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Rewilding with Wild Spices, Salts, and Sugars

Guest User • Sep 17, 2022

Kat and I just returned from teaching at the Midwest Harvest Festival with Sam Thayer , Alexis Nikole ‘Black Forager’ and Ellen Zachos ! We shared a class that was created from just a handful of pages plucked from various weeks of our Plant Camp @ Home course that starts October 16!

At the Midwest Harvest Festival we made wild spice blends that were then baked into bread, while served with the most delicious Sugar and Rose rimmed Sumac and Rosehip Mocktail.

We could have gone on for days with this class, but only managed to cover about half a dozen herbs in our 2 hour slot--all of which you can use for so many different preparations and preservations!

photo credit: @lorellmorel
photo credit: @foragecolorado
photo credit: @lorellmorel

The class was a hit and many asked for a printable copy, so we figured you might want one too?!

Sign up here to get free access to our latest mini course: Rewilding with Wild Spices, Salts, and Sugars.

This mini course gives you a sneak peak into Plant Camp @ Home and is just a sampling of the nearly 600 page course on herbalism, wildcrafting, recipes, formulations, and so much more!

This herbal and wildcrafting mini course is a quick way to introduce you to using wild foods as spices. Learn all about flowers, herbs, roots, stems, and bark to use as spices and how these spices can provide much need micro nutrients, minerals, and vitamins.

Inside you’ll find:

  • A mock-tail recipe

  • Herbal sugar, and salt rims

  • How to make bitters and dry rubs

  • Wild plants to use as food

  • Materia Medicas

  • And so much more!

Don’t miss this mini course - it includes bonus videos and discount codes you don’t want to miss!

Can’t wait to make your own wild foraged spices? Check out these Culinary Delights from Rooted Apothecary!

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