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Rose Aloe Gel

Rose Aloe Gel

Rose and Aloe Gel

Rose petals are rich in Vitamin C, Carotene, the Vitamin B group as well as Vitamin K. Combined with the mile long list of nutrients in Aloe, this recipe brings your skincare routine to a whole new level. 

AND IT’S SO EASY!

Inroduction

About this Recipe

Rose is a wonderful herb for helping to cool the body. Not just overheated emotions like the first category but physically, it cools inflammation of the skin and astringes tissues making it a 

useful addition to body care. It also tones and nourishes dry skin. Think about how these actions will benefit acne, rashes, and burns. Rose acts as an inhibitor against Elastase  (which is the chemical that reduces elasticity) and Collagenase (that reduces collagen). In other words, rose acts as an inhibitor to those harmful proteins keeping the natural collagen and elasticity levels unharmed.  This is one of the best anti aging herbs for skin especially when you factor in that it reduces emotional stresses.

Ingredients

  • 1 part fresh Rose petals

    (or Soak dried roses overnight in distilled water)

  • 1 part Aloe vera gel

Step by Step Instructions

Step 1

Slice the aloe leaf open and extract the gel with a spoon. 

Step 2

Add an equal amount of roses. This way of measuring is called “folk measure”. This is the way of  our ancestors. It’s not exact because it doesn’t have to be. We aren’t baking a cake here. The benefits will not change based on our measure, only the consistency.

Step 3

I also like to add a little vitamin E. You don’t have to do this step, but it’s another vitamin that is great for the skin. It also acts as a natural preservative to give the gel it a little longer shelf life. 

Step 4

Throw it all in the food processor until smooth. 

Step 5

Press the mixture through a sieve to strain out the large particles.  If you don’t have a sieve you can use cheesecloth or a clean towel. I like to use a tea towel for straining out the ultra fine particles.

Step 6

Store it in the fridge to keep it cold and preserve it longer.

Use this on:

  • sunburn
  • bug bites
  • rashes
  • dry skin
  • eczema
  • psoriasis
  • razor burn
  • minor cuts and scrapes

Rub on skin irritations in small amounts, as needed. The natural soothing properties of aloe and rose petals, combined with its coolness from being stored in the refrigerator, will usually offer rapid relief.

As with all cosmetics, if you develop redness, sensitivity, or signs of allergy then you should promptly discontinue use.

Do you want to make your own? I have the ingredients on hand.

Don’t have time to make your own? That’s what I’m here for!

Buy a 2 oz jar Rose gel for just $16. A similar product goes for $40 at Sephora.

I’d love to hear how you use Rose! Leave me a comment below!

If you have questions, email me a info@kinfolkherbs.com.

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Calendula Ointment

Calendula Ointment

Calendula Ointment

Calendula, aka pot marigold, common marigold or Scotch marigold,  is a plant in the genus Calendula of the family Asteraceae. It is most likely native to Europe, though it’s hard to say as it has a long history of cultivation in many warm temperate regions of the world. 

Inroduction

About this Recipe

By: Jennifer Shelhart

Calendula contains phytochemicals that trap the free radicals. Lets stop there for a sec. What are free radicals?

Welp! Oxygen in the body splits into single atoms with unpaired electrons. Electrons like to be in pairs, so these atoms, called free radicals, scavenge the body to seek out other electrons so they can become a pair. This causes damage to cells, proteins and DNA causing issues like cancer were the body attacks itself when it would otherwise be healthy. 

 So, it traps those free rads, then accelerates the process of healing. This makes it a great alternative for chemical based healing ointments and diaper creams.

All the while, the tannins, triterpenoids, and saponins in calendula exert a deep-cleansing effect on your skin. When applied topically, the flower extracts may even heal acne and atopic dermatitis (eczema).

Ingredients

  • Dried Calendula flowers

  • Plant based oil for infusing (olive, coconut, sweet almond, etc.)

  • Beeswax (one ounce per one cup of infused oil, more or less)

Were using the folk method of measuring here. You just need enough oil to cover the flowers and beeswax is to thicken the ointment so it’s not drippy. There is no wrong or right way to do this. It’s a matter of personal preference.

Step by Step Instructions

Steps
  • I like to use my small 3 crock warmer to do this. It’s pretty simple just add the ingredients together into the crock pot and set to warm.
  • Let the blend slow cook for 12 hours. 
  • Strain the infused oil using a cheesecloth and strainer, squeezing out as much of the oil as possible.
  • Carefully pour the hot salve into tins or jars.
  • Let cool completely before use.

You can use this ointment on wounds to promote faster healing. 

Here’s a cool tip, refill an old balm tube with ointment for use on the go. I keep these all over the house, in the first aid cabinet, the RV and on my key chain. It will even make a great stand in for chap stick in a pinch!

Do you want to make your own? I sell dried dried flowers for just $6 per bag.

 Don’t have time to make your own? That’s what I’m here for!

Buy Calendula on the go for just $4ea. 

I’d love to hear how you use Calendula! Leave me a comment!

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Hibiscus & Green Tomato Jam

Hibiscus & Green Tomato Jam

As the days get cooler I am left with a bounty of unripened tomatoes. We LOVE green tomatoes here! I pickle most of them because the kids love green tomato pickles (and I love of the probiotic properties in the lactoferment) but another of my favorite things to make is this Green Tomato Jam. This is a recipe I made after many trial batches. The hibiscus gives the jam a tart lemony flavor that is essential for this recipe. You can purchase the Hibiscus flowers here. Hibiscus Green Tomato Jam is a great topper for crackers, chips, fish tacos, grilled cheese, BLT sandwiches, shrimp dishes and more.

After washing all my tomatoes, I pulse them in the food processor until they are in small bits. I dont like to liquefy them because having the chunks gives the jam a density that is enjoyable on chips, much like that of a thick chutney.

I like to cook the tomatoes down a bit before I add the hibiscus.

While waiting for the tomatoes to cook down a smidge over medium heat, prepare the hibiscus tea. In a separate pan or teapot boil 2 cups of water. Once boiling add the flowers and let steep for 5 min. Once fully steeped, you can add your tea to the tomatoes, flowers alnd all. While you’re at it, add your vinegar and sugar and stir the pot. bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours. Stir in the pectin (if using) and simmer for one minute more.

Ladle the hot jam into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Hibiscus & Green Tomato Jam
Author: Kinfolk Herbs
Prep time:
Cook time:
Total time:
Ingredients
  • 4 C crushed green tomatoes
  • 2 C water
  • 2 T hibiscus flowers
  • 3 T apple cider vinegar
  • 4 C sugar
  • 1 pkg pectin (optional)
Instructions
  1. While waiting for the tomatoes to cook down a smidge over medium heat, prepare the hibiscus tea.
  2. In a separate pan or teapot boil 2 cups of water. Once boiling add the flowers and let steep for 5 min.
  3. Once fully steeped, you can add your tea to the tomatoes, flowers alnd all. While you're at it, add your vinegar and sugar and stir the pot.
  4. Bring to a boil over medium-high heat, stirring frequently.
  5. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours.
  6. Stir in the pectin (if using) and simmer for one minute more.
  7. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
  8. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes.
  9. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
  10. Remove jars from pot and allow them to rest for six hours or overnight.