Today was the last day of the Advanced Herbalism and Nutrition program at NAIMH. The program I've been wanting to attend for three years, and have now completed is over. I've learned SOOO much. ANd I am SO grateful that I was finally able to make it here to attend. Starting in September we have our clinical internship in herbalism and nutrition for 9 months. We're looking for clients, so you if you like to see or talk to a nutritionist and herbalist of the Vitalist tradition, drop me a note and we can set something up. You dont HAVE to be here in Boulder, but if you know anyone in the colorado area who does want to see someone, we hav ea wonderful sliding scale clinic staffed full of wise and wonderful herbalists.
Today We spent most of the morning recalling our favorite and most wonderful moments of learning and insight. Then we went a classmates house for a party.
And it sure is nice to have herbalists as friends, becuase they are always willing to share their plants and medicines with you. My classmate opened up her entire garden to us, and I came home with a nice bunch of fragrant blooming lavender flowers, raspberry leaves, yet MORE linden flowers ( hoooray!) PEACH leaves!!! and a new flower essence to play with. What a gift!
She also had ripe saskatoon berries (Kiva, they WERE juicy, and soooooooooo delicious!) and a few ripe raspberries too!
So i'm off to make peach leaf brandy...and to lay out all my gifts to dry.
4 comments:
Woohoo! Good for you, sounds like you had a lovely and wonderful day... I'm so glad you got to taste yummy Saskatoons and now you'll get to try out wonderful Peach leaves, can't wait to hear what you think.
Another good reason to have herbalist friends is because they send you sweet little packages with amazing love potions of Cocao, Rose, Cinnamon, Hawthorn and other assorted yummies... good goddess that stuff is good, Darcey, I think you've hit upon a masterpiece!
I'll write you soon, I had a Sagewoman article deadline I had to meet today.
Yay, big hugs on graduation day!
Isn't it though!!
It was a stroke of genius if i do say so myself....I've GOT to make more of the stuff though , becuase i only made up like 3 oz, and i;ve given away most of it already.
I'm excited for peach leaves...i think i'll do them in brandy like you mentioned once. Do you think fresh is better?
Just wondering if you had a recipe for Peach Leaf brandy? I did a search on the internet, but didn't come up with much....this sounds so lovely! Thank you. :)
It is really just a peach leaf tincuture, in brandy, Fresh peach leaves , chopped, in twice as much brandy. macerate for 4 weeks.
yum@!
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