Chapter 28

As my personal grimoire here has grown, I finally felt it was time to begin compiling posts from amazing witches into lists for people to use as references in their own learning (None of this information is my own, I just feel that it needs to be shared).

So here is my current list of posts relating to the magickal properties and uses of herbs, this is an ever growing list so check back to see if there have been any additions or send me a message if you find a post that you think should be on the list and don’t forget to follow the people who originally posted these amazing information sheet, they really deserve your support.

General Information ☽  Herblore ☽  List of Herbs and their Uses ☽  How to use Herbs ☽  Witch’s Garden ☽  The Magick of Rosemary ☽  The Magick of Cloves ☽  Herbalist Symbols ☽  Sabbat Herbs + Incense ☽  Herbal Incense

Storage ☽  Mini herb storage ☽  How to Store Magickal Herbs ☽  How to Dry Magickal Herbs

Magickal Associations ☽  Herbs Associated with the Dead ☽  Herbs in Rituals ☽  Banishing Herbs

Kitchen Witchery ☽  Kitchen Herbs ☽  Elder Flower Syrup ☽  DIY Salves

Pouches ☽  Sleep Tight Sachet Baths ☽  Herbal Tea Baths ☽  Herbal Bath ☽  Purification Bath

Teas ☽  Herbal Teas ☽  Calm Anxiety Tea ☽  Good Day Tea ☽  Witch’s Brew - Tea Recipes ☽  Herbal Tea Remedies ☽  Evening Tea

I will be gradually expanding this list as I find more useful information, I hope this helps someone, I am certainly using all of this information.

I’ve begun to feel under the weather, so I made this soup tonight. It’s one of my favorite recipes from my blog!

Cold Season Soup–Vegetable Soup with White Beans, Cauliflower, and Quinoa:

2 heads cauliflower, washed and roughly chopped

1 large white or yellow onion

1 shallot (not totally necessary, but I like to pack in the alliums when I’m sick)

5 large carrots

6 celery stalks

1 head of garlic (Yes, head, not clove. Go big or go home if you really want to clear the sinuses.) peeled and pressed, grated, or chopped

1 large or 2 small zucchini squash

1 c. dry red quinoa

2-3 c. cooked white or cannellini beans

4 large kale leaves, washed and roughly chopped

large handful of fresh parsley, washed and roughly chopped

3 quarts vegetable or chicken broth

½ t. ground black pepper

1 T dried thyme

1 T dried oregano

3 bay leaves

pinch of cayenne pepper

salt to taste

4-6 T olive oil

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Preheat oven to 400.

Prepare a baking sheet with parchment paper or foil. Spread chopped cauliflower onto the baking sheet, and drizzle with olive oil. Sprinkle salt and pepper to taste, and toss to coat. Roast in preheated oven until slightly charred and soft all the way through, about 40-60 minutes. Turn/mix cauliflower halfway through baking to ensure even browning.

While cauliflower is roasting, chop onion, shallot, carrots and celery to desired size. Bring a large, heavy-bottomed soup pot to medium high heat, and add a few tablespoons of olive oil. Once olive oil is fully heated, add onions, carrots, and celery, and cook 10 minutes, stirring often to keep from over browning. Add shallot and pressed, grated, or chopped garlic. Cook another 10 minutes or until onions are translucent and very fragrant. Add broth and all spices. Bring to a simmer and then taste and adjust spices/salt as needed. Add dry quinoa and bring to a simmer again.

Finely dice zucchini and add to the pot. Let simmer about 30 minutes or until quinoa is cooked through and all vegetables are tender. Add roasted cauliflower, chopped kale, beans, and parsley. Bring to a simmer and taste. Adjust salt and spices as needed, and don’t be afraid to add more olive oil if it lacks richness!