself, I recommend using a fourth of all
the ingredients (yielding about 16 ounces {480
ml} of fire cider, or 1 pint). It may keep unre-
frigerated for a short period, but the extra liquid Straining the hibiscus fire cider ingredients Step 2
from the pomegranate and oranges can dilute the
vinegar enough to allow microbial growth.

To learn more about roselle hibiscus, please see

the notes after the Hibiscus Chutney recipe.

Straining with a ceramic coffee strainer and straining cloth Adding the honey to the strained cider

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Herbal Holiday Guide ~ Gifts and Merriment

Raspberry Rose Simple Syrup

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 Herbal Holiday Guide ~ Gifts and Merriment
S imple syrups are a combination of dissolved
sugar and water, which can be added directly to
holiday libations or confections. Tasty botanicals
offer an herbal twist to the classic simple syrup,
providing a nifty venue for herbal flavors to shine
in cocktails and mocktails. Some of my favorite
herbal simple syrups are lavender, anise hyssop,
and hibiscus. Simply prepare the dissolved sugar
water—as outlined below—and add your desired
herbs. Let the herbal sugar water infuse for an
hour and strain, as described below.
For an alcohol-free herbal beverage, I like adding
a teaspoon to sparkly water along with a splash
of bitters. Herbal syrups aren’t the most effective
delivery method for your daily herbal medicine—I
consider them a rare treat. Syrups are best consumed
in moderation because of sugar’s harmful effects on
the body. As we all know, too much sugar is linked
to a slew of diseases, most obviously diabetes, heart
disease, and tooth decay. Everything in moderation,
right?
Raspberry Rose Simple Syrup
This crimson syrup is divinely naughty with its
fruity and floral nuances and rich sweetness.
• 2 cups (480 ml) organic cane sugar
• 1 cup (240 ml) water
• 1 cup (240 ml) frozen or fresh raspberries
(about 5 ounces, or 140 grams, by weight)
• ¼ cup (60 ml) organic dried rose flowers (½
ounce or 14 grams, by weight)
• Zest from one lime
Yield: 14 fluid ounces (420 ml)
Heat the raspberries, sugar, and water in a pot on
low heat until the sugar is completely dissolved
(about 10 minutes). Add the roses and lime zest
and simmer for an additional 5 minutes. Strain
through a fine cloth, making sure to press, or
wring out, the raspberries while still warm to
remove all solids. Lick fingers (an important
step). Don't skip straining the syrup, or you’ll
miss out on all the good raspberry flavor!
Refrigerate and use within 2 weeks to 1 month.
You can also add 1 Tablespoon (15 ml) of vodka
to prolong freshness. Check for any signs of
spoilage, including bubbling, mold, off-smells,
or disconcerting floaters. Discard if spoiled.
Rose (Rosa spp., Rosaceae) – petals
and/or buds and rosehips
Rose flowers are cooling and drying, slightly anti-
microbial, and astringent (drying and tightening
to the skin and mucous membranes). The flowers
are often combined with lavender (Lavandula
angustifolia) and hawthorn (Crataegus spp.) blos-
soms to help with grief and loss. Rose is also used
topically to heal sunburns, rashes, and stings. It
is a traditional remedy for stagnant female repro-
ductive disorders, including heavy and painful
menstrual cramps. The ancient associations with
rose and romance speak to its use as an aphrodi-
siac and aid for nurturing intimacy.
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The pink and red petals are high in bioflavonoids,

antioxidants, and are anti-inflammatory. Fresh
petals can be added to salads, smoothies, and
fruit salad. One of my favorite ways to enjoy the
blossoms is to add them to berries when making
jam—this fanciful addition turns any fruit
preserves into an alchemical delicacy. I call this
rose-adorned jam fairy flutter. You can use any
true rose species medicinally, but make sure you
only use the petals from organic rose bushes—
they are one of the most heavily sprayed plants in
gardens and commercial farms alike.

Add the raspberries to the dissolved sugar water

Combine the sugar and water Add the rose flowers or buds

14
Herbal Holiday Guide ~ Gifts and Merriment

Add the lime zest Strain the syrup

Straining setup Press out the syrup

15
Herbal Holiday Guide ~ Gifts and Merriment

Raspberry Rose Lime Bubbly

This ruby refreshment is a delectable herbal version

of sparkly punch, perfect for holiday parties and
family feasts. For an adult version, add a splash of
vodka to the mélange.

• 3 Tablespoons (45 ml) raspberry rose syrup

• 2 Tablespoons (30 ml) fresh lime juice

• 16 ounces (475 ml) bubbly water

• 2 droppers full of herbal bitters (dandelion root
tincture is perfect)

Serves 4

Prepare your syrup ahead of time (see the recipe

on page 13). Mix all ingredients and pour into 4
ice-filled glasses.

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 Herbal Holiday Guide ~ Gifts and Merriment

Raspberry Rose Hibiscus Margarita

Prepare your syrup and finishing salt from the

preceding recipes in this guide. Bring 8 ounces
(240 ml) of water to a boil and add the hibiscus
flowers. Remove from heat and let sit uncovered
for 1 hour. Strain the hibiscus. Rub the rim of
two margarita glasses with a lime wedge and dip
into a shallow bowl of Crimson Cajun finishing
salt. You can also substitute coarse sea salt, either
plain or with a dash of chipotle. Add the tequila,
raspberry rose syrup, strained hibiscus tea, and
lime juice into a pint jar and shake. Fill the two
glasses with ice and add the crimson liquid good-
ness from the pint jar.

Some people have a sweet tooth. Others, like myself,

are blessed with a tequila tooth. As a connoisseur
of margaritas, I can honestly say this is my favorite
version. Ever. It’s pretty hard to go wrong with
hibiscus, raspberry, and rose jumping into the same
glass, but then go and add chipotle to the rim, and
suddenly we’ve taken the leap from heaven to ecstasy.
Omit the tequila for a nonalcoholic version.

• 11/2 Tablespoons (22.5 ml) dried hibiscus flowers

• 3 to 4 Tablespoons (45–60 ml) raspberry rose

syrup, to taste

• 2 Tablespoons (30 ml) fresh lime juice, plus

lime wedge

• 2 ounces (60 ml) tequila

• Crimson Cajun finishing salts, for rim (optional)

Serves 2
Roselle Hibiscus

17
 Herbal Holiday Guide ~ Gifts and Merriment
Energizing Salt Scrub
S
alt scrubs are a delightful way to exfoliate
while simultaneously softening and mois-
turizing the skin. Additionally, the combination
of essential oils and salt stimulates blood flow to
the dermal layers of the skin. I know it almost
sounds too good to be true—that is, until you
feel how soft and supple your skin is after a good
salt scrubbing!
This recipe is slightly modified from a blend
formulated by Jade Shutes, aromatherapist
extraordinaire, and founder of the New York
Institute for Aromatic Studies. This enlivening
formula is especially helpful for addressing
issues of stagnation and congestion in the body
and spirit, including dry skin, poor circulation,
lymph stagnation, and poor immunity. Seasonal
affective disorder (S.A.D.), grief, insecurity, and
stagnant depression can also be assuaged by this
uplifting blend.
Here are some tips for applying your salt scrub.
For starters, I recommend transferring a small
amount of the scrub to a non-breakable vessel,
such as a large seashell, to bring into the shower,
as your hands will become slippery when you
scrub. To apply: moisten your skin in the bath
or shower and pat dry. Sit on a towel on the
edge of your tub and rub the salt scrub in with a
washcloth. Do not apply to your face or nether
regions. As salt has the propensity to sting, avoid
applying to broken skin and after shaving.
Take this opportunity to send yourself loving
and appreciative thoughts. Enjoy this moment
and give your body thanks for all that it does
for you every day. Relish the countless miracles
happening inside your cells, your bloodstream,
and tissues at every moment. You are perfection
incarnate!
After you feel thoroughly loved and salty, rinse off
the mixture without using soap. The oil residue
will coat your skin and slowly soak in. Wash your
tub after applying, as it will be slippery. You can
use the scrub once or twice a week if you wish.
Ingredients
• 3 cups (720 ml) fine sea salt
• 6 fluid ounces (180 ml) oil (choose from
expeller pressed sunflower or sweet almond, or
unrefined cold-pressed coconut oil)
• 14 drops ginger essential oil (Zingiber officinale)
• 5 drops lemongrass essential oil (Cymbopogon
citratus)
• 10 drops grapefruit essential oil (Citrus x
paradisi)
Mix the sea salt and oil in a glass or stainless steel
bowl. The oil should coat the salt completely and
evenly. If you’re using coconut oil, you may need
to melt it before mixing. Consider combining
another oil with the coconut oil so the mixture
remains liquid at room temperature. Add the
essential oils and mix thoroughly. Store in a glass
jar and remix ingredients before each application,
as the oil will settle. Use within 3 months.
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 Herbal Holiday Guide ~ Gifts and Merriment
More Merriment and Gift Ideas
Mountain Rose Herbs'
DIY Herbal Holiday Gift Guide
Loads of recipes for your inner herbal elf: Tea
blends, bath and body care, and herbal culinary
concoctions.
Chestnut School’s Pinterest Page
We handpick each pin—in essence, curating a
vibrant virtual springboard of herbal resources
and recipes from herbalists we trust. Check out our
Herbal Recipes, Medicine Making, Natural Body
Care Recipes, and Imbibe boards for inspiration.
Half Baked Harvest’s Poinsettia Spritz Punch,
Pomegranate Ginger Paloma, & Christmas Sangria
Gather’s Conifer and Wild Berry Tonic Syrup
The name says it all! Yummmm
All photos and text © Juliet Blankespoor 2016
Chestnut School of Herbal Medicine
www.ChestnutHerbs.com
Aromatic Body Care Recipes
Jade Shutes, aromatherapist extraordinaire and
director of the New York Institute of Aromatic
Studies, has some delectable recipes on her website:
Rosemary Juniper Salt Scrub
Coffee Lip Balm
Pinyon Pine Body Butter
Vanilla extract
Chestnut School’s Video and written Lesson on
Preparing Herbal Honeys and Syrups
Find out which herb can solve ALL of the world’s
problems!
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Immersion Program
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