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#green witchery
raining-tulips · 5 months
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I am TELLING YOU if you have spent months, years, around the same trees, land, etc., they WILL recognize you and reach out to you or not mind if you reach out to them. You don’t need to know anything about them.
A tree in the forest behind my parents house I’ve never spoken to before reached out - I never would’ve expected it. I don’t know what kind of tree it is. But of course this tree knows me. This tree has known me since I was six.
Trust me. This land knows you. These plants know you. They want to speak with you.
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samwisethewitch · 5 months
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Grocery Store Fire Cider
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I try to always have fire cider on hand during the colder months. Fire cider is vinegar infused with warming, expectorant (mucus-clearing) herbs to help clear out gunk from our respiratory system. It's great for clearing up congestion and helping with wet coughs. Since pretty much everyone in my house tends towards wet cold symptoms (congestion/runny nose, coughing up mucus, etc.), we go through a lot of this stuff every cold and flu season.
I take a shot of fire cider as soon as I feel congestion or a wet cough coming on, or if I've been around someone I know is sick. While it doesn't always keep me from getting sick, I do think it helps speed up my recovery and keep my symptoms less severe.
A lot of fire cider recipes online and in herbalism books call for less common herbs that need to be purchased online or from a speciality herb shop. This year, I decided to make a batch with only herbs you can buy cheaply at most grocery stores. Here's the recipe for my fellow herbalists on a budget!
You will need:
A quart mason jar
1 whole head of fresh garlic, peeled and roughly chopped, OR 3 spoonfuls of pre-minced jarred garlic
3 knobs of fresh ginger about the size of your thumb, roughly chopped, OR 3 spoonfuls of store-bought ginger paste
1 package fresh thyme OR 2 tablespoons dried thyme
1 package fresh sage OR 2 tablespoons dried sage
1 quart apple cider vinegar
There are two methods I've used to make this cider. The traditional method is a slow infusion that takes 2+ weeks, but I've also developed a fast infusion method for when I feel a cold coming on and need a batch of fire cider ASAP.
Traditional Method:
Add your herbs to a clean mason jar. Pour the vinegar over the herbs and fill the jar to the top. Put a lid on the jar. (Vinegar will corrode metal lids, so either use a plastic lid or place a square of parchment paper between your jar and the metal lid.)
Place the jar in a cool, dark place and allow it to infuse for at least 2 weeks and up to 1 month. You can strain the herbs out to store at room temperature, or you can do what I do and store the whole thing in the fridge, herbs and all.
If you leave the herbs in, you can keep this batch of fire cider going all winter by topping the jar up with more vinegar every time it gets below halfway full.
Fast Infusion Method:
Add the herbs to the mason jar like you would for the traditional method. Instead of adding vinegar, fill the jar halfway with boiling water. Let sit for 2-3 hours.
Once the water has cooled down to room temperature, fill the jar the rest of the way with vinegar. Let it sit overnight and then either strain the herbs out or store the whole thing in the fridge.
To use the fire cider, take a shot glassful whenever you feel cold symptoms coming on. If you made your cider with the traditional method, you can dilute it with water if your stomach doesn't handle acid well. You can also mix in some honey to improve the taste.
Please note that fire cider and other folk remedies are not a replacement for medical care. I highly recommend staying up to date on your flu and COVID-19 vaccines in addition to using remedies like this.
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greenwitchcrafts · 3 months
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I haven't been posting much because I've been putting together my apothecary! I'm so in love 😍
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cantremember · 6 months
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ghost train haze
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herr-aka-somecutenerd · 9 months
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Call out to witches from a babywitch
Are witches NECESSARILY need to be women?
I have a few books about witchcraft and herbology/green witchcraft, and authors of these are so focused on the idea that witch is a woman or that being a woman is enough to be a witch.
I'm not the one to complain, as I am a cis woman, but it sounds kinda eh to me (especially in "Witch" by Lisa Lister). In other book - "Green Witchcraft" by Paige Vanderbeck - it is said that witches aren't necessarily women (and that stereotype angers Paige the most as she says).
So am I being salty for reason or not?
Also, want to hear your opinion on "Witch".
Thank you
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prettyqueerwitch · 7 months
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The Green Witch
by Arin Murphy-Hiscock
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So I got this book a while ago, like 3ish years and read bits and pieces, but I finally decided to read it in full.
Honestly, I had a hard time resonating with this book since the author used She/Her pronouns for the entire book "Out of convience" and the book was from more of a Wiccan perspective and I'm not Wiccan.
But let's talk about what I liked and didn't like about this book.
Here's the table of contents (please ignore the highlighted stuff that was from like 3 years ago) :
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So here's what I liked. There's a lot of very useful introductory information. There's actually a lot that I want to research more on or add to my book of magic. It's great if you're getting introduced to Green Witchcraft and herbalism. There's recipes and rituals in the books. Steps to help attune yourself with different parts of nature.
However, I do believe there are much better books on Green Witchcraft and especially Herbalism out there that are better to buy even if you are starting out, I'll recommend books at the end of this. I don't like how herbalism feels watered down, and I don't enjoy the Wiccan feel to it or the fact that it exclusively uses she/her.
I think this can be a good springboard to your path of green witchery or if you're just learning about it.
I haven't had the chance to read these books but I've heard really really good things about them:
• Plant Witchery
• Witches Herbal Primer
Final Thoughts
I liked the book but just really didn't resonate with it. I wouldn't immediately recommend it, but it's not a bad book. It has a lot of basics and associations. I do think it's a good starter book to help you get into Green Witchcraft and Herbalism.
Have a beautiful day. I hope this post helps you guys ♡♡♡
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banefolk · 3 months
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Christmas Botanicals Series: Black Hellebore
Next up in the christmas botanicals series is the christmas rose, also known as black hellebore. Hellebore is a flowering perennial with evergreen leaves in the famously poisonous Ranunculaceae family which also contains aconites (wolfsbane), delphiniums, meadow rues, clematis species, and ranunculus (ranging from wild buttercups to ornamental flowers).
Hellebore contains saponins, cardiac glycosides, and other toxins. While ingestion of hellebore may not be deadly to humans, it is incredibly unpleasant. Symptoms include contact dermatitis, burning skin, burning of the mouth and throat, stomach pain, nausea, vomiting, diarrhea, dizziness, confusion, and irregular heartbeat.
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Hellebore was one of the first documented chemical weapons used in warfare. The Greeks used the potently poisonous leaves to taint the entire water supply of the sacred city of Kirrha in 585 BCE to end a 10-year siege. It did not kill the residents but incapacitated them with vomiting and diarrhea while the Greek army invaded and slaughtered the entire population by the sword.
Hellebore has been venerated as a powerful plant by multiple ancient civilizations and was included in medical texts by the likes of Hippocrates and Theophrastus.
Black hellebore eventually became associated with christmas due to its evergreen leaves and naturally blooming in winter near the older date of christmas from the Julian calendar. Like mistletoe, the association is likely older than christianity and it was also brought in the home during the dark of winter to protect from evil spirits, ghosts, witches, and illness, but unlike mistletoe hanging in the roof rafters, hellebore was supposedly strewn on the ground with the rushes. Like hanging mistletoe, people in the British Isles and Europe continued the protective practice after converting to the new religion. Today the practice has changed to decorating with hellebore flowers for christmas.
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ofpine · 2 years
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love love love this!! learning about correspondences in food and also what elements they're tied to makes me happy and helps me connect to the earth & seasons
(not mine)
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By Madison Safer Illustration I believe bit please correct me if I'm wrong!
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caffeine-and-spells · 9 months
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My Recipe for Black Salt
Salt
Burned incense ashes / cauldron ashes from positive workings — I personally use ashes from old matches and from burning loose juniper and lavender in my cauldron
Dirt from a fern plant
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raining-tulips · 1 year
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I had a dream last night I danced and sung at the edge of the woods - and that the forest sang back.
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samwisethewitch · 3 months
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How I Get the Most Out of Meat When Cooking
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As someone who 1.) was 100% vegetarian for ethical/religious reasons until very recently, and 2.) recently had to reintroduce meat for vitamin deficiency reasons, limiting waste as much as possible when I cook with meat is really important to me. For one thing, I feel like I owe it to the animal that died to get as much use as possible out of its body as a way of honoring its death. For another, meat is expensive (ethically raised meat even more so) and I want to get my money's worth.
I recently bought a bunch of lamb for my family's holiday dinner, so I wanted to share my attempt to practice the Honorable Harvest in my meat consumption. This is new to me, but I wanted to document the attempt because it's been a fun learning process for me! If you want to actually learn about honorable consumption I encourage you to read the works of Robin Wall Kimmerer and other indigenous ecologists, since the Honorable Harvest is based on indigenous North American practices. (Though there are other cultural practices all over the world.)
Step One: Sourcing the Meat
I am very fortunate to have enough disposable income to buy ethically raised meat, which tends to be more expensive. This is a privilege. Other people are not able to spend this extra money on their meat, and that doesn't make me better than them. Feeding yourself is morally neutral, and a tight budget is not a moral failing. Most meat alternative products (Beyond Beef, Impossible, etc.) are also pretty expensive. If the factory-farmed meat at the supermarket is the only thing in your budget, use that.
If you DO have some extra funds, local farms are a great place to source meat. The reason we had lamb for the holidays is because a local farm recently culled their herd and had lamb on sale. In the past we've gotten beef from a relative who raises cattle. I encourage you to learn about farms in your area and what they have to offer. CSAs and farmers' markets are great places to start. You can also ask around at local restaurants about where they source their ingredients.
When I say "ethically raised meat," what I'm really talking about is pasture-raised animals. Cage-free animals may not live in cages, but they can still be kept in cramped, dirty, inhumane conditions and be sold as "cage free." Pasture-raised animals are able to graze and forage and generally wander around within a paddock. For some animals like chickens you can also look for "free range," which means the animals are unfenced and are able to wander freely. Since I don't cook meat often, I try to get free range or pasture-raised meat when I do buy it.
In some areas, you may also be able to find certified ethically slaughtered meat, which means the slaughtering process has been designed to cause as little suffering to the animal as possible. That kind of certification isn't really available where I live, but it might be for you!
And of course, hunting or fishing yourself is also an option. If you kill the animal yourself, you know exactly how it died and can take steps to limit suffering as much as possible. Hunting isn't a skillset I have, but if you do more power to you!
Step Two: Cooking the Meat
This is the easy part. Depending on the cut of meat you got and the dish you are cooking, you may need to remove bones or trim fat, but aside from that it's just following a recipe.
For our holiday lamb stew, I used this recipe. I have Celiac disease, so I subbed gluten-free flour and replaced the beer with red wine. I also added rosemary and garlic for a more Mediterranean flavor to compliment the wine.
Step Three: Organs and Bones
This is where the breakdown is for a lot of Americans. We don't cook with bones or organs very often, and we tend to throw away whatever parts of the animal we don't want. That is not honorable consumption. Part of the Honorable Harvest is using every part of the being that died to feed you.
Most organs make great stew meat. My favorite Nicaraguan beef stew is made with tongue, and my indigenous Hawaiian relatives make stew with pig feet. And while I don't like them, lots of my Southern family members love chitlins (pickled pig intestines). Lots of cultures eat organs, and you'll find plenty of delicious recipes if you look!
Bones are typically used to make stock, which can be used as a base for future soups and stews. There are lots of recipes for DIY stocks and broths, but I usually fry some onions and/or garlic, deglaze with wine, and then add the meat/bones and the water, plus salt, pepper, and herbs for flavor. Most animal bones can produce two batches of stock before they lose flavor. (For really flavorful stock, leave some meat on the bones.)
Once the stock is done, you'll still have bones to deal with. Contrary to popular belief, cooked bones are not safe for dogs to chew on. (But raw bones usually are!) Instead, I strip any remaining meat and gristle from the stock bones, give those scraps to my pups as a treat, and then use the stripped bones for something else. With a little extra processing, the bones can be used as a fertilizer in a garden, a calcium supplement for chickens, or a safe treat for dogs and/or cats.
This was my first time processing bones, but after boiling them for, like, 12 hours in water with salt and vinegar, they were soft enough to break apart with my hands. I'm going to grind them to make bone meal.
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greenwitchcrafts · 6 months
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Rosemary
Rosmarinus officinalis
Known as: compass weed, dew of the sea, elf leaf, guardrobe, incsensier, labonotis, Mary's cloak, polar plant, sea dew, stella maria & star of the sea.
Related plants: A member of the mint family Lamiaceae that includea basil, mint, sage, savory, marjoram, oregano, hyssop, thyme, lavender & perilla. As well as other herbs such as catnip, salvia, bee balm, wild dagga, and oriental motherwort. 
Parts used: Leaves, roots, sprigs & essential oils from the flowers.
Habitat and cultivation: This evergreen  shrub is native to the Mediterranean Portugal, and northwestern Spain.
Plant type: Perennial
Region: Zone 6 with occasional winter protection & zones 7-10
Harvest: Anytime but avoid taking more than 1/3 of the plant when you do.
Planting tips: Rosemary has a low germination rate and slow to sprout, try using cuttings or buy from a nursery if you have problems. Keep in full sun with a well drainer container & let the soil dry out completely before watering again.
Medicinal information: Over the years rosemary was used to relieve muscle pain, repelling insects, improve memory, boost the immune system & promote hair growth.
Cautions: While safe, ingesting excessive amounts of rosemary can be dangerous and lead to vomiting, coma & pulmonary edema.
ROSEMARY IS NOT A SUBSTITUTE FOR EVERY HERB
Magickal properties
Gender: Masculine
Planet: Sun
Element: Fire
Deities: Faeries, Elves, sea spirits & Virgin Mary
Magickal uses:
•Place in dream pillows to prevent nightmares
• Burn as an incense to purify & remove negativity
• Hang above your doorways to drive away unwanted visitors
• Add to a ritual bath for cleansing & removing hexes
• Use as a substitute for frankincense
• Plant in your garden to attract fae
• Carry a sprig to protect against the evil eye
• Keep under your bed to ensure fidelity & a happy relationship
• Wash your hands with a rosmary infusion before healing magick to increase potency
• Wear in a satchet or amulet to improve memory recall & improved health
• In Italian folk magic, it is cooked with to alleviate sadness  grief
• Rosemary may be used as incense at rituals of death and dying. It may be cast upon the coffin when it is slowly lowered into the burial place. With this we will all remember with love and fondness the one who is passing into another life, and thus we will also remember that we inhabit mortal bodies as we walk through the earth
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cantremember · 6 months
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herr-aka-somecutenerd · 9 months
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So I wasn't wrong when I thought that "Witch" by Lisa Lister (and she herself) are problematic and kinda self-centered.
So here's a question about another writer that I didn't encounter in posts with red-flag authors:
Marie Wallace
I needed a book about herbs and all the ways to use them and recipes, so I got "Green Magic" by her.
And there are some stuff like "being a woman is enough to be a witch" or "male planets and female planets" or, my favorite, "attractiveness, beauty, youth and sexuality - most important woman's traits" (while the other human traits are assigned to men by her)
so
what do y'all think?
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roaenexists · 7 months
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Clairbilitea: A Recipe for Knowing and Experiencing the Unknowable and Unexperiencable
or, A Potion for Improving Psychic Faculties
(recipe under the cut)
This tea can be made with roughly equal parts (I usually do one fat pinch each) of any three of the following ingredients:
-Sage
-Mullein
-Mugwort
-Mint
-Jasmine
-Thyme
-Lemongrass
You will also need:
-Honey, maple syrup, agave, sugar, or other sweetener
-Moon Water (preferably Dark or New Moon)
And you may want:
-A glass or ceramic vessel for storage or consumption
-A refrigerator
-A food-safe thermometer, OR an electric kettle, OR three ice cubes
-A muslin tea bag, OR a metal tea bag, OR a strainer
Boil water to roughly 160°F / 71°C. Meanwhile, add three herbs from above list to tea bag or strainer (my favorites are sage, mullein, and mugwort for potency; but sage, mint, and jasmine for taste). Add sweeter of choice to taste in vessel. Position the herb thing in or over the vessel. Hold your hands over the ingredients and feel their energy. Align your vibrations with theirs. Try to feel or imagine the specific psychic and intuitive capabilities these herbs have, and politely ask the herbs to contribute those abilities to your potion. Once complete, push your own will into the vessel, visualizing it as bright energy moving in a clockwise fashion through the herbs and into the sweeter at the bottom of the vessel.
Once the water has reached 160-165°F or so, pour gently over the herb mix and into the vessel. If you have to use fully boiled water, then I recommend using approximately 3 or 4 ice cubes in the bottom of the vessel, and don't pour directly over the herbs but first into the vessel and THEN add the herbs once the ice has melted.
Allow the infusion to steep for approximately 8-10 minutes. Remove the herbs, add a splash of moon water, and then stir or lid and shake in a clockwise direction while focusing on your extrasensory perceptions. Feel your energy and intention pouring down your arm and into the vessel.
The herbs can be steeped twice before disposal, so I recommend first making a batch in a sealable container like a mason jar or reused kombucha bottle or something and letting it cool for an hour before putting it in the fridge to keep for up to two weeks. Meanwhile you can make a second batch for immediate consumption.
The size of the batch can be scaled for the intended number of servings. I usually get two with my pinch-per-herb method: one for now, one for later.
You can also increases the potency of the brew by drinking it alongside a shot of alcohol or vinegar on an empty stomach.
After or while drinking, I highly recommend activities such as divination (tarot, pendulum, ouija, scrying, etc), spirit communication, or meditation. If you fall asleep, bring a pen and notebook to bed so you can dream journal immediately upon waking.
Be safe and have fun!
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