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This recipe combines the soothing properties of honey with the anti-inflammatory benefits of ginger to help ease your cough and sore throat. Jump to Recipe As the chill of winter settles in, it’s that familiar time of year again - cold and flu season. Coincidentally, this is also when my work requires me to hit the road. Such is the nature of my job, I suppose. Fortunately, I’m well-prepared with a collection of DIY herbal remedies to help me stay healthy and energized during my travels. One essential item I’ll be sure to include in my travel medicine kit is a batch of Homemade Honey Ginger Cough Drops. These little gems not only soothe a scratchy throat but also provide a comforting burst of flavor, making them a perfect companion for those long days on the go. Quick Mom Note : I tend to make these as drops, but if you have young kiddos, you can add a lollipop stick to make it easier and safer for them. Still, keep an eye on them, though, to ensure no possible choking issues. It's recommended that children under the age of 1 should not be given honey or honey products. Benefits of Homemade Honey Ginger Cough Drops Honey : known for its soothing properties, it can help coat the throat. Ginger : has anti-inflammatory effects and can help reduce irritation. Lemon : adds a refreshing flavor and provides vitamin C. Cinnamon : adds additional flavor and its potential antioxidant benefits. Helpful Tips for Making Homemade Honey Ginger Cough Drops Safety First . Be cautious when working with hot sugar mixtures, as they can cause burns. Saucepan Size . The mixture will foam and expand during the boiling process. Choose a pan that is deeper than you may think necessary. As the foam builds up, remove the pan from the burner for a few seconds to allow the foam to settle down. Stir Constantly . The mixture can scorch quickly, so keep stirring to keep it from sticking to the bottom of the saucepan. Work Fast . The mixture will harden as it cools, so it’s important to work quickly. Advertisement Want to Learn More About Medicinal Herbs? 5 Herbal Medicine Books You Need In A Homestead Library DIY Lemon Balm Oil Homemade Fire Cider Homemade Fire Cider Gummies Goldenrod Salve Yarrow Salve Ingredients 1 cup organic raw honey 1 Tablespoon grated fresh ginger 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon zest 1/4 cup water 1/2 teaspoon ground cinnamon Powdered sugar or cornstarch (optional) Recommended Equipment Small saucepan Candy thermometer Baking sheet lined with parchment paper Spoon or silicone molds Directions Grate 1 Tablespoon of fresh ginger and set aside. If you prefer a smoother texture, you can strain the ginger pieces out before proceeding. In a small saucepan, combine 1 cup of honey, 1 Tablespoon grated ginger, 1 Tablespoon lemon juice, 1 Tablespoon fresh lemon zest, ¼ cup of water, and ½ teaspoon cinnamon. Place the saucepan over medium heat and stir the mixture continuously. If you have a candy thermometer, bring the mixture to a temperature of 300°F (hard crack stage). If you don't have a thermometer, cook until the mixture is bubbling and thickens enough to form a ball when dropped into cold water. Once the mixture reaches the desired consistency, remove it from the heat. Using a spoon or dropper, carefully drop small amounts of the mixture onto the parchment-lined baking sheet or into a silicone mold. Work quickly, as the mixture will harden as it cools. Allow the drops to cool completely on the parchment paper or silicone mold. If you want to make these into lollipops for the kiddos, add a lollipop stick to each drop before they harden. Once the cough drops are cool, you can dust them lightly with powdered sugar or cornstarch to prevent sticking. If you’re taking these on the go, I recommend storing the cough drops individually in plastic wrap or parchment paper, then storing them in an airtight container. How to Store Homemade Honey Ginger Cough Drops Store the cough drops in an airtight container, layering them between sheets of parchment paper to keep them from sticking together. If stored correctly in a cool, dry place, these homemade cough drops can last several weeks. DISCLAIMER : This Homemade Honey Ginger Cough Drop recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Homemade Honey Ginger Cough Drop recipe, you acknowledge you are solely responsible for your health decisions. Do not provide honey or honey products to children under the age of 1 year. Want to help a small family business in a big way? Share our website with a friend who enjoys delicious from-scratch food, gardening projects, herbal medicine, food preservation, and easy-to-download printables! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Experience the vibrant flavors of Mobile Bay with this homemade gumbo recipe, featuring a rich blend of chicken, sausage, and shrimp. This hearty dish is perfect for family gatherings or cozy dinners. Jump to Recipe When I think back on childhood holiday memories, there’s a tradition that always makes me smile. Gumbo. Lovingly made by a lovely woman simply known to me as "Nanny". Nanny was technically my step-grandmother, though you’d never know otherwise. She welcomed anyone and everyone into her home and heart. She always offered something to eat. I’m not sure what recipe Nanny used or if she even really used one. Women (especially older Southern women) have a “measure with your heart” approach when it comes to cooking. A dish could be made multiple times, and each time it would taste ever-so-slightly different but familiar at the same time. Sadly, I never thought to ask her for the recipe before she passed, and I’ve been tinkering around for what seems like an eternity until I finally mastered a gumbo recipe that tastes not exactly like hers, but like home . What is Gumbo? To the naked eye, Gumbo is simply a hodgepodge of deliciousness that is turned into a hearty stew. But, if you look further, you’ll find that it holds a beautifully rich history woven together by various ethnic groups that have called the Gulf Coast home. From seafood and filé introduced by Native Americans, to the creation of roux taught by European settlers, to African influences that introduced okra and rice. However, it was the Creoles of Mobile Bay who truly perfected the culinary art known simply as Gumbo by showcasing and sharing their unique ability to blend these diverse elements. What’s the Difference Between Mobile Bay Style and New Orleans Style Gumbo? There honestly isn’t that much of a difference between the two. The secret to Mobile Bay style is the nutmeg. It gives a warm, earthy, and slightly sweet flavor that adds balance to all of the savory components. Advertisement What’s the First Thing to Know About Gumbo? Everyone makes Gumbo differently. How Gumbo tastes and how it's made is based on the family recipe you’re given, the region you’re in, the quality of the ingredients, if the stars are aligned, all the way down to the ingredients you have in your fridge and pantry. No two Gumbo recipes are the same. Even if they have the same exact ingredients, they aren’t the same. Old Southern women don’t measure anything, and they’ll never tell you what the actual secret ingredient is. I said what I said. What is a roux? A roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews. For our Gumbo, we want our roux to be dark brown, almost resembling melted chocolate. But don’t burn it! Slow and steady will get you where you need to be. How to Serve Mobile Bay Style Gumbo At Nanny’s house, Gumbo was usually part of a huge New Year's Day spread. Oftentimes, you’d find fried chicken, potato salad, corn bread, biscuits, and a huge pan of Dressing (also known as, but completely different from Stuffing). As I mentioned, she welcomed anyone and everyone, so there was definitely a spread. However, I typically omit the massive buffet and simply serve my gumbo over rice with a slice of my Jalapeño Cheddar Cornbread or classic Fried Hush Puppies . Helpful Tips for Making Mobile Bay Style Gumbo Prep First . A dish like this requires a bit of prep work in order to keep things running smoothly. I highly recommend prepping your vegetables and seasonings before you begin cooking. Fresh Ingredients . Use fresh shrimp and okra, when possible, for the best flavor and texture. Conecuh Sausage . Pronounced "cah-NECK-ah”. If you’re in Alabama, you’ll know that Conecuh is the best smoked sausage out there. However, if you can’t find it in your stores, an Andouille sausage will suffice; just know there’s a difference between the two. Remove Bay Leaves . While they add phenomenal flavor, they aren’t for consumption. Take out the bay leaves prior to serving. Advertisement Hungry for More Southern Flavors? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Creamy Cajun Shrimp and Sausage Pasta Dirty Jambalaya with Venison Sausage Cajun Mashed Potato Bites With Creamy Cajun Dip Cajun Turkey Sliders Slow Cooker Red Beans & Rice Yield: Approximately 8 quarts, or about 32 1-cup servings Ingredients 1 stick unsalted butter 1/2 cup all-purpose flour 1 large yellow onion, chopped 1 green bell pepper, chopped 3 celery stalks, chopped 4 cloves garlic, minced 1 pound Conecuh sausage, sliced 1-pound boneless, skinless chicken thighs 2 teaspoons lemon thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon nutmeg 1/2 teaspoon crushed red pepper flakes 4 cups chicken stock 14 ounces tomato sauce 2 cups diced Roma tomatoes 2 Tablespoons Worcestershire Sauce 3 bay leaves 1 pound shrimp, peeled and deveined 2 cups sliced fresh okra 2 cups cooked white rice Directions Chop 1 large yellow onion, 1 green bell pepper, and 3 stalks of celery. Mince 4 cloves of garlic and slice 2 cups worth of fresh okra. Place all vegetables in a medium-sized bowl. To a small bowl, add 2 teaspoons lemon thyme, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon nutmeg, and ½ teaspoon crushed red pepper flakes. Slice Conecuh sausage into approximately ¼" - ½" slices. Peel and devein fresh shrimp. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 1 pound sliced Conecuh sausage and 1 pound boneless-skinless chicken thighs. Cook until they have caramelized coloring and the chicken is cooked through. Remove the meat to a plate and set aside. When chicken thighs are cool enough to handle, use two forks to shred them. To the same heavy-bottomed pot or 8-quart Dutch oven, heat 1 stick of unsalted butter over medium heat. Gradually whisk in ½ cup all-purpose flour, stirring constantly. Cook until the mixture turns a deep brown color for approximately 12-17 minutes. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for approximately 5-7 minutes, stirring frequently, until the vegetables are softened. Pour in 4 cups chicken stock, 14 ounces tomato sauce, 2 cups diced Roma tomatoes, and 2 Tablespoons Worcestershire Sauce. Add the 3 bay leaves to the pot. Return cooked sausage and shredded chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for approximately 45 minutes, stirring occasionally. Add 1 pound of fresh shrimp and okra to the pot. Simmer for an additional 15-20 minutes, or until the shrimp is cooked through and the okra is tender. You’ll know shrimp is cooked through because it will no longer be grey in color. Carefully ladle the gumbo over cooked white rice. How to Store Mobile Bay Style Gumbo Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. How to Freeze Mobile Bay Style Gumbo Mobile Bay Style Gumbo can be stored in an airtight freezer-safe container in the freezer for up to 2-3 months for optimal quality. If you enjoyed this recipe, click that heart icon down on the bottom right of this page and be sure to share it with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These golden-brown morsels are crispy on the outside and soft on the inside, making them an irresistible treat that pairs perfectly with Southern favorites like gumbo, fish, and BBQ! Jump to Recipe We are inching our way closer to cooler temperatures, friends, and that can only mean one thing. Gumbo! And what pairs better with Mobile Bay Style Gumbo than these mouth-watering fried Hush Puppies? No plate of fried fish, bowl of gumbo, or BBQ feast feels complete without a few of these crunchy, fluffy morsels that are bursting with savory cornbread goodness! What Is A Hush Puppy? A hush puppy is a thick cornmeal-based batter with simple spices that is formed into a ball shape and then deep-fried to perfection. The name behind these delicious fried bites has quite a history! I’ve heard the story of fishermen feeding them to their dogs in an attempt to pacify and “hush” them. However, Robert Moss shares other fascinating variations, “that range from silly to stupid.” Why You’ll Love This Fried Hush Puppy Recipe Budget Friendly . With just a few affordable pantry staples, this recipe is easy on the pocketbook. Easy to Prepare . These beauties fry up in no time! Meal Prep . Fried Hush Puppies can be prepared and frozen, making for easy meal prep. How To Serve Fried Hush Puppies Hush Puppies aren’t just for fish fries! I like to serve these right next to a heaping bowl of Mobile Bay Style Gumbo or Slow Cooker Red Beans & Rice . Try them with my Creamy Cajun Dip or drizzled with a bit of raw honey! Advertisement Helpful Tips for Making Fried Hush Puppies Rest the Batter . Allowing the batter to rest 10-15 minutes before frying allows it to thicken and create a fluffy inner texture. Don’t Overcrowd . Working in batches will ensure each hush puppy is fried to perfection. Deep Pot . Use a heavy-bottomed stock pot with high sides or a Dutch oven to avoid excessive grease splatter. Can I Bake Instead of Fry This Hush Puppies Recipe? I don’t recommend it. Baked hush puppies tend to result in more of a soft cornbread rather than a crispy outside and tender inside. Craving More Southern Classics? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Buttermilk Fried Okra Dirty Jambalaya with Venison Sausage Mobile Bay Style Gumbo Cajun Mashed Potato Bites With Creamy Cajun Dip Yield: Approximately 12-15 Hush Puppies Ingredients 1 ½ cups cornmeal 1/2 cup all-purpose flour 1 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup buttermilk 1 large egg 1/4 cup grated onion 1 Tablespoon unsalted butter, melted Vegetable oil for frying Directions In a large bowl, combine 1 cup cornmeal, ½ cup all-purpose flour, 1 Tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. In a separate bowl, whisk together ½ cup buttermilk, 1 large egg, ¼ cup grated onion, and 1 Tablespoon melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. In a heavy-bottomed stock pot or Dutch oven, heat approximately 2 inches of vegetable oil to 350°F. Use a thermometer to ensure the oil stays at a consistent temperature. Using a small scooper or tablespoon, carefully drop spoonfuls of the batter into the hot oil. Be sure not to overcrowd the pan. Fry the hush puppies for approximately 2-3 minutes on each side, or until they are golden brown and cooked through. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate or a wire cooling rack on a baking sheet to drain any excess oil. Serve the hush puppies warm as a side dish with your favorite Southern meal. They are especially delicious with a Creamy Cajun Dip or a drizzle of honey. How to Store Fried Hush Puppies Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat them on a parchment-lined baking sheet in a 350°F oven for about 10 minutes to regain their crispiness. How to Freeze Fried Hush Puppies Prepare and fry as directed. Allow the Hush Puppies to drain on a paper-towel-lined plate to remove any excess oil. Once they have cooled completely, store them in a freezer-safe bag or container for up to 2 months. To reheat, place frozen Hush Puppies on a parchment-lined baking sheet and bake for approximately 12-15 minutes in a 350°F oven. Want to help a small family business in a big way? Share this recipe with a friend (or two!) who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This delicious, warming soup captures the essence of a classic chicken pot pie in every spoonful! Jump to Recipe We are in one of my favorite seasons, friends, Soup Season! The daytime temperatures are slowly coming back down to a respectable autumn-in-the-south-appropriate level, the leaves are changing, and pumpkins are everywhere. I’m all set to curl up on the couch with a bowl of this delicious Creamy Chicken Pot Pie soup and watch my favorite spooky season movie with my favorite people. Soup lovers rejoice! It is our time! Why You’ll Love This Creamy Chicken Pot Pie Soup If you're craving the comforting flavors of a chicken pot pie but want something a little lighter and easier to prepare, this creamy chicken pot pie soup is the perfect solution. It's a cozy, hearty dish that combines tender chicken, colorful vegetables, and a rich, creamy broth. We enjoy our soup with a side of homemade bread: Honey Butter Yeast Rolls Jalapeño Cheddar Cornbread Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Advertisement Helpful Tips for Making Creamy Chicken Pot Pie Soup Chicken Options : You can use rotisserie chicken, leftover cooked chicken, or even canned chicken for a quick and easy option. Thickening the Soup : If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it into the soup, allowing it to thicken as it simmers. Add Acidity : A splash of dry white wine, lemon juice, or a dash of vinegar can lift the flavor and balance the richness of the cream. Craving More Savory Soups? Cheddar Broccoli Soup Creamy Loaded Potato Soup Vegetable Beef Soup Ingredients 2 Tablespoons butter 1 medium onion, diced 2 cloves garlic, minced 3 medium carrots, peeled and sliced 2 stalks celery, chopped 1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans) 1/4 cup all-purpose flour 4 cups Homemade Chicken Stock 2 cups cooked chicken, shredded or diced 1 cup heavy cream 1 teaspoon dried thyme 1 teaspoon dried parsley 1 teaspoon onion powder Salt and pepper to taste 2 cups egg noodles Directions In a large pot, melt the 2 Tablespoons of butter over medium heat. Add the 1 medium diced onion and cook until translucent, or for approximately 5 minutes. Stir in the 2 cloves of minced garlic and cook for an additional minute. Add 2 stalks of chopped celery to the pot. Cook for about 5-7 minutes, until the vegetables begin to soften. Sprinkle about ¼ cup flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the Homemade Chicken Stock , stirring constantly to ensure a smooth consistency. Bring the mixture to a gentle boil. Add the 2 cups shredded chicken, 1 ½ cups frozen vegetables, and 1 teaspoon each of dried thyme, onion powder, and dried parsley. Reduce the heat to low and allow the soup to simmer for about 15 minutes, allowing the flavors to meld together. While the soup is simmering, cook the 2 cups of egg noodles according to package instructions. Drain and add them to the soup. Stir in 1 cup heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 3-5 minutes, stirring occasionally, until heated through. How to Store Creamy Chicken Pot Pie Soup Store leftovers in an airtight container in the refrigerator for up to 4 days. How to Freeze Creamy Chicken Pot Pie Soup Because of the use of heavy cream and the cooked egg noodles, I do not recommend freezing this recipe. The dairy tends to separate, and the noodles may become chewy. If you enjoyed this Creamy Chicken Pot Pie Soup recipe, tag us on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Yarrow is a versatile herb known for its healing properties, particularly effective in treating cuts, burns, and bruises. Creating your own yarrow salve is not only rewarding but also ensures you have a natural remedy on hand. This post may contain affiliate links. Read our disclosure policy . Jump to Recipe I have been on a journey for the last few years to change our habits when it comes to food. I began by growing a garden in our suburban backyard, making friends with local farmers and producers, and preserving the food I’ve grown or sourced locally. Along the way, I’ve also been learning more and more about herbal medicine. I’ve been stocking my homemade herbal first aid kit with things like Homemade Fire Cider , Homemade Fire Cider Gummies , Lemon Balm Oil , and Goldenrod Salve . Next up, Yarrow Salve! What is Yarrow? Achillea millefolium, commonly referred to as Yarrow, is a hardy perennial herb that boasts a rich history in traditional medicine and herbal practices. This versatile plant thrives in temperate climates across the Northern Hemisphere, including regions in Asia, Europe, and North America. Yarrow has also found a place in folklore and rituals, symbolizing courage and protection. It has been documented that Native Americans and early settlers used yarrow for its astringent qualities that made it effective in wound healing and anti-bleeding. Its adaptability and resilience make it a popular choice for gardens, where it not only adds beauty but also attracts beneficial insects, contributing to a healthy ecosystem. What Are The Benefits of Yarrow Salve Reduce Skin Inflammation . Yarrow can be beneficial to aid skin irritations such as eczema. The extracts of yarrow can help the skin fight oxidative damage and help to maintain elasticity as well. You can read more about the science of Yarrow HERE . Promote Blood Circulation . Yarrow salve enhances blood circulation, which benefits conditions like varicose veins and hemorrhoids. Promoting better circulation, it also helps prevent the buildup of uric acid in the joints and muscles, thus alleviating symptoms of rheumatism and arthritis. Skin Care . Yarrow salve can also help to tighten the skin to minimize pores, reduce acne, smooth out wrinkles, and eliminate excess oil due to its astringent properties. Treat Wounds . Yarrow is commonly known as the “nosebleed plant” because it has been known to clot the blood in wounds and aid in nosebleed disorders. Advertisement Other Benefits of Yarrow Yarrow tea has also been widely recognized for its effectiveness in addressing various digestive issues, including ulcers and symptoms of irritable bowel syndrome (IBS) like abdominal pain, diarrhea, bloating, and constipation. Rich in flavonoids and alkaloids, these beneficial plant compounds are particularly noted for their ability to alleviate digestive discomfort and enhance overall gut health. When Does Yarrow Bloom? Yarrow is easily recognizable by its feathery, fern-like leaves and clusters of small, white to pale yellow flowers that bloom in the summer How and Where to Gather Yarrow Ideally, you'll harvest your own yarrow. Ensure you are harvesting from an area free of pesticides and herbicides. If you aren't able to harvest it yourself, you can purchase dried yarrow from reputable herbal suppliers. Yarrow flowers are packed with aromatic oils like chamazulene and camphor, which are known for their anti-inflammatory and astringent effects. Meanwhile, the leaves are high in tannins, giving them antibacterial properties that make them effective for wound healing. I recommend using both the flowers and the leaves to get the most beneficial properties. How to Dry Yarrow I prefer to use my Excalibur Dehydrator to quickly dry my herbs and flowers. However, you can also air-dry yarrow by tying the ends together with twine and hanging them upside down in a cool, dry area that is well-ventilated. Air drying herbs can take a few days to a week or more. It's best to keep a close eye on the air-drying herbs to ensure there is no mold growth on them. Helpful Tips for Making Yarrow Salve Use high-quality ingredients : Organic olive oil and beeswax ensure a pure and effective salve. Herb Absorption . Dried herbs can absorb a lot of the oil. After 24 hours, check to ensure the ratio is more oil to yarrow. Add more oil if needed. Be patient during infusion : Allow ample time for the yarrow to infuse into the oil for maximum potency. Test for allergies : Before applying liberally, test a small amount of the salve on a discreet area of skin to check for any allergic reactions. Other Oils That Can Be Used to Make Yarrow Salve Organic carrier oils such as Argan, Avocado, Hemp, Rosehip, or Sweet Almond can be used in place of organic olive oil. Recommended Equipment for Making Yarrow Salve Dehydrator (Quicker than airdrying herbs, but not necessary) Double boiler or heat-safe bowl and saucepan Clean glass jars or tins for storage Cheesecloth or fine-mesh sieve Spoon or spatula How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Advertisement Want to Learn More About Medicinal Herbs? 5 Herbal Medicine Books You Need In A Homestead Library Homemade Fire Cider Homemade Fire Cider Gummies DIY Lemon Balm Oil Goldenrod Salve Yield : Approximately 8 ounces Ingredients 1 cup of dried yarrow flowers 1 cup of olive oil 1/4 cup of beeswax pellets Directions Place 1 cup of dried yarrow flowers in a jar. Pour the olive oil over the yarrow until fully submerged. Seal the jar tightly. Place the jar in a warm, sunny spot for 2-4 weeks, shaking it gently every few days. For a quicker method, use a double boiler to gently heat the oil and yarrow for 3-4 hours on low heat. Once the infusion is complete, strain the oil through a fine mesh strainer or cheesecloth into a clean bowl, discarding the yarrow. Transfer the strained oil into the top of a double boiler. Add the beeswax pellets to the infused oil in the double boiler. Heat gently, stirring every couple of minutes or so until the beeswax is completely melted. Carefully pour the liquid salve into glass jars or tins. Allow the salve to cool and solidify at room temperature. Once set, seal the containers and label them with the date and contents. How to Store Yarrow Salve Once the salve has cooled completely, store in a cool, dark cabinet. Homemade yarrow salve typically has a shelf life of 1-2 years. How to Use Yarrow Salve Please note that Yarrow Salve is intended for external use only. Apply a small amount of the yarrow salve to any cuts, bruises, or dry skin areas as needed. Its soothing and healing properties will help rejuvenate the skin and promote faster healing. DISCLAIMER : This Yarrow Salve recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Yarrow Salve recipe, you acknowledge you are solely responsible for your health decisions. Want to help a small family business in a big way? Share our website with a friend who enjoys delicious from-scratch food, gardening projects, herbal medicine, food preservation, and easy-to-download printables! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Goldenrod, often unfairly blamed for ragweed allergies, is a powerful medicinal plant with a long history of traditional use. Its anti-inflammatory, pain-relieving, and wound-healing properties make it an excellent ingredient for a homemade salve. Jump to Recipe This post may contain affiliate links. Read our disclosure policy . Many gardens feature a mix of flowers and herbs, and while you might be aware that planting them alongside fruits and vegetables is a great strategy for companion planting, you may not know that many of these plants also possess medicinal qualities. If you’re interested in learning more about herbal medicine , you can find our recommended book list HERE . Making your own infused oils and salves is super easy. Let’s get started! What Is Goldenrod? Goldenrod is a native North American flowering plant, known for its striking yellow blooms that appear from late summer to early fall. Often confused with weeds, this plant has a rich history in traditional medicine, celebrated for its impressive healing properties. With its slender stalks and aromatic leaves, goldenrod is not only a summer herb but also a favorite among artists and indigenous communities who use it as a natural dye. The vibrant yellow hue it produces is perfect for coloring natural fibers, creating a lasting tribute to the brightness of sunshine. What Are The Benefits of Goldenrod Salve Muscle aches and pains : Goldenrod's anti-inflammatory properties help soothe sore muscles and joints. Wounds and cuts : It promotes faster healing and reduces the risk of infection. Skin irritations : Eczema, psoriasis, and other skin irritations can be calmed and soothed with goldenrod salve. Bruises and sprains : Applying the salve to bruises and sprains can help reduce swelling and pain. Dry, chapped skin : The moisturizing properties of coconut oil and beeswax help to hydrate and protect dry skin. Advertisement When Does Goldenrod Bloom? Goldenrod typically starts to bloom around mid-August and continues its vibrant display until the end of September, or even until the first frost in certain areas. How and Where to Gather Goldenrod Ideally, you'll harvest your own goldenrod. It's best to harvest goldenrod when it's in full bloom, typically in late summer or early fall. You want to harvest the flowers, buds, and leaves just as the flowers are beginning to open, making sure to avoid any plants that have been affected by powdery mildew. Choose plants that are healthy and free from disease or pests. When foraging, it is very important to correctly identify goldenrod to ensure you are not harvesting a similar, but ineffective, plant. Ensure you are harvesting from an area free of pesticides and herbicides. If you aren't able to harvest it yourself, you can purchase dried goldenrod from reputable herbal suppliers. How to Dry Goldenrod I prefer to use my Excalibur Dehydrator to quickly dry my herbs and flowers. However, you can also air-dry the goldenrod by tying the ends together with twine and hanging them upside down in a cool, dry area that is well-ventilated. Air drying herbs can take a few days to a week or more. It is best to keep a close eye on the air-drying herbs to ensure there is no mold growth on them. Helpful Tips for Making Goldenrod Salve Use high-quality ingredients : Organic olive oil and beeswax ensure a pure and effective salve. Herb Absorption . Dried herbs can absorb a lot of the oil. After 24 hours, check to ensure the ratio is more oil to goldenrod. Add more oil if needed. Be patient during infusion : Allow ample time for the goldenrod to infuse into the oil for maximum potency. Test for allergies : Before applying liberally, test a small amount of the salve on a discreet area of skin to check for any allergic reactions. Other Oils That Can Be Used to Make Goldenrod Salve Organic carrier oils such as Argan, Avocado, Hemp, Rosehip, or Sweet Almond can be used in place of organic olive oil. Recommended Equipment for Making Goldenrod Salve Dehydrator (Quicker than air-drying herbs, but not necessary) Double boiler or heat-safe bowl and saucepan Clean glass jars or tins for storage Cheesecloth or fine-mesh sieve Spoon or spatula How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Want to Learn More About Medicinal Herbs? Check out our 5 Herbal Medicine Books You Need In A Homestead Library and our DIY Lemon Balm Oil Advertisement Yield: Approximately 8 ounces Ingredients 1 cup dried goldenrod flowers and leaves ¾ - 1 cup organic olive oil ¼ cup organic beeswax pellets Directions Combine 1 cup dried goldenrod and 1 cup olive oil in a pint-sized mason jar. Secure a lid and place the jar in a cool, dark cabinet for at least 2 weeks. The longer the infusion, the more potent the salve. I aim for at least 12 weeks. Line a strainer with cheesecloth or use a fine-mesh sieve. Pour the infused oil through the strainer into a clean bowl, pressing down on the goldenrod to extract as much oil as possible. Discard the spent herbs. Add the infused oil and ¼ cup organic beeswax pellets to the double broiler and heat gently until the beeswax is completely melted, stirring occasionally to ensure even distribution. Carefully pour the hot salve mixture into a clean half-pint mason jar or tins. Allow the salve to cool completely at room temperature. It will solidify as it cools. How to Store Goldenrod Salve Once the salve has cooled completely, store in a cool, dark cabinet. Homemade goldenrod salve typically has a shelf life of 1-2 years. How to Use Goldenrod Salve Please note that Goldenrod Salve is intended for external use only. Apply a thin layer of goldenrod salve to your lips for natural moisture. Use a small amount on insect bites or stings to ease itching and reduce swelling. Soothe minor skin irritations like rashes, sunburns, or chafed areas with the salve. Massage into cuticles for added moisture and nourishment. Rub into sore muscles or achy joints for temporary relief. DISCLAIMER : This Goldenrod Salve recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Goldenrod Salve recipe, you acknowledge you are solely responsible for your health decisions. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These chocolate muffins are sweet, moist, rich, and full of delicious sourdough tang! Jump to Recipe Fun Fact : Our homeschool year typically starts on the Monday after July 4th. So, we’ve been doing school for quite a few weeks now. Before you get too sad or want to report me to HSLDA , you should know that in Southern Alabama, our summers are hot. Like triple-digit hot. No one is going outside, especially me and my fair-skinned, freckle-faced beauties. So instead, we take a couple of weeks off in the fall and about a month and a half off in December and January, and lots of little breaks in between. Trust me, my kids are not at all sad about “summer break”. Flexibility is just one of the many perks of homeschooling. All that being said, I have an arsenal of go-to breakfasts . My favorites are ones that can be made in advance, and just a quick warm-up in the microwave. The kids (tween and teen) can do it themselves, and I can sleep in a little before I have to get up and go to work. It’s a win-win, friends. Whether you need a quick breakfast for those busy back-to-school mornings or want a sweet component to a slow Sunday brunch, these sourdough muffins are sure to fit the bill. They are jam-packed full of chocolate, which complements the tang of sourdough beautifully! Why You’ll Love Sourdough Chocolate Chocolate Chip Muffins Budget Friendly . This recipe uses affordable pantry staples. Flavor Profile . Chocolate and more chocolate? Yes, please! The addition of sourdough adds a tangy twist to make it extra delicious. Meal Prep . I cannot express my love for breakfast meal prep enough. Whether you work a 9-5 like me, are juggling kiddos out the door, or just want an easy start to your morning, breakfast meal prep is the way to go! Advertisement Why Sourdough In Chocolate Chocolate Chip Muffins Flavor . The fermentation process creates unique and subtle tangy notes that balance the sweetness of the chocolate. Texture . Sourdough helps to create a tender and moist crumb. Digestibility . Fermentation breaks down gluten, making the muffins easier to digest for some people. Shelf life . Sourdough acts as a natural preservative, keeping the muffins fresher for longer. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. How To Serve Sourdough Chocolate Chocolate Chip Muffins These tasty treats can be served by themselves as a quick breakfast, snack, or simple dessert. They also pair nicely with savory brunch favorites like Loaded Hash Brown Casserole , Sourdough Cheddar Garlic Drop Biscuits , Breakfast Egg Rolls , Farmer’s Breakfast Crustless Quiche , or Ham and Cheese Breakfast Casserole Helpful Tips For Making Sourdough Chocolate Chocolate Chip Muffins Sourdough Starter . Both discard and active starter work, but using an active starter will help give the muffins a more pronounced sourdough flavor. Room Temperature Ingredients . They incorporate more easily, resulting in a smoother batter and better texture. Use High-Quality Chocolate . The quality of the chocolate will impact the flavor of the muffins. Use good-quality chocolate chips or chunks for the best results Craving More Morning Muffin Recipes? Check out these family favorites! Sourdough Lemon Blueberry Muffins Raspberry Lemon Muffins Oatmeal Apple Pie Muffins Cherry Vanilla Muffins Pumpkin Spice Oatmeal Muffins Banana Walnut Muffins Yield: Approximately 24 Muffins Ingredients 2 ½ cups All-Purpose Flour  2/3 cup Cocoa Powder 2 teaspoons Baking Powder ½ teaspoon Baking Soda 1 teaspoon salt 2 cups Sourdough Starter (Active or Discard) 2 cups granulated sugar ½ cup Milk 1 stick unsalted butter, melted 2 large eggs 2 teaspoons vanilla extract 1 ½ cups semi-sweet chocolate chips Directions Preheat your oven to 375°F. Prepare muffin tin with liners or non-stick baking spray. In a large bowl, sift together the 2 ½ cups of flour, 2/3 cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. In another large bowl, combine the 2 cups sourdough starter, 2 cups granulated sugar, ½ cup milk, 1 stick melted unsalted butter, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and well combined. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Fold in the 1 ½ cups semi-sweet chocolate chips, distributing them evenly throughout the batter. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. How to Store Sourdough Chocolate Chocolate Chip Muffins Muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage. How to Freeze Sourdough Chocolate Chocolate Chip Muffins Place prepared muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. Did you give this Sourdough Chocolate Chocolate Chip Muffin recipe a try? Let us know how they turned out in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This recipe combines the tangy flavor of sourdough with aromatic garlic and herbs, resulting in a crusty, flavorful loaf perfect for any meal. Jump to Recipe If you’re a novice baker like me, you’ll love the simplicity of this same-day sourdough bread recipe. The best part is that it comes together with minimal effort, and there’s no need for special equipment like a stand mixer. Let’s get started! What is a Boule? Boule  is a French term meaning 'bread in a round shape'. It’s a simple shaping style. Sourdough boules are known for their crispy crust, chewy interior, and classic tangy flavor resulting from the fermentation process. What is a Sourdough Discard? A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. Helpful Tips for Making Garlic and Herb Sourdough Boule Sourdough Discard : For this recipe, you'll want to use sourdough discard, not an active starter. The pairing of yeast and an active starter would cause the bread to rise too much. Active Dry Yeast : Yeast is what helps the dough rise within a quick timeframe. The sourdough starter simply adds a little bit of tang, but it doesn't do the hard work of making the dough rise. Score the Dough . Use a very sharp knife or a bread lame to cut into the top of the dough about ¼ inch. Scoring helps control the expansion of the dough during the baking process. Cooling Time . Allow the bread to cool for an hour or two before slicing. Advertisement How to Shape a Boule Flour your work surface and transfer the dough onto it, allowing it to rest for 10 minutes. During this "bench rest," fold one side of the dough over the other, starting from the top and working your way around until you have completed a full circle, pinching the seams to seal. Next, cup your hands around the dough and gently shape it into a boule using a circular motion to create surface tension. Prepare your proofing basket by sprinkling it with all-purpose flour or a blend of all-purpose and rice flour, then place the boule seam side up inside the basket and cover it with a damp kitchen towel. How to Serve Garlic and Herb Sourdough Boule The combination of tangy sourdough with fragrant garlic and herbs creates a crusty, flavorful loaf that complements any meal. Try it alongside these family favorites: French Onion Casserole Caramelized Onion Steak Bites Creamy Steak and Kale Pasta Herb-Crusted Pork Tenderloin Five Cheese & Italian Sausage Baked Penne Slow Cooker Creamy Beef & Mushroom Stroganoff Ingredients 1 1/2 cups room temperature water 2 1/2 teaspoons active yeast 4 1/2 cups all-purpose flour 1/2 cup sourdough discard 1 teaspoon salt 6 cloves garlic, minced (optional) 1 Tablespoon dried Italian Seasoning 1 -2 Tablespoons of Olive oil Directions In a large mixing bowl, combine 1 ½ cups of room-temperature water and 2 ½ teaspoons of active yeast. Stir gently and let it sit for about 5 minutes, or until the mixture is foamy and the yeast is active. Add 4 ½ cups all-purpose flour, ½ cup sourdough discard, 1 teaspoon salt, 6 cloves of minced garlic, and 1 Tablespoon of dried Italian seasoning to the bowl. Stir the mixture until it forms a shaggy dough. Turn the dough onto a floured surface and knead it for about 8–10 minutes, or until it becomes smooth and elastic. Lightly grease a clean bowl with approximately 1-2 Tablespoons of olive oil. Place the dough in the oiled bowl, turning it once to coat it in oil. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free area for up to 2 hours, or until it has doubled in size. Once the dough has risen, gently punch it down to remove excess air. Shape the dough into a round boule by folding the edges toward the center and then flipping it over. Place the shaped dough onto a parchment-lined bowl or a floured banneton. Cover it with a damp cloth and let it rise for another 30–45 minutes. Preheat oven to 400°F. Place covered 6-quart Dutch oven into oven and allow to heat completely. Score the top of the dough with a very sharp knife or bread lame in your desired design. Place the formed dough into the hot Dutch oven lined with parchment paper. Bake covered with for 30 minutes. Remove the lid and continue to bake for an additional 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Place the bread onto a wire cooling rack and allow to cool for at least an hour or two before slicing. Looking for More Sourdough Recipes? Spicy Sourdough Sausage Balls Sourdough Discard Cheddar Garlic Drop Biscuits Homemade Sourdough Crackers How to Store Garlic and Herb Sourdough Boule Leftovers can be stored in an airtight container at room temperature for up to 5 days How to Freeze Garlic and Herb Sourdough Boule Wrap bread tightly in plastic wrap and place in a freezer-safe bag or container. Use within 3 months. Allow bread to thaw completely before cutting. Want to help a small family business in a big way? Share this recipe with a someone who loves delicious, made-from-scratch food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Properly cleaning and maintaining wooden kitchen items is crucial for their longevity. This Homemade Wood Balm (also known as Wood Butter) is essential for anyone who enjoys spending time in the kitchen! Jump to Recipe If you’re like me and do a lot of from-scratch cooking, the wear and tear on your wooden kitchen items tends to need a lot of TLC. From my butcher block cutting boards to my assortment of spurtles to wooden serving bowls, they all need a little love. In the past, I used a store-bought mineral oil, but that can get pricey. Thankfully, I’ve found a solution that works beautifully and doesn’t break the bank. The best part? It’s two simple, organic ingredients. What is Wood Balm? Homemade Wood Balm offers a natural and effective solution for maintaining the beauty of your wooden kitchen tools, such as cutting boards, spurtles, spoons, and more! This nourishing balm penetrates deeply into the wood, helping to prevent issues like cracks, dryness, and water damage, ensuring your wooden items remain in top condition for years to come. Why You’ll Love This Homemade Wood Balm Recipe High Quality Affordably . Compared to store-bought alternatives, you really get a lot of bang for your buck with this DIY version. Even when purchasing organic materials, there are many budget-friendly options. Versatile .  Perfect to use on butcher block countertops, wooden bowls, wooden butcher blocks, cutting boards, and wooden utensils. Great Gift . This makes a great gift on its own or paired with a set of quality wooden utensils or a cutting board. Why Use a Double Boiler to Melt Beeswax and Coconut Oil A double boiler is a great tool for melting beeswax and coconut oil because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows both the wax and coconut oil to melt slowly, minimizing the chances of overheating or turning out wonky. Advertisement How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Helpful Tips for Making Homemade Wood Balm Oil . My preference is organic coconut oil. However, olive oil, avocado oil, or grapeseed oil will all work fine. If using anything other than coconut oil, you’ll want to use up the wood balm sooner rather than later, as vegetable oils can go rancid pretty quickly. Silicone Spatula . You’ll want to use a silicone spatula when working with the beeswax and coconut oil. It will make for an easier clean-up. Trust me. Store Properly . Keep the wooden items out of soaking water and the dishwasher. Store the conditioned items in a dry, well-ventilated area. Looking for More Homemade Product Recipes? Check out these fan favorites! Homemade Fire Cider Homemade Fire Cider Gummies Lemon Balm Oil Homemade Baking Extracts Ingredients ½ pint Wide Mouth Mason Jar with screw top lid 1/3 Cup Organic Beeswax Pellets 1 Cup Organic Coconut Oil Directions Using a double boiler over medium heat, melt the 1/3 cup organic beeswax pellets and 1 cup organic coconut oil for approximately 3-5 minutes. Carefully pour the mixture into a ½ pint wide-mouth Mason jar. Leave the jar uncovered until completely cooled. Screw on the lid and store in a cool, dark cabinet until needed. Advertisement How to Use Homemade Wood Balm Use warm, soapy water to wash the wooden surface, ensuring that you remove any dirt or grime. Allow the surfaces to dry completely to prevent moisture damage. Once the wood is clean and dry, apply the Homemade Wood Balm. Working with small amounts of wood balm at a time, use a soft cloth to rub the wood balm onto the surface. Make sure to spread it evenly, creating a thin layer that covers the entire item to ensure proper conditioning. After application, allow the balm to soak in for several hours or, for optimal results, leave it overnight. This will give the wood ample time to absorb the oils, enhancing its natural beauty and durability. Finally, once the balm has had time to penetrate, take a clean, dry cloth and gently wipe away any excess product. Buff the surface until it feels smooth and non-greasy. When to Use Homemade Wood Balm Items that are used daily, such as cutting boards and utensils, should be conditioned approximately every 2-4 weeks. Items that are used occasionally, such as rolling pins or wooden bowls, should be conditioned every month or two. If the wooden items begin looking dry or feeling rough, homemade wood balm should be applied. Want to help a small family business in a big way? Share our recipes on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Lemon Balm is known for its soothing antibacterial and anti-inflammatory properties and has been used to alleviate stress and anxiety. Making your own Lemon Balm Oil is easy and budget-friendly! Jump to Instructions Incorporating lemon balm into oil provides a convenient way to tap into its therapeutic benefits. This infusion not only makes it easy to use but also enhances its effectiveness, allowing you to enjoy its soothing properties with minimal effort. Whether you aim to enhance your skincare regimen with its calming effects or wish to craft a luxurious massage oil that promotes relaxation, lemon balm oil stands out as a versatile choice. Its rich, aromatic profile adds a touch of indulgence, making it an excellent addition to your self-care rituals. With its ability to nourish the skin and uplift the senses, lemon balm oil is a great option for anyone seeking to elevate their wellness experience. Why You’ll Love This DIY Lemon Balm Oil Easy to Prepare . Simply add dehydrated lemon balm leaves to your carrier oil of choice. Ensure the container is tightly closed and set aside in a cool, dark cabinet for at least 2 weeks. Affordable . A lemon balm plant at a big-box store is currently less than $6 US. Seeds are approximately $2-$5 US. Like most herbs, lemon balm grows bigger the more you use it, making it an extremely affordable option for skin care. Versatile . Lemon Balm Oil can be used for treating many skin irritations and skin care. How To Use Lemon Balm Oil Skincare : Massage it into your skin to soothe irritation or dryness. Massage Oil : Use it as a calming massage oil to reduce stress and tension. Bath Oil : Add a few drops to your bath for a relaxing, aromatic experience. Advertisement What is Lemon Balm Lemon Balm, scientifically known as Melissa officinalis, is a delightful herb that originally hails from Europe but has since spread its charm across the globe. This versatile plant is cherished not only by humans for its soothing properties but also by bees, which are drawn to its fragrant blooms. Renowned for its calming effects, lemon balm is often used to alleviate stress and anxiety, promoting restful sleep and overall rejuvenation. Its appearance is reminiscent of its mint relatives, featuring lush, lobed green leaves that emit a refreshing lemon aroma, making it a sensory delight in any garden. How To Grow Lemon Balm As a wonderful addition to herb gardens or decorative borders, lemon balm is a must-have for gardening enthusiasts. It thrives in well-drained soil and requires ample sunlight, making it adaptable to various growing conditions. Whether planted in the ground or kept in pots on windowsills, lemon balm not only enhances the aesthetic appeal of your space but also attracts beneficial wildlife, enriching your garden's ecosystem. Its easy cultivation and delightful fragrance make it a favorite among gardeners, ensuring that it holds a special place in the hearts of those who appreciate the beauty and utility of herbs. How To Dehydrate Lemon Balm Dehydrator . I like to use my Excalibur Dehydrator to dry my herbs and flowers. It’s the quickest and most hands-off method. Oven . Turn your oven on the lowest setting available. Place herbs on a baking sheet lined with parchment paper. Leave the herbs in the oven for 2 to 8 hours (depending on thickness and amount). Shake the pan or gently toss the herbs to ensure all herbs are being reached by the heat. Air Dry . Bundle the herbs tightly and hang them upside down in a dark, dry, and well-ventilated area until they are brittle and easily crumble. This process can take several days, depending on the weather and the temperature inside the home. Want to Learn More About Medicinal Herbs? Check out our 5 Herbal Medicine Books You Need In A Homestead Library Ingredients 1 16-ounce mason jar with lid and ring 1 ¾ cup organic Avocado oil 1 ½ cups dehydrated lemon balm leaves Cheesecloth (for straining) Directions Place dehydrated lemon balm leaves into an empty mason jar. Fill the mason jar with approximately 1 ¾ cups of avocado oil. Secure the lid and ring onto the mason jar. Gently shake the jar. Store in a cool, dark cabinet for at least two weeks. The longer it sits, the more potent the oil will be. I aim for at least 8 weeks. Gently shake the jar at least once a week. After the lemon balm oil has infused for your desired amount of time, place cheesecloth over a clean mason jar. Pour the infused lemon balm oil over the cheesecloth. Pull up the edges of the cheesecloth and twist to secure. Allow the oil to strain through the cheesecloth. This process may take a couple of hours. You can gently squeeze the cheesecloth to help move the oil out, or securely hang the cheesecloth over the jar. Once all of the oil has been strained through the cheesecloth, discard the used lemon balm leaves. Ensure the jar is securely closed and store it in a cool, dark cabinet until needed. DISCLAIMER : This DIY Lemon Balm Oil recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this DIY Lemon Balm Oil, you acknowledge you are solely responsible for your health decisions. Did you enjoy this DIY Lemon Balm Oil recipe? Let us know in the comments, and don’t forget to tag us on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This post may contain affiliate links. See Disclaimer . Whether you’re a novice herbalist like me or looking to add to your herbal medicine knowledge, these books are great additions to your homestead library! No matter where you are in your homesteading journey, having a vast physical library on major self-sufficiency topics is an essential element to the success of your homestead. Physical books never stop working for us. Ever. We hope this list is helpful to you and that you create many triumphs on your homestead! Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide Known as the “Godmother of modern herbalism,” Rosemary Gladstar offers a comprehensive look into 33 of the most popular and adaptable healing plants. With her warm and approachable style, this book provides detailed instructions on preparing and using herbs in various forms, including tinctures, oils, creams, and teas. Advertisement Southeast Medicinal Plants by Coreypine Shane Discover the art of safe and ethical foraging, along with practical applications for wild plants in the realm of herbal medicine. Each plant profile is enriched with clear, vibrant photographs that aid in identification, alongside valuable tips on their medicinal properties and suggested methods for preparation. Additionally, the guide offers practical advice on how to harvest these plants responsibly, ensuring that foragers can enjoy their bounty while preserving the environment. Other locations in North America : Northeast Medicinal Plants - Liz Neves Pacific Northwest - Scott Kloos Southwest Medicinal Plants - John Slattery Mountain States Medicinal Plants - Briana Wiles The Herbal Apothecary by Dr. JJ Pursell This all-encompassing guide offers treatments suitable for men, women, and children, tackling a wide range of issues such as muscle strain, flu, the common cold, insomnia, and anxiety, among others. It also includes detailed profiles of key medicinal plants, providing insights into their medicinal applications, how to identify and cultivate them, as well as recipes to address common health concerns. Advertisement The Forgotten Home Apothecary by Dr. Nicole Apelian This book on natural home remedies provides you with a comprehensive collection of 250 remedies, creating your very own apothecary at home to assist you whenever needed. It stands out as the only holistic medicine guide that features the tried-and-true natural solutions our grandparents used, a time when apothecaries were the norm before pharmacies took over. Whether you are well-versed in plant medicine or simply seeking a natural way to enhance your health and healing through herbal remedies, The Forgotten Home Apothecary is the perfect resource for you. Back Yard Pharmacy by Rachel Weaver This book aims to introduce you to the various plants in your surroundings that can serve as alternatives to medical visits, whether for minor ailments, dental issues, or even as a food source in times of need. You will learn the basics of plant identification, their potential benefits and limitations, as well as how to create herbal remedies. Additionally, you'll find short personal anecdotes that encourage reflection and provide insights from the experiences of others. In no way is this meant to be an exhaustive list of what's available, or as a complete homesteading or herbal medicine library. There are thousands of books that can definitely be beneficial. However, as a novice suburban homesteader and herbalist, I've found these books extremely helpful. Let me know in the comments what books you'd add to the list! DISCLAIMER : The books mentioned in this post contain information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By purchasing any of these books, you acknowledge you are solely responsible for your health decisions. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Before I started canning, I would make sure to have some homemade chicken or beef stock in the freezer to have on hand. I use it in just about everything in place of water to add depth and flavor. With the convenience of a large slow cooker, it's easy to make a rich and hearty stock. Not only is it tasty, but it has many health benefits as well! You can read all about the benefits here . Jump to Recipe Until I watched YouTube, I thought I was the only one who kept a bag of vegetable scraps in the freezer. When the bag is full, I'd make a batch of stock. Once empty, I just throw it back into the freezer again and reuse it. I use scraps like onion ends and peels, celery, and carrots the most, but really, whatever you have on hand will work. When I make my chicken stock, I like to use bone-in, skin-on chicken thighs and legs. When the stock is done, I remove all the meat from the slow cooker and use it in a recipe like Chicken and Dumplings, or my Chicken & Parmesan Risotto Bake . I will even freeze any leftover shredded chicken for future quick meal prep. I followed the Ball Chicken Stock recipe pretty closely with the addition of extra vegetables and garlic. You can find the recipe here . And the Ball canning cookbook I have here . Advertisement Yield : Makes about 8 (16 oz) pints or 4 (32 oz) quarts Ingredients 5 pounds bone-in, skin-on, chicken leg quarters, or a mix of legs and thighs 5 quarts of water, more as needed 1 pound of vegetable scraps 4 cloves garlic, whole 2 bay leaves 10 black peppercorns Directions In a 6-quart or larger slow cooker, add all ingredients and cook on LOW heat for approximately 8 hours. Remove meat from chicken and reserve for later use. Place bones back into the slow cooker and cook for an additional 10-12 hours on the LOW setting. Using a fine mesh strainer, remove all vegetables, meat, and bones from the liquid. Allow to cool and store in the refrigerator at least overnight, to allow fat to solidify and rise to the top. Using a spoon, remove the solidified fat and discard. Use a fine mesh strainer to remove any remaining small bits. Pour liquid into a large stockpot and heat thoroughly. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside. Ladle the hot chicken stock into hot jars, leaving 1-inch headspace. Wipe rim. Center the hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts, adjusting for altitude, according to your pressure canner's directions. Turn off heat: cool the canner to zero pressure, then let stand for 5 more minutes before removing the lid. Cool jars in the canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Remove bands. Lids should not flex up and down when the center is pressed. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement