herbs - Souly Rested

3 Culinary Herbs for Natural Wellness: Sage, Basil & Oregano

Michelle — Mon, 12 Oct 2026 18:16:02 +0000

I love using fresh herbs in what I’m cooking but I had no idea how many ways I could use them for natural wellness in cold and flu season. Shannon Mayernik, an herbalist, educator, and plant medicine maker who co-owns a modern-day herbal apothecary in New Jersey, taught me so much when she joined us on the Simple Doesn’t Mean Easy podcast this week.

Keep reading if you want simple herbs to start changing your life…

The herbs you already use in your kitchen can improve your everyday wellness routine.

I love finding simple ways to make better use of the things we already grow, make, and keep in our kitchens. And when it comes to herbs, I think many of us are missing out on something wonderful.

We grow basil for pesto… We sprinkle oregano on pizza… We tuck sage into a favorite fall recipe…

But these familiar kitchen herbs have been used for centuries for much more than simply making our food taste good.

In episode 242 of the Simple Doesn’t Mean Easy podcast, I sat down with herbalist and plant medicine maker Shannon Mayernik to talk about three familiar culinary herbs—sage, basil, and oregano—and how we can begin using these plants in more old-fashioned, traditional applications.

One of my favorite takeaways from our conversation?

You don’t need an elaborate home apothecary or a cabinet full of specialty herbs to begin learning about traditional herbalism. Sometimes, you can start with one plant growing right outside your kitchen door.

Meet Shannon Mayernik: Herbalist, Educator, and Plant Medicine Maker

Shannon Mulligan-Mayernik is an herbalist, educator, and plant medicine maker based in northern New Jersey. Along with her husband, she co-owns Mayernik Kitchen, a modern-day herbal apothecary and medicinal herb farm.

What I especially love about Shannon’s work is that it connects growing plants with actually using them. She and her husband grow many of the herbs that go into their products, making their work a true seed-to-product process.

Shannon’s background includes training with the Chestnut School of Herbal Medicine, an apprenticeship with herbalist Robin Rose Bennett, and education in culinary nutrition, food preservation, and flower essence practice. She also shares her knowledge through classes, workshops, online education, and a ten-month herbal apprenticeship that follows the growing season from seed starting through harvest.

In other words, Shannon brings both hands-on experience and a deep respect for traditional plant knowledge to this conversation.

You can learn more about her work, herbal products, and educational resources at Mayernik Kitchen.

Why Culinary Herbs Deserve a Place in Your Herbal Education

We are so quick in today’s modern society to organize herbs into categories that never consider the full benefits and use of the herbs.

We think mint is for tea; basil is for pesto; oregano belongs on pizza; and sage is for stuffing at Thanksgiving.

And while, sure, these herbs are all great to use in those ways, we shouldn’t stop there.

Traditional herbalism looks at plants through a broader lens. Many familiar culinary herbs have traditionally been used in preparations such as teas, infusions, tinctures, oils, and vinegars. Their potential uses depend on the plant, the preparation, and the person using it.

One single basil plant can offer more possibilities than we’d ever expect.

I love this because it takes some of the mystery out of herbalism. You don’t have to know everything before you begin. You can start by learning about one familiar plant, understanding how it has traditionally been used, and exploring simple ways to incorporate it into your kitchen routine.

And if you already grow herbs, you’re one step ahead.

1. Sage: More Than a Thanksgiving Herb

Sage is one of those herbs that often gets brought out for a particular recipe or season. But it’s worth getting to know, way beyond the holiday dinner table.

Sage has a long history of traditional herbal use, and we should thing of sage as more than a seasoning.

How can you use sage as an herbal tea?

One of the simplest ways to use this herb is to make a sage tea.

You don’t need special equipment or an elaborate recipe to try a basic sage tea. A mug, hot water, and a small amount of sage is enough to get started.

You can place fresh or dried sage in your mug, cover it with hot water, and let it steep. When it’s ready, strain out the leaves or use a tea infuser.

A simple cup of tea doesn’t always need to become a complicated project. Some herbal preparations require longer extraction times, particularly when you’re working with roots or other tougher plant parts. But for a simple cup made with sage leaves, you can begin with a shorter steeping time and adjust the strength to your taste.

Sage has a distinctive aroma and flavor, so I would start with a modest amount and see what you think. You can also toss a few sage leaves into any cup of tea that you’re steeping.

I know I’m always looking for ways to make everyday routines simpler. If making a cup of herbal tea feels approachable, you’re much more likely to do it than if you think you need a dozen ingredients and a detailed set of instructions.

How to use the flowers from your herbs

Here’s another helpful reminder from my talk with Shannon: the flowers you pinch off your herbs don’t automatically belong in the compost pile.

Shannon shared that herb flowers can also be used in simple preparations, including teas. So the next time you’re in the garden and remove a basil blossom or another edible herb flower, find out if that particular flower is one you’d like to use either culinary or medicinally, rather than automatically throwing it away.

A little curiosity can go a long way in the garden.

I just harvested the last of my purple basil for the fall and hung them to dry in my kitchen. I intentionally left the blossoms on the plant. I can snip them off and soak them in oil or vinegar once their dry (read on for more about that) or I can crush the blooms up with the leaves and use them medicinally.

2. Basil: A Familiar Herb With More Possibilities

Basil is probably one of the easiest herbs for many of us to recognize. We grow it for fresh summer meals, homemade pesto, salads, and all sorts of delicious things.

But Shannon also discussed basil’s traditional herbal uses. Basil is great for digestive comfort, and it helps with relaxation.

Can you make tea from culinary basil?

Culinary basil can be used to make a simple herbal tea, but it does have s a strong flavor, so start with a small amount and adjust according to what tastes good to you.

You might be surprised by how different an herb tastes when you prepare it as a tea instead of adding it to a meal. If you’ve never tried basil this way, it can be a simple opportunity to get to know a plant you already have in your kitchen or garden.

Shannon also discussed basil’s traditional use as a nervine—a term used in herbalism for plants traditionally associated with supporting the nervous system and relaxation.

That brings us to an important distinction…

Italian basil and Tulsi basil are not interchangeable

During our conversation, I asked Shannon about Tulsi basil because I’ve used it in tea blends of my own.

Tulsi, also known as holy basil, is different from the familiar Italian basil many of us grow for cooking. Shannon explained that Tulsi has a long history of traditional use, particularly in Indian herbal practices, and is commonly discussed in connection with stress support.

Although both plants are called basil, they have different characteristics and traditional uses. So if you’re interested in exploring Tulsi, look specifically for Tulsi or holy basil rather than assuming your usual culinary basil is the same plant.

And you might love this stress-relieving, 4-ingredient tea blend I drink daily that include Tulsi basil (it’s so easy to make): Hibiscus tea: how to blend it and make it yourself.

This is a good example of why learning a little about the specific herb matters. Common names can be confusing, and knowing exactly which plant you’re using is an important first step.

I’ve never grown Tulsi basil myself, so I source organic leaves here. Typically when you purchase herbs, they’ll arrive all crusted and ready to use. When I dry and store my own herbs, I prefer to leave them as whole leaves and crush them as I use them, releasing the medicinal oils of the plant right before using them (a little like fresh milled flour, honestly, which releases all the nutritional oils of the wheat berry right when you’re going to bake with the flour. More about why I mill my own flour here.)

3. Oregano: A Kitchen Staple Worth Exploring

Oregano is one of those plants that can really earn its keep in a home garden. I’ve grow it myself for years, and I love having it available for cooking. (Sidenote: it’s also a wonderful herb to grow for our chickens, here on our small family farm.)

In our conversation, Shannon discussed oregano’s traditional herbal uses, including its use in preparations associated with seasonal wellness. She also emphasized that oregano is a strong, pungent herb and may not be suitable for everyone.

That distinction is important. You might love a plant like oregano as a culinary ingredient but not like a concentrated preparation of it.

Listen to the full episode here for more on that.

Oregano tea, oil, and vinegar

When we start to think beyond oregano as simply a dried seasoning, we can make wonderful herbal oils and vinegars that we love using in our everyday cooking.

Think about how often you reach for olive oil or vinegar in your kitchen. What if you made an infusion that adds the flavor of oregano (or another herb you love) to something you already use?

An infused oil can be delicious drizzled over roasted vegetables or potatoes. An herbal vinegar can be used in salad dressings or other recipes where vinegar already belongs.

The beauty of this approach is that it connects the natural wellness and medicinal qualities of herbs with something so practical that you reach for everyday. You aren’t necessarily adding a whole new routine to your day. You’re finding a different way to use an ingredient that already has a place in your kitchen.

A note about infusions: Culinary herb infusions are not all prepared or stored in the same way. Fresh herbs can introduce water into oil, creating food-safety concerns if the preparation is handled incorrectly. Follow a tested food-safety method for the specific herb, oil, and storage conditions; don’t assume a homemade fresh-herb oil is safe to keep at room temperature for weeks. Dried herbs also need to be handled and stored appropriately. If you’re new to infused oils and vinegars, start with vinegar, it’s easier.

A note about essential oils: Don’t confuse oregano essential oil with the plant itself. Essential oils are highly concentrated, and ingesting them can be dangerous. Don’t ingest oregano essential oil or use it as a substitute for properly prepared culinary herbs.

How to Harvest Culinary Herbs Without Wasting Them

While it’s amazing growing an herb plant (or two, or dozens: read about my herbal tea garden here) having a plant is only part of the picture. Learning how to care for it, use what it produces, and preserve it can make the whole experience so rewarding.

Here are a few practical ideas from our conversation:

1. Harvest regularly

All growing season, enjoy using the herbs you grow instead of simply letting them sit in pretty pots.

Regular harvesting can be part of caring for many leafy culinary herbs. Learn the growth habits of each plant so you know how and when to prune it to help it thrive.

2. Learn where to make the cut

For herbs such as basil and oregano, always cut above a leaf node—the place on the stem where leaves or branches emerge. WATCH THIS SHORT VIDEO to learn how to harvest and preserve basil.

Knowing where the nodes are helps you understand where new growth may develop. Rather than randomly snipping leaves, take a moment to observe the plant’s structure and learn how it responds to pruning. It will reward you with a lot more growth and more wonderful herbs to use all year long.

WATCH THIS SHORT VIDEO to learn the simplest way to preserve basil.

3. Keep an eye on the flowers

Many herbs eventually begin to flower as part of their natural life cycle. If you want to encourage continual growth, regularly removing flowers will help keep some plants producing leaves for longer. Bonus: your leaves will be more nutritional dense because your plant is putting it’s effort into the leaves instead of growing more flowers.

The best approach depends on the herb and what you want from it. You may want to encourage leafy growth, collect flowers, or allow some plants to flower and set seed.

And remember what we discussed above: flowers you remove may still have plenty of uses.

4. Pay attention to the weather

Not every herb behaves the same way in every climate.

Rosemary can be surprisingly difficult to overwinter in some Mid-atlantic areas of the U.S. Here in New Hampshire, it’s completely impossible.

But sage and oregano have been much more reliable for us.

Your growing zone, winter temperatures, moisture, and growing conditions all affect how herbs grow. If one plant doesn’t thrive, it doesn’t necessarily mean you’re doing something wrong. Sometimes it’s simply not the easiest match for your location.

Simple Ways to Explore Herbal Preparations at Home

You don’t have to begin by making a complicated tincture or building an entire home apothecary.

Shannon and I talked about several ways people traditionally prepare herbs, and I especially appreciated the reminder to keep things approachable.

Here are a few preparations to learn about as you grow your herbal knowledge.

Herbal tea: A straightforward way to explore the flavor of a suitable fresh or dried herb. Use a clean mug, hot water, and an appropriate amount of plant material.
Herbal infusion: A term often used for steeping plant material, such as roots, in water. The preparation time depends on the herb and the part of the plant being used.
Herbal vinegar: A way to combine suitable herbs with vinegar for culinary use. Choose food-safe ingredients and a reliable method.
Herb-infused oil: A flavorful addition to cooking when prepared and stored according to appropriate food-safety guidance. Because oil can create an environment where harmful bacteria grows if moisture is present, use a tested recipe and storage instructions.
Tincture: An herbal preparation commonly made with alcohol or another suitable solvent. Tinctures vary in strength and preparation, so learn the method for the specific plant and purpose rather than assuming one recipe works for every herb.

One thing I love about Shannon’s approach is that she encourages curiosity. You can learn about a plant, try a suitable preparation, take notes about what you did, and build your knowledge gradually.

At the same time, simple doesn’t mean careless. Correct plant identification, safe preparation, and appropriate storage all matter.

A Few Important Safety Reminders About Medicinal Herbs

I love learning about traditional herbalism, but I also want us to approach it thoughtfully.

Herbs can contain active compounds, and natural doesn’t automatically mean totally foolproof. The effects can vary depending on the plant, the amount used, the preparation, your health, and any medications you take.

Keep these principles in mind:

Identify your plants correctly before using them.
Use only plant parts that are appropriate for the intended preparation.
Don’t assume a culinary herb, a concentrated extract, and an essential oil are interchangeable.
Learn about possible side effects, medication interactions, and contraindications before using herbs medicinally.
Seek guidance from a qualified healthcare professional for health concerns, particularly during pregnancy or breastfeeding, when managing a chronic condition, or when taking medication.
Don’t rely on herbal preparations as a replacement for medical care when it’s needed.

The traditional uses we discussed are a starting point for learning, and just like traditional medicine as well, there is of course no promise that an herb will prevent or treat an illness.

The Simple Lesson with Herbs: Use What You Grow

If you only take away one message from this conversation with Shannon?

Begin with what you already have.

You don’t need a perfect herb garden. You don’t need to know every plant in the herbal world. And you certainly don’t need to wait until you have a whole shelf of jars and bottles before you start learning.

Maybe you begin by growing a pot of basil on your back deck. Maybe you learn how to prune your oregano. Maybe you try a simple cup of sage tea or explore how a suitable herb can be used in everyday cooking.

Small steps count.

That’s really what I love about simple living and traditional skills. We learn by paying attention, asking questions, and doing the next manageable thing. We don’t have to make it complicated to make it meaningful.

And if you already have herbs growing in your garden, consider this your reminder to go use them!

Listen to Episode 242: Culinary Herbs With Shannon Mayernik

Want to hear the full conversation? In episode 242 of the Simple Doesn’t Mean Easy podcast, Shannon and I talk about sage, basil, oregano, harvesting herbs, and simple ways to explore traditional herbal preparations.

Shannon also shares how she uses culinary herbs in oils and vinegars, and we discuss the difference between everyday Italian basil and Tulsi basil.

You can find Shannon’s herbal products and educational resources at Mayernik Kitchen.

And if you enjoy learning about herbs and traditional plant knowledge, you may also want to revisit our earlier conversation in episode 138, where Shannon walked us through elderberry, echinacea, yarrow, garlic, turmeric, and ginger.

Here’s to learning something new, making better use of what we already have, and taking one simple step at a time.

It’s not always easy, but man it’s a good, delicious life.

Frequently Asked Questions About Culinary Herbs

Can culinary herbs also be used medicinally?

Some culinary herbs have a history of traditional herbal use beyond flavoring food. Sage, basil, and oregano are examples discussed by herbalist Shannon Mayernik. Their suitability depends on the specific plant, preparation, intended use, and individual health circumstances.

Can I make tea from fresh basil or sage?

Fresh basil and sage can be used in simple teas when the plants are correctly identified and appropriate for consumption. Start with a modest amount and adjust the flavor to your preference. If you’re using herbs for a health concern, learn about the plant’s safety and limitations first.

What is the difference between Italian basil and Tulsi basil?

Italian basil is commonly grown for culinary use, while Tulsi, also called holy basil, is a different plant with a distinct history of traditional use, particularly in Indian herbal practices. They should not automatically be treated as interchangeable.

How do I harvest basil and oregano?

Learn to identify the nodes on each stem and understand the growth habits of your particular plant. For many leafy herbs, pruning above a node can encourage branching. Harvesting and flowering practices should be adapted to the plant and your growing goals. WATCH THIS SHORT VIDEO to learn how to prune both plants so you have optimal growth all summer.

Can I make oregano-infused oil at home?

Herbs can be used to flavor oils, but homemade herb-infused oils require careful food-safety practices. Make sure to dry your herbs well before infusing them in the oil. Fresh herbs can introduce moisture that creates a risk of harmful bacterial growth.

Want More Herbs for Natural Wellness?

The Ultimate Guide to Herbs for Tea

Hibiscus Tea, made with tulsi basil

Allergy Relief Tea, made with herbs & botanicals

DIY Coke… find out what herb I add to my homemade soda here

Herbs to grow for backyard chickens

The post 3 Culinary Herbs for Natural Wellness: Sage, Basil & Oregano first appeared on Souly Rested.

Hibiscus Tea | How to blend it and make it yourself

Michelle — Tue, 11 Aug 2026 21:17:34 +0000

If life is stressful, this hibiscus tea blend should be your new go-to.

This Hibiscus Tea is easy to make yourself (or you can try this amazing blend). It’s a delicious combination of 4 herbs that all work together to help your body deal better with stress and anxiety, plus the actual act of preparing a cup of this tea, and enjoying the beautiful color, smell, and taste of it, will also give you a great excuse to slow down and relax a little.

Hibiscus Tea Blend

To make enough tea to fill a 3-quart (or 96-oz) pitcher of tea, you’ll need:

3/4 cup dried mint leaves

2 TB hibiscus

2 TB tulsi basil

1 tsp dried rosemary

Directions for making Hibiscus Tea Blend

Combine 4 ingredients in a large bowl and mix well, using your hands or a wooden spoon.

Store tea blend in a sealed jar in a dark, cool cabinet.

To mix a pitcher full of hibiscus tea

Steep 3/4 cup of tea in 4 cups of hot water for 20 minutes.
Strain out loose leaf tea and discard.
Add sugar to taste. (Bill likes 2/3 cup organic cane sugar)
Then place sweetened tea in a 3-quart (96 oz) pitcher and fill remaining space in pitcher with cold water, until the pitcher is full.

Cold brew hibiscus tea

I love to make this tea with a cold brew method that does the “work” while I sleep. I use this cold brew system, place 1/3 cup of the loose leaf tea blend in the filter, fill the glass pitcher with filtered room-temperature water, and let it sit 8-10 hours or overnight. Remove filter, sweeten, and store in fridge in the lidded pitcher.

To sweeten, since you’re adding sugar to a cold liquid, you have a few options: add 1/4 cup maple syrup and stir OR add 1/3 cup organic cane sugar to 3/4 cup hot water, in a separate bowl, and stir until dissolved then add sugar water to pitcher, there should be just enough room without overflowing after removing the strainer and loose leaf tea.

SAVE 15% OFF the already discounted sale price on this amazing cold brew system with code SOULYRESTED.

To make a cup of hibiscus tea

This tea blend is delicious hot or cold. If you want to just make a cup at a time:

Steep 1 TB of blend in 16 oz of hot water, in a steeper (use code SOULYRESTED) in a 16 oz. mug, for 20 minutes. (I use a mug cover to keep the tea warm while it steeps.)
Remove the filter from the jar, discard or compost the tea leaves, and rinse the filter or place it in the dishwasher.
Add sweetener of choice and enjoy.

Why these 4 ingredients?

Bill has been battling high anxiety and stress over the past year, leading him to the Emergency Room twice, in two different states, and multiple scary incidents of amnesia.

It’s been a terrifying experience for me to watch. I share the details and warning signs of how stress led to this and how you can hopefully avoid this, in episode 226 of the Simple Doesn’t Mean Easy podcast:

The Hidden Dangers of Chronic Stress (that noone talks about), ep. 226

Or watch on youtube:

He’s been drinking this tea daily, for a few months, and we’ve seen definite improvements and his blood pressure has lowered considerably.

I’m not a medical expert, I’m only sharing our personal journey and this tea has been an wonderful part of his healing.

HIBISCUS

I source mine here. (Use code SOULYRESTED)

Hibiscus has long been known as a natural way to lower blood presssure, but it also can help your body fight inflamation, infections, and so much more. See many medicinal benefits of this flowering plant here.

MINT

This is a great source for organic mint. (Use code SOULYRESTED)

You probably already know that just a few sips of mint does amazing things to calm your stomach. It also helps us relax by easing muscle tension and lowering anxiety. See lots more benefits of mint here–including headache relief and improved cognitive function.

TULSI BASIL

This organic tulsi basil is wonderful. (Use code SOULYRESTED)

This wonderful herb is a natural adaptogen that lowers stress, calms the mind, and even does a great job of balancing stress hormones. Read lots more amazing benefits of this adaptogen here.

ROSEMARY

I get my rosemary here. (Find out more about this amazing food supplier & how to save $$ with them, here.)

Rosemary can help you relax by easing stress and quieting your mind. This study shows the impacts of this wonderful herb.

Hibiscus tea blend

Ingredients

3/4 cup dried mint leaves
2 TB hibiscus
2 TB tulsi basil
1 tsp dried rosemary

Instructions

Directions for making Hibiscus Tea Blend

Combine 4 ingredients in a large bowl and mix well, using your hands or a wooden spoon.
Store tea blend in a sealed jar in a dark, cool cabinet.

To mix a pitcher full of hibiscus tea

Steep 3/4 cup of tea in 4 cups of hot water for 20 minutes.
Strain out loose leaf tea and discard.
Add sugar to taste. (Bill likes 2/3 cup organic cane sugar)
Then place sweetened tea in a 3-quart (96 oz) pitcher and fill remaining space in pitcher with cold water, until the pitcher is full.

To make a cup of hibiscus tea

This tea blend is delicious hot or cold. If you want to just make a cup at a time:
Steep 1 TB of blend in 16 oz of hot water, in a steeper (use code SOULYRESTED) in a 16 oz. mug, for 20 minutes. (I use a mug cover to keep the tea warm while it steeps.)
Remove the filter from the jar, discard or compost the tea leaves, and rinse the filter or place it in the dishwasher.
Add sweetener of choice and enjoy.

Don’t want to make it yourself?

If you’d rather support an amazing small family business, go say “hi” to my friend, Amber, and check out her Heart to Heart Tea

Tea Supplies, Tools, and Favorites

I love loose leaf, organic teas, whether I’m mixing the blend myself or purchasing a new delicious blend. Go here to find out lots more: My Favorite Teas & Tea Tools

More like Hibiscus Tea

Copycat Starbucks Medicine Ball

Make your own Masala Chai Tea Blend

Yarrow & Elderflower Tea

Ginger pear tea

DIY Coke (yes, it’s medicinal)

The post Hibiscus Tea | How to blend it and make it yourself first appeared on Souly Rested.

Make Your Own Springtime Allergy Relief Tea

Michelle — Tue, 29 Apr 2025 15:31:56 +0000

Allergy relief tea is the best defence I’ve found against all the seasonal allergy symptoms. And, bonus, it’s delicious hot or cold.

Read on for how to make this allergy relief tea and links (and & savings code!) to stock up on the ingredients.

Allergy Relief Tea Blend

If you’d rather buy a great, organic blend already made for you, I love this tea. (Use code SOULYRESTED to save $$)

INGREDIENTS for this allergy

1/2 cup marshmallow root

4 TB mullein

1 cup dried mint

1/2 cup ginger root

3/4 cup licorice root

1/2 cup cinnamon chips

1/2 cup butterfly pea flower

INSTRUCTIONS

Combine, mix, and store in glass jar with sealed lid, in cool dark cabinet. Your tea blend will be delicious for years.

TO MAKE A GLASS of iced tea

In my pint-and-a-half mason jar, I use this tea steeper and steep 2 heaping tablespoons of the tea blend for 20 minutes. (This is also a great steeper for a mason jar.) Remove steeper, add ice, lid, and straw, and enjoy! Feel free to add sweetener if preferred, but I enjoy this tea as is, no sweetener added.

TO MAKE A MUG of warm tea

Steep 1 TB of tea in 16 oz mug of hot water for 5 minutes, remove steeper, and enjoy. Feel free to add sweetener if preferred, but I enjoy this tea as is, no sweetener added.

Not sure what sugar you want to use? Go here for a break down of all the best options.

Want More Allergy Teas?

I get all the ingredients to make this allergy relief tea from my favorite organic tea & botanicals company. Use code SOULYRESTED to save! And shipping is even free on orders of $50 or more.

See all my favorite teas here.

Springtime Alergy Relief Tea

Ingredients

1/2 cup marshmallow root
4 TB mullein
1 cup dried mint
1/2 cup ginger root
3/4 cup licorice root
1/2 cup cinnamon chips
1/2 cup butterfly pea flower

Instructions

Combine, mix, and store in glass jar with sealed lid, in cool dark cabinet. Your tea blend will be delicious for years.
TO MAKE A GLASS of iced tea:
In my pint-and-a-half mason jar, I use this tea steeper and steep 2 heaping tablespoons of the tea blend for 20 minutes. (This is also a great steeper for a mason jar.) Remove steeper, add ice, lid, and straw, and enjoy! Feel free to add sweetener if preferred, but I enjoy this tea as is, no sweetener added.
TO MAKE A MUG of warm tea:
Steep 1 TB of tea in 16 oz mug of hot water for 5 minutes, remove steeper, and enjoy. Feel free to add sweetener if preferred, but I enjoy this tea as is, no sweetener added.

My favorite drinking glass

My favorite drinking glass is actually an amazing canning jar too. For years, followers would reach out asking where they could get that size mason jar and I had to, sadly, tell them Ball discontinued making them years ago.

I can’t tell you how excited I was when my favorite canning jar supplier released this wide-mouth, pint-and-a-half canning jar! I instantly ordered a case, and a case of the smaller ones too–they’re both favorite drinking glasses in our home.

Use code SOULYRESTED on your first order of $100 or more, delivered to a drop near you (go here to find one), and save 15% off your ENTIRE order!

Add a bamboo lid and a nice straw and I’m super happy sitting back sipping my allergy relief tea on the front porch and laughing at the pollen in the air.

Grab great deals on great ingredients

I am happy to share my pantry checklist with you because I firmly believe real food can be much more “doable” and convenient to make if we just make sure to have the important staples on hand.

I also firmly believe we all need to keep some moolah in our pockets whenever possible, so I’ve filled my pantry checklist with exclusive discount codes as well.

Go here to grab yours right now. It will take about 4 seconds & instantly save you time and money.

The post Make Your Own Springtime Allergy Relief Tea first appeared on Souly Rested.

The Ultimate Guide to Herbs for Tea

Michelle — Mon, 27 Jan 2025 04:23:31 +0000

I’ve been growing herbs for tea for years.

SCROLL DOWN to see the 16 medicinal plants I grew this year. And stock up on seeds from my favorite source: True Leaf Market (In fact, here are all the things I stock up on.)

I was even nationally recognized for the fact that I grow a coffee substitute in my New England garden. Read the article & watch the video of me harvesting my chicory in my New England garden right here.

After making a few original tea blends that I love–like my tea that tastes like coffee that the national news outlet wrote about last fall and this Lipton knockoff–I figured out a recipe for making a delicious DIY soda too.

Huge bonus: I even grow some of the herbs and other ingredients I need for making these delicious drinks.

Can you grow your own herbs for tea?

Absolutely! There are so many herbs you can easily grow for making your own delicious, organic tea blends. I grow a large number of mints, lemon balm, tulsi basil, lavender, and rosemary. Herbs are so easy to grow, so easy to dry, and so easy to keep for years.

Mixing herbs, flowers, and other adaptogens in unique combinations to make my own tea blends is a delicious hobby that gets more fun every year as I grow more and more herbs for tea.

I’m writing this on a cold snowy Saturday in January and while summer seems far away, as I sit here in front of the warm fireplace with my seed packets strung out all over the carpet and my wish lists getting longer, out of nowhere the idea hit me…

I grow so much of my own food but why don’t I grow more of my own teas and other drinks?

First, of course, I thought of some more tea ingredients I would love to grow myself. I make a lot of homemade tea blends, and I currently grow a lot of mint, some ingredients for making our favorite flavors of kombucha, and chicory, for making tea that tastes like coffee. (This is the variety of chicory I grow to harvest the roots to make a coffee substitute.)

But sitting there cross-legged in front of the wood stove, with the (spoiled) barn cat and piles of seed packets around me, I realized I’d never once thought about trying to grow the ingredients for my DIY soda.

So I’m planning a garden of herbs for tea and soda.

I’m sure you know the old saying… If you learn how to make your own soda, you’re gonna want a garden to go with it… or, something like that…

So I pulled open my DIY Coke recipe to peruse the ingredient list:

maple syrup
lemon juice
lavender
anise (well, officially anise extract )
ginger
1 TB vanilla extract
vinegar
cinnamon
nutmeg

Those first two ingredients I already grow myself! We’ve been making our own maple syrup for a decade now, and I’ve had my lemon tree that Bill helps me cart outside in the spring and back indoors in the fall (it’s gotten challenging now that it’s grown so much!) for almost as long.

I moved to the bottom of the ingredient list the 4 things that I will never be able to grow myself, here on our New England farm, but I was really excited to realize there are 3 other things, on the middle of my list, that I definitely can grow myself.

What I’m planting to grow ingredients for soda

I immediately started a new list of seeds to order. Here’s my list of seeds and plants I’ve ordered to make my Soda Garden…

lavender,
anise, and
ginger.

I’ve grown lavender many years, so that is a no brainer to me. But the other two are new to me.

Officially I won’t be adding anise seeds directly to my soda, but making an anise extract. Making extracts is something I am familiar with, so I knew that would be easy when the time comes. (See my mint extract recipe here. It’s the same idea.)

A garden of herbs for tea & other drinks

I got pretty excited thinking about this new garden (up until now I’ve grown a lot of my herbs in pots or in random sections of my vegetable gardens) and I realized, as I added more great new-to-me plants to my list, it’s going to be a garden to feed my passion for healthy drinks. But a “Garden for Making Healthy Drinks” doesn’t really have a nice ring to it… so the verdict is still out what I’m going to call this garden.

Reply and tell me your ideas! Every great garden needs a name.

In the end, after I cleaned up all my garden seed packets, put the cat back in the barn, and stocked the fire a few times, I have a finalized list of all the seeds and plants I’ve ordered for this unnamed Garden of Healthy Drinks. All but one are from an amazing seed company. I love this company so much I asked them if they’d give my readers a discount.

Use the exclusive code you’ll find when you click over and save on any seed or plant orders from Territorial Seed Company.

The 16 ingredients in my garden (& their benefits)

Lavender (Lavandula x intermedia) Lavender tea is a soothing and calming drink that gives a nice floral note to a blend that includes other herbs (by itself it tastes kinda soapy if you ask me) and it’s an important ingredient in my DIY Coke recipe. Read about the benefits of lavender tea here and listen to this podcast episode I recorded with a lavender farmer and this episode where the lavender farmer answers all your questions.
Blue hyssop (Agastache rugosa ) Also called “Korean mint,” this gem, is in the mint and basil family. The leaves offer a smooth, sweet licorice taste to your tea blends. Read about the benefits of blue hyssop here.
Ginger… You can plant a piece of plain old ginger from the grocery store and grow lots more, so I plan on trying this. I know it needs warmth, so I’ll plant a big piece of giner in a pot that I can easily bring inside during the winter months. When the root is ready to harvest, I’ll slice it and dehydrate it, dice it into chunks, and use it in my DIY Coke and my Ginger Peach tea blend.
Tulsi basil (Ocimum tenuiflorum) This variety of basil has a very subtle minty flavor, but it’s so subtle that this pairs nicely in almost any and all tea blends, so I am often tossing some tulsi basil in my steeper. And why not? Take a look at the benefits of tulsi basil!
Lemon balm (Melissa officinalis) In the mint family, lemon balm makes a delicious tea. And all the benefits of lemon balm will blow you away.
Ginger mint (Mentha x gracilis) This variety of mint is not only delicious in teas but it’s so pretty and aromatic in the garden too, with pinkish stems and golden-streaked, tooth-edged leaves. Read more about the benefits of ginger mint tea here.
Mojito mint (Mentha x villosa ) While it’s named for the alcoholic drink that it’s perfect for, I grow this particular variety of mint for flavoring my non-alcoholic kombucha. Strawberry Mojito Kombucha is one of my all-time favorites. And all varieties of mint pack a big punch of benefits–read here.
Orange mint (Mentha citrata) This wonderfully citrus-y mint is my all-time favorite mint to sip as a warm cup of tea. Just steep the leaves in hot water and mmmmm. If I have some dried cherries on hand, I’ll steep a few of those in with the leaves and wow… so good.
Chocolate mint (Mentha × piperita f. citrata) This mint variety is my favorite for making mint chocolate smoothies or mint chocolate chip ice cream.
A yerba mate plant (Ilex paraguariensis) Tea is made from the dried leaves and stems of the plant that offer numerous benefits. But I’m new to growing this and hope it overwinters inside–here in New England–well.
Lemongrass (Cymbopogon citratus) Lemongrass tea has a refreshingly sweet citrus flavor (it’s pretty popular with herbal tea enthusiasts), made from both the leaves and stalks of the lemongrass plant. Read more about the benefits of lemongrass here.
Echinacea (Echinachea purpurea ) These beautiful flowers are not the only part of this medicinal plant that makes a wonderful addition to tea. The stems and leaves do as well. Read the benefits of echinacea here.
Calendula (Calendula officinalis) I love this particular calendula. While I’ll just be using the flowers for teas, the leaves are great for making an extract. Read about the benefits of calendula here.
Turmeric (Curcuma longa ) The spicy, earthy flavor of turmeric pairs nicely with many ginger, green, black, and chai tea blends. Read here the benefits of turmeric in your tea if you also add a little pepper.
Chicory (Cichorium intybus) Chicory makes me happy. I’ve been growing it for 4 years and love the fact that I can (kinda) grow my own coffee. You see I harvest the roots, dehydrate and roast them, then grind them up to steep in hot water as a delicious tea that tastes like coffee (recipe here). Read about the numerous benefits of chicory here.
Ashwagandha (Withania somnifera) This plant is another one I’m familiar with. I experimented with growing 2 plants last year and I was so pleased with the big roots that I harvested and roasted to make a medicinal powder that I add to my healthy hot chocolate mix. Read about the benefits of ashwagandha here.

Stay tuned. I’ll be updating you on my garden and all the yummy things I’ll be making from its harvest.

Follow on instagram and you can join me in the garden often, every summer.

Listen in to my updates on this year’s garden–my failures and what I’d do differently–on this episode of the Simple Doesn’t Mean Easy podcast: Crazy Things I Grew This Summer.

Gardening tools you might want if you’re growing herbs for tea

More like Growing Herbs for Tea & Medicinal Drinks

Sunflowers in the garden–a secret you need to know

My chat with the lavender farmer (listen to the podcast episode)

A lavender farmer explains why you need this herb in your life (watch on youtube)

5 best all-natural drinks when you’re sick

How to Make Tea Blends that you’ll love

The post The Ultimate Guide to Herbs for Tea first appeared on Souly Rested.

DIY Coke… yes, you can make delicious homemade soda

Michelle — Mon, 13 Jun 2022 19:08:14 +0000

Homemade soda… DIY coke… Whatever you want to call it; I didn’t think homemade soda could possibly be any good. So I stuck with homemade gatorade and DIY kombucha, but I never even tried to make homemade soda.

I’m about to show you something that will change the way you look at soda forever.

Can you really make homemade soda?

I don’t know when I last had a soda (I do give into my temptation a few times a year, probably), but today I had a crazy obsession for coke, so I knew today was the day to give this homemade soda idea a try.

So I started googling, and searching my pantry, and googling more for substitutes for many things I didn’t have on hand.

The result? Well I have a quart jar of soda syrup stashed in the fridge, I’m on my second glass of this DIY coke, and I’m in LOVE.

I also have a 1/2-gallon jar of DIY Coke Kombucha fermenting as we speak… more on that below.

Edit to add: If you’re here for ALL the homemade soda, don’t miss my Homemade Root Beer Recipe AND my VIRAL homemade Dr Pepper recipe.

Is Homemade soda better for you?

Most of the soft drinks on the market today are essentially liquid cocaine. Scientific studies have shown that they induce cravings that are comparable to addictive drugs. (source) We dove deep into this in episode 11 of season 3 of the podcast.

So yes, homemade soda is much better for you. You are in charge of every ingredient, so you know exactly what is in your homemade soda. And, maybe most importantly, you can choose how to sweeten your homemade soda. You can choose to use an all-natural sugar that won’t spike your blood sugar level, which is what leads to so many problems and you can choose how much sugar. My goal is to slowly wean down the amount of sugar I’m using in our homemade soda so it’s even better for us.

How to make your own soda?

You have choices. You can pull together the ingredients yourself or you can use an all-natural syrup mix. Both are great options and I’ll walk you through both.

First, let’s start with the from-scratch option. I bet you have all of these things in your kitchen right now. Well, maybe not the lavender. But that’s okay. Read the recipe notes for substitution ideas for lavender, as well as many other items on this list.

If you’d rather opt for purchasing a completely natural, pre-mixed coke soda mix, this one is amazing. Not only is it made with the same quality of ingredients you’d stock your own kitchen with, but purchases support a small family-run business. Plus I even have a code just for my readers (“soulyrested”).

Oh, one thing you won’t find in either version of this DIY coke? Caramel color. Yeah, I’ll skip the cancer-causing, oh-so-bad-for-me ingredient that you find in every can of coke, and I’ll be perfectly happy with a yellow colored glass of soda.

More of a root beer fan? Get my root beer recipe here.

What gives Coke its flavor?

It’s no secret that the recipe for Coke is closely guarded. I definitely am not privy to the full ingredients list, but the truth is they hide the ingredients under those ridiculous terms of “artificial flavors” and “natural flavors” which companies can use quite randomly in the name of protecting proprietary information.

But I can tell you that, generally, cola is a carbonated beverage that often contains kola nuts, citrus flavor, vanilla, and cinnamon.

Can you buy a kit for making homemade soda?

YES! If you don’t want to try to source your ingredients and make your own cola syrup, you can absolutely buy a mix from a trusted, small-family business that I have been ordering from for many years. In fact, after years of making my own cola syrup, I heard that Farmhouse Teas came out with this Kola Syrup Mix and I knew instantly I had to try it. (Use code SOULYRESTED to save $$, if you want to try it out. Oh, and they make other delicious teas and a root beer syrup kit! If you spend $59 or more shipping is free!)

This syrup, when combined with carbonated water, tastes just like a tall, cold glass of Coke. BUT you get to choose the sugars you use, so you can make it with all-natural sugar options that don’t spike your blood sugar level.

Better yet, this Kola Syrup Mix is made with medicinal ingredients, not addictive ones. It’s made of powder from a nut that grows in West Africa that is world-renowned for providing energy, reducing appetite, and helping manage depression and anxiety.

While I’m not saying a glass of this will solve all your problems, it sure is a delicious step in that direction.

One Kola Syrup Kit will make 4 quarts of syrup, total, which means each kit makes about 13 2L amounts of homemade soda.

And bonus, if you care about the color of your soda, unlike my from-scratch soda, this soda even almost has the caramel color of Coke, since it’s made with kola nut powder.

Is homemade soda cheaper?

Because my Homemade Soda Syrup makes a whole quart of syrup, and you only need 1 TB for a cup of soda, it’s always going to be cheaper than buying Coke. Plus, you can make exactly how much you want instead of opening a whole 2L of soda and winding up with a flat drink that noone wants to drink before the 2L is empty.

If you make homemade soda with the Kola Syrup Mix that I love I’m very happy to report that you can make a 2-liter’s-worth of homemade soda for $2.99 worth of syrup. I don’t know about where you live, but we would have to pay that much at our local store for a 2L of Coke and this homemade soda is FAR superior and SO much better for our family.

I’m even going to try to grow some of the ingredients for making DIY soda in my garden this year… More about that here: Growing Herbs for Tea (& more)

Can you make cola kombucha?

Yes! You can make kombucha that either option above, the from-scratch recipe I share or the Kola Syrup Kit.

Cola kombucha recipe:

Combine 1/4 cup of soda syrup with 1/2 gallon of first ferment kombucha. Let sit at room temperature 1-3 days. (Find out more about how much money you save making your own kombucha here.)

Or, for another alternative, keep the ingredients you strain out of your sauce pan (the ginger and lavender), and steep that in 1 gallon of first ferment kombucha for 1-3 days at room temperature

Soda kombucha, without second ferment:

Combine soda syrup and first ferment kombucha, 1 TB syrup per every 1 cup kombucha, and enjoy immediately. (And here’s another floral kombucha recipe you might love.)

How long does homemade syrup last?

Homemade syrup lasts for a week or two in the fridge. But it can last for a year or longer if you want to freeze it.

It’s super easy to freeze your homemade soda syrup ! Simply fill ice cube trays with your soda syrup and freeze until solid. Store cubes in freezer-safe container and use 2-3 cubes in a tall glass of cherry seltzer water for the most amazing ice-cold homemade Cherry Coke you can imagine.

How do you make soda without a machine?

While I love our soda machine, it is new to us and I’ve been making homemade soda for years. Simply add a can of carbonated seltzer water to your syrup, no machine necessary. If you do have a soda machine, I don’t recommend adding your syrup to the machine. Unless you like volcanic-like explosions. Simply carbonate cold water and add that to your syrup.

What are the steps in making coke?

I have no idea what steps are included in making genuine Coca-Cola, and the ingredient list is closely guarded. But I’ve worked at creating a delicious drink my family enjoys that sure does taste a lot like the real deal.

And I’m going to break down exactly how I do it. Because, well, the world needs a Coke substitute that has zero junk. If you’re ready to skip the dyes and artificial ingredients and enjoy a guilt-free refreshing soda, here are the steps you need to know…

Homemade Soda Recipe

3/4 cup lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp anise extract (or see notes for substitution)
1 tsp dried lavender (save $$ with code SOULYRESTED)
4 tsp minced ginger
1 TB vanilla extract (I love this one)
3/4 tsp white vinegar OR apple cider vinegar
2 cups water
1 3/4 cups maple syrup

Combine all ingredients except the maple syrup in a small saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes.

Remove from heat and strain out the solids.

Pour into a quart jar and let cool.

Add the maple syrup and stir.

Keep refrigerated for up to a month.

Yield: 1 quart of soda syrup

To make homemade soda, combine 1 tablespoon of your homemade soda syrup with 1 cup of seltzer water or club soda. Serve over ice.

Or, we love making our own carbonated water too. This is our soda machine. I love it because I can use my own ingredients (usually fruit) to make any flavor of bubbly water I want. (Most soda machines don’t let you add ingredients to the machine.)

Sidenote: I source most of my ingredients from Azure Standard. Go here to find out how this independent food supply chain is fixing a broken food system and connecting food suppliers directly to consumers.

Homemade Soda NOTES

Substitute 1/2 tsp anise extract with 1/4 tsp allspice.
Swap in a ¼ teaspoon allspice, cinnamon or nutmeg for every tablespoon of fresh ginger. Or substitute 1/4 tsp ground ginger for every 1 TB fresh ginger.
Or use 1/4 tsp turmeric powder in place of the 4 tsp fresh ginger in this recipe.
If you want to always be prepared to make this, consider grating some fresh ginger and freezing it.
You could substitute honey in place of maple syrup.
Dried lavender leaves can be used instead of lavender flowers. But I love the great quality of these lavender flowers if you’d like to stock up on some. Use code SOULYRESTED and save.
If you don’t have lavender on hand, or maybe are waiting on these great lavender flowers that you ordered, you could try an equal amount of a few other herbs instead that might work pretty well. (If you try one, please let me know!): rosemary, lemon thyme, or mint.
Have fun trying all different flavors of seltzer, make lime coke, strawberry coke, orange coke, you name it… my favorite is black cherry coke. Mmmmmm.
If you splurge on a carbonated water machine–we LOVE this one–then you can really experiment with lots of neat flavors that you make (I just made a raspberry ginger coke… so good!).
I source many of these ingredients from Azure Standard. Go here to find out how this independent food supply chain is fixing a broken food system and connecting food suppliers directly to consumers.
All the ingredients for this homemade soda are included on my Pantry Checklist, which is also loaded with discount codes for you on all my favorite real food ingredients. Download your own Pantry Checklist right here.

DIY Coke-homemade soda

Ingredients

3/4 cup lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp anise extract or see notes for substitution
1 tsp dried lavender
4 tsp minced ginger
1 TB vanilla extract
3/4 tsp white vinegar OR apple cider vinegar
2 cups water
1 3/4 cups maple syrup

Instructions

To make homemade soda syrup:

Combine all ingredients except the maple syrup in a small saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes.
Remove from heat and strain out the solids.
Pour into a quart jar and let cool.
Add the maple syrup and stir.
Keep refrigerated for up to a month.

To make homemade soda WITH your syrup:

To make homemade soda, combine 1 tablespoon of your homemade soda syrup with 1 cup of seltzer water or club soda. Serve over ice.

Notes

Substitute 1/2 tsp anise extract with 1/4 tsp allspice.
Swap in a ¼ teaspoon allspice, cinnamon or nutmeg for every tablespoon of fresh ginger. Or substitute 1/4 tsp ground ginger for every 1 TB fresh ginger.
Or use 1/4 tsp turmeric powder in place of the 4 tsp fresh ginger in this recipe.
If you want to always be prepared to make this, consider grating some fresh ginger and freezing it.

This is the organic dried ginger I use if I don’t have fresh grated ginger available. (Use code SOULYRESTED)

If you like homemade soda, you’ll love these drink recipes:

Homemade gatorade

Homemade Healthy Tea Blend that Tastes Like Coffee

Healthy Hot Chocolate Mix

One Drink we Need to Ditch (podcast episode)

Homemade Root Beer Recipe (with REAL ingredients!)

Dr Pepper recipe: homemade soda

I know that there is nothing better for people than to be happy and to do good while they live. That each of them may eat and drink, and find satisfaction in all their toil—this is the gift of God. Ecclesiastes 3: 12-13

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The post DIY Coke… yes, you can make delicious homemade soda first appeared on Souly Rested.