In this class we will discuss the important transition of perimenopause and menopause and herbs that can make the process smooth as butter. Learn about dietary, lifestyle choices and some notable herbs and fungi that can promote an easier transition. Although this culture offers up a lot of hype about menopause, people who are entering the menopausal years can be healthier, sexier, wiser, more active and motivated than ever in their lives. The shift in perception and the knowledge of how to address the symptoms that come up will empower  people to embrace these natural changes in their bodies with grace and ease. You'll leave class with some herbal allies to draw upon for support.

This is a two to three hour intensive on the basics of home herbalism. We will cover growing herbs, harvesting, wildcrafting ethics, incorporating herbs into your kitchen, how to tap into the rhythms of nature, tincture making (both folk and scientific method), some ways to make mushroom medicine and formulation. You be introduced or re-acquainted a few common wild plants and fungi and their main uses in herbal medicine. We won't get too into botany but I offer a few resources on where to learn more and plug in to crowdsourcing plant and mushroom identification. Bring your notebooks and calculators to class for the formulation section (and a nervine tea of choice if you are adverse to math like me). My goal is that you will leave class inspired to use herbs daily and to make your own herbal concoctions to know that the quality and love put in your products is on point (and cheaper than buying health and body products).

Pesto is a delicious Italian sauce or spread made from the tender Genovese Basil tops, fresh garlic, olive oil, parmesan and pinenuts. It's also expensive to purchase or make. I love making alternative green "pestos" or Green Sauce as I like to call them, with the plants that are wild and abundant around my yard and garden or readily available at the farmers market or grocery store. I explain how to use a core recipe for pesto/green sauce to work with as you experiment with different variations of plants and nuts. I offer some seasonal pointers on what to look for throughout the growing season here in the North East, however many plants will apply to other parts of the world. I love a nettle (pictured above) walnut pesto come spring.

In this class we will dive into how to make herbal preparations in a hands on demo. Come get your hands in the process for a live class or meet me online from your kitchen. Tinctures, or herbal extracts in alcohol are an excellent plant preparation for preserving the herbs, trees, roots, and fungi for years to come. We will compare the folk method of tincturing the scientific method and go through the steps of making tinctures both ways. Not everyone can use alcohol though, and we will discuss how to make alternatives to alcohol extracts as well focusing on using food grade vegetable glycerine, honey, and apple cider or red wine vinegar. Oxymels are an herbal extract in both vinegar and honey and are a fabulous way to get herbs into your daily by adding a splash of a fruit and herb oxymel to water or selzer for a delicious herbal drink.

In times of sadness, grief and loss it can sometimes feel like there is no one or no where to turn for reprieve from the pain. It's times like these that I have learned to lean in on the support that the plants offer. I personally have benefited so greatly from the sweetness and strength offered by rose petals infused in glycerine. Just a few drops on my tongue when I am out of balance with grief or anxiety and my breath returns to normal, my heart rate slows, and my shoulders loosen. A few drops of Motherwort tincture makes me I feel like I've been hugged by a trusted friend. Hawthorn reminds me I am loved and to protect my heart. I want to share more about these plants and others who have profound healing potential for those of us with a heavy heart. 

Let's journey through the seasons in the Northeast USA together and see what we can forage on the way. I will highlight some of the common plants and mushrooms in the fields, forests, and hedges. This is a sensory experience that will help you to recognize and remember some of the many historical uses of these common plant allies. We'll talk about how to sustainably and responsibly wild harvest (shall we call it 'weedharvest' instead?) including plants that are best to appreciate and not harvest, how to harvest herbs and fungi to promote more growth, tools of the trade, and most importantly how to use our heart along the plant path. We can feed our bellies and our souls with the magic and nourishment of the natural world. You will leave class with recipes for some of my favorite wild dishes and recommendations of further reading or cookbooks on the subject.