Ginger, Nettle, Hawthorn and Violets, Oh My!

Ginger, Nettle, Hawthorn and Violets, Oh My!

Episode 6 is up on the podcast and it is all about the medicinal and culinary properties of ginger, nettle, hawthorn and violets. I said I would post some pretty incredible recipes and that is exactly what I am doing.



  • 3 cups of organic whole wheat flour
  • 1/2 cup organic Hawthorn berry powder
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of Himalayan pink salt
  • 1 tablespoon of organic Cinnamon powder
  • 1/2 teaspoon each of organic Cardamom, Clove, and Ginger powders
  • 1 can of organic pumpkin puree
  • 1 cup of raw, organic, unrefined sugar
  • 2 mashed, ripe organic bananas
  • 1 tablespoon of organic Vanilla extract
  • 1/2 cup of organic olive or coconut oil
  • 1/2 cup or organic honey or maple syrup
  • 1/2 cup of organic milk
  • 1/4 cup organic plain, unsweetened yogurt

To start, preheat your oven to 350 degrees Fahrenheit.

Whisk together your dry ingredients in one bowl and your wet ingredients in another bowl, then stir them all together until thoroughly combined. Bake in buttered-up loaf pans for 55 minutes. Thanks to Aromaculture for the incredible recipe.


  • 14 ounces of Hawthorn + Hibiscus tea
    Tip: In the evening, just before bed, pour the freshly boiled water over an ounce of Hawthorn leaf, flower + berry + a bit of Hibiscus flowers. Let it cool, then set it in the fridge, covered, to continue to steep overnight. In the morning, it’ll be nice and chilled, ready to strain and add to your smoothie. You can also steep the blend for 10 minutes in the morning and use it as a standard tea base for your smoothie.
  • 24 organic strawberries
  • 2 organic bananas
  • 1 organic orange
  • optional add-ins: a TBSP of organic nut butter, a handful of raw oats, or 1/2 cup whole, plain, organic yogurt
    Thanks to Aromaculture for the incredible recipe.



  • Fresh (or dried ginger)
  • High proof alcohol (vodka or brandy)

If using dried spice: Fill a jar about 1/4 full with your ginger. Pour vodka (or brandy) over it until you have almost filled the jar. Cap, shake and store in a cool, dark place for several weeks, shaking periodically. After 4 to 6 weeks, strain and store your ginger tincture. The shelf life of this tincture is at least one to two years, if not longer.

If using fresh root: Fill a jar roughly 1/2 to 3/4 way full with your chopped ginger. Pour vodka or brandy over top, until the jar is almost filled. Place a cap on the jar, shake well and store in a dark cabinet for around two weeks, shaking periodically. After two to three weeks, strain and store your finished ginger tincture in a cool, dark place. Shelf life is a year, or longer.

This is great for:

  • nausea
  • motion sickness
  • stomach flu
  • congestion
  • chills



1 handful of fresh violet leaves and flowers
Approximately 1 cup of witch hazel

Gather fresh violet leaves and rinse them gently. Shake the excess water off or pat them with a towel to dry.

Bruise the violet leaves by crumbling them up a bit as you add them to the jar to help release the properties.

Pour the witch hazel over the leaves and stir it to get the air bubbles out. Put a lid on the jar and label it with the name, ingredients, and the date.

Allow the jar to sit for a month in a dark place out of the sun. Strain out the leaves. Pour the violet leaf infused witch hazel in a bottle and label it. It should be a very pale green color.

Use this gentle astringent after washing your face to help reduce blackheads. It is gentle but effective, cleansing dirt and oil from the skin without drying it.


Roasted Asparagus and Garlic Stinging Nettle Soup

5 TB butter, divided
1 bunch of asparagus, tough ends discarded
9-10 cloves of garlic (about 1 head of garlic)
½ large onion, sliced
2 cups fresh stinging nettles (Be sure to use gloves while handling so you don’t get stung. If you don’t have access to fresh nettles, you can use about ¾-1 cup of dried nettles.)
1½ quarts bone broth
Sea salt and pepper to taste
Optional whole yogurt or sour cream to top each bowl of soup, fresh raw cream or coconut milk to stir in
Optional freshly chopped chives to garnish

Pre-heat the oven to 425 degrees.
Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too! Author: Renee –

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