Capturing the Magic of Flowers:

Hi!

How are you today?

I am visiting my oldest son, Ethan, at his college apartment for a couple of days. I may be small, but sleeping on the couch is tough. 😮‍💨

Ethan just left for his research job, and my yoga mat is unrolled and ready to go. My little traveling altar is set up, and I opened some windows to invite in the fresh air. It is an odd sensation to be a guest in my son’s home, surrounded by his HUGE T.V. and his large shoes. It is sweet to remember this twenty-seven-year-old was once a tiny, peanut of a baby. Time flies.

I gazed at my calendar and noticed the date. How did it become June already?

The days fly by, and the Solstice looms on the horizon.

One way I savor the season is to walk my driveway every morning. This simple act of mindfulness allows me to notice and appreciate the moment.

As soon as the flowers begin to bloom, I greet each one like a long-time friend. The flowers and herbs growing on my land have become plant allies that I use in bath salts, oxymels, infused oils, honey, and flower essences.

On a sunny morning a couple of weeks ago, I grabbed my camera and attempted to share the process with you.

Come join me.

If you are interested in a full article, please check out How to make your own Flower Essences on my blog.

I love to use oxymels as the base for my Stock Flower Essences. They taste delicious, and the recipes include many herbs to add support during the season.

Ingredients

• 1 cup raw, local honey

• 1 cup raw apple cider vinegar (with the “mother”)

• 1 cup fresh raspberries (slightly mashed with a fork)

• 2 tsp cinnamon bark or two sticks of cinnamon

• 2 heaping Tbl hawthorn berries

• 2 inches fresh ginger

• 1 cup rose petals (organic if possible)

Instructions

1. Prepare the herbs: peel and grate fresh ginger, measure the herbs, and add to a quart glass jar.

2. Add honey & vinegar: Pour in equal parts honey and apple cider vinegar until the herbs are fully covered. Stir well.

3. Infuse: Seal the jar (non-metal lid or parchment paper) and let it sit in a cool, dark place for 4-6 weeks, shaking gently every few days.

4. Strain & store: When the infusion tastes balanced, strain out the herbs. Store the oxymel in a clean bottle or jar. It will keep for months in a cool pantry.

Take 1 to 2 tablespoons of the oxymel daily, either directly or diluted in a glass of water. You can adjust the dosage to suit your taste and needs.

I made an extra batch to share with friends and family—a simple way to spread a bit of love.

Kitchen Witch Returns Home

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September 18, 2025

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There is a constant noise of cars that is distracting me and ramping up my nervous system. I feel pressured to wrap it up and head out to run my errands. It can wait.

Taking time for my practice will allow me to navigate the traffic, heat, and people with greater ease.

Talk to you soon!

❤️ Blythe