Posted in Herbal Remedies

The Kitchen Herbalist

“Oh no…” I said when I saw my husband.  He was coming down with the virus that has kept me doling out medicine from my shop all hours for the past six weeks.  I went over to retrieve my medicine bag, that I always keep on me, and noticed I had somehow left it at the shop.

I considered driving back to Elizabeth but then it occurred to me that there is a whole lot of medicine in the kitchen.  Not made up into sparkling colors of extracts and such but in spice jars.

I pulled out every herb I knew to be anti-viral, anti-biotic, and started cooking.

1 teaspoon of thyme

1 teaspoon of oregano

1 teaspoon of basil

a shake of turmeric

a shake of chipotle

slivers of fresh ginger

a cinnamon stick

I started to pour honey over it (1 or 2 parts honey to the herbs) and starting running out after a tablespoon.

1 Tablespoon of maple syrup and 1 Tablespoon of molasses followed

Roughly, I didn’t measure.  That is the nice thing about herbalism and cooking, you can wing it.  A bit more honey, maybe there are more things in your cupboard…cumin, rosemary, garlic, it all works.

Simmer very lightly over low to medium-low heat for 10 to 15 minutes until well combined and infused.  Pour half into a mug and pour hot water over it.  Lemon or orange slices can go into the mug.  It doesn’t sound very good but the mixture of sweet and spice in a mug of hot water when you are just going under the weather tastes mighty fine and it will kick that cold quickly!  Your artillery is right in front of you.

Serves 2








Katie Lynn Sanders is the author of seven books, has been a speaker on sustainable living, and loves all things wine, regenerative agriculture, homesteading, travel, food, arts, crafts, books, and finding enchantment and inspiration in the smallest things. She lives on a one acre farm and vineyard, Pumpkin Hollow Farm, with her husband, fourteen chickens, three ducks, a giant Pyrenees, two goats, five cats, and visiting children and grandchildren in southern Colorado.

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