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 1/4-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 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 combination listed under herbal butters or herbal bouquets.
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 more 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.
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 combination.
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)
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)
Witches Of The Craft® 