Ginger and Spice: Herbal Gifts for the Holidays

©2016 Elaine Sheff

All photographs by the author except as noted: Red berries: © John Goicovoch, Mug with
nuts © George Hodan, Winding path with white flowers: © stenic 56, Essential oil bottle
with herbs: © Melissa Raimondi | Dreamstime.com
All rights reserved
Book Designed by Elaine Sheff

Green Path Herb School

GreenPathHerbSchool.com
P.O. Box 7813
Missoula MT 59807
(406) 274-2009
All rights reserved. No part of this book may be reproduced by any mechanical, photographic or electronic
process, or in the form of a recording nor may it be otherwise copied for public or private use, without the prior
written permission of the author other than for fair use as brief quotations in articles and reviews.

Ginger and Spice: Herbal Gifts for the Holidays is for educational purposes only. The author does not intend
this information to diagnose, cure or prevent any disease or as a substitute for advice provided by your doctor
or other health care professional. If you have or may have a serious health care issue, contact your health care
provider. Remember to consult with a health care professional before using any natural remedy especially if
you are pregnant, nursing or have a serious health concern. If a condition persists, please contact your
physician or health care provider. The information provided in this book is not a substitute for a face-to-face
consultation with a health care provider, and should not be construed as individual medical advice. Green Path
Herb School, Inc., their owners and employees shall not be liable for damage, injury or loss allegedly arising
from the information contained in Ginger and Spice: Herbal Gifts for the Holidays.

Published by Green Path Herb School, Inc.

2
Introduction 4

Herbal Foods: 5
Holiday Mulling Spices 6-8
Mulled Wine 8
Mulled Apple Cider 8
Winter Tonic Herbal Switchel 9-12
Apricot Ginger Chutney 13-15
Crunchy Sesame Spice Candy 16-18
Hibiscus Lemongrass Herbal Punch 19-20

Herbal Gifts:
Rose Bud Beads 21-22
Bay Rum Aftershave and Astringent 23-24
Shea Lavender Body Butter 25-27
Milk Bath Salts 28-29
Where Do I Find This Stuff? 30
Learn More About Herbs 31
About the Author 32
Other Books By Elaine 33-34

3
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Priorities: Tips:
Making your own gifts for the holidays can • Start early so you can enjoy the
be a labor of love. It is inexpensive, process. Have the experience of
engages the creative process, and helps us creation be fun and unrushed.
learn more about herbal remedies and • Make gifts with a friend or child. It is
their healing properties. so much more delightful with two,
and children love this kind of thing. I
The holiday season can be a stressful time. regularly make recipes with my boys.
We often get barraged with many • Choose a cold day. When the weather
pressures, including the idea of cools off, it can be extra fun to be
purchasing gifts. Commercialism can take indoors in a warm kitchen filled with
a heavy hand. Sometimes we stretch our spices and good smells. Make yourself
budget too far. At other times, we may some tea, put on some music, and get
want to offer gifts that are friendlier to the creative!
environment. • If you are going to try something new
with a recipe, try it on yourself first
There is something very special and
before you share it with friends and
personal about receiving a homemade gift.
family.
In these busy times, it is a gift in itself to
• Make sure you have all of your
slow down and take the time to do
ingredients and kitchen tools before
something fun and creative for those you
you get started.
love.
• Get the highest quality, freshest
Some of my very favorite gifts to give or ingredients that you can. I prefer local
receive are those that are handmade. and organic whenever possible.
What could be better than receiving a
healthy gift that someone else took the
time, energy, and thoughtfulness to make?
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Time in the kitchen cooking with loved ones can often be a special part of the holiday
season. Here are some delicious, easy recipes to spice up your holidays and make them
something to remember. Who knows? Maybe one of these simple gems will become part of
the holiday tradition in your family.

There are souls in this world who have the gift of finding joy everywhere,
and leaving it behind them when they go.
~ Frederick William Faber

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This delicious and versatile spice mix can Ingredients

be used to mull apple cider, pear juice or
red wine. The recipe makes 14 spice • 3 ounces whole cinnamon sticks
bags. If you are giving Holiday Mulling • 6 whole nutmeg seeds (around 1
Spices as a gift, be sure to include the ounce)
recipe instructions. • 1/3 cup chopped dried orange
peel
You Will Need • 1/3 cup chopped dried lemon peel
• 1/4 cup allspice berries
• 14 five-inch squares of double- • 1/4 cup whole cloves
layer cheesecloth or small muslin • 10 whole cardamom pods
bags (wash gently to remove any • 2 Tablespoons finely chopped,
chemical residue) dried ginger (1 ounce)
• 14 (10-inch) lengths of
unbleached string
• Heavy plastic bag
• Hammer or heavy skillet
• Large bowl
• Tablespoon
• Labels (If giving as gifts)

6
Directions
3. Place about 2 tablespoons of the
1. Place cinnamon sticks, nutmeg spice mixture in the center of each
and cardamom into a heavy cheesecloth square or muslin bag.
freezer bag. Hit the spices with Tie securely with the string.
the bottom of a small heavy skillet 4. If giving as a gift, be sure to
or hammer to break them into include the recipe instructions
small pieces. (on page 8). Each bag is enough to
2. Place in a bowl and stir in orange mull a 750 ml bottle (3-1/4 cups)
peel, lemon peels, allspice, cloves, of red wine or 1/2 gallon (8 cups)
and ginger. apple cider or pear juice.

7
 Mulled Wine
Ingredients: Directions:
• 1/4 cup water 1. Combine water and honey in a 2-quart
• 1/4 cup honey saucepan over medium heat.
• 3-1/4 cups (750 ml 2. Stir until the honey dissolves.
bottle) red wine 3. Add wine and spice bag to the pot.
• 1 mulling spice bag 4. Warm very slowly over low heat, only until
• 1 cup of orange juice small bubbles form around the edge and
may be added for a wine is very hot. Do not boil.
fruitier flavor 5. Serve hot.
6. The spices can be composted, as can the
muslin or cheesecloth.

Mulled Pear Cider

Ingredients: Directions:
• 8 cups (1/2 gallon) 1. Place pear juice or apple cider in a 3-quart
pear juice or apple saucepan and add spice bag.
cider 2. Bring to a boil, reduce heat, cover, and
• 1 mulling spice bag simmer for 30 minutes.
• For a less sweet 3. Serve hot or iced.
alternative, substitute 4. You can also substitute grape juice in this
2 cups of water for recipe.
juice. 5. The spices can be composted, as can the
muslin or cheesecloth.

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Similar to a shrub or an oxymel, a How to Use Your Switchel:

switchel is a traditional herbal drink
There are so many ways to use the Winter
made with apple cider vinegar and some
Tonic Herbal Switchel. Here are just a few:
kind of sweetener, typically molasses,
• Drink it hot or cold.
although you can also use honey, maple
syrup or white or brown sugar. Switchels • Add it to your tea.
contain water and ginger as well. • Serve it over ice.
• Mix it with water, soda water, seltzer
I came up with a new twist on this old
or mineral water.
time recipe by adding herbs to make a
• Add it to homemade lemonade.
Winter Tonic Herbal Switchel. Although
it isn’t traditional, it IS amazing, and • Add it to stock or soup.
tastes delicious! • Use it as a salad dressing or
marinade.
The Winter Tonic Herbal Switchel can be
• Add it to juice or water and make
used as a daily tonic during the fall and
popsicles.
winter months to encourage health,
• Add it to your favorite spirit to make
vitality and proper immune response. It is
useful for sore throat and croupy coughs, a seasonal cocktail.
encouraging expectoration and reducing a
fever. It can be used as a gargle to help
sooth a sore throat. This blend encourages
proper expectoration and respiratory
health and can be used at the first sign of
a cold or flu.

It can be added as an ingredient to other

herbal remedies such as cough syrups,
cough drops, tinctures, herbal pills and teas.

You can make it for a gift, or serve it to guests.

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Dosages:
Tonic Dosage: As a daily support, use 1
tablespoon for adults or 1 teaspoon for kids
over 1 year old, 1-3 times a day.

Dosage for Cold and Flu: Take 1 tablespoon

for adults or 1 teaspoon for kids, hourly.

You Will Need

• Quart canning jar

• Measuring cups
• Strainer
• Spoon
• Glass jars with plastic lids (Don’t use
metal lids with vinegar as they will
corrode.)
• Labels Measure by volume:
• 3 cups apple cider vinegar
Ingredients • 3 cups raw honey, or to taste.
Other sweeteners such as
Measure by weight:
maple syrup, molasses and
• 1 ounce Thyme (Thymus vulgaris)
white or brown sugar can be
• 1 ounce Lemongrass
substituted as desired.
(Cymbopogon spp.)
• 1 ounce Holy Basil (Ocimum
sanctum)
• 1 ounce Elderberries (Sambucus
A gift consists not in what is done or
nigra)
given, but in the intention
• 1 ounce Hibiscus (Hibiscus
of the giver or doer.
sabdariffa)
―~Lucius Annaeus Seneca
• 1 ounce Sumac Berries (Rhus spp.)
• ½ ounce Ginger (Zingiber
10
officinale), dried or fresh
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Directions • Pour the switchel into glass

jars and store in the

• Mix the herbs together in a quart refrigerator.

canning jar and pour the apple • Shake before serving.

cider vinegar over the top. • Want to get fancy? Garnish

• Infuse the herbs in the apple cider with berries, a candied ginger

vinegar for 2 weeks to 1 month. slice, peppermint or lemons.

• Strain through a strainer. I don’t

mind some sediment, but you can
also strain it through an
A wonderful gift may not be wrapped
unbleached coffee filter or muslin
as you expect.
cloth if you prefer.
~ Jonathan Lockwood Huie
• Add the vinegar to the honey and
mix well. If the honey is
crystallized, you can gently heat
the vinegar first for easier mixing.

11
 Winter Tonic Herbal Switchel
Ingredients: Directions:
Measure by weight: • Mix the herbs together in a
• 1 ounce Thyme quart canning jar and pour
(Thymus vulgaris) the apple cider vinegar over
• 1 ounce Lemongrass the top.
(Cymbopogon spp.) • Infuse the herbs in the apple
• 1 ounce Holy Basil cider vinegar for 2 weeks to 1
(Ocimum sanctum) month
• 1 ounce Elderberries • Strain through a strainer. I
(Sambucus nigra) don’t mind some sediment,
• 1 ounce Hibiscus but you can also strain it
(Hibiscus sabdariffa) through an unbleached
• 1 ounce Sumac Berries coffee filter or muslin cloth if
(Rhus spp.) you prefer.
• ½ ounce Ginger • Add the vinegar to the honey
(Zingiber officinale), and mix well. If the honey is
dried or fresh crystallized, you can gently
Measure by volume: heat the vinegar first for easier
• 3 cups apple cider mixing.
vinegar • Pour the switchel into glass
• 3 cups raw honey, or to jars and store in the
taste. Other refrigerator.
sweeteners such as • Shake before serving.
maple syrup, molasses • Want to get fancy? Garnish
and white or brown with berries, a candied ginger
sugar can be slice, peppermint or lemons.
substituted as desired.

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Dried apricots shine in this chutney while venison. Apricot Ginger Chutney also pairs
the star anise lends a licorice flavor. The well with cracker and cheese. You can even
ginger, red black peppers add a warm and use a teaspoon full for indigestion or upset
spicy taste that is wonderful to aid in the tummy.
digestion of a heavy meal. This recipe
makes a great alternative to cranberry You Will Need
sauce for your holiday meal.
• Small saucepan
Apricot Ginger Chutney may be served, • Large spoon
hot, warm, or at room temperature. It is a • Glass jars
delicious addition to lamb, roasts, and • Labels

13
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3

Ingredients Directions
1. Combine vinegar, water, honey,
• ¼ cup apple cider vinegar salt, pepper, chili, star anise,
• ½ cup water ginger, and onion in a small
• ¼ cup honey, or other sweetener saucepan and turn the heat to
medium.
• Salt to taste
2. Bring to a boil, stirring
• ¼ teaspoon freshly ground black
occasionally, then lower the heat
pepper
and cook for 5 minutes.
• 1 small dried hot red chili, or to taste 3. Add the apricots and continue to
• 3 star anise cook until all but a tiny bit of the
• 1 Tablespoon peeled and minced liquid is gone.
fresh ginger or 2 teaspoons ground 4. If the mixture is not “jammy,” or
the apricots not quite tender, add a
ginger
little more water and cook some
• ½ cup minced onion
more.
• 20 dried apricots, cut into 4 or 8 5. Taste and adjust seasoning as
pieces each necessary; you may add more of
anything you like.
6. Chutney may be served hot, warm,
or at room temperature. This recipe
will keep in the refrigerator for
several months.

14
 Apricot Ginger Chutney
Ingredients: Directions:
• ¼ cup apple cider • Combine vinegar, water, honey,
vinegar salt, pepper, chili, star anise,

• ½ cup water ginger, and onion in a small

saucepan and turn the heat to
• ¼ cup honey, or other
medium.
sweetener
• Bring to a boil, stirring
• Salt to taste
occasionally, then lower the heat
• ¼ teaspoon freshly ground
and cook for 5 minutes.
black pepper • Add the apricots and continue to
• 1 small dried hot red chili, cook until all but a tiny bit of the
or to taste liquid is gone.
• 3 star anise • If the mixture is not “jammy,” or
• 1 Tablespoon peeled and the apricots not quite tender, add
a little more water and cook some
minced fresh ginger or 2
more.
teaspoons ground ginger
• Taste and adjust seasoning as
• ½ cup minced onion
necessary; you may add more of
• 20 dried, unsulphured
anything you like.
apricots, cut into 4 or 8 • Chutney may be served hot,
pieces each warm, or at room temperature.
This recipe will keep in the
refrigerator for several months.

I don’t know what’s in the box, but I love it.

Unopened gifts contain hope.
~ Jarod Kintz

15
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This crunchy sesame candy is a favorite • ½ teaspoon ground ginger

for Hanukkah and Rosh Hashanah, with • ½ teaspoon cardamom
a slightly spicy twist. It is very easy to • ¼ teaspoon powdered clove or 5
make. For best results, try to make this drops clove essential oil
recipe on a cool, dry day.
Directions
You Will Need
1. Coat a 9-inch-square baking pan or
• 9-inch-square baking pan or dish dish with any high quality vegetable
• Non-stick enamel skillet oil. Set aside.

• Bowl 2. Put the sesame seeds into an

• Large spoon ungreased non-stick enamel skillet

and stir them over medium-high heat
• Metal spatula
for about 5 to 10 minutes, or until
• Cutting board
they are lightly browned and
• Sharp knife
aromatic.
• Airtight container or jar
3. Temporarily transfer the seeds (they
will be hot) to a bowl, making sure
Ingredients that none are left in the skillet. Set
aside.
• Vegetable oil 4. Put the honey, brown sugar,
• 2 cups sesame seeds (about 12 cinnamon, ginger, cardamom and
ounces) clove into the skillet and mix them
• ½ cup honey well.
• ½ cup packed dark or light brown 5. Slowly bring the mixture to a boil
sugar over medium heat, stirring
• 1 teaspoon ground cinnamon constantly.

16
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3

6. As soon as the entire mixture square of warm candy into very small
comes to a full rolling boil, cook it squares, diamonds, or rectangles.
vigorously for exactly 2 minutes. 13. Cool the candies completely.
7. Remove the skillet from the heat 14. To keep them from sticking together,
and immediately stir in the you can roll each candy in a small
sesame seeds until well mixed. piece of stiff cellophane or waxed
8. Quickly pour out the hot mixture paper and twist the ends.
into the prepared pan and use a 15. Store them in an airtight container or
metal spatula that has been jar at room temperature. This recipe
dipped into cold water to press makes about 64 small candies.
the candy into a very smooth and
even layer.
9. Cool the candy in the pan for 15
minutes, or until it is solid but still
lukewarm.
10. Run the spatula around the edge
of the candy to loosen it. We make a living by what we get.

11. Turn out the whole slab of candy But we make a life by what we give.

onto a cutting board. ~ Winston Churchill

12. Use a sharp knife to cut the large

17
 Crunchy Sesame Spice Candy
Ingredients: Directions Continued:
• Vegetable oil 6. As soon as the entire mixture comes
• 2 cups sesame seeds (about to a full rolling boil, cook it vigorously
12 ounces) for exactly 2 minutes.
• ½ cup honey 7. Remove the skillet from the heat
• ½ cup packed dark or light and immediately stir in the sesame
brown sugar seeds until well mixed.
• 1 teaspoon ground cinnamon 8. Pour the hot mixture into the
• ½ teaspoon ground ginger prepared pan and use a metal
• ½ teaspoon cardamom spatula that has been dipped into
• ¼ teaspoon powdered clove cold water to press the candy into a
or 5 drops clove essential oil smooth, even layer.
9. Cool the candy in the pan for l5
Directions: minutes, or until it is solid but still
lukewarm.
1. Coat a 9-inch-square baking
10. Run the spatula around the edge of
pan or dish with vegetable oil.
the candy to loosen it.
Set aside.
11. Turn out the slab of candy onto a
2. Put the sesame seeds into a
cutting board.
skillet and stir them over
12. Use a sharp knife to cut the large
medium-high heat for about 5
square of warm candy into very
to 10 minutes, or until they are
small squares, diamonds, or
lightly browned and aromatic.
rectangles.
3. Transfer the seeds to a bowl.
13. Cool the candies completely.
Set aside.
14. Roll each candy in a small piece of
4. Put the honey, brown sugar,
stiff cellophane or waxed paper
cinnamon, ginger, cardamom
and twist the ends.
and clove into the skillet and
15. Store them in an airtight container
mix well.
or jar at room temperature. This
5. Slowly bring the mixture to a
recipe makes about 64 small
boil over medium heat, stirring
candies
constantly.

18
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This fruity, tangy, herbal punch gets rave Directions

reviews at parties! This would be a fun
1. Mix all herbs together in a large
punch for any celebratory event including
teapot or 1/2 gallon canning jar.
a birthday party, holiday celebration or
2. Add 6 cups of boiling water and let
summer barbeque.
sit until cool. This will make a
strong tea. Strain the tea.
You Will Need
3. I like to freeze about 4 cups of the
• Large tea pot or half gallon canning tea in a bowl and refrigerate the
jar rest. Frozen tea in one large chunk
• Large Strainer takes longer to melt and keeps your
• Round glass bowl punch cooler over a longer time
• Punch bowl or other festive period.
container 4. Once you are ready for your event,
• Cups run hot water over your frozen bowl
to dislodge your herbal ice.

Ingredients 5. I put my ice and tea in a punch bowl

and pour the sparkling juice over
• 1 ounce hibiscus (Hibiscus spp.) the top. Add berries and enjoy!
• 1 ounce rose hips (Rosa spp.)
• 1 ounce lemon verbena (Aloysia
citrodora)
• 1/2 ounce lemongrass
(Cymbopogon citratus)
• 1/2 ounce fennel (Foeniculum vulgare)
• 1 cup fresh berries
• 2 bottles of sparkling apple cider or
other sparkling juice

19
 Hibiscus Lemongrass Herbal Punch
Ingredients: Directions:
• 1 ounce hibiscus (Hibiscus • Mix all herbs together in a large
spp.) teapot or 1/2 gallon canning jar.
• 1 ounce rose hips (Rosa spp.) • Add 6 cups of boiling water and
• 1 ounce lemon verbena let sit until cool. This will make a
(Aloysia citrodora) strong tea. Strain the tea.
• 1/2 ounce lemongrass • If you want to keep the tea cold
(Cymbopogon citratus) for serving, freeze 4 cups of the tea
• 1/2 ounce fennel (Foeniculum in a bowl and refrigerate the rest.
vulgare) • Once you are ready for your
• 1 cup fresh berries event, run hot water over your
• 2 bottles of sparkling apple frozen bowl to dislodge your herbal
cider or other sparkling juice ice.
• Put your herbal ice and tea in a
punch bowl and pour the sparkling
juice over the top.
• Add berries and enjoy!

The best gifts come from the heart,

not the store.
~ Sarah Dessen

20
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This is an old fashioned recipe for making Ingredients

your own beads out of roses. They smell
amazing and make a really special gift. Use • 1/2 pound fresh rose petals (if it is
them as beads in a necklace or earrings. winter time, try getting some
They can be used to make a rosary or as dying roses from your local florist)
prayer beads on a bracelet. Rose beads are • 1/4 pound fine salt (1/3 cup)
a wonderful gift for Valentine’s Day! • 1/2 ounce cloves (2 heaping
tablespoons)
You Will Need • 1/2 ounce allspice (2 heaping
tablespoons)
• Mortar and pestle
• Toothpicks or needles
• Cookie sheet
• Parchment or wax paper

21
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3

Directions

1. Grind all ingredients together in a paper or waxed paper.

mortar and pestle. 4. Lay the beads on the cookie sheet.
2. Shape the mixture into small balls 5. The beads will shrink and harden
and slide a large needle or toothpick as they dry over the next few days.
through the middle of each ball to They will continue to harden with
make a hole. If your rose buds will age. When very hard, they can be
not form balls, add a little water as polished with jojoba oil mixed
you go. with a drop of rose essential oil to
3. Cover a cookie sheet with parchment refresh them.

Rose Bud Beads

Ingredients: Directions:
• 1/2 pound fresh rose 1. Grind all ingredients together in a
petals mortar and pestle.
• 1/4 pound fine salt (1/3 2. Shape the mixture into small balls
cup) and slide a large needle or
• 1/2 ounce cloves (2 toothpick through the middle of
heaping tablespoons) each ball to make a hole.
• 1/2 ounce allspice (2 3. Cover a cookie sheet with
heaping tablespoons) parchment paper or waxed paper.
4. Lay the beads on the cookie sheet.
5. The beads will shrink and harden as
they dry over the next few days.
When very hard, they can be
polished with jojoba oil mixed with a
drop of rose essential oil to refresh
them.

22
This recipe is an old favorite that can be Directions
used for both men and women as an
astringent or aftershave splash. It smells 1. Pack herbs and spices in a quart
incredible and makes a great gift for that sized canning jar and pour rum so
hard-to-buy-for man on your list! it covers all herbs by about 1 inch.
2. Let the mixture sit for 3—4 weeks
You Will Need and then strain.
3. Add 10 drops of bay essential oil
• Quart canning jar and shake well.

• Strainer 4. You can also add some witch hazel

• Glass bottles astringent to cut the alcohol

• Labels content if you wish.

5. Pour the mixture into glass
Ingredients bottles. Spray bottles work well.
6. Spritz or pat on the face.

• Bay leaves — enough to pack a quart

canning jar to almost the top
• 1 teaspoon whole cloves
• 1 teaspoon powdered allspice
• 1 teaspoon fresh grated ginger
• Rum
• Witch hazel astringent
• 10 drops bay essential oil

23
 Bay Rum Aftershave and Astringent
Ingredients: Directions:
• Bay leaves — enough to 1. Pack herbs and spices in a quart sized
pack a quart canning jar canning jar and pour rum so it covers
to almost the top all herbs by about 1 inch.
• 1 teaspoon whole cloves 2. Let the mixture sit for 3 to 4 weeks and
• 1 teaspoon powdered then strain.
allspice 3. Add 10 drops of bay essential oil and
• 1 teaspoon fresh grated shake well.
ginger 4. You can also add some witch hazel
• Rum astringent to cut the alcohol content if
• Witch hazel astringent you wish.
• 10 drops bay essential oil 5. Pour the mixture into glass bottles.
Spray bottles work well.
6. Spritz or pat on the face

Some gifts are big. Others are small.

But the ones that come from the heart
are the best gifts of all.
~ Tinku Razoria

24
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2

You can use this delectable butter on your Directions

entire body including your face. It soaks in
well and does not leave an oily residue. It is 1. Melt shea butter and coconut oil
light, fluffy and makes a lovely and in a double boiler. Stir well.
inexpensive gift! 2. Once completely melted, take off
the stove and pour into a large

You Will Need bowl.

3. Let cool until the oils start
solidifying on the sides of the
• Double boiler
bowl. This step can take several
• Large bowl
hours, and can be expedited up by
• Strainer
putting the bowl in the
• Blender
refrigerator for a while.
• Glass jars
4. Meanwhile, add the alkanet root
• Labels

Ingredients

• 1/2 cup shea butter

• 3 1/2 cup virgin coconut oil
• 3/4 cup almond oil
• 1/4 cup jojoba oil
• 1 teaspoon Vitamin E oil
• 2 Tablespoons alkanet root (for a pink
color, if desired)
• 50 drops lavender essential oil (or
any other essential oils you like)

25
3

to the almond oil. It infuses very

fast and should be ready to
strain as your coconut/shea
mixture is finishing cooling.
5. Strain the alkanet root from the
almond oil. You can compost the
spent alkanet root.
6. Add all ingredients together.
7. Blend, blend and blend. This
step can take a while. You can
watch your recipe get fluffier as
more air is incorporated into the
oils.
8. Scrape the sides of the bowl
every once in a while. It takes a
while, but you will end up with a
light, creamy butter that is
wonderful for the whole body.
9. Put in jars right away, as the
mixture will harden as it cools
completely.
10. Enjoy!

Every gift from a friend is a wish

for your happiness.
~ Richard Bach

26
 Shea Lavender Body Butter
Ingredients: Directions:
• 1/2 cup shea butter • Melt shea butter and coconut oil in a
• 3 1/2 cup virgin double boiler. Stir well.
coconut oil • Once completely melted, take off the
• 3/4 cup almond oil stove and pour into a large bowl.
• 1/4 cup jojoba oil • Let cool until the oils start solidifying on
• 1 teaspoon Vitamin E oil the sides of the bowl.
• 2 Tablespoons alkanet • Meanwhile, add the alkanet root to the
root (for a pink color, if almond oil.
desired) • Strain the alkanet root from the almond
• 50 drops lavender oil. You can compost the spent alkanet
essential oil (or any root.
other essential oils you • Add all ingredients together.
like) • Blend, blend and blend. This step can
take a while. You can watch your recipe
get fluffier as more air is incorporated
into the oils.
• Scrape the sides of the bowl every once
in a while. It takes a while, but you will
end up with a light, creamy butter that is
wonderful for the whole body.
• Put in jars right away, as the mixture will
harden as it cools completely.
• Enjoy!

27
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2

An interesting combination of two favorite frankincense and myrrh. You can

bath ingredients, Milk Bath Salts are a fun also use lavender, ylang ylang or
and easy way to moisturize and soften your rose geranium for a more floral
skin. We combine the lactic acid found in scent.)
milk with the high mineral content of a
whole salt to nourish and gently exfoliate the Ingredients
skin. Bath time has never felt more
luxurious! 1. Add salt and milk together and
mix well.

You Will Need 2. Sprinkle in the essential oil and

mix again.
• Measuring cup
3. If you add flowers, be sure to
• Measuring spoons include a small muslin bag to
• Spoon strain the mixture in the bath.
• Glass jar You can also grind the flowers in a
• Muslin bags blender or coffee grinder.
• Labels 4. Store in a tightly closed glass jar
to keep essential oils from
Ingredients evaporating.
5. Use 1/4 cup of salts per bath.

• 2 cups of unprocessed salt (Celtic,

Himalayan, etc.)
• 2 cups powdered milk
• Lavender, rose or calendula flowers
• 1 1/2 teaspoons essential oils (Some
holiday favorites include cinnamon,
clove, orange, pine, juniper,

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 Milk Bath Salts
Ingredients: Directions:
• 2 cups of unprocessed salt 1. Add salt and milk together and mix
(Celtic, Himalayan, etc.) well.
• 2 cups powdered milk 2. Sprinkle in the essential oil and mix
• Lavender, rose or again.
calendula flowers 3. If you add flowers, be sure to
• 1 1/2 teaspoons essential include a small muslin bag to strain
oils (Some holiday favorites the mixture in the bath. You can
include cinnamon, clove, also grind the flowers in a blender
orange, pine, juniper, or coffee grinder.
frankincense and myrrh. 4. Store in a tightly closed glass jar to
You can also use lavender, keep essential oils from
ylang ylang or rose evaporating.
geranium for a more floral 5. Use 1/4 cup of salts per bath.
scent.)

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Most of the listed ingredients are readily available at your local herb or natural food store. If
you can’t find local sources, here are some high quality on-line resources that I have found
to be reliable. If you purchase products through some of the links here, a small amount of
the proceeds help support Green Path Herb School. I hope these recipes have inspired you.
Please get creative, experiment, and have fun!

Meadowsweet Herbs
180 South 3rd St West
Missoula, MT 59801
(406) 728-0543

Mountain Rose Herbs

PO Box 50220
Eugene, OR 97405
(800) 879-3337
http://www.mountainroseherbs.com

Starwest Botanicals
161 Main Ave.
Sacramento, CA 95838
(800) 800-4372

Frontier Herbs
3021 78th St.
Norway, IA 52318
(800) 669-3275

Pacific Botanicals
4840 Fish Hatchery Rd
Grants Pass, OR 97527
(541) 479-7777

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Imagine you are walking through the forest near your home. As you look around, you start
noticing the plants growing nearby. Imagine knowing each of these plants, understanding
how to use them, when to harvest them and which parts to use. Envision being able to make
these plants into medicines such as salves, oils, pills, syrups and tinctures. How would it feel
to help others use these herbal medicines for healing purposes?

These are the skills of an herbalist. Are you ready to follow the path less traveled? Are you
interested in deepening your connection with plants and the earth? Join us on a journey of
exploration of medicinal herbs and natural remedies! We offer classes online and in person.

Our Offerings Include:

Free herbal information and recipes, natural health retreats, guest speaker workshops, on-
line classes, wild-crafting trips, herb certificate programs and a school for training
professional herbalists.

Find Out More:

Website: www.GreenPathHerbSchool.com
YouTube: http://www.youtube.com/user/greenpathherbschool
Facebook: https://www.facebook.com/Green.Path.Herb.School
Pinterest: http://pinterest.com/greenpathherb/boards/
Twitter: https://mobile.twitter.com/greenpathhs

31
 The author of several books on
herbal medicine and healing,
including Naked: Botanical Recipes
for Vibrant Skin and Healthy Hair,
clinical herbalist Elaine Sheff has
been passionate about sharing
herbal knowledge for over 25 years.
She is the Co-Director of Green
Path Herb School, where she
strives to inspire and empower
students and clients to remember their connection to the earth, the plants and their own
healing process. As a certified Instructor of the Natural Family Planning and Fertility
Awareness Methods, Elaine has helped many couples avoid or achieve pregnancy naturally.
An artist and writer, Elaine has written numerous articles about her family’s journey with
epilepsy and a special needs child. You can often find her bent over an herb in her garden or
marveling at small flowers in mountain meadows with her husband and sons.

Elaine’s workshops have been featured at conferences including the Traditions in Western
Herbalism Conference, Montana Herb Gathering, Northwest Herb Symposium, Midwest
Women’s Herbal Conference, Spokane Herbal Faire, the Ecoexpo and the Mountain West
Herb Gathering. You can find out more about Elaine and her life work at
GreenPathHerbSchool.com.

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 Naked: Botanical Recipes for Vibrant Skin and Healthy
Hair includes bountiful information about how to make natural
body care products for the body, face, hair and bath. This book is
packed with information including charts, pictures and tips for
making your own natural recipes. Over 100 ingredients are
discussed including herbs, clays, natural colorants, essential oils,
natural salts, fixed oils, natural preservatives, butters and natural
thickeners. Naked has over 50 recipes that give the reader clear and
precise instructions on how to make their own body care products.
Explore healthy recipes for the face, skin and hair including lotion,
Vitamin C serum, cleansers, body butters, bug repellant, body powder,
face toner, bath salts, lip balms, natural lice treatments and much more. These helpful
recipes will keep your skin and hair looking and feeling its best, without compromising
your health or the health of our beautiful planet. Elaine also gives the reader enough
information to get creative and venture out on their own to make their own unique recipes
if desired.

Natural Remedies for the Fall: Preparing for the Cold and Flu
Season is full of information on natural remedies to enhance
immune function, support the respiratory system, and fight off a
cold or flu. Learn about proven antimicrobial and antiviral herbs
and essential oils. The second half of the book is filled with
simple recipes you can make at home. Use these formulas to
stock your natural medicine chest with everything you and your
family will need to stay healthy this fall and winter!

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Herbal Love Potions: Natural Recipes to Celebrate
Romance and Sensuality has decadent recipes for you
and your lover including essential oils for love and
passion, natural love potions, chocolate body butter,
tenderness massage oil, aphrodisiac foods and more!

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