Blue Ridge School of Herbal Medicine

Blue Ridge School of Herbal Medicine Blending the best of Chinese and American herbal medicine, with a focus on regional plants.

06/22/2026

🌿Herbalist Kitchen: Candied Anise Hyssop Blossoms 🌿

One of my favorite herbs in the garden is Anise Hyssop (Agastache foeniculum). It has a naturally sweet licorice-mint flavor, attracts pollinators by the dozens, comes back year after year with very little fuss, and makes one of the most delightful herbal treats.

Despite its name, Anise Hyssop isn't actually anise and isn't really hyssop either. It's a member of the mint family, proving once again that common plant names can be wonderfully confusing.

Traditionally, this herb has been used to support digestion and soothe occasional bloating, indigestion, nausea, and upset stomachs. While I love it as a tea, I wanted a way to enjoy it during the hot summer months when another cup of tea isn't always calling my name.

To make candied flowers; the blossoms are gently simmered in simple syrup, then slowly dried until they become sweet, aromatic little bites of herbal goodness.

Simply combine 1 cup water and 1 cup sugar over low heat, stirring until dissolved. I used organic cane sugar, though many recipes call for white sugar since it tends to keep a bit longer.

Once the syrup is ready, add fresh anise hyssop flower heads and let them gently simmer for about 10 minutes. Remove from the heat and allow them to steep for another 10–15 minutes so all those sweet, aromatic flavors can infuse into the syrup.

Using a slotted spoon, transfer the flowers to a parchment-lined baking sheet (trust me, the parchment makes cleanup so much easier). Then dry them low and slow until they become crisp and crumbly.

The finished blossoms are lightly sweet, beautifully fragrant, and make a lovely garnish for cakes, cookies, ice cream, or summer desserts. Personally, I love nibbling on a few after dinner as a refreshing palate cleanser.

And don't forget the bonus! The leftover syrup is infused with all that delicious anise hyssop flavor and can be stirred into sparkling water, lemonade, iced tea, mocktails, or cocktails for a little taste of the garden.

The recipe card is in the graphic. Feel free to share with those who you think will love this recipe!

Look at this beautiful shot I took of Anise Hyssop (Agastache foeniculum). Did you know you can make an amazing herbal c...
06/19/2026

Look at this beautiful shot I took of Anise Hyssop (Agastache foeniculum). Did you know you can make an amazing herbal candy with this plant?

Should I share how I make Anise Hyssop candy in one of my Herbalist Kitchen videos (yes or no). Comment below.

Here are some of our Essentials of Herbalism students harvesting catnip (Nepeta cataria). I talk about this mint family ...
06/17/2026

Here are some of our Essentials of Herbalism students harvesting catnip (Nepeta cataria).

I talk about this mint family plant in my book Southeast Medicinal Plants. It is interesting because many people know this plant to be stimulating to cats. Ironically catnip is calming to humans.

I like to think of catnip as being a stronger version of chamomile. Both calm the nervous system while stimulating digestion.

It also helps dry out mucus in the upper respiratory tract. It is gentle enough for agitated children but strong enough for adults irritated by allergy symptoms.

The dry leaves make a lovely infusion with a bit of honey added. I also tincture the recently dried leaves or make a glycerite extract. This last preparation is probably my favorite for digestive issues because of the soothing nature of glycerin itself.

Have you worked with this plant before? 👇

If anyone is interested in the book I mentioned (Southeast Medicinal Plants), it is available in local bookstores, Amazon, elsewhere online, or just buy it directly at https://bit.ly/3wGTuam 😀 I am happy to say that this book has 4.8 stars with over 900 reviews on Amazon.

06/15/2026

Herbalist Kitchen Series: Syniet qizha (Black Seed Brownies)

Black seed (Nigella sativa) has been used for centuries, and I’ve been playing with it in the kitchen lately using a Palestinian recipe called Syniet qizha, which makes these deep, earthy “brownies” using ground black seed as the base. (Recipe Below)

Outside the kitchen, Black seed has a long history as a supportive herb. Traditionally it’s been used for upper respiratory infections, inflammation, and general wellness. Modern research also points to benefits for blood pressure and blood sugar balance. A tiny seed with a surprisingly wide reach.

The Syniet qizha recipe I used can be found here:
https://bit.ly/3O9n9SW

We had our final day of the Wild Medicine Internship, where each student got to harvest plants and make two jars of medi...
06/10/2026

We had our final day of the Wild Medicine Internship, where each student got to harvest plants and make two jars of medicine-which they’re proudly showing off in these photos!

If you missed our spring wild medicine internship, no worries! We have another one happening in September for you to join!

06/08/2026

ELDERFLOWER SODA 🌼✨ Herbalist Kitchen Series

A lightly floral, naturally fermented sparkling drink with bright citrus notes...one of our favorite ways to celebrate elderflower season.

If you're harvesting elderflower, harvest thoughtfully. Always make absolutely certain you've identified the correct plant, and leave plenty behind so flowers can become berries later in the season — for birds, wildlife, and your own future harvest. 🤍

Ingredients:
• 10–15 fresh elderflower heads
• ½ gallon water
• 1 cup sugar or honey
• 1 whole lemon, quartered (include peel)
• ½ cup fresh Juneberries / Serviceberries (optional)
• Pinch wine yeast (optional, to speed fermentation)

Instructions:
1. Gently rinse elderflowers to remove insects and debris.
2. Bring ½ gallon water to a simmer. Stir in sugar or honey until fully dissolved. The sugar acts as food for the yeast that creates carbonation.
3. Remove from heat and pour into a wide-mouth jar with:
*Half the elderflowers
*Quartered lemon (including peel)
*Optional Juneberries / Serviceberries

Allow to cool about 1 hour.

4. Add remaining elderflowers and cover with cheesecloth. The second addition helps introduce natural wild yeast, or add a pinch of wine yeast to encourage fermentation.

5. Leave on the counter 1–3 days, until bubbling begins. For a mildly alcoholic version, ferment longer.

6. Strain and bottle. Swing-top bottles work beautifully since excess pressure can be carefully released if carbonation becomes too active.

7. Refrigerate immediately after bottling. Fermentation continues at room temperature and pressure can build quickly.

*Optional berries add beautiful color and subtle sweetness.
*Wild fermentation varies with temperature and natural yeast activity.
*Always monitor carbonation carefully.

Have you made elderflower soda before? 👇

A classic CoreyPine moment teaching our Essentials of Herbalism students about wild ginger leaf versus violet leaf in a ...
06/05/2026

A classic CoreyPine moment teaching our Essentials of Herbalism students about wild ginger leaf versus violet leaf in a way that only CoreyPine can.

To learn more about our programs go to www.blueridgeschool.org

Fallopia japonica, commonly known as Japanese knotweed, is a large, herbaceous perennial plant of the family Polygonacea...
06/03/2026

Fallopia japonica, commonly known as Japanese knotweed, is a large, herbaceous perennial plant of the family Polygonaceae. This plant can be harvested in Spring when the shoots are tender, typically when they reach a height of around 6 to 8 inches. The roots, stems, leaves, and flowers are all edible however the roots are considered particularly valuable medicine.

In traditional Chinese medicine (TCM), the roots have been used for centuries to address various health conditions....everything from inflammation, various infections, jaundice, skin infections, cognitive improvement and much more.

While Japanese Knotweed may be "invasive" (or enthusiastic), its unique characteristics make it a fantastic medicine!

What are your thoughts on this plant? Tell us in the comments below! 👇

06/01/2026

This week in our Herbalist Kitchen series, Corey Pine-Shane shares a simple seasonal favorite: Ramp Salt.

Using equal parts fresh ramp leaves and kosher salt in this simple preparation, this recipe captures the flavors of spring.

Who else loves making herbal salts? 👇 👇

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