Kitchen Herbalism & Everyday Medicinals: Oils, Vinegars, Honeys, Oxymels, Salts
Our relationship with herbs begins not in distant apothecaries, but in the everyday spaces where food, care, and ritual already live. In this class, you’ll explore kitchen herbalism as a grounded and accessible way to work with plants through simple preparations that support daily nourishment and well-being.
You’ll learn how the kitchen can become a space of medicine-making, where herbs are transformed into oils, vinegars, honeys, oxymels, and mineral salts. This class invites you to slow down, work intentionally, and reconnect with the idea that prevention, simplicity, and consistency are at the heart of herbal practice.
Together we explore:
The foundations of kitchen herbalism as a form of everyday, preventative care
How to choose herbs and ingredients based on intention, seasonality, accessibility, and use
The role of different herbal menstruums (oil, vinegar, honey, oxymel, and salt) and how each extracts unique plant properties
Step-by-step folk methods for creating infused oils, vinegars, honeys, oxymels, and herbal salts
Practical applications for each preparation in food, daily rituals, and general well-being support
Basic safety, storage, labeling, and best practices for home herbal preparation
Through a blend of traditional folk methods and practical kitchen skills, this class offers tools for bringing herbal medicine into daily life in a simple, grounded, and accessible way: working with plants as part of how we already live and eat.