This spicy margarita recipe with DIY jalapeño simple syrup, homemade citrus margarita mix, and a delicious chili-lime rimming mixture for your glass is going to check all your tastebuds’ boxes. Make the simple syrup and margarita mix ahead of time, refrigerate them until ready to use, and then you can easily shake up a delicious, spicy margarita whenever the occasion calls for it. Organic chili-lime salt and dried jalapeño flakes are the key to these easy, delicious homemade margaritas!

I am one of those people who seeks out shade. On a camping day or a lazy afternoon at the river, as the sun crosses the sky, I will be the one moving my camp chair to stay out of its way. And yet, somehow, I still find myself dealing with the effects of too much sun. It’s easy to underestimate the sun’s power when we’re busy playing, gardening, swimming, hiking, and enjoying other summertime activities. That’s why I prepare ahead by keeping the necessary components around for simple botanical formulations that help alleviate the symptoms of prolonged sun exposure. When you have the ingredients, the recipes below take just minutes to put together, so you’re only a couple steps away from sweet relief.

Recently, as I was making soup with my three-year-old granddaughter and teaching her to pronounce galangal root, I found myself in an extended game of “name that spice.” It turns out you can get through an entire elaborate Thai soup recipe with a toddler in this way; I highly recommend it. It goes something like this: Cute toddler points at spice jar and asks, “What is that spice?” Adult says, “Paprika. Smell it, what do you think?” Cute toddler makes funny face and spies another spice that looks similar. “Is that paprika too?” Adult is impressed. “Good eye, that’s smoked paprika. Does it smell different?” And on it goes like that through the colored jars. In this way, I was reminded that I have so many jars of excellent dried herbs and spices and it’s definitely time to check them for freshness.

I would like to introduce a lovely tree that many people reading this may not have had the opportunity to see in real life. It is one whose medicine is often referenced and shared among herbalists of all levels. Many know this tree and its fruit from its role in some of the most beloved herbal formulas hailing from the Indian sub-continent and the traditional medicine cultural heritage known as Ayurveda.

Phytochemistry is the study of the constituents in plants that cause physiological changes (aka health benefits) in the human body. These changes are what herbalists are attempting to achieve when creating herbal remedies. We call that herbal medicine. Knowing the actions and needs of constituents and which menstrua will extract and preserve them gives the medicine maker a clear view on pairing constituents with the correct menstrua to create effective remedies. Menstruum, or plural menstrua, is the extractor and preserver of plant medicine. The most common menstrua are water, alcohol, honey, glycerine, and apple cider vinegar.

Mountain girl that I am, trillium is one of my favorite flowers. TechnicallyTrillium ovatum, also known as Pacific trillium, is what I think of when I think “trillium” because it’s the one I grew up with in the Coast Range of Oregon. Trillium plants look simple (just three petals and three sepals), but they are actually a complex little botanical. They live for decades, so you can form long-term relationships with them and welcome them back year after year. Unfortunately, however, they are slow to develop and spread, which is a serious weakness in the face of habitat loss and rampant wildharvesting. Between land use issues, trillium collectors who dig up wild varieties, deer who love to munch its leaves, and herbalists who seek out the rhizomes to make potent formulations, wild trillium is now in trouble. Let’s take a look at an age-old herbal ally and what we can do to preserve this beautiful, fragile plant.

It is mighty cliché to start a health and wellness blog with a Hippocrates quote, but I am willing to sacrifice originality for truth. The old adage “Let food be thy medicine and medicine be thy food” is still worthy of repeating some 2,400 years after it was first uttered and despite centuries of medical and health advances, it is still relevant today. In this modern age, especially in America, many of us are living with nutritional deficiencies and are at a higher risk of experiencing food-related illnesses.

Circular thinking is pretty common with stress. Circular thinking starts out as if there is a linear process going on, but there’s no real end. If a problem is settled, the person may go right back to the beginning and start all over again. It’s part of that cycle of starting to question why you did or said that stupid thing, and how it could have been different. Sometimes it can be one particular instance, but in really intense periods, it can involve almost every cringe-inducing interaction that’s ever taken place. It can be pretty awful.

Are you interested in learning about herbalism, but aren’t sure where to begin? Many of us grew up learning more on this subject than we realized; we drank teas when we didn’t feel well, or we put our head over a bowl of steaming vapor, or we ate a dish with curry for digestion, things that our parents or grandparents told us to do without ever saying the words “herb” or “herbalism.” When I was growing up, my father decocted ginger root for an upset stomach and pulled out chamomile tea for sleeplessness. He gave me raw honey for a scratchy throat and sour cranberry juice for bladder health. And yet, ironically enough, years later, when I developed a huge interest in this new thing—herbalism—I thought I was clueless on the subject. A lot of people have stories like mine; they don’t have any idea how much they know, or if what they know is correct or helpful, or how to begin to find out. If you’re ready to jump in, but aren’t sure how or what direction to aim, here is some helpful information.

JUMP TO RECIPE!

Many of us who are cast iron cooks have read reams of advice about the proper way to season our cast iron pots and pans. To use soap or not when washing, which oils to choose, using a burner vs. the oven, whether or not to add salt—this is one of those topics that people have strong feelings about. I get it, because two of my cast iron skillets were handed down to me from my grandmother, who received them as a wedding gift in 1917. She spent decades perfecting their seasoning. Those skillets came to me in mint condition and they arrived with the stipulation that I maintain their perfection for all the years of my life and teach the next generation how to continue on in the same vein. No pressure or anything!