After many months in the making, I’m thrilled to share the latest edition of Plants Are Magic magazine with you!
Volume 4 is themed around ‘Home’. Our favourite plants can be a familiar comfort when we travel to new places and help us feel at home wherever we go. Have you ever experienced this? This feeling was my inspiration for this issue of the magazine.
In this issue, we explore…
- new ways to befriend our local plants.
- why the herbal remedy that we need is often growing right on our doorstep.
- how to make pigments from plants and Jule Kebelmann shows us how to turn this into paint to decorate the walls in our home. It’s a beautiful way to bring the qualities of our local plants indoors.
- how to grow edible flowers, and Bex Partridge from Botanical Tales gives us tips for baking botanical shortbread.
This issue of the magazine brings together some fantastic contributors!
Keep reading for the bonus recipe at the end of this blog post!
Some more highlighs:
- Naina Bajaria shows us how to rebalance our home according to ayurvedic principles and which plants to introduce.
- I’ve included a tutorial on how to make watercolour paints from petals, and another guide for cold water dyeing with berries.
- Louise Gale tells us why going barefoot is important for our wellbeing.
- There’s a beautiful recipe for a herbal infused anointing oil by herbalist Jemma Ricketts from Enchanted Plants.
- Crystal Whisperer, Katie-Jane Wright, tells us which stones to use to help our plants thrive and how to connect with elemental energy.
There are 112 pages of beautiful botanical stories and ideas. I really hope you enjoy this issue!
If you haven’t read Plants Are Magic before, then you’re in for a treat! This is my independently published magazine for plant lovers, just like you. It’s handbag-sized, contains no adverts and is packed full of content from herbalists, natural dyers, writers and plant lovers from around the world. Each issue is lovingly and consciously created to be treasured on your bookshelf forever. It’s much more like a little book than a magazine.
Volume 4 is available in print and as a digital download. If you’d like to catch up on past issues, you can find them all as digital downloads here.
Printed copies of volume 4 are currently available on Amazon via their print on demand service. This means that they are printed at various locations around the world, with efficient shipping times and less air miles than if I shipped worldwide from the UK.
I also hope to stock the magazine at independent shops around the world. If you own an independent craft/book/plant shop and would like to stock the magazine (and perhaps also my botanical dye book), then please send me an email so we can work something out!
As a customer, if you don’t shop on Amazon, I totally understand. I really need your help here – please ask your local independent shops if they would like to stock my publications. I will try my best to get the magazine stocked in shops around the world.
If you read the magazine, I’d love to hear what you think. I hope there are some new ideas within the pages to give you some inspiration for the coming months. As always, thanks for supporting independent publishing and keeping the magazine alive!
Woodland soda, by Mila Wood (Mila’s Apothecary)
Mila’s article ‘Belonging’ is the opening piece in the magazine and she explores her feelings around foraging for familiar plants on her travels. Here is the recipe for coniferous soda, that Mila mentions in the magazine.
Refreshing and nostalgic, this soda is the taste of spring sunshine and coniferous forests in a glass. As with most foraging recipes, they can be customised to your liking, and you can easily experiment with other forest flavours you may find on your walks.
- 2 cups chopped young spruce, pine, or fir tips
- 2 cups raspberries
- 1 cup sugar, maple syrup or raw honey
- 5g champagne yeast (one sachet)
- Filtered/spring water
- A sterilised glass jar – I use a 3 litre Kilner jar
- Plastic soda water bottles
- Using scissors, chop the tips and add to your sterilised glass jar along with the berries. Then add the water and your preferred sweetener, leaving 2 inches of space at the top of the jar.
- Shake to combine, then add the yeast and cover loosely with baking paper or a clean tea towel, secured with an elastic band.
- Stir the liquid 3 – 4 times a day for 3 – 4 days, and you should see it bubbling.
- Pour into clean plastic bottles with screw caps and continue to ferment for a day or so.
- During this time, “burp” the bottles a couple of times, releasing pressure so they do not explode. Taste the soda, and if you are happy with it then move the bottles to the fridge and allow the soda to cool before serving.
- Please forage safely and responsibly.
- You can omit the champagne yeast if you like, but I have included it as the amount of wild yeast present on spruce, fir or pine tips is variable.
- This can be a fun family activity, gathering the ingredients together and making the soda, but I would recommend leaving this to ferment for no longer than 4 days if children are going to be drinking it.
- I use plastic bottles and keep the bottles in the sink while they are fermenting, in case of any sticky explosions. Once refrigerated, this slows down fermentation but I do drink sodas fairly quickly once they are made, just in case, which isn’t a hard task at all…
- If you are interested in wildcrafted drinks, then the expert, and the man who inspired this recipe is the one and only Pascal Baudar. He has a book called The Wildcrafting Brewer which I highly recommend.