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Take more control over what you put in your body. Learn more about using herbs for health and food. Medicinal Herbalist Catherine Novak (and owner of Beads N Botanicals) teaches this course. Catherine has been growing organic gardens, wildcrafting and working with herbs medicinally for more than 30 years. Through this class, you will learn how to use herbs safely and responsibly; methods of preparing herbs; suggested herbs to keep on hand for everyday use; how to make herbal oil infusions and salves; and how to use wild edibles as food and medicine. Four Weeks on Tuesdays, from 10am to 12pm. DAYTIME CLASS: July 12, 19, 26, August 2 Cost: $125 per person, due by June 25 Pre-pay by June 11 and save $25, only $100 Pre-payment and pre-registration required. All Materials included. Beads N Botanicals 117 N Broadway Ave, Urbana, Illinois 61801  217-365-9355 More information on our Facebook event page.

The very scent of essential oils soothes, calms, awakens or otherwise affects individuals in very positive ways, regardless of whether or not they are even aware of aromatherapy as a practice. The use of fragrance goes back thousands of years. Originally, people used herbs, and the oils derived from them, directly as a part of their spiritual or religious practice, and often, more indirectly as medicines. Even today, herbal incenses continue to play an important role in various meditative practices, especially among Japanese and Tibetan Buddhists. The use of aloeswood, cassia, cloves, sandalwood and other precious herbs in incense relies on a heat source to gently free up the essential oils of the herbs. Native Americans use herbs such as sweet grass, white sage, sagebrush and tobacco as "smudges." A smudge acts as a kind of big incense stick, releasing fragrant smoke to cleanse and purify sacred space and the people entering such space. Many religions use resins such as ...

Wishing everyone a happy New Year. Winter storms may blow, but we can keep warm not only by turning up the heat, but by stretching, walking, shoveling snow (a little at a time, please, to avoid overexertion.) One of my delights this year has been an indoor gardening experiment. This year I am privileged to have an attached 3-season room that we are working hard to make a four-season room.  Last year we were rather spoiled by the warmer-than-average Winter weather. This year's subzero temperatures (before wind chill is factored in) has presented challenges because of the limitations of electric heaters and the way the electric works in our "sun" room. Blessedly, the old kerosene heater gifted to us works, and works well. So, not only have the three different types of Kale continued to grow, but also French & Italian mesclun salads, Arugala, Swiss Chard AND jalepeno peppers and tomatoes. Green onions and green garlic, rosemary and sage are also doing well. BTW, this pic...