In the first part of this Moon Phase Aromatherapy Series, we explored the profound influence of lunar transitions on our lives. Regardless of personal beliefs, it is undeniable that the moon exerts significant and tangible effects on all living beings and ecosystems on Earth. The moon influences the distribution of energy within plants, and its gravitational pull causes the oceans to ebb and flow, resulting in changed currents and tides.

Meet the family whose commitment to crafting the finest organic jojoba oil in the world transcends trends and spans generations.

Many of us remember to use facial toners as part of our daily skin care routines, but what about the rest of our body? Wouldn't the skin on our arms, legs, and torso appreciate the same care as our pampered faces? The answer is a resounding yes!

Each lunation (also known as a lunar cycle), we watch as Mother Moon waxes and wanes, appearing almost as a celestial shapeshifter in the sky. While she remains whole all along, the energy feels different to us inhabiting Earth. Our emotions ebb and flow in response to her phases, and our actions often mirror this rhythmic dance. The natural world, too, is attuned to these lunar shifts; plants respond by directing their energy to various parts, while the oceans engage in a dynamic push and pull, altering currents and waves. Regardless of one's spiritual belief system, it is undeniable that the moon exerts tangible effects on every living entity on our planet.

Cheesecake is something that most people would agree is pretty darn delicious. The rich, creamy, and endlessly versatile nature of cheesecake easily makes it a top-tier dessert for me. Plain, chocolate, raspberry, caramel, blueberry—you name it, there is almost certainly a cheesecake out there that boasts every flavor and topping in the book. Believe it or not, even wasabi cheesecake is a thing! Admittedly, my tastebuds have yet to be brave enough to give it a try, but I was fascinated by the confounding creation, nonetheless.

Herbal oxymels are a staple ingredient in my kitchen. I often teach mocktail-making classes, where I share the many ways you can create tasty vinegar-based ingredients to make complex zero-proof drinks.. When I introduce students to oxymels, I pass around samples made of apple cider vinegar and honey. Students are amazed at how delicious they are – I hear lots of “mmm!” and “wow!” as they sip. But then I bring out my secret treasure, the grand reveal: a white wine vinegar and sugar oxymel. Students are shocked at how exquisite the flavor is. They ask for more. The bottle quickly disappears…

Growing up in a small-town baseball family, I spent many sweltering hot summer days melting away on dusty bleachers and impatiently waiting in line at the local ballpark concession stand. It was at this very ballpark where I came to discover one thing, which admittedly has very little to do with baseball: the controversy over condiments. Not a single foil-wrapped hotdog appeared to present the same selection of toppings, including my own, which I piled high with each and every condiment in sight. Ketchup, mustard, relish, mayonnaise—you name it; everyone has their unique feelings about them. At the center of condiment controversy seems to be the richly thick and tangy sauce we all know and (some) love: mayo.

With any herbal practice, conservation and protection should be the first part of the conversation. Safety and sustainability are vital when foraging. In today's world, countless individuals share images of plants they've harvested, often asking, "What is this, and what can I use it for?" This highlights the importance of education. Understanding herbs involves responsible usage, not just identification. Prioritizing education promotes wildcrafting practices that respect nature while ensuring safety and realizing the benefits of herbs.

As someone who has spent the majority of my life proclaiming a distaste for baking, I have found myself hovering over my stand-mixer and setting the oven to 350º Fahrenheit a lot lately. My newfound bug for baking began with an attempt to perfect my favorite pizza dough recipe and has since turned into a full-fledged baking extravaganza. Although my overworked oven may not relate, my loved ones and coworkers with mouths full of homemade sweets don’t seem to mind my new hobby one bit! Now that I’ve come to grasp the basics of baking—with a few floury disasters sprinkled between—I’ve started experimenting by introducing unexpected flavors and textures into classic cookies, cakes, and confectioneries. My latest experimental success combined the blank canvas of the cookie world, sugar cookies, with the grassy-hued, umami-rich green tea we all know and love: matcha! 

If you’ve ever swished coconut or sesame oil around in your mouth first thing in the morning, you’ve already dipped your toes into the Ayurvedic practice of oil pulling. I’ve been using this technique for years, and it’s one of those daily rituals I keep coming back to—for fresh breath, healthy gums, lymph drainage, and that clean-mouth feeling that just feels good!

Spring is here, at last, and the world is all a-shimmer with dew and last night’s frost. After a long winter of dark and cold, the earth has begun to stir again. There’s a palpable change, and we can all sense it, in the air, in the earth, in our bodies. Spring is a season of new beginnings, inspiration, a time to create and explore. As nature begins to flourish around us, now is the perfect time to rejuvenate ourselves in the same fashion as the beckoning meadows. 

In spring, I like to gather nettles and violets. Nettles for their wealth of vitamins and minerals, and the energy boost they provide after sleepy winter months. Violets for their flavonoids, mucilage, and diuretic properties. They also taste mild and delicious in infusion form, making them ideal additions to mocktails.

Around this time of year, my mom would start crafting her incredible herbaceous mocktails; drinks that are both refreshing and healthful. I have many fond memories of us staving off the heat with her creations. My mom is an absolute wizard when it comes to mixing ingredients to just the right proportion, guided purely by intuition. She (and now I, thanks to her influence) never really measured things. It was always “a splash of this,” “a sprinkle of that.” As a result, each drink was a little unique, but somehow always perfectly balanced.

With herbaceous mocktails, the trick is balancing the bitter with the sweet, adding just enough sugar to lift the flavors without overpowering them. It’s also important to find the right ratio of ingredients; some herbs have stronger flavor profiles than others, so finding the right balance can feel rather alchemical at times.