Weekly Vlog: Foraging Winter Herbs (Plus, 3 Winter-Infused Recipes)

This past week, I headed outside to do some foraging for winter herbs, specifically for conifer needles and wild rose hips, to use in three winter-infused recipes. My plan is to use these winter preparations to support my body and spirit over the dark, cold days ahead.

You see, slowly but surely, I’m learning to identify and use more of the plants on my land. As a seasonal herbalist, I find it very important to be mindful of nature and how its seasonal rhythms affect my mind, body, and spirit. Being in tune with the cycles and rhythms of nature not only helps me to focus a bit more but also helps me to support my body in a more natural way as well.

With that said, I thought I’d take you along with me as I go foraging winter herbs in my most recent vlog, as well as share the three winter-infused recipes I’m making with you below the video.

Enjoy, friends!

Weekly Vlog: Foraging Winter Herbs + Winter-Infused Recipes

Now that we’ve foraged some conifer needles and wild rose hips and made some winter-infused recipes, let me share the actual recipes with you in case you want to make these as well!

3 Winter-Infused Recipes to Get You Through the Dark, Cold Days of Winter

Winter Infused Gin

Inspired by Grow Forage Cook Ferment

Ingredients:

• 2 cups gin
• 3 tablespoons of spruce needles (or any other edible conifer)
• 2 tablespoons juniper berries, fresh or dried
• 1 tablespoon orange peel, fresh or dried
• 2 star anise pods (or 2 teaspoons anise seeds)
• 1 cinnamon stick
• 5 clove buds
• 1 fresh sage leaf (or 1 teaspoon dried sage)
• 1 bay leaf, fresh or dried

Directions:

1. Put all herbs in a pint-sized glass canning jar, and cover with gin.
2. Place a piece of parchment paper between the jar and lid, and cap tightly.
3. Label and store in a dark location for 4-6 weeks before straining and composting herbs.
4. Store winter infused gin in a labled jar and enjoy on a cold winter’s evening. Sip over ice, add a splash to tea, or mix with tonic water — whatever you prefer.

Winter Tonic Syrup

Inspired by Gather Victoria

Ingredients:

• 1 cup of fresh edible conifer needles
• 1/2 cup rose hips, fresh or dried
• 1/2 cup hawthorn berries, fresh or dried
• 1 tablespoon orange peel, fresh or dried
• 1 cinnamon stick, crushed
• 1 teaspoon dried ginger (2 teaspoons if using fresh)
• 6 cardamom pods
• 2 cups boiled water
• 1 cup honey or simple syrup
• 1/2 cup brandy

Directions:

1. Add all herbs to a quart-sized glass canning jar.
2. Cover herbs with boiled water, honey, and brandy.
3. Place a piece of parchment paper between the jar and lid, and cap tightly.
4. Label and store in a dark location for 4-6 weeks before straining and composting herbs.
5. Store winter tonic syrup in a labled jar and enjoy 1-2 tablespoons a day during the winter months for immune, respiratory, and cardiovascular support.

Winter Bath Salts

Inspired by My Tiny Laguna Kitchen

Ingredients:

• 3 cups of course sea salt
• 1 cup of freshly ground conifer needles (feel free to use various kinds)
• 1/2 cup of ground orange peel, fresh or dried
• 1/2 cup of ground rosemary, fresh or dried
• 1/2 cup olive oil
• 2 tablespoons baking soda
• 4 tablespoons juniper berries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• 40-80 drops of essential oils, such as fir needle, scots pine, black spruce, wintergreen, or cardamom

Directions:

1. Place 2 cups of salt in a bowl along with all herbs, oil, and essential oils. Mix well.
2. Alternate adding your herbal salt with plain salt in jars of your choosing to create a festive layered effect.
3. Cap, label, and use in your next bath or give as gifts.
4. To use, add 1-2 tablespoons of winter bath salts to a muslin drawstring bag, tie tightly, and place in warm bath water to infuse.

And that’s it, friends! I hope you enjoyed this week’s video on foraging winter herbs and these festive winter-infused recipes. I’d love to know if you try these and what you think of them in the comments below!