Nepeta cataria, commonly called catnip, is an ancient member of the mint family. It has been used in western folk practices for millennia, and is loved for its gentle, calming properties. Herbalists and parents often brew this child-friendly herb into a soothing tisane, but it can also be taken internally as a tincture. For topical use, catnip can be infused in oils, or used as an essential oil or hydrosol to bring an herbaceous, relaxing scent to body care products. Perhaps, however, catnip is best known as the herb most loved by our feline friends.

Spinach has been providing humans with bountiful nutrition for more than 2,000 years. By the time this cool-season annual reached western Europe in the 11th - 15th centuries, it was already an established crop and widely cultivated in the Middle East and Asia. It has long been considered the “Captain of Leafy Greens,” which is an apt title for this vitamin- and mineral-packed veggie. However, because our bodies cannot metabolize spinach quickly, it can produce gas, bloating, and stomach cramps. This is not to say we shouldn’t eat raw spinach; we absolutely should because it’s loaded with all kinds of other essential nutrients like vitamin C, niacin, potassium, etc. that are more available to our bodies when eaten raw. But to capture all of the benefits of spinach, it behooves us to eat it in other ways as well. Dried spinach is a delicious, high-nutrition option!

This time of year, I’m reminded of my love for herbal salves, and in particular, this Gardener's Salve. The blend has been in the Mountain Rose recipe book for many years and is one that I turn to each spring and summer. Between planting, weeding, and pruning, my hard-working hands reach for this DIY hand balm time and time again. Being with the plants does wonders for my emotional wellbeing so taking the proper steps to ensure I can do it in optimal comfort and for many years to come is very important to me.

When my husband and I got married, we wanted to offer a full mocktail bar for our wedding guests. I love using oxymels for mocktails: the traditional syrup made from an acid and a sweetener (usually vinegar and honey) lends a complex flavor that up-levels any drink. They are also a yummy way to serve herbs to friends and family.

Hydrosols are high quality, distilled botanical extracts, not to be confused with the “floral waters” you might have seen for sale that are often just water combined with essential oils. Hydrosols are beloved by the herbal community for their ease of use and versatility in aromatherapy, herbal body care formulations, therapeutic applications, cosmetics, and household recipes. They add variety and scope to our herbal practices, and we appreciate the added safety they give us when working with children, elders, and pets. Although they are made using the same distillation process as essential oils, they are more sustainable because distillers get significantly more hydrosol per distillation. But not all hydrosols are created equally. We’re excited to tell you more about these lovely plant waters.

It’s almost elderflower season! When I excitedly announced this among friends recently, they all gave me a grin-and-eye-roll combination that, if I’m being honest, I receive on a regular basis from this bunch. It’s all done in good fun—it’s no secret that I choose to live my life much slower than the modern-world pace, as closely aligned with the turning of the seasons as possible. My favorite people may tease me about my Luddite ways and seasonal delight over things like elderflowers, but they aren’t fooling anybody. They’re always the first ones to belly up for our refreshing cordials and festive cocktails and, because I let most of my homegrown elderflowers turn into berries, they are also the ones who slyly check in throughout the year to see if I’ve got any cordial made with the dried elderflowers that sustain us when the fresh flowers are long gone. Here’s to elderflower cordial and sharing with friends!

Research compiled by Oregon State University has shown that roughly half of the adult population in the United States doesn’t get enough of the vitamins and minerals that leafy greens supply: 52% don’t get the recommended intake of magnesium, 44% don’t get enough calcium, and 43% don’t get enough vitamin C. Although many of us know that we need two to three cups of leafy greens a day to supply our exquisitely complex bodies with the vitamins and minerals needed to carry out cellular processes and repairs, many of us have trouble eating adequate amounts of those greens.

There are a lot of reasons to love summer, but a big one here in the Willamette Valley of Oregon is the wealth of fresh garden and farm produce. We’re heading into salad season, always a good opportunity to explore new flavors and ways to enjoy the freshest greens, ripest tomatoes, crispest cucumbers, sweetest corn, and more. We’ve got four standout salad dressing recipes from around the world for you to enjoy this season, along with ideas about how to best use them: horiatiki from Greece, wafu from Japan, esquites from Mexico, and tahini-lemon from the Middle East. Enjoy!

Herbalism in America has grown exponentially since we launched the Good Medicine Confluence back in 2009, and what was then only a small handful of herbal conferences has since exploded into dozens of annual gatherings. These range from huge international events to intimate bioregional ones. Each has its own distinguishing focus and following that makes them stand out. The Confluence is known for blending scientific classes with magical approaches, ecology with spirituality, and ancient traditions with the latest research and new alternative methodologies. Folks drive or fly from across the country to attend their favorite gatherings – not just to expand their herbal knowledge and healing skills, but to network with others and delight in the plant healer community!

A friend called the other day and before I had a chance to finish with “Hello” she asked, “What was that vinegar drink you made last summer? The zingy one with basil and berries?” It was a shrub: a “zingy” drinking vinegar infused with fruit. Apparently, my friend had a craving because berry season is upon us. It was a good reminder—this is a perfect time to start infusing vinegars with herbs and fruit for both refreshing summer drinks and herbal formulations for later in the year. I love the allure of a jar full of drinking vinegar and the potential it represents for delicious, healthful sipping. Infuse berries and we’re also well on our way to a perfect shrub cocktail/mocktail season.

Foggy brain and fuzzy focus affect many of us from time to time and during certain phases of our lives. While many herbs do indeed have a long history of use and modern research to support mental clarity, first it’s important to take a deep look at what’s going on in your life that’s draining your brain power to truly enhance your mental prowess and vitality.