Welcome to Learn with the Seasons:
THIS IS A SNEAK PEEK INTO PART OF JUST ONE OF THE LESSONS IN THE HIGH SUMMER COURSE
Your guide to Foraging For and Using Edible & Therapeutic Herbs.
This lesson is about St. John’s Wort (Hypericum perforatum).
I regularly add new content and update these courses.
Today I am going to give you free access to part of the St John’s Wort lesson, including:
– A video showing how to identify St John’s Wort
– Identification photos
– A video showing how to make an infused oil from St John’s Wort
– Photos, tips and a recipe sheet for a second technique for making infused oil.
– A really simply but really beautiful herbal tea blend that includes this herb.
The full lesson contains:
- An identification video to help you to recognise St. John’s Wort.
- An herbal data sheet containing details of how to use St. John’s Wort as a wild edible food and/or therapeutic herb.
- Photographs of St. John’s Wort.
- A video demonstrating how to make an infused oil of S. John’s Wort.
- A video explaining the law regarding St. John’s Wort in the Republic of Ireland.
- A document called ‘St John’s Wort: what’s the real story?’
- The recipe sheet for St John’s Wort infused oil.
You can read the recipes and plant information on-screen or print off the pdfs documents.
*This program is great for all levels! Learn at your own pace.
IDENTIFICATION
Click the tabs on the left to view the videos and photos to identify the plant
A close-up of St John’s Wort flowers, leaves and stems.
If you look at them closely then you can see the tiny holes (the perforations) in the leaves. They are a key factor in identifying Hypericum perforatum.
A bed of St John’s Wort flowers
A close-up of St John’s Wort flowers
ST.JOHN’S WORT: What’s the Real Story?
Click the tabs on the left to view video and/or photo lessons
THIS CONTENT IS AVAILABLE IN FULL E-COURSE
THIS CONTENT IS AVAILABLE IN FULL E-COURSE
THIS CONTENT IS AVAILABLE IN FULL E-COURSE
RECIPE & EXTRACT VIDEOS & PHOTO LESSONS
Click the tabs on the left to view video and/or photo lessons
St. John’s Wort infusing in a jam jar.
Doesn’t it look beautiful?
*This is the method by which herbs infuse in oil over a period of weeks. If you are not in a rush then this is a lovely, minimal effort way to make them.
*TOP TIP: You will read and see lots of people telling you to leave the jar of infused oil on a sunny window ledge. DON’T do this! If you live in a country with very little sunshine it won’t get warm enough to extract your oil and it will not be very potent (and if you’ve made it with fresh herbs instead of drying them first, then your oil will go mouldy). If you live in a sunny country then it’s not a good idea either because prolonged exposure to the heat and light will cause your oil to go rancid (‘oxidise’ if you prefer the technical term). Instead, simply store your oil somewhere warm, dry and out of direct light. A dry cupboard is ideal.
*For full instructions on how to make the oil this way, or using the pan method shown in the video, scroll down to the RECIPE & EXTRACT DOCUMENTS below. There are options to read this on-screen or print off the PDF.
An Uplifting Herbal Tea Blend
St. John’s Wort is a really good addition to a tea blend to help to relax the nerves and ease stress. On its own, St John’s Wort can taste bitter. Combining it with other herbs that help to support and relax the nervous system can really improve and enhance the blend, including the taste. Lemon Balm adds a lovely, refreshing lemony flavour to the tea.
Here I combine it with other plants that soothe the nerves and (in my humble opinion) help to heal the body and soul.
*If you are on medication, pregnant, have an illness or medical condition REMEMBER to check the safety information on the herb data sheet to see if it’s safe for you to take St John’s Wort internally [herb data sheets for every featured plant, medical safety guidelines and foraging safety guidelines are available to everyone enroled in the course].
* Surely just gazing at this photo improves the mood?!
* Here, from left-right are Lemon Balm, St John’s Wort, Rose petals and a pinch of Lavender flowers.
* Pop them all in to a cafetiere and let them infuse for 10 mins.
* Strain and drink freely.
RECIPE & EXTRACT DOCUMENTS
(read on screen or download & print off)
How to make an Infused Oil: the Jam Jar Method
Infused oils are therapeutic oils that can be used as a massage oil or added to creams and ointments. They can be made from fresh or dried herbs. In this video I have used fresh St John’s Wort to make the oil but, you could dry the St John’s Wort first and then use the dried herb to make your infused oil. Oils made with dried herbs do usually keep better because there isn’t any moisture left in the herbs before you add them to the oil.
Ingredients
Herbs
Infused oils can be made from many herbs e.g. calendula, rosemary, plantain, comfrey, roses etc. In this recipe we are using St. John’s Wort.
Base oil/cooking oil
Use any cooking oil or base oil for the oil part of this recipe e.g. sunflower oil, safflower oil, grapeseed oil, sweet almond oil, apricot kernal oil, peach kernal oil etc. You could also use olive oil or rapeseed oil but I do find those quite smelly and that tends to over-power the subtle herbs. You could use coconut oil but keep in mind that it will be solid at room temperature so won’t work in the ointment recipe (although if it’s already solid at room temperature then there isn’t any need to turn it into a ointment!).
The Slow Jam Jar Method
- Put the herbs (75g-100g fresh herb, or half weight for dried herbs) in a clean, dry jam jar and cover with 300ml of base oil (e.g. olive, sunflower etc.).
- If you are using fresh herbs make sure that they are dry when you pick them.
- Stir with knife to ensure that plant matter is completely covered with oil. Any air or moisture will cause mould to grow. Top up with additional oil if necessary (some herbs are very dry and will absorb lots of oil so you may need more oil than the volume listed in the recipe).
- Cap and label with plant name and date.
- Leave in the hot press/airing cupboard for 6 weeks.
- Strain oil through muslin into a dark bottle.
- Label with product name and date made.
- Throw away plant material (it makes good compost).
- Store out of direct sunlight.
Infused oils keep for up to 1 year. Make them every year.
The full course contains lots more!
Get a solid foundation in the skills required to recognise and use local plants as herbal medicines and wild foods.
* Contains video lessons on over 30 edible and medicinal plants that are easy to recognise.
* Videos of all the key herbal medicine-making techniques e.g. tinctures, teas, poultices, infused oils, ointments, oxymels etc. Tasty, nutritious and delicious wild food dishes too.
* Got questions? Get help! Regular opportunities to ask me your questions throughout the course so that you develop the confidence to do this stuff yourself.
* Open to everyone! Total beginners, home-use enthusiasts or practitioners looking to extend their practical skills and learn more.
ENROL NOW
Upcoming Webinars
- Live Q & A webinars with Vivienne take place regularly from April-Oct.
- All webinars are recorded so if you can’t attend live you can send your questions in advance and then watch the recording when it suits you.
Get access to all 3 e-courses in this series for only
€245
Approx £215| US$275
Currently in Season:
There are plants from both of the following courses currently in season:
Spring & Early Summer Course
High Summer Course
Join the program and start learning today!
100% MONEY BACK GUARANTEE
Enrol and if you are not happy in the first 14 days we will refund your money no questions asked.
