Becoming An Herbalist Mini Course

Herbal Academy has opened up registration for a fabulous new course – a new mini course – that is free! The new Becoming An Herbalist Mini Course:

Becoming an Herbalist Mini Course Registration - class is free!

Have you ever wondered about herbalism classes? This new mini course is open for registration from today (July 19th) till August 5th, and will start on August 6th and has two options: the totally free class, or you can upgrade and purchase a gorgeous printed herbal journey workbook to go with it. Even though I have taken many classes through Herbal Academy, I signed up this morning for the class. And yes, I ordered the workbook, I just couldn’t pass it up!

What is in the course?


Lesson 1 looks closely at certification and regulation for herbalists and explores some of the educational options that are available to those interested in herbal careers. Learning about these important topics will help you begin to develop confidence and lay the groundwork for a career as an herbalist.

In Lesson 2, we will take a look at the language that herbalists use – words you can and cannot use legally, regardless of education, due to the current state of herbalism as an unlicensed practice. While this topic is sometimes confusing for beginning herbalists, it is important to understand the appropriate use of language when talking or writing about herbs.

Lesson 3 dives deep into the ethical considerations of becoming an herbalist. We’ll give you the lowdown on scope of practice, confidentiality, informed consent, and full disclosure. For those interested in clinical practice, we’ll go over basic red flags, safety concerns, and referrals. Introducing yourself to these key concepts will continue to build your confidence in building an ethical and safe herbal practice.

In Lesson 4, we will outline key aspects of starting your own herbal business and the many details that go along with each. Considering the diversity of options covered in this important lesson is an invaluable stepping stone to dreaming up an herbal business and writing a business plan.

Lesson 5 discusses the importance of keeping your finger on the pulse of herbalism. The way that herbalists use herbs is constantly evolving, with new clinical research being published all of the time and practicing herbalists discovering novel ways of bringing balance to human physiology with herbs. Get inspired by all of the ways you can stay connected, network, and continue your herbal education in the last lesson of this free mini course!

Enroll in the FREE Becoming an Herbalist Mini Course and discover your herbal path

And you have plenty of time to take the new class – 3 months once you activate it, meaning if summer is busy, once the kids go back to school, it is time for you to go as well! But don’t wait to sign up – you only have till August 5th, before the class signup closes.


The Newest Raised Bed

When we were having the issue trees removed around our property, I pulled out a few for projects. We have an odd upper lawn section that I’d guess the previous owners used for nothing, but to mow it once in a while. It is where I planted rhubarb in the spring, and put in a tomato bed with bricks I found in the woods. The new beds sit on the far edge of it, with a rock retaining wall just beyond. I don’t want to till in this area as I have no idea what might be buried line-wise, and it is also hard packed soil.

A few weeks ago I put down a thick layer of cardboard, multiple thickness, then made a frame for a new raised bed with two 8 foot logs, and two 4 foot logs. As needed I tucked in a few small bricks to hold the frame in place (since the logs were not straight nor flat).

The goal was to have a permanent raised bed to showcase our strawberry plants in, so that in the coming year farm visitors can see how they grow. I put in 2 of each plant (Baron, Regina, Yellow Wonder, and White Soul). I used an organic planter/raised bed mix. It took four 3 cubic foot bags to fill it (12 cubic feet). My strawberries had been sitting in gallon pots as reference.

After planting, I covered the bed with well aged wood chips, to keep the soil from drying out, but also to smother any potential weeds.

I had leftover bricks, so I made a path between the beds. It is narrow, but is just enough I can sneak through. I smothered the area and around the bed with more wood chips.

The strawberries should do well in the bed, and continue to grow. This year’s plants have flowers and berries starting now.

Side note: After all was done, we did put a deer fence around the bed. As I have noted before, if it is close to the house, I can usually get away with a 4 foot fence, though I usually cover the fence on top, making it a cage. I save the 7 foot (pricey) fencing for down low. I love our deer, but oh does it make the garden beds not quite as attractive visually, once the fences are up!

It’s the small child catcher!


Cinnamon Sugar Popcorn

One of our boys’ favorite snacks is homemade popcorn. I am a fan of popping the corn in brown paper lunch bags. No oil needed, and it pops up fluffy and light. The bags are compostable as well, so I don’t feel bad. This cinnamon sugar popcorn recipe gives the flavor of kettle corn minus the heavy texture (kettle corn is way too sweet and salty for me). The boys snacked away happily, and now it is on their “rotation” of snack foods.

Cinnamon Sugar Popcorn


  • ½ cup popcorn kernels
  • 2 Tbsp unsalted butter
  • 1 Tbsp granulated sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 2 new brown lunch bags


Add ¼ cup of the popcorn to each lunch bag, roll down the top a bit. Pop each bag in the microwave. I use our auto setting which is around 3 minutes. However, listen for the popping to slow down and pull out early if needed.

Shake popcorn into a large bowl. Rap the bowl on the counter to settle any unpopped kernels, transfer popcorn with hands to a large bowl, leaving kernels behind (discard those).

Melt butter in a small bowl, drizzle over the popcorn, toss quickly to coat popcorn. Sprinkle on sugar, cinnamon, and salt, toss to coat.

Serve immediately.

Recipes For Summer: Corn and Avocado Salad

Corn and Avocado Salad is a crisp and fresh way to use summer’s bounty of produce. Use the freshest you can find, preferably from your garden if you have it!

Corn and Avocado Salad


  • 3 to 4 ears fresh corn on the cob
  • 12-ounces small tomatoes
  • 8-ounces fresh mozzarella balls*
  • 10 basil leaves
  • 1 large avocado
  • ¼ cup lemon juice
  • ¼ cup avocado or olive oil
  • 1 Tbsp garlic, minced
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper


Shuck the corn, and cut the corn kernels off of the cobs, transfer to a large non-reactive bowl.

Wash and dry tomatoes, cut into quarters, add to the corn.

Drain the mozzarella and add in. *Preferably buy “pearl” size, if it is bigger balls, cut into small, bite size pieces.

Stack the basil leaves, roll up and thinly slice, then finely chop, add to salad.

Add lemon juice, oil, garlic, salt and black pepper to a bowl. Use a fork to whisk till combined. Drizzle over salad, toss gently to combine.

Wash and dry avocado, cut in half and remove pit. Dice up avocado, add into salad, stirring in gently.

Chill until serving time.

Best eaten within 24 hours.

Savory Scones

These soft and high rising scones are perfect served with dinner – or even topped with sausage gravy for breakfast.

Savory Scones


  • 2 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 6 Tbsp cold unsalted butter, diced
  • ¾ cup whole milk
  • 2 large egg yolks


  • 1 large egg
  • 1 Tbsp whole milk
  • Pinch fine sea salt


Preheat oven to 400°, line a large baking sheet with parchment paper.

In a large mixing bowl whisk flour, sugar, baking powder, and sea salt together.

Add in butter, work in with fingers until finely crumbed.

Whisk together the milk and egg yolks, add to flour mixture, mix in with fingers until it just comes together.

Scrape dough onto the prepared sheet, pat it into a round about 7″ wide and flatten on top.

Score with a bench scraper or knife into 8 wedges, separating a bit carefully.

Whisk the egg and milk together, brush on till shiny, then sprinkle a pinch of salt on top.

Bake for 18 to 22 minutes, until golden brown. Let cool for a few minutes before separating with a knife.

Makes 8 scones.