HedgeWitch

by Silver RavenWolf

  Fertilizer requirements: light application of your choice (I used organic fish fertilizer)

  Space between plants: depends on the variety you choose

  Incompatible planting with: cucumbers

  Compatible with: cabbage, lettuce, eggplant, potatoes, strawberries, and tomatoes

  Magickal thyme: Used in workings for courage, long life, health and healing issues, cleansings, love potions, dream magick, restful sleep, and gaining knowledge.

  Culinary thyme: Casseroles, soups, root vegetables, stuffings, lamb, onions, potato, rabbit, mushrooms, sausage, fish, vinegars, herbal breads and butters, chicken, and stews.

  Goes well with: allspice, basil, bay, hot peppers, clove, garlic, marjoram, nutmeg, oregano, parsley, rosemary, savory

  Parts used for food: dried leaves, fresh sprigs, flowers for garnish

  Herbs That Do Well in Pots and Containers

  Can’t go to the expense or don’t have the room for an outdoor garden? Here is a list of herbs that do well in pots. If you are using plants rather than seeds, an hour before planting, soak the root ball in a tub of water.

  Basil

  Fennel

  Horseradish

  Hyssop

  Lemon balm

  Lemon verbena

  Marjoram

  Mints

  Myrtle

  Nasturtium

  Parsley

  Pot marigolds

  Sage

  Tarragon

  Thyme

  Plants That Might Require Tubs Rather Than Pots, As They Tend to Grow into Small Bushes

  Bay

  English lavender

  Rosemary

  Try grouping your herbs in large pots for color and aromatic effect. Planting distances shown on the back of seed packets or labels from the nursery aren’t indicative for pot planting. You can begin with small plants or seeds and move the plants out when they grow too large, just as you would with any potted plant. To keep your potted arrangements looking beautiful and healthy, replace larger plants with small specimens of the same herbs. Many of the herbs listed here can grow extremely large and will become pot-bound, choking out other herbs in decorative arrangements. You can either re-pot them in a larger pot when they get too big, give them to friends, or transfer them to the garden in the spring after danger of frost is over.

  Organic Garden Bug Killers

  In HedgeWitchery, we try to be as safely organic as possible! This is good for you as well as the environment. To minimize predators in your magickal garden (and therefore extending into your life), try the following tips:

  Build a toad habitat: This is extremely easy to do. I took an old bird bath without the stand and placed it in the corner of the garden that had the most shade. Then break up several large clay pots and arrange the pieces in and around the bird bath. Fill the bird bath with water. That’s it. You have your very own toad habitat. Keep the bird bath filled with water to encourage your toads to stay. I also decorated my toad habitat with toad statues and magickal gems, then planted chamomile nearby. Toads bring prosperity to any garden and eat a lot of nasty bugs! The average toad consumes about 15,000 bugs in a single year, and they love slugs!

  Erect a bat house: You can find these at garden supply stores. Each night, a bat can eat approximately 600 pests per hour, with prime targets being mosquitoes, cutworms, cabbageworms, and beetles. Hang your bat house in a tree or on a pole at least 15 feet above ground. You can even decorate the outside of the house with magickal symbols.

  Hang a hummingbird feeder: Hummingbirds love red tubular flowers (trumpet vines draw them big time!). If you can’t use a natural floral feeder, you can purchase one from your garden supply store along with the nectar mix. Hummingbirds eat tons of nasty insects. Some of their favorite flowers are lilies, snapdragons, and fuchsias.

  Plant hot peppers, radishes, and marigolds in your garden: Even if you don’t eat hot peppers, the plants are natural deterrents to insects and garden predators. You can also use the juice from the hot peppers in a safe plant wash (given on opposite page).

  Plants that attract good bugs: Asters, black-eyed susans, dill, lavender, mints, morning glories, sunflowers, and yarrow. Good bugs eat bad bugs and help to keep your garden healthy.You can pick up a list of good bugs for your planting zone at most reputable home and garden stores.

  Last year, I incorporated all five of these natural ideas into my garden and backyard plans. As a result, I had little difficulty with bugs, even though it was a bad year for Japanese beetles and whiteflies. To remove the Japanese beetles, I erected a large bamboo broom twenty feet away from my garden and hung a Japanese beetle trap there, along with magickal runes for banishment. To remove the whiteflies/aphids, I used the following natural formula:

  Formula One (for Aphids)

  I used this for my marigolds. Water plant before application. First, make garlic oil: mince one whole garlic bulb in a cup of vegetable oil. Put in jar and cap tightly. Set in refrigerator for two to three days. Then, mix together in a spray bottle:

  1tablespoon garlic oil

  3drops liquid dish soap

  1quart water

  ½teaspoon lavender essential oil

  Test formula on one plant. Wait 24 hours. If no damage, spray plants liberally.

  Formula Two (for Japanese Beetles)

  I used this for my garden. Water plant before application.

  ½cup dried cayenne peppers

  ½cup dried jalapeño peppers

  1gallon water

  Optional: substitute 1 cup of dried habana peppers

  for jalapeño and cayenne

  Boil water, add peppers, and simmer for thirty minutes. Keep the pot covered while simmering, as the steam is highly potent! Cool. Strain. Pour into spray bottle. Test formula on one plant. Wait 24 hours. If no damage, spray plants after every rain or once a week during the height of Japanese beetle season in your area.

  Formula Three

  This is a general bug killer—I used this on my hostas. Water plant before application.

  3hot peppers

  3cloves garlic

  1small onion

  1tablespoon liquid dish soap

  2tablespoons peppermint essential oil

  3cups water

  Purée peppers, garlic, and onion in blender. Add dish soap and water. Let stand for 24 hours. Strain. Pour in mister bottle. Test formula on one plant. Wait 24 hours. If no damage, spray plants.

  Organic Sprays

  (To Keep Plants Happy!)

  Essential oils can keep your plants happy and healthy—just add formula to one gallon of water. Water plant well before applying solution. Shake bottle vigorously and spray your floral friends. Spray plants lightly every thirty days. If you don’t wish to make your own sprays, buy organic soap sprays at your local nursery.

  Bee Sweet Formula

  10drops peppermint essential oil

  5drops cinnamon essential oil

  1gallon water

  Moon Wish Formula

  5drops lavender essential oil

  5drops sweet bay essential oil

  5drops clove essential oil

  1gallon water

  Herbal Garden Gifts

  Gifts from your magickal garden can bring great joy and healing into the lives of others. Here are a few ideas that share the fruits of your enchanted labor!

  Magickal Vinegar

  If you’ve raised plenty of herbs and have lots left over, why not make your own herbal vinegar? Not only will your vinegar make amazing hostess gifts during the fall and winter seasons for salads and cooking, you can use the vinegars in a variety of banishing spells! The use of vinegar in magick, cooking, healing, and even housew
ork dates back over 10,000 years.

  All you need is:

  8 to 10 fresh herb sprigs

  1 quart good-quality white vinegar

  1 quart-sized glass canning jar with lid

  Plastic wrap

  Gift jars or small bottles

  Ribbon

  Wash and dry your herbs and place in quart canning jar. Add warm vinegar. Place plastic wrap over glass lip (metal lids will react with vinegar). Screw on lid. Put in warm, dark place for two to four weeks. Strain. Place vinegar in designer jars or bottles with plastic lids or cork tops. Add a sprig of the fresh herb inside the bottle. Decorate with fancy ribbon around neck of bottle or lid of jar. Feel free to mix and match your garden herbs for truly designer vinegars!

  Here is a list of herbs that combine well in vinegar:

  Basil

  Bay leaf

  Borage flowers

  Chile peppers

  Chive flowers

  Dill seeds and leaves

  Fennel

  Garlic

  Ginger

  Lavender

  Mint

  Nasturtium flowers

  Rose petals

  Rosemary

  Savory

  Tarragon

  Thyme

  Here are several combination ideas for you to try:

  Come-to-Me Love: To make this lovely lavender-colored vinegar, use purple basil that will naturally turn the vinegar a light lavender color, and add a few rose petals and lavender buds.

  Home-Blessing: Basil, rosemary, and sage

  Long Life: Ginger, chives, and savory

  Healing: Chive flowers with lemon balm

  Happiness: Parsley, thyme, and basil in red wine vinegar

  Family Harmony: White distilled vinegar, purple ruffled basil, African basil, oregano, and rosemary

  The nice thing about making your own vinegar is that you can also try using red vinegars, wine, or cider to come up with recipes that are truly your own. You can put in 8 to 10 springs as I indicated, or you can pack the jar with herbs if you like! If you don’t want to mess with jars, just buy a plastic gallon jug of your favorite vinegar and pack with chosen herbals. Purchase small designer bottles and sterilize. Allow to cool, then transfer your aged vinegar from the gallon jug into the smaller bottles. Add a fresh sprig or two of one of the ingredients, seal, and decorate bottle with ribbon or raffia.

  The length of time that herbs and flavors steep in vinegar depends upon taste. Some folks steep only for a week; others, like myself, steep for a month, strain the vinegar, add fresh herbs, and steep again. Vinegars are best kept steeping in a dark place at room temperature. Shake or stir contents at least twice a week. Make sure that the herbs are completely covered by the vinegar so they do not mold and turn into a health hazard! Be sure you sterilize decorative glass bottles before adding your brew, and strain all herbs and flavorings out of the vinegar. Be sure to date the bottles and keep them out of sunlight. Fruit vinegars tend to last as few as three months; herbal vinegars, about six months after opening. Always keep vinegar bottles capped tightly. As the grocery-store base vinegars in these recipes have at least a 5 percent acidity for safety, you shouldn’t have a food-poisoning problem. Homemade vinegars, wherein you use apple cider or some other base, can be attacked by airborne bacteria, which is why such recipes are not offered here. Should you love making vinegars and purchase books on the subject, you will find that instructions, flavorings, and recipes vary widely. For additional instructions and an array of recipes, information, and tips, try the book Herbal Vinegar by Maggie Oster through Storey Books Publishing.

  Herbal Bouquets for Cooking and Magick

  Fresh or dried, herbal bouquets are great for both magick and cooking! In magick, hang the bouquets over the altar or place in a conjuring bag, or dip in spring water to asperge an area, candle, or other item. For cooking, just drop in the boiling water or frying pan for a great taste and easy cleanup!

  To make the bouquet, simply gather the herbs together and tie with clean string, leaving a long tail (so you can easily pull the bouquet out of the cooking pot and toss away).

  Happy home: basil, marjoram, and chives (for red meat or chicken)

  Harmony: parsley, rosemary, thyme, and savory (for red meat or flavoring for beans)

  Uncrossing: marjoram, thyme, sage, parsley, and bay (for red meat, pork, or chicken)

  Love: dill, tarragon, parsley, basil, and lovage (flavoring for beans or fish)

  Good fortune: savory, sage, celery tops, and chives (flavoring for beans, chicken, or red meat)

  Growth and success: tarragon, chives, oregano, and parsley (for eggs and sauces)

  Healing: sage, basil, onion tops, and bay (for red meat)

  Banishing and cleansing: parsley, lemon verbena, rosemary, and red pepper (for fish)

  Herbal Butters

  Herb butters make wonderful gifts and will have your family amazed at the variety of new flavors they can experience on their breakfast breads, dinner rolls, vegetables, pasta, rice, and grilled meats. To make an herbal butter, wash herbs and pat dry. Chop finely. Add a few drops of lemon juice (for preservation) and mix into soft, room-temperature butter. Butter can be whipped until frothy, or you can form the butter by filling silicone novelty molds (used to make cupcakes or soaps) and refrigerate. Herb butters can also be frozen for a few months. Here are some great combinations:

  Good fortune: parsley, marjoram, thyme, sage, basil, and a hint of garlic

  Happy lunch: chives and dill

  Prosperous bean butter: rosemary or winter savory, or a combination of the two

  Abundance: garlic, thyme, and marjoram (for basting red meats)

  Rooster: fennel or tarragon with dill (add a touch of lemon verbena for fish)

  Herbal Sugars

  In magick, sugar is often used as an attraction vehicle. Adding herbs that can be used in hot brewed or iced tea makes them invaluable for magick as well as food consumption, and they are so easy to make! Pack fresh herb leaves in granulated white sugar in airtight containers, such as Mason jars or small, plastic containers. Stir each day to prevent lumps and clumping. When the sugar remains dry and loose, remove herbs. Herbs you may consider using for sugars include a variety of mints, lemon and orange peel, or rose petals. To make unusual magickal sugars, try packaging herbal tea bags such as chamomile in the sugar, or mixtures such as a berry tea or apple tea. Dried apple slices can also be placed in the sugar. Using tea bags leaves only a trace of aroma but may serve your magickal purposes well.

  Herbal Salts

  Salt has always been a primary magickal cleanser that can be made more powerful with herbs from your garden. An added bonus? It’s edible! The salt dries the herbs and at the same time absorbs the essential oils. Use only the parts of the herbs that are edible—that way you can use the salt either in magick or on the dinner table!

  Finely chop chosen herbs, layering ¼-inch at the bottom of a Mason jar. Sprinkle with a thin layer of salt. Put in another layer of herbs, followed by the salt. Continue this layering technique until the jar is almost full. Cover the top layer of herbs completely with salt, and seal the jar. Let set for about one week. Herbs should be dry. Dump into a clean bowl, and stir thoroughly. You can put your herb salt in smaller, airtight containers or pour it back into the original Mason jar. For recipes, try the combinations listed under herbal butters or herbal bouquets.

  Herbal Salt Substitutes

  Can’t have salt in your diet? Try these recipes, which are especially powerful if you have grown the herbs yourself! Powder the dried herbs in a spice grinder, blender, or use your mortar and pestle.

  Happy Home Salt Substitute

  Great for stews, soups, eggs, beans, and meats. Excellent for bland and no-salt dietary restrictions.
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  3tablespoons dried basil

  3tablespoons dried thyme

  3tablespoons dried marjoram

  3tablespoons dried sage

  3tablespoons dried winter savory

  3tablespoons powdered milk (to keep the mixture from clumping)

  When mixed thoroughly, transfer to shaker if you will use immediately or an airtight container if you plan to keep it for a while. You can purchase shakers with airtight caps at places like Bed, Bath and Beyond, kitchen supply stores, etc., or you can wash and sterilize glass spice containers from the grocery store when you have used all the contents (soak off the label before sterilizing, and add your own label and cap when container is completely dry after sterilizing).

  Abundant Life Salt Substitute

  2tablespoons dried parsley

  2tablespoons dried basil

  2tablespoons dried oregano

  2tablespoons dried sage

  2teaspoons dried rosemary

  1teaspoon dried garlic

  1teaspoon dried onion

  1teaspoon dried black pepper

  3tablespoons powdered milk (optional)

  When mixed thoroughly, transfer to shaker. Excellent as a general seasoning. For succulent baked fish, add 1 teaspoon of paprika and ¼ cup dried Parmesan cheese. Store in airtight container.

  No-Salt Substitute for Chicken

  2tablespoons dried rosemary

  1tablespoon dried thyme

  1tablespoon dried sage

  1tablespoon dried marjoram

  1tablespoon dried winter savory

  1tablespoon dried basil

  1tablespoon dried parsley

  ½teaspoon white pepper