How to Use Herbs : Rosemary
Hwello there. We have talked about rosemary and its uses in a previous post. If you haven't read it, please click here: Rosemary
Now I shall provide some spells, tonics, recipes and etc on where you can utilize it. Let us begin :)
Author's Note: From I noticed a part is usually a teaspoon. You can add more according to your needs, but I would always start with that measurement first.
Alchemist Formula for Binding:
One part benzoin gum (Saturn, binding)
One part patchouli (Saturn,binding)
One part Solomon's seal (Saturn, protective)
One part rosemary oil (Saturn, protective)
One part frankincense oil (Sun, success)
Mental Focus Magical Tea:
To brew, pour 1 cup of boiling water over 1 teaspoon of the herbal blend.
Steep for 5 - 7 minute. Strain and drink.
Remembrance for Lost Love (Heartache Healer)
3 drops of peppermint oil
Add the oil to the top of the candle, one at a time, in a clockwise direction around the wick.
LIght the candle and gaze into the flame
Visualize your fond memories of the person who left your life. As you do this say, "I thank you for the time we had together, I thank you for the love we shared, I thank you for being an important part of my life. We have parted, we move on, we remember. I wish you the best life has to offer and hope you have found happiness."
Allow the candle to burn out of its own and dispose of the remaining wax away from your home or bury it in the spot you and the past partner enjoyed together.
Use one or any combination of the following botanicals: broom, cedar,fennel, hyssop, rosemary, sage, vervain.
Arrange the botanicals and tie them to the bottom of a branch withraffia, visualizing, charging and knotting. (Any branch may be used,however an ash branch is considered particularly powerful.)
Sprinkle with salted water or any preferred purification formula.
Disassemble the broom outside, away from the cleansed space.
Bury the components in the ground or toss them into living waters, flowing away from you.
Ghost Keep Away Spell (Boundary Line Spell)
Place three peeled cloves of garlic in a bowl, together with one handful of sea salt and one handful of fresh rosemary leaves.
Grind and mash the ingredients together.
Sprinkle them to create a boundary, as needed.
Add the following to a tub filled with warm water:
Essential oil of clary sage
Essential oil of frankincense
Essential oil of lavender
Essential oil of lemongrass or May Chang
Essential oil of rosemary
Enter the bath and inhale the fragrance, and accompany with affirmations and positive visualizations.
Super-Quick Bonus Recipe for Gwion’s Red Onion Pickle Bliss
Cooking Time: 20 minutes, plus 30 minutes to cool in the fridge
2/3 cup white wine vinegar,
rice vinegar, or apple cider vinegar
1/4 teaspoon red pepper flakes
1 clove garlic, peeled and halved
Slice the onion very thinly and place it in your clean, dry jar. Set it aside.
Add the rest of the ingredients to a medium saucepan and bring to a boil until the sugar has fully dissolved. Stir carefully so you don’t break the rosemary. The sprig is in there to add flavour, and you’ll discard it before the next step.
Let the pickling mixture (the water, vinegar, and spices) cool down for about 10 minutes. Discard the sprig of rosemary and pour the remaining
ingredients into the jar of onions. Make sure all of the onions are submerged
in the picking liquid. If you have to, use a spoon to push the onions down in the jar. Seal the jar and put it in the fridge to cool. The onions are ready to eat once they are cool, about 30 minutes.
Serve them on avocado toast, burgers, salads, or just with a fork straight out of the jar. Remember to kiss your partner or partners before eating the onions out of the jar, unless they’re into pungent kisses.
Goat for a God: Roasted Goat Leg with Grape Molasses
Great for Deities: Dionysus, Pan and Thor
Cooking Time: 2 hours and 30 minutes
1 goat leg (about 3 pounds)
1/4 cup + 1 tablespoon olive oil
4 tablespoons grape molasses
1 cup white wine + one glass for sipping and toasting while cooking (use mead if you're cooking this for Thor)
2 large carrots, chopped into
1 celery root, peeled and chopped into 1" cubes
Open the bottle of white wine or mead and take a hefty drink. (This is optional but deities do like when you drink with them but they can respect if you don't partake.)
Preheat the oven to 375° F.
Liberally season the goat leg with salt and pepper.
Rub the minced garlic all over the goat leg too. If it helps, poke a few holes in the goat leg so you can get the garlic right into the meat.
Place the rosemary sprigs and bay leaf in the bottom of a large roasting pan and put the goat leg right on top. Add the carrots and celery root around the edges. Pour the olive oil all over the goat and rub it around. Coat the carrots and celery root too.
Pour the white wine around the bottom of the roasting pan.
Loosely cover with kitchen foil and put the whole pan into the oven for 2 hours.
About an hour and forty-five minutes into the cooking process, it’s time to make the glaze.
Mix the grape molasses—which is a super-condensed syrup made of grape must—in a bowl with a tablespoon of olive oil, the coriander, and the cumin. You can substitute honey for the grape molasses if for Thor.
At the two-hour mark, pull the roasting pan out of the oven and paint the goat with the grape (or honey) and spice glaze.
Pop the goat and veggies, uncovered, back into the oven for another 20 minutes or until the internal temperature reaches at least 145° F.
When you’re ready to serve this dish, scoop the veggies into a bowl (fornow) and put the goat leg on a platter. If you have access to one, get a cedar plank and serve the goat on it.
Medical Tonics and Infusions:
Infusion- An infusion is the simplest way to prepare the more delicate aerial parts of plants, especially leaves and flowers, for use as a medicine or as a revitalizing or relaxing drink. It is made in a similar way to tea, using either a single herb or a combination of herbs, and may be drunk hot or cold.
1 tsp (2–3 g) dried or 2 tsp (4–6 g) fresh herb (or mixture of herbs) to a cup of water
20 g dried herb or 30 g fresh herb (or a mixture of different herbs) to 2 cups (500 ml) of water
Warm the pot, then add the herb.
Pour in water that has just boiled, replace the lid, and infuse for 10 minutes.
Strain some of the infusion into a cup. A teaspoon of honey may be added if desired.
Store in a covered jug in a refrigerator or cool place for up to 24 hours.
200 g dried or 300 g fresh herb chopped into small pieces to 1 quart (1 liter) alcohol—vodka of 35–40% alcohol is ideal, although rum hides the taste of bitter or unpalatable herbs
Take 1 tsp (5 ml) 2 –3 times a day diluted in 1 tbsp plus 1 tsp (25 ml) of water or fruit juice.
Place the herb in a large, clean glass jar and pour on the alcohol, ensuring that the herb is covered. Close and label the jar.
Shake well for 1–2 minutes and store in a cool dark place for 10–14 days, shaking the jar every 1–2 days.
Set up the wine press, placing a muslin or nylon mesh bag securely inside. Pour in the mixture and collect the liquid in the jug.
Slowly close the wine press, extracting the remaining liquid from the herbs until no more drips appear. Discard the leftover herbs.
Pour the tincture into clean, dark glass bottles using a funnel. When full, stopper with a cork or screw top and label the bottles.
Store in sterilized, dark glass bottles in a cool dark place for up to 2 years. An amber glass jar is the best option.
Sorry this post is so long @_@ But please enjoy and use wisely. Bye byes~
