Did anyone say sale?

something special coming your way...

Announcing something super special! Starting May 1st, on the occasion of Beltane, I'm running a sale on all tinctures. Help me out with some spring cleaning as I clear out my inventory of all tinctures and tincture blends, and other select products. Yes, that means you won't see them again in the foreseeable future. We'll keep favourites like the rose elixir and mushroom elixir, and all other tinctures will be reduced 50%.

I'm doing this in the spirit of turning my attention to projects I feel more passionate about, like skin care, teas, and the other special offerings in my shop.

To be honest I haven’t been feeling passionate about making tinctures. I like to use them from time to time, but my main go-to’s are teas, oxymels, and infused vinegars. I also feel like I’m spreading myself too thin, and I’d like to narrow down the amount of offerings on my website. It’s difficult to market myself when I’m doing so many different things.

I don’t do sales often but I thought spring might be the perfect time to move some inventory I’ve been sitting on and share the love. You might also see some discounted hydrosols in the sale, as I’ll be discontinuing some single-plant hydrosols. Keep a lookout in your inboxes! You’ll get another announcement on the day of the sale.

Things I’ve been enjoying this week:

I cut the first daffodils from my garden today. They make such a lovely addition to my home.

I’m trying nettle potato soup for the first time!

I tried making these blanched dandelion greens, and they turned out so great! Usually people are turned off from dandelion greens because of their bitterness. This blanching process makes them so much less bitter, though they still retain a subtle amount of their characteristic bitterness, which is a boon for the digestive system as a whole. You also want to make sure to harvest them before they start to flower, otherwise they get more bitter. So get them now while they’re still young and tender! Try this: blanch dandelion greens then strain out all excess water. Season with salt, olive oil, and a generous amount of lemon juice. Serve as a side to grains, stew, or any meal. Dandelions are packed full of minerals and vitamins and so good for your wellbeing. I hate the word “superfood” but if there’s ever a good context to use it, this is it. Eat your weeds.

Upcoming Workshop and events:

My next workshop is the iconic Herbal Oils and Salves on May 10th at Foragers Farms. Join us for an afternoon of making your own natural skin care magic!

I’m teaching a distillation workshop at Fulcrum Skillshare in Bancroft on May 18th. Follow the link to learn more and sign up! This is such a fun weekend with so many awesome workshops to choose from. Abby has such a wonderful land and community, and this is the perfect opportunity to learn new skills.

I’ll be back at the Brick Works farmers market in Toronto on May 24th. See you there!

In the meantime, eat well and stay cozy with a hot cup of tea!

Marissa