From crab apples to sloe berries, find out what nature has in store for us this month In Andy Beer’s book, ‘Every Day Nature’ he describes the uniqueness of October; “October can be gentle and fine. A few days of still frost turn the leaves amber and deep red. On the high chalky ridges, beech woods take on an ethereal orange tone. Yet October can be wild too, settling into a pattern where storms trundle in from the west with barely a pause between, before the arrival of Hallowe’en – the start of the dark days.” This month of changes is an exciting time and here a few of my favourite things to see in Autumn: Crab apples You may be lucky enough to find some crab apples when you get out and about this October. They have been around since Neolithic times and ae a fairly common tree, dispite being rare in the farthest corners of the British Isles. They are definitely not an apple to eat raw and are best used in cooking, especially making jam as they contain pectin, which enables the jam or jelly to set. My favourite way to use crab apples is to use equal amounts of rowan berries and crab apples to make a delicious rowan berry jelly. Crab apples can be stored for several months, so if you are lucky enough to find them, you know you will be able to store them to use in a variety of projects from fruit leather to cider. They can be found in wood clearings, wood edges and farm hedgerows, wherever they have access to good light. Sloe berries There are still some sloe berries to be found in October, they can be made into a delicious hedgerow jelly when combined with blackberries and crab apples, or perhaps the most popular way to use them, is sloe gin! Pick the berries and freeze them, then defrost them and they will naturally split, saving you the job of pricking them! Put them in an air tight jar or bottle, fill the bottle with your sloes, at least 300g, then add 150g sugar, and 600 ml of vodka. Leve them for at least 3 months, but ideally 1 year, the longer the better! After this time, strain off through a filter paper, bottle into sterilised bottles and enjoy in the winter months. Fungi. Although I enjoy foraging, I am not fully confident about foraging for mushrooms to eat, I am much more comfortable hunting for them and finding them and enjoying their many colours. If you do want to learn more about mushrooms and fungi and the other edible treasures available at this time of year, we have an ideal beginner’s foraging book here . Acorns. Did you know that acorns produce a bumper crop of acorns every 5-10 years? This is called a ‘mast year’ and it’s a clever way of the trees ensuring their future survival. The Woodland Trust describes it here: “One of the main theories for this behaviour is ‘predator satiation’. Take oak and beech as an example again. Animals like squirrels, jays , mice and badgers feed on the acorns and beech nuts. When the trees produce smaller crops for a few consecutive years, they are in effect keeping the populations of these animals in check. But during a mast year, the trees produce more food than the animals can possibly eat. This abundance causes a boom in populations of small mammals like mice. More importantly, it guarantees some will be left over to survive and grow into new trees”. Some years will see very few acorns and others loads, we have certainly seen huge amounts of acorns here in Cornwall this year, what about you? Have you noticed an abundance of acorns this year in your area? Click To Paste

A recipe for delicious hedgerow cordial that you can enjoy hot or cold, perfect for cosy Autumn days! As September draws to a close, so does the window of opportunity for foraging for the last of the treasures from the hedgerows! In this week’s blog, I will be sharing one of my favourite recipes for using up the berries and fruits that I have picked at the end of the summer, ready to store for the colder months. My all-time favourite is hedgerow cordial, it is delicious cold, but there is nothing better after a fresh Autumnal walk in the woods, than to come home and have a steaming hot mug of hedgerow cordial. You can put in whatever fruits or berries you have found. IMPORTANT! – Please ensure that you know exactly what you have picked before consuming. Some berries can be extremely poisonous, such as the shiny red cuckoo-pint berries and the black berries of the deadly nightshade plant. You can always buy a foraging book, go on a foraging course or look up some of the fantastic resources out there such as EatWeeds.co.uk to help you identify edible fruits and berries. If you want to be on the safe side, just use berries that you are comfortable with such as blackberries and add some Bramley or any other apples that you may have picked or harvested (or bought from the shops!) Ingredients and equipment needed: 6000 g of mixed berries, I like to use a mix of sloe berries, blackberries and elderberries You can use any seasonal, Autumn fruit. I use 100g elderberries, 350g blackberries and 150g sloe berries. 500ml of water 1 Tbsp of dried lemon verbena herb, you can use 1 tbsp of any herb or spice you would like to add, such as lemon balm, lavender etc. Or add a couple of cinnamon sticks and a star anise for a delicious spicy flavour, or just leave this step out. Sugar – weight will be dependent on how much liquid has been produced from step 1 – see step 2 below for details. Citric acid – 20g for every 500g of cordial, see note below. You only need this if you wish to keep your cordial for a few months, as this acts as a mild preservative. A couple of sterilised bottles, the above weights will make approximately 750 ml of cordial. Make sure you sterilise your bottle or you will be at risk of having potential harmful moulds and bacteria growing on your precious cordial! See note at end on how to sterilise bottles or jars. Step 1 Put the fruit, water and herbs if using into a pan and bring to the boil. (don’t add the citric acid at this stage). Simmer with a lid on for 15 minutes. When the berries have started to soften, mash them in the pan with a spoon or a potato masher until they break up, making sure you release as much of their goodness as you can. Once cool enough to handle, sieve the mashed fruit liquid through a fine muslin cloth or. Muslin bag. Step 2 Weigh out the liquid into a jug. You will need 300g of sugar for every 500g of liquid that you make. Add the liquid and sugar to a pan. If you want to preserve your cordial for longer than a week or so, add 20g of citric acid to every 500g of liquid that you weighed out. This will enable you to save the cordial for several months. Bring to the boil and simmer for 10 minutes, take off the heat and pour into your sterilised bottles. Once opened, keep your cordial in the fridge and consumer within a month. How to sterilise jars • Wash your bottles and the lids (be careful ifyou are using swing top bottes as they can have rubber or plastic seals which need to be removed first or they will melt in your oven and make a real mess!) in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a clean, oven proof tray while they’re still wet. • Put the tray of clean, wet bottles and lids into a preheated oven at 160-180ºC for about 15 mins. Remember to use oven gloves while handling the bottles once you take them out of the oven. • Pour the hot cordial into a heatproof jug to make it easier to pour into the hot bottles. Be very careful not to touch or get any of the mixture onto the rim of the bottles as this could introduce bacteria. • Fill the bottles so that there is a couple of cm gap between the top of the bottle and the lid or closure. • While everything is still hot, put the lids or closures on the bottles and allow to cool.

How to make herb and botanical infused butter. Have you ever wondered how butter is made? I remember making butter at school for a project, we all had a turn at whisking and I remember it seemed to take a very long time! Making butter is a very satisfying weekend project to have a go at. It doesn’t necessarily save any money, as you need double cream to make it, but it is very satisfying to apply a thick curl of home-made butter to your home-made bread! To make your own butter, you will need – a butter churn or a large glass jar and an electric whisk. Butter paddles or wooden spatulas 300ml double cream Sea salt (optional) Herbs such as thyme, sage, wild garlic 1. Wash your jar or churn in hot soapy water, rinse and let air dry thoroughly or dry with a. clean tea towel. 2. Remove your cream from the refrigerator and let it come to room temperature for at least 2 hours. If you don’t carry out this step, the cream will take a LONG time to turn into butter! 3. Pour the cream into the glass jar or churn. If using a churn, turn the handle swiftly to start churning the cream. If you using an electric whisk, turn to a medium setting. The cream should start to appear foamy after several minutes. After 5-6 minutes the cream will thicken. After 8-10 minutes the cream will turn very thick – keep going, you may feel like giving up at this stage as you think nothing is happening, but it is nearly ready! After around 15 minutes you will find the handle of the churn is hard to turn and then suddenly it loosens and becomes easier. If you look at the side of the glass jar you will see that the cream has turned pale yellow and has separated to form butter and buttermilk. This buttermilk has lots of uses, so make sure you save this. If using an electric whisk, you will see that the butter is clinging to the whisks. 4. Pour the buttermilk into a jar or jug to save for later. You can use a muslin cloth to strain it out. You can make wild fermented buttermilk or scones with this milk. 5. With clean hands gently squeeze the butter to remove the butter milk. Repeat this process until all the milk has been removed. You can now use your paddles or spatulas to mix the butter and remove the last traces of milk. 6. If you want to salt your butter, sprinkle a pinch of sea salt over your butter and use your paddles or spatulas to flip the butter between paddles, add more salt if needed. 7. It is at this point that you can add some chopped dried herbs to your butter, chives, sage and rosemary are ideal, or use some wild foraged herbs such as wild garlic. You can even decorate it with edible flowers such as borage flowers or nasturtiums. Add between 1-3 teaspoons are ideal, depending on your taste. 8. Now you can mould your butter into shape and cover with waxed paper. You can store in the refrigerator and consume within two weeks.

Does hay fever make the summer months miserable? You are not alone, one in four people in the UK suffer from seasonal allergic rhinitis, me included. June is a difficult month, most mornings start with a runny, blocked nose, itchy eyes and an itchy, scratchy throat. Many people take over the counter anti-histamine tablets, but some people, like me are sensitive to this and end up feeling lethargic and tired. Never fear, as usual, Mother Nature has a cornucopia of herbs and flowers available in her medicine chest for us to take advantage of! Some plants contain a special natural pigment (a flavonoid) called Quercetin. It is what gives many plants, fruits and flowers their colour. As it is such an excellent antioxidant, Quercetin may help reduce inflammation, allergy symptoms and blood-pressure. There have been some scientific studies to show that taking Quercetin as a supplement can block enzymes causing inflammation and block histamine. As well as adding as many Quercetin rich foods to your diet as possible, such as red apples, red onions, grapes, berries, such as elderberries, cherries, kale and citrus fruits, well as There are several hedgerow herbs that have been used in herbal medicine to treat the symptoms of hay fever. Nettle – high in natural antihistamines, the anti-inflammatory benefits of nettles can help reduce the symptoms of hay fever and allergic rhinitis Elderflower - Elderflower has anti-catarrhal and anti-inflammatory properties, due to the presence of tannins in the plant. Tannins are astringent and have a drying effect, helping to remove excess mucus and reduce inflammation of the mucous membranes. Ribwort plantain – excellent anti-inflammatory properties and excellent for nourishing the mucous membranes of the nose and sinuses, which can become irritated and inflamed when exposed to pollen. Marshmallow root – this is a wonderful herb and makes a delicious tea when taken with honey. When infused in hot water, the root of this herb creates a mucilage – a kind of thick, gelatinous liquid. This liquid is fantastic for coating and soothing he mucous membranes, especially the back of the throat if you suffer from an itchy and scratchy throat in the summer months. It’s best to start adding these teas to your daily routine as soon as you can before hay fever season hits, ideally a month before but you can still start taking them once hayfever season hits. Try combining the herbs, for example, nettle, elderflower and marshmallow root makes a deliciously soothing tea with a teaspoon of honey. Why not make a large teapot in the morning and wait for it to cool. It will make a really refreshing and nutritious drink to sip throughout the day. Adding Turmeric to your tea, along with a teaspoon of raw, local honey will also give you extra benefits as Turmeric contains quercetin along with the anti-inflammatory properties of curcumin. It is said that consuming local honey can help with symptoms of hay-fever, I haven’t tried this but my neighbour has just started keeping bees, so I will certainly be trying this out next summer! Eyebright – Euphrasia officinalis. This beautiful, tiny little flower grows in abundance up on the moor near to us near Bodmin. Eyebright flowers have been used in infusions to treat the eyes for generations, hence the name! An infusion of 1 tsp of eyebright flowers can be added to a cup of hot water, left to cool and then dab some of the liquid on a reusable cotton pad and place over the eyes to soothe irritation. Disclaimer: I am not a qualified herbal practitioner, and this blog is not intended to be used as medical advice. It is intended to encourage you to do your own research or contact a herbal practitioner. Contact your doctor or health practitioner before taking herbs or any herbal medicines, especially if you are on medication, suffer from a medical condition, are pregnant or breastfeeding. Herbs are available online but if you intend to forage for your own herbs, you must make sure you know exactly what you are doing as some wild plants can be extremely toxic. If in doubt, contact a professional wild food forager or herbalist. Taking Quercetin supplement is not recommended for Pregnant women, breastfeeding women, and people with kidney disease.

How to make a nourishing and soothing dandelion oil with anti-ageing properties. Dandelion oil has been used in herbal remedies to treat aching muscles and sore joints, but it is also packed with high quantities of antioxidants, making it an excellent anti-ageing ingredient. Dandelions have had such a bad press in the last few decades, with gardeners mowing them down in their prime and attacking them with all sorts of toxic herbicides. This beautiful golden flower is one of Mother Nature’s magical gifts to us, so here is my attempt to change your opinion of this beautiful plant, from unsightly weed to a healing wonder! Dandelions have many names across the Northern Hemisphere from which it originates, such as Lion’s tooth, Pissenlit, bitterwort, blow-ball, cankerwort, clockflower, priest's crown, puffball and swine's snout. It’s official, Latin name is Taraxacum officinale. In English folklore, it was referred to as Shepherd’s clock, due to its ability to open just after sunrise and close at dusk. There are clay tablets dating back to 1500BC that detailed the use of dandelions in herbal remedies. It seems that over the centuries, various societal changes have meant that people turned away from traditional herbal remedies, over to pharmaceutical companies in the early 1900’s, with their promises of cure-alls for a range of diseases and ailments. Many of us are returning to our roots to rediscover the almost forgotten benefits of the plants and herbs that grow around us in abundance in our local parks, gardens and hedgerows. The health benefits of dandelions come from their leaves, flowers and roots. The leaves are highly nutritious and contain vitamins A, C, E, K, B6, beta carotene, folate, thiamine, riboflavin, calcium, iron, potassium and manganese. Due to the presence of antioxidants such as beta carotene and polyphenols, dandelions may help protect the body against disease and help fight inflammation. A test-tube study showed that cells treated with dandelion extract showed reduced signs of inflammation . The roots of the dandelion plant have also shown in some scientific studies to help the body manage cholesterol and blood sugar levels . There are many more studies and historical accounts of the benefits of dandelions for the body, not to mention their use in making delicious cordials and syrups, such as dandelion and burdock and dandelion honey! In this blog, I will be focusing on the benefits for the skin and how dandelions have been used in herbal remedies to ease the discomfort of aches and pains and aching muscles. This oil can also be used as a skincare oil, to help nourish the skin. Due to the high levels of antioxidants in dandelions, the oil could help to diminish fine lines and help tone the skin. To make the oil, gather a couple of large handfuls of dandelion flowers. Make sure you pick a sunny morning once the dew has dried. Carefully rinse the flowers and then leave them in the sun on a drying rack or similar until they have dried completely. Get a thoroughly cleaned and sterilised jar and pack the dandelion flower heads into the jar until it is ¾ full. Next, pick a carrier oil that is suited to your skin type, such as almond or avocado for dry skin, or sunflower or olive o il for normal skin types. I used mustard seed oil as I have dry skin and it is a thick oil that doesn’t settle into the skin very quickly, so it’s a great oil to use at night. Leave the jar for 2 weeks, making sure to shake the jar at least once a day so that the flowers release their magical properties into the oil! After 2 weeks, strain off the flowers, squeezing every last bit of goodness out of them. You can then return the flowers to the earth by placing them on your compost heap. Bottle the oil in a clean and sterilised bottle or jar and keep for up to 6 months. Disclaimer: Dandelion is considered safe for most people but could cause skin irritation and allergies in those allergic to ragwort and daisies as it belongs to the Asteraceae family of plants. Always consult a doctor before taking herbs if you are taking medication, pregnant or have a medical condition. If you are foraging for plants, make absolutely certain that you know exactly what you are picking. Do not rely solely on plant identification apps. It’s a good idea to attend a foraging course and identify plants from plant identification books. The information in this blog is intended for entertainment purposes and does not constitute as medical advice.

Foraging for nettles – the superfood on your doorstep Have you always thought of nettles as a pain? A pain that they spring up wherever you don’t want them? A pain when you grab hold of one by accident??! Hedgerow and moor foraging bag A bag of foraged nettles. I was the same, looking at them as intruders into the garden, ruining the view of the perfect lawn. But this is where the modern human is going wrong. We shouldn’t be seeing these plants as weeds and dowsing them with harmful weedkiller or feeling ashamed that our garden has grown wild and ‘what will the neighbours think?’. Sorry but who cares what the neighbours think! So much wildlife is needlessly destroyed by our obsession to have a perfect lawn without a weed in sight. And don’t get me started on the plight of poor old dandelions! The fact is that we have forgotten about the magic held within so many of our native plants that we now disregard their healing, medicinal and cosmetic properties and strim them, mow them and snip them away without giving them a chance to reveal their worth. One of my goals is to open people’s eyes to the abundance of fantastic plants that we are incredibly lucky to have growing here in the UK. Even if you live in a city, you are sure to be able to find some wild and wonderful plants and flowers, without going too far from your home. This week on the blog, I show you how you can transform a bag of nettles into a delicious and nutritious cordial that is perfect for refreshing you and the family on a spring day. Firstly, why are nettles so amazing? I am amazed at the properties of nettles both for beauty and for nutrition. We use nettle leaf powder in our plastic free shampoo for oily hair, Beauty Kubes shampoo for oily hair Beauty Kubes shampoo for oily hair with nettle leaf. as nettles can work wonders on the hair and scalp. The main minerals found in Nettle are silicic acid, calcium, potassium, iron, chromium, magnesium, and zinc, including Vitamins A, B, C, K, protein, mucilage, sterols and phenols (root), flavonoids (including rutin). For oily skin, it is cleansing, clarifying and emollient and soothes sensitive skins. When it comes to nutrition, it really is a powerhouse, packed with the following nutrients: Vitamins: Vitamins A, C and K, as well as several B vitamins Minerals: Calcium, iron, magnesium, phosphorus, potassium and sodium Fats: Linoleic acid, linolenic acid, palmitic acid, stearic acid and oleic acid Amino acids: All of the essential amino acids Polyphenols: Kaempferol, quercetin, caffeic acid, coumarins and other flavonoids Pigments: Beta-carotene, lutein, luteoxanthin and other carotenoids So they truly are a superfood to try including in your diet. If you have a medical condition, are pregnant, breastfeeding, or on medication, it’s always best to check with your medical practitioner before eating a new superfood or supplement. Here’s how you make nettle cordial: You are going to need a few things before you can get started: A few glass bottles to contain your wonderful nectar – thoroughly cleaned with soapy water and then sterilised. A foraging bag or large bag to hold your nettles. We use this Hedgerow & Moor one Around 200 – 250g of nettle tops – just the top 4-6 leaves as this is the fresh, new spring growth where all the good stuff is! (Never eat nettles that have begun to flower, they have gone past their best) We filled our foraging bag 1/3rd full and had just over 220g of nettle tops. 600g Water 1kg Sugar 40g Food grade citric acid, can be found online or in health food shops. Some gloves! Yes, stinging nettles sting until they have been cooked or processed but after that, they are fine to touch and eat. Once you have gathered your nettles, shake them about and let any insects or bugs crawl off, then rinse and let dry. Then weigh out your sugar, water and 40g of citric acid into a pan and heat gently until the sugar has dissolved. Then, heat until the liquid gets to 60°C. Carefully add your nettle tops to this mixture and press the nettles under the surface of the liquid. I used a large pair of tongs to handle the nettles and a potato masher to squeeze the nettles into the liquid. Cover with a muslin cloth or tea towel and leave for 5-6 days. Make sure that the nettles are below the surface of the liquid. Make sure you press and squeeze the nettles every day until the 5 days is up. Once you are ready, squeeze the nettles through a muslin cloth or a nut bag and make sure you squeeze out every bit of cordial. And guess what, it’s pink!! That is one of the cool things about this cordial, apart from its amazing taste, is its appealing pink colour. How to make your own nettle cordial Nettle Cordial Then pour into your sterilised bottle. It will keep up to on month if stored in the fridge. We hope you enjoy making this amazing drink to share with your friends and family and enjoy its nutritional benefits. If you have got the foraging bug, why not buy one of our books to get you started, such as ‘The Forager’s Calendar’. The Foragers Calendar The Forager's Calendar by John Wright. *Disclaimer - To the best of our knowledge the information contained in this blog is accurate. Eve of St. Agnes and our brands Beauty Kubes and Hedgerow & Moor stresses that you do not eat any wild edible plants, herbs, weeds, trees or bushes until you have verified exactly what the plant is and verified with your health professional that they are safe for you. No liability exists against Eve of St. Agnes or our employees, nor can we be held responsible for any allergy, illness or injurious effect that any person or animal may suffer as a result of information in this website or through using any of the plants mentioned by Eve of St. Agnes on this website or blog. This website is intended to provide general information only. Always seek the advice of a health professional before touching or eating any plant matter. Information provided is not designed to diagnose, prescribe, or treat any illness, or injury. Always consult a health care professional or medical doctor when suffering from any health ailment, disease, illness, or injury, or before attempting any traditional or folk remedies. Keep all plants away from children. As with any natural product, they can be toxic if misused. The information on Eve of St Agnes website and our brands Beauty Kubes and Hedgerow & Moor is for inspiration and entertainment purposes only, and the information contained herein should not be taken as factual

The rowan tree, a magical tree with an ancient history. You may not notice the splendid rowan tree in summer and winter, but as autumn approaches, you can see its’ glowing orange / red berries, glowing like a beacon I can spot them across the moor from a great distance away! Also known as mountain ash as it grows well in mountain regions. It isn’t related to the Ash at all, it is in fact related to the rose, blackthorn and apple tree families. This similarity can be seen in May time, when their creamy, white blossoms provide a source of nectar for the bees, along with the white blackthorn and hawthorn blossoms. It was one of the most sacred trees to Celtic Druids and it was forbidden to use any part of the tree other than for use in certain religious ceremonies. They used the bark to dye their robes black. It is said that when the Vikings invaded Scotland, they used the wood of the rowan tree to carve into runes for protection and divination. The rowan tree is also called the Witch Tree and was used in ancient times for divining precious metals in the same way that hazel is used for divining water to this day. Magically, Rowan is used to increase psychic powers, for healing spells, success, protection and often the wood is used for making wands. In folklore, rowan has been used for protection against evil; people used to make small crosses from the rowan wood and bind it with red thread and plant rowan trees at the threshold of their home, to deter witches. Farmers would make rowan loops to protect their livestock and hung branches of rowan in barns to protect their cattle. Rowan trees are often found planted in graveyards to protect the deceased from evil spirits. The rowan berries are not poisonous when eaten raw but they are very bitter, however, when cooked, they make a delicious jelly which pairs really well with cheese and game meats. It is delicious on cheese on toast! You will find our small batch of seasonal Rowan berry jelly over on our Jams and Jellies page, (you will have to be quick as we only have a small supply of berries!). Herbal medicinal uses include use as an astringent, laxative, and a diuretic This magical tree is so important to wildlife as well. Rowan leaves are eaten by the larvae of certain moths and butterflies and the berries are also an important food source for blackbirds, mistle thrush, redwing and song thrush during the winter months. Next time you spot some bright red berries, look to see if it is a magical Rowan tree!