17 Best Books on Preserving Food for Gardeners (2023)

17 Best Books on Preserving Food for Gardeners (2023)

If you find yourself with more garden produce than you can eat right away, now is the time to learn to preserve your food! I’ve searched through dozens of options and found the best books on preserving so you can learn how in the most effective way possible.

Books to Teach You Food Preservation

Preserving food is an important pillar of homesteading and simple living. If you grow your own food, whether in a large garden or a patio garden, preserving food is a great way to enjoy it more fully. 

If we want to live as seasonally as possible, that means there isn’t a lot to eat in the winter. For centuries, humans have grown an abundance of food in the summer and preserved it through the fall to feed their families until the next gardening season. Preserving food is not vital to our survival anymore, but it is a richly rewarding and satisfying practice that roots us to our past.

There are many different ways to preserve food, some old and some new. All of the methods are valuable and it’s best to employ more than one as not every method is suitable for every fruit or vegetable.

 Learning how to preserve in these various ways can be quite overwhelming, but it doesn’t have to be. There are many experienced and knowledgeable authors out there that lay everything out in book form! The challenge is finding the books worth reading. That’s where I come in.

a book on canning with a basket of tomatoes and a pile of green beans

Why Should You Trust This List?

I looked through each of the books that made this list, and several that didn’t, to determine which are the most useful, clear, informational, and helpful to new preservers. 

I have years of experience in preserving food in my homestead kitchen, but I am also nowhere near an expert. That helps me know what to look for in a book and understand what a beginner needs to know! 

This list is curated to cover all of the different preserving methods and share only the food preservation books that will get you excited about preserving and equip you well. 

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

A Note on Buying Books

I always encourage folks to buy their books at locally owned bookstores or check them out from the local library when possible. That said, there is certainly a value to owning reference books and many of them are challenging to find locally. 

I share Amazon links to make them accessible to as many people as possible, but local bookstores and bookshop.org are definitely the better options when possible!

greens beans and a book open to a page about canning green beans

The Best Books on Preserving Food

If you want a quick answer, below are my top 3 best recommendations for learning how to preserve food.

  1. Ball Complete Book of Home Preserving
  2. The Farm Girl’s Guide to Preserving the Harvest by Ann Accetta-Scott
  3. Foolproof Preserving by America’s Test Kitchen

To jump ahead to a specific category, check out the list below:

Best All-Around Books on Preserving

Ball Complete Book of Home Preserving

This book is Ball’s most comprehensive home preserving guide and is chock-full of over 400 creative recipes. It includes loads of canning information and recipes as well as tips scattered throughout the margins. 

The book also covers freezing and fermenting recipes and information. This book got my top recommendation because it’s from a trustworthy source, it’s loaded with information, and it covers a variety of preserving methods. 

Buy on Amazon

The Farm Girl’s Guide to Preserving the Harvest by Ann Accetta-Scott

This book is a full guide to the basics of all different types of preserving. Written by a homesteader, Accetta-Scott has hands-on experience and understands what it’s like as a beginner. 

Where other guides lack the very basics, this book covers literally everything you may not know, which makes it the perfect guide for new or intermediate preservers. 

It covers water bath and pressure canning, dehydrating, curing, smoking, fermenting, cold storage, freezing, and freeze-drying, all in one simple book.

Buy on Amazon

The Ball All New Book of Canning and Preserving

I like any book by Ball because I find them to be highly trustworthy for canning recipes (this is important to avoid safety issues!). This one is chock-full of both unique and classic recipes with a few non-canning recipes mixed in as well. 

It has a section at the beginning to fill you in on the basics of canning. This is a very clear and helpful guide that will cover all of the basics so you know how to follow their recipes.  

With recipes like peach ale mustard and orange-banana jam, this book will excite you with some unique recipes that you can trust. 

Buy on Amazon

Preserving Everything by Leda Meredith

This book is a perfect simple guide. It does not overwhelm the reader with tons of information and anecdotes, making it a relaxing and ideal book for beginners. With simple recipes for canning, pickling, freezing, and more, you can preserve loads of different vegetables. 

Nearly every page of this book is a clearly laid-out, simple recipe with simple ingredients you have on hand. 

Where other books overwhelm, this book is the perfect go-to book when you just need to crack open a book and find a recipe you want to make. I loved the candied grapefruit peels and giadinieri garden pickles!

Buy on Amazon

The Ultimate Guide to Preserving Vegetables by Angi Schnieder

This book is another big-picture preservation book that covers all the different methods for preserving food. What sets it apart is how it is organized and its straightforward, delicious recipes. 

Each chapter covers a different fresh produce item from the garden with accompanying recipes. This is useful for the home gardener so that when you find yourself with an abundance of one food, you can easily find several recipes for preserving it. 

With a wide variety of recipes like dried beet powder, fermented cauliflower with curry, or freezer cucumber tzatziki, this book covers it all. 

Buy on Amazon

Best Books on Canning

Foolproof Preserving by America’s Test Kitchen

This is one of my favorite canning cookbooks of all time. It is full of delicious recipes with step-by-step photos and clear and concise directions. The recipes come with a list of suggested uses and tips for making alterations. 

There are many classic recipes like applesauce and some fresh flavors such as chipotle ketchup. With loads of helpful troubleshooting information and beginner-friendly directions, this is a great book to get started canning.

Buy on Amazon

Ball Canning Back to Basics

Another good book by Ball, this one focuses exclusively on canning. With most of the basic recipes you may be looking for as well as some more unique and exotic ones, this book covers them all. 

It offers information and guidance for those learning how to can and clear, visual recipes. For all things water bath canning, this is a book to keep around. 

Buy on Amazon

The Complete Guide to Pressure Canning by Diane Deveraux

Most of the canning books out there focus mostly on water bath canning because it is great for beginners and the most common canning method. There are many low-acid foods that must be pressure canned, however, so many home preservers opt for that method at times. 

This book is full of useful information, step-by-step instructions, and great recipes for pressure canning. With recipes for prepared canned goods such as pasta sauce and chicken curry, this book has it all. If you have a pressure canner and you’re ready to get started learning, start with this book!

Buy on Amazon

Preserving by the Pint by Marisa McClellan

This book’s tagline is “seasonal canning for small spaces” and that is exactly why I love it. Many canning cookbooks are for pretty large batches and if you have a small garden, small family, or small pantry, this is impractical. This book is full of simple, delicious recipes in small portions. Most of the recipes make three or fewer pints and they are written out in a simple, easy-to-follow manner. With gorgeous photography and a beautiful, clear layout, this is a book to keep in the cookbook stack for years to come. 

Buy on Amazon

Best Books on Fermenting

Fermented Vegetables by Christopher Shockey and Kirsten K. Shockey

This book is the perfect fermentation guide. The first section takes readers through all of the basics, the second is full of fantastic fermentation recipes for 64 vegetables and herbs, and the third section offers recipes to use the fermented veggies. 

It is categorized by vegetable, making it perfect for fermenting specific items of abundance. If you can only choose one fermentation book, I would choose this one. With basic recipes like simple sauerkraut and more unique recipes such as curried beets, you’re sure to find recipes you’ll love in this book. 

Buy on Amazon

Fermenting: A Beginner’s Guide to Fermentation by Self Reliant Books

This is the most comprehensive book on the art of fermentation I’ve found. It shares everything you need to know to understand fermentation, prepare for it, and actually ferment food. 

With a section on frequently asked questions and loads of easy recipes to start with, this book is perfect for beginners who want to fully immerse themselves in the art of wild fermentation. 

Buy on Amazon

Best Books on Root Cellaring (Cold Storage)

Root Cellaring by Mike Bubel and Nancy Bubel

This book is specifically focused on the preservation method of root cellaring and it covers the topic in its entirety. From what to grow and how to harvest it to a step-by-step guide to building a variety of different root cellars, this book covers everything you need to know.

If you want to try your hand at root cellaring, even if just in your basement, this book is what you’ll need to get started. It also shares some of the best recipes for simple meals to make with root cellar produce!

Buy on Amazon

The Joy of Keeping a Root Cellar by Jennifer Megyesi

Another fantastic book that covers a little of everything, I would recommend this one to cover all the basics of preserving. The Joy of Keeping a Root Cellar is an information-based book about canning, freezing, drying, smoking, and other methods of preserving homegrown foods. 

What makes this book unique is its guide on harvesting different fruits and veggies at their peak ripeness and an entire chapter on root cellaring. 

Few books that I’ve found take a deep dive into how to keep a root cellar for cold storage of vegetables. This one gives all the information needed to design and build a root cellar as well as the ideal temperature, humidity, and lifespan for all of the common root cellar veggies. If you’re interested in a book that covers cold storage as well as other preservation methods, this is a great one. 

Buy on Amazon

Best Books on Other Preservation Methods

Freeze Fresh by Crystal Schmidt

While lots of broad preservation books cover freezing in a chapter or two, this is the best book I’ve found that focuses specifically on freezing. 

The book covers all of the information you need to freeze food effectively, such as what kinds of containers to use and different types of blanching. 

It also offers a guide to freezing all the types of foods you may want to preserve. I found this feature particularly useful because you can find detailed instructions for freezing a specific produce item without sifting through loads of irrelevant information. If freezing is your go-to preservation technique, this book is a must-have. 

Buy on Amazon

Preserving Food Without Freezing or Canning by The Gardeners and Farmers of Terre Vivante

This book is great to have because it covers a lot of traditional preserving techniques that don’t find their way into most books. It covers techniques like preserving in oil, alcohol, and sugar or preserving in the ground. I haven’t found a lot of books that cover so many unique preservation methods and it is full of traditional knowledge and recipes that have been passed down generations. It is wordy and lacks photos, so keep that in mind if that matters to you, but it is a fantastic book. 

Buy on Amazon

Complete Dehydrator Cookbook by Carole Cancler

Dehydrating food as a preservation method is not new, but the now-popular electric dehydrators are. This book covers what you need to know to start drying food and shares lots of recipes to dehydrate all of your fruits, vegetables, and even meat. With gorgeous photography and clear writing, this book is a great guide to this type of home food preservation.

Buy on Amazon

Preserving Wild Foods, By Matthew Weingarten and Raquel Pelzel

I love books that make preserving feel simple and exciting, and this is one of those books. It is written specifically for foraged food, so if you aren’t a forager this isn’t your book. 

If you do enjoy foraging, this is the best book I’ve found for learning to preserve commonly foraged foods such as rose hips, black walnuts, and fiddlehead ferns. With really clear, concise recipes, interesting anecdotes, and beautiful illustrations, this is the perfect book for foragers. 

Buy on Amazon

Read More About Preserving Food

the best book on preserving food with a book and a basket of tomatoes
How to Dry Bay Leaves: 3 Easy Methods for Drying

How to Dry Bay Leaves: 3 Easy Methods for Drying

Jump to Instructions

Drying bay leaves is a great way to preserve them for future use and it is surprisingly easy. Try one of these three simple methods and have a pantry stocked with homegrown herbs this winter!

Drying Bay Leaves to Preserve Them

If you are lucky enough to have your own bay laurel plant, drying the leaves is a great way to have homegrown bay leaves to share and cook with. 

The drying process for this herb is very simple because they are low-moisture leaves. There are a few different methods you can use, each with pros and cons. Below you can find step-by-step instructions for the three best methods:

What You Need to Know

Bay leaves are a Mediterranean herb that grows on the evergreen bay laurel shrub. The flavorful leaves are used in a variety of dishes and are simmered in the food to infuse it with their flavor, then removed before serving the dish. 

Bay laurel trees grow in warm climates, typically in growing zones 8-10, and because they are an evergreen shrub, they can be harvested from year-round. That said, bay leaves are their best during the hot summer months.

There are many reasons to harvest bay leaves and preserve them through drying. One can preserve them at their peak for maximum flavor, save leaves from another person’s tree, or dry homegrown bay leaves for a thoughtful gift. 

Whatever your reason for preserving fresh bay leaves, it is surprisingly easy and fast.

A hand holding a bunch of fresh bay leaves outdoors with a garden in the background

Harvest and Prepare the Bay Leaves

Before you dry bay leaves, you need to harvest and prepare them. For best results, harvest your bay leaves in the morning after the dew has dried during late summer. 

Bay leaves can be harvested at any time, but they are their most flavorful during the warmer months. 

Avoid harvesting leaves off of new plants as they need to get their roots established. A few years after planting, there will be plenty of leaves suitable for culinary use.

Once your leaves are harvested, give them a quick rinse under cold water and dry them with a clean towel. Cut the excess stems off the leaves before you begin the drying process.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

How to Air Dry Bay Leaves

Air drying bay leaves is the easiest method, but it does take the longest. It is the best way in my opinion because it takes almost no effort or special equipment. It does, however, require counter space.

Once the leaves are washed and prepped, lay them out in a single layer. You can dry the bay leaves on a baking sheet or cooling rack lined with a paper towel. This will allow air to flow around the bay leaf. Place them in a dry place out of direct sunlight. 

Alternatively, you can tie your bay leaves into bundles and hang them to dry. Hang them away from the wall so they get proper airflow and choose a dry room out of direct sunlight. While this method takes a bit more time to set up, it is an effective way to air-dry the leaves and conserve your counter space.

The drying time will depend on the level of humidity and the temperature where you live, so check them every week or so. You’ll know the leaves are done drying when they are brittle and break when bent. 

bay leaves on a cooling rack

How to Dry Bay Leaves in the Oven

Drying bay leaves in the oven is quick and doesn’t require any special equipment. It does heat up the house, however, so this is not always an ideal method in the heat of the summer. 

To oven-dry bay leaves, lay them out in a single layer on a large baking sheet. For best results, place a drying rack onto a baking sheet and set the leaves on the rack to increase airflow.  

Preheat the oven to its lowest setting, usually between 150° and 200°F. Prop the door open with a wooden spoon while you dry the leaves to let out excess moisture. 

Bake the leaves in the oven for around 30 minutes, then begin checking frequently. Remove the leaves from the oven when they are dry, brittle, and easily broken. Be careful to not overbake the leaves and turn them brown. 

Allow the bay leaves to cool completely before storing them for later use. 

Bay leaves laying on a baking tray

How to Dry Bay Leaves in a Food Dehydrator

Food dehydrators are a great way to dry herbs and other food. They dry food in a similar fashion to an oven but with better airflow and at a lower temperature. This takes longer but the risk of burning the food is much lower. 

Dehydrators are ideal for preserving if you dry a lot of food, but they do take up space and require a financial investment. If you are purchasing a dehydrator, there are affordable options and more heavy-duty models for larger quantities.

After washing and patting dry the bay leaves, lay them onto mesh-lined dehydrator trays in a single layer. Place the trays into the dehydrator at 110°F. Start checking the leaves after four hours to see if they are dry. The bay leaves will take around 4-8 hours in the dehydrator to be fully dry.

How to Store Bay Leaves

Once you are certain your bay leaves have no moisture left in them, transfer them carefully into an airtight container. I recommend a plastic bag or a glass jar. 

Try to avoid breaking your bay leaves because smaller pieces are more challenging to remove from a dish when cooking. 

As long as the bay leaves are completely dry and in an airtight container, they will last a long time. I try to use my herbs within a year or two of drying them, but they will last even longer, just with a diminished flavor. You will notice that the leaves start out a vibrant green and slowly fade to a pale grey-green over time.

Fresh bay leaves with dry lay leaves in a jar in the background

How to Freeze Bay Leaves

Freezing bay leaves is a super easy way to preserve their freshness and flavor. Frozen bay leaves will have a stronger flavor that is more similar to fresh leaves than to dried leaves. 

To freeze bay leaves, wash and destem them as you would before drying. Make sure the bay leaves are dried of any excess water drops, then transfer them to a freezer bag or plastic container. Label the container with the contents and the date and place it in the freezer. 

To use a frozen bay leaf, simply remove it from the freezer and toss it in the dish you are cooking. It doesn’t need any sort of thawing. Frozen bay leaves will stay fresh for well over a year if stored properly. 

Uses for Dried Bay Leaves

Bay leaves are a unique herb because you do not actually consume the leaf. Bay leaves are added to dishes while they are cooking on the stove and then removed before serving. There is a wide range of dishes that call for bay leaves, including pasta sauce, soups, and stew. Any recipe that calls for this herb will taste even better with home-dried bay leaves.

More Useful Preservation Articles

If your harvest season is in full swing and you’re ready to preserve bits of your garden, check out these other helpful articles:

How to Dry Bay Leaves

bay leaves sitting on a baking sheet

Drying bay leaves is a great way to preserve them for future use and it is surprisingly easy. Try one of these three simple methods and have a pantry stocked with homegrown herbs this winter!

Ingredients

  • Fresh bay leaves

Instructions

Air Drying

  1. Lay bay leaves out on a cooling rack or towel-lined baking tray in a single layer. Alternatively, tie them in a small bundle and hang them to dry.
  2. Place the bay leaves in a dry place out of direct sunlight.
  3. Check the leaves after a week. When completely dry, they will be brittle and break when bent.

Oven

  1. Preheat the oven to the lowest setting possible, usually between 150° and 200°F.
  2. Lay the bay leaves out on a baking tray or cooling rack and set them in the oven. Prop the door open with a wooden spoon to let out excess humidity.
  3. Dry the bay leaves in the oven for around 30 minutes, then check them frequently. Avoid browning the leaves by keeping them in the oven too long.

Dehydrator

  1. Place the bay leaves on mesh-lined trays in a single layer.
  2. Set the dehydrator to 110°F to dry the bay leaves.
  3. Start checking the leaves after 4 hours and remove them when they are completely dry. Drying in the dehydrator should take 4-8 hours.

Notes

  • Before drying, give the leaves a rinse in cool water and pat dry with a clean towel.
  • After drying, store the dried bay leaves in a jar or airtight bag.

© sprig & spoon
Category: homesteading
bay leaves on a baking sheet
How to Dry Chamomile the Easy Way (for Tea and More)

How to Dry Chamomile the Easy Way (for Tea and More)

Jump to Chamomile Tea Recipe
Jump to Drying Chamomile How-To

Learn how to dry chamomile in a few simple steps to preserve it for later use. Drying chamomile is very easy and allows you to enjoy homegrown chamomile all year long!

There are few things that make me happier in the summer than stepping into the garden and being hit with a whif of chamomile. These fragrant, dainty flowers are one of my favorite edible flowers to grow for so many reasons. 

Of course, when you grow large quantities of a crop, you have to figure out what to do with it all! Fortunately, preserving chamomile is very easy by drying it. With a small patch of chamomile growing in the garden, I have dried flowers for tea, skincare, syrups, and more all year through.

Chamomile Tea Benefits

Chamomile has a plethora of health benefits and medicinal properties that make it a popular herb to have for tea, skincare, and more. Its benefits include but are not limited to:

  • Nervous system support
  • Digestive aid
  • Improved sleep
  • Anti-inflammatory properties
  • Lessens menstrual symptoms
  • Immune support

How to Grow Chamomile from Seed

Chamomile is an easy and fun plant to include in your tea garden because it smells delightful, provides beautiful flowers that pollinators love, and results in delicious tea that can be enjoyed year-round (after the flowers are dried!).

Chamomile is best grown from seed. About 4-6 weeks before your last frost date, scatter the chamomile seeds onto fresh compost in an area of your garden that gets full sun. Do not cover them with any soil. I like to create a chamomile “patch” and dedicate an area of the garden solely to chamomile. 

While the seeds are in the process of germinating, they will need to be watered once or twice a day (or more in windy conditions). The more the seeds are able to stay damp, the better germination you will have.

When the seeds have germinated and the garden is full of chamomile seedlings, it is recommended that you thin the plants to one every eight inches. This means pulling excess plants so that the ones remaining have eight inches of space around them to grow. I have tried thinning them as recommended and leaving them as-is, and I haven’t found a lot of difference. However, for the very best results possible, I would still recommend thinning them to at least every 4-6 inches.

After the first year, granted some of your chamomile flowers are left to go to seed, you will have plenty of chamomile volunteers and will not need to replant. Of course, these volunteers may be in areas you don’t want to grow chamomile, so planting seeds with intention may be preferable to you.

 

A wooden bowl of fresh chamomile flowers sitting in a garden

Roman Chamomile vs. German Chamomile

There are two main types of chamomile that gardeners typically grow: Roman and German. Both are beautiful, fragrant, and great for tea. However, there are a few key differences.

Roman Chamomile

The biggest difference between the two types of chamomile is how they grow. Roman chamomile is a perennial plant that grows in a carpet-like ground cover. The plant does not get more than a few inches tall and comes back year after year to form blossoms that are larger than German chamomile.

German Chamomile

This type of chamomile is an annual, but it reseeds very readily and is likely to come back on its own each year. German chamomile grows tall and leggy, usually around 2-3 feet, and oftentimes falls over with the weight of the blossoms. German chamomile flowers are smaller and more fragrant than Roman chamomile. German chamomile is more commonly grown as a tea herb because it produces more flowers per plant than Roman chamomile.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

What Part of the Chamomile Plant is Used?

The flowers are the most commonly used parts of the chamomile plant, but buds and leaves can also be used. The stem of the plant and the roots are not used when it comes to chamomile, though stray stems may find their way into your tea.

How to Harvest Chamomile

Chamomile is typically planted in early- to mid-spring for an early summer bloom. When in full bloom, the small daisy-like flowers will be fully opened with white petals surrounding a yellow center. The petals will fold down in the evening and morning, then open up in the middle of the day.

I recommend harvesting chamomile during the day when the petals are open so you can know which ones are ready to harvest. I prefer to harvest in the early evening when it’s cooler but the flowers are still open.

To harvest chamomile, place two fingers under the flower head with one finger on either side of the chamomile stem. Pull up, plucking the flower off of the stem. Continue this with any flowers that are fully open. 

Chamomile plants do best with regular harvesting. I shoot for 1-2 times a week. If the flowers are left on the plant without regular harvesting, they will go to seed and the plant will die.

A hand plucking a chamomile flower in a field of chamomile

Drying Chamomile to Preserve it

Chamomile is an incredible herb to have for health benefits and general enjoyment. Unfortunately, it is only in full bloom for 1-3 months out of the year on average. That’s when preserving comes in. 

Preserving is a critical element to gardening and foraging as it allows one to make a large harvest last for months and prevents food waste. When chamomile is in season, you likely have more than you can reasonably consume before it goes bad. Preservation allows you to have chamomile for the rest of the year with just a bit of effort when its plentiful.

While there are a lot of different ways to preserve fruits, veggies, and herbs, drying is the easiest and most common method for chamomile. Drying chamomile removes all of the moisture from the flowers, which prevents rot and captures the flavor. Once chamomile is dry, it will remain fresh for up to a year and still be good (though flavor quality may vary) for many years after. 

How to Dry Chamomile

Drying chamomile is the best way to preserve your homegrown chamomile and there are a few different ways to accomplish it. Begin by harvesting your chamomile and removing any stems or bugs. If you wish, you can wash the chamomile under cool water, but be sure to dry it well with a towel or salad spinner.

 

Air Dry

Chamomile can be air-dried quite easily, especially if you live in a dry climate. Air drying is the easiest way, but it does take more time than the other methods.

To air dry, lay the chamomile out on an herb drying screen or a cooling rack lined with a tea towel. However you choose to air dry, be sure it gets great airflow and the chamomile is in a single layer. Allow the chamomile to air dry for 2-4 weeks, or until fully dried.

dried chamomile flowers laying on a tea towel<br />

Oven

This may be a better method if you live in a humid area or don’t have a lot of space to fill with drying chamomile flowers. However, it must be done with caution so the flowers don’t get burnt.

To dehydrate chamomile flowers in the oven, lay the fresh flowers out in a single layer on a baking sheet lined with parchment paper.

Place in a preheated oven at the lowest setting possible, usually between 170° and 200° F. Prop the oven door open with a wooden spoon to let out the moisture and bake until the flowers are completely dry.

Check them every 10-15 minutes to ensure that they are not overcooked. Allow the dried flowers to cool and continue to dry overnight before placing them in a jar.

Dehydrator

If you have a food dehydrator, this is a great way to dry the flowers quickly and effectively. Spread the chamomile blossoms out in a single layer on the dehydrator trays and preheat the dehydrator to the lowest setting. The flowers should take 2-4 hours depending on which dehydrator you have.

 

Uses for Dried Chamomile

Dried chamomile is most frequently used for delicious herbal tea, but there are many other ways you can use it. Here are just a few ideas:

  • Potpourri
  • Chamomile simple syrup for cocktails and mocktails
  • Adorn cakes or cookies
  • Bake into pastries for a chamomile-flavored treat
  • Use in bath and beauty products, such as lotion or soap
  • Homemade salves and other herbal remedies
  • Soothing herbal baths

Dried Chamomile Storage

Once the chamomile is fully dry, it is best to store it in an airtight container such as a glass jar. Try to keep the chamomile out of direct sunlight or unusually high temperatures. 

Simple Homemade Chamomile Tea Recipe

It is immensely rewarding and satisfying to brew a cup of tea with your very own chamomile tea from your herb garden. Here are a couple of recipes to get you started. Want to avoid boiling the water altogether? Learn how to make sun tea instead!

Ready to try your own tea blend? I love this super simple lavender chamomile tea recipe!

Yield: 1 cup of tea

Chamomile Tea (Hot and Iced)

Chamomile Tea (Hot and Iced)

It is immensely rewarding and satisfying to brew a cup of tea with your very own chamomile tea from your herb garden. Learn how to make both hot and iced chamomile tea!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 8 ounces boiling water
  • 1 tablespoon dried chamomile flowers
  • Sweetener of choice (optional)

Instructions

Iced Tea

  1. Put the dry chamomile flowers in a cloth tea bag or tea infuser, then place in a 16-ounce glass jar.
  2. Pour the hot water over the tea and allow to steep for about 5 minutes.
  3. Remove the dried chamomile. Add sweetener if desired and stir in. 
  4. Fill the jar to the top with ice and enjoy.

Hot Tea

  1. Put the dry chamomile flowers in a cloth bag or tea infuser, then place in a mug.
  2. Pour the hot water over the tea and allow it to steep for about 5 minutes.
  3. Remove the dried chamomile. Add sweetener if desired and stir in.
  4. Enjoy hot with milk if desired.

    Notes

    Notes: Feel free to substitute part of the chamomile for other dried herbs. It goes well with lavender, lemon balm, mint, and more.

    © sprig & spoon
    a hand plucking a chamomile flower

    How to Freeze Garlic Scapes: 3 Easy Preservation Methods

    How to Freeze Garlic Scapes: 3 Easy Preservation Methods

    Jump to Recipe

    Freezing garlic scapes couldn’t be easier! Learn how to preserve these long-anticipated delights in just a few simple steps.

    There are so many beautiful things that signal the start of summer in the garden! Chive blossoms, chamomile, and garlic scapes are some of the best.

    As you are harvesting your delicious, long-anticipated garlic scapes, you may be wondering if it’s possible to freeze them.

    The answer is yes; garlic scapes freeze very well. Freezing is one of the easiest and best methods for preserving food to enjoy later on in the year. Best of all, freezing garlic scapes couldn’t be easier!

    What are Garlic Scapes?

    Garlic scapes are the flower stalk of hardneck garlic plants. In late spring or early summer, hardneck garlic, which is planted in the fall, will produce a stem with a flower bud at the end of it. If left alone, the garlic will flower and go to seed. 

    Gardeners usually remove the garlic scape before it flowers so the garlic plant’s energy can be put into producing larger garlic bulbs rather than a flower. 

    Fortunately, the garlic scape needn’t go to waste. Scapes are a lightly garlicky, delicious addition to a variety of dishes. In fact, garlic scapes have become a specialty item that gardeners, farmers, and chefs look forward to each year.

    Looking straight at a mango smoothie with oranges, bananas, frozen mango, and a second smoothie in the background

    Can You Freeze Garlic Scapes?

    Freezing garlic scapes is an easy and effective way to preserve them for use at a later date. While garlic scapes do last for several weeks in the fridge, freezing will allow you to store your scapes for months.

    Because garlic scapes only come around once a year, there is a lot of pressure to enjoy them! If you don’t have time to use them or simply would like to enjoy your garlic scapes later in the year, freezing is the best way to preserve them for long-term storage.

    Frozen garlic scapes maintain their flavor and texture very well, without any blanching.

    This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

    How to Harvest Garlic Scapes

    Harvesting garlic scapes is very easy. Once the stem gets long and the flower is still just a bud, cut or break the bottom of the stem where it meets the garlic plant. 

    How to Store Garlic Scapes in the Fridge

    Garlic scapes have a pretty astounding shelf life for fresh produce. They can last for weeks in the proper conditions.

    To store garlic scapes in the refrigerator, choose one of these two methods:

    1. Lay the garlic scapes down on a damp paper towel and store them in an airtight container.
    2. Fill a jar with water and place the scapes in the water, cut side down, as you would a flower bouquet.

    Monitor your garlic scapes and if they start to wilt or yellow, it’s time to eat them or freeze them.

    chopped garlic scapes on a baking sheet

    How to Freeze Garlic Scapes

    There are a few different methods you may use to freeze garlic scapes. Which one you use will depend on your needs and the amount of time available to you.

    Freeze the Fresh Scapes

    Freezing plain, raw scapes is very easy and allows for the most flexibility in how you use the frozen scapes down the road. 

    1. Wash your scapes and chop them into small pieces, around ¼ inch wide.
    2. Line a baking sheet with parchment paper and spread the chopped scapes onto it in a single layer.
    3. Flash freeze the garlic scapes on the baking tray to prevent them from freezing together in a large clump. 
    4. Once the scapes have frozen, around 3-4 hours, transfer them to a labeled plastic bag and return to the freezer immediately. 

    Do you have to blanch garlic scapes to freeze them?

    Some instructions will encourage you to blanch your garlic scapes before freezing. Blanching is a method of lightly boiling vegetables and then submerging them in an ice bath to rapidly chill them. Blanching, in certain cases, helps to maintain the color, texture, and flavor of a vegetable that is being frozen.

    I have tried it both ways and have not found a difference between the blanched scapes and the ones that were frozen raw, so the easier of the two methods wins.

    Freeze Them in Olive Oil

    If you plan to use the frozen garlic scapes sauteed, you can freeze them in olive oil. I recommend doing this in ice cube trays or other small portions so you can use a single serving easily without thawing more than you need. 

    1. Wash your scapes and chop them into ⅛-¼ inches pieces.
    2. Fill the cells of an ice cube tray to the top with chopped scapes, packing as many into each cell as possible.
    3. Pour olive oil into each ice cube cell until it is filled to the top.
    4. Freeze the ice cube trays until the olive oil is solid, then transfer to a freezer-safe bag.

    To use the garlic scape oil cubes, simply remove one from the freezer and place it in a preheated pan. The oil will melt and become your cooking oil for sauteeing the scapes.

    Freeze Them as Pesto or Butter

    One of my favorite ways to freeze garlic scapes is in a prepared condiment such as garlic scape butter or pesto. By putting in the work upfront, you have unique and delicious ways to spice up a meal ready to go in the freezer. To use this preservation method, first, prepare one (or both!) of these recipes:

    Garlic Scape Pesto Recipe

    Garlic Scape Compound Butter Recipe

    Pack them in single serving sizes into freezer-safe containers such as mason jars or plastic containers. To use them, remove one container from the freezer and allow it to thaw at room temperature for a few hours or in the fridge overnight.

      a jar labeled "garlic scapes 2023" with chopped garlic scapes around it.

      How to Use Garlic Scapes

      Garlic scapes are a great addition to just about any cooked, savory dish. They are also delightful when simply sauteed in some oil. They taste like garlic with the texture of asparagus. I love adding scapes to pasta sauce, stir fry, and egg dishes. They also taste great fresh and can be used in salad dressings, dips, and spreads for a blast of flavor. 

      Where Do You Get Garlic Scapes?

      The simplest way to find garlic scapes is to grow your own garlic! They are not a common thing to find at your local grocery store. Of course, that may not be an option, so the next place to look is your local farmer’s markets. Many small farmers will sell fresh garlic scapes sometime between May and July.

      Note: If you do want to grow your own garlic scapes, be sure to plant hardneck garlic cloves in the fall, around late October. Softneck varieties are planted in the spring and do not produce scapes.

      Recommended Equipment for Freezing Garlic Scapes

      How to Freeze Fresh Garlic Scapes

      chopped garlic scapes on a baking sheet

      Freezing garlic scapes couldn't be easier! Learn how to preserve these long-anticipated delights in just a few simple steps.

      Prep Time 5 minutes
      Additional Time 3 hours
      Total Time 3 hours 5 minutes

      Ingredients

      • Garlic Scapes

      Instructions

        1. Wash your garlic scapes well and remove the flower bud and ¼ inch of the cut end.
        2. Chop the garlic scapes into ¼ inch- ½ inch pieces.
        3. Line a baking tray with parchment paper and spread the chopped garlic scapes onto the tray in a single layer.
        4. Flash freeze the garlic scapes by placing the baking tray in the freezer for 3-4 hours. 
        5. Transfer the garlic scapes to a labeled bag, remove the air, and return to the freezer.
        6. Store garlic scapes in the freezer for up to a year.
        7. To use the frozen garlic scapes, remove them from the freezer and use without thawing.
      © sprig & spoon
      Category: summer
      how to freeze garlic scapes. an image of garlic scapes on a baking sheet

      Simple DIY Simmer Pot Gift Idea & Free Printable Labels

      Simple DIY Simmer Pot Gift Idea & Free Printable Labels

      Jump to Instructions

      These homemade simmer pot kits are easy to make, beautiful, useful, and such a thoughtful gift. The ingredients and decorations on each jar can be catered to the gift recipient, making each one personal. 

      It’s the time of year to start thinking about Christmas gifts. I always like to incorporate something homemade into my gifts to share something unique and thoughtful.

      If you are looking for a great homemade gift to give friends, family, coworkers, and teachers, these simple DIY simmer pot gifts are perfect.

       

      Simmer Pot Kit for a Simple Holiday Gift

      These homemade simmer pot kits are the perfect small, simple gift for the holiday season. Anyone with a stove can use and appreciate one, but they are customizable to give each gift a personal touch. 

      I love these simmer pot kits for teacher gifts, coworker gifts, stocking stuffers, and hostess gifts. They are useful, made with natural ingredients, and consumable so they do not contribute to clutter in the home. 

      a simmer pot kit on a table with scissors, fabric, and a vintage clothespin

      What Are Simmer Pots?

      A simmer pot is a way to make your home smell nice by simmering fragrant fruits, herbs, florals, spices, and more in a pot of water. Not only does this make the air smell nice, but it also creates humidity in your home, which can be helpful for skin and respiratory health in the dry, cold months. 

      The aromatic ingredients can vary based on availability and preference, which offers a fun opportunity to experiment with different blends. Simmer pots are usually made with fresh ingredients, sometimes scraps such as citrus peels and used pine decorations. These fresh ingredients, however, can be dried and packaged into kits for a quick and easy simmer pot.

      By using dried fruit and herbs, these simmer pot kits are shelf-stable, allowing your loved ones to use them at their convenience. They are also zero-waste; the ingredients, once spent, can be composted and the jar can be reused. 

      This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

      How to Make a Simmer Pot Gift

      Making a simmer pot kit can be as easy or as complex as you’d like! To make one, you’ll need a jar, ingredients to fill the jar, and some sort of decoration for the kit, such as a ribbon or cloth jar topper. Some of the ingredients will already be shelf-stable while others will need to be dried. 

      You can jump ahead to how to dry fruit for the kits or ingredient ideas for them.

      a fresh simmer pot with oranges, cranberries, apples, and pine

      Herbs and Spices to Use in a Simmer Pot

      Always choose dry ingredients so your simmer pot kit doesn’t mold. Many health food stores offer herbs and spices in their bulk bins that are more affordable than small jars at the grocery store, plus you can purchase the exact amount you need. 

      I like to use whole leaves or sprigs instead of ground or crushed herbs when I can because they are more visually appealing. If you have homegrown herbs that have been dried, this is a great way to use them!

      How to Dehydrate Fruit for a Simmer Pot

      It’s very easy to dry apples and citrus fruit without a dehydrator by baking them in an oven at a very low temperature. 

      1. Wash your fruits and remove the produce stickers.
      2. Slice the fruit horizontally so the core is going through the center of each slice. Aim for thin slices, about  ⅛ – ¼ inch (about 3 – 6 millimeters) thickness, and try to keep the knife straight so the slices are even. Uneven cuts can result in half the slice being burnt while the other half is not dry. A mandoline is very useful for this.
      3. Pat fruit gently with a tea towel to remove as much of the juice as possible.
      4. Lay slices in a single layer on a sheet pan that has been lined with parchment paper or a silicone baking mat. If you have an oven-safe wire rack, you can set that on the baking tray and place the fruit on the rack. The air circulation will help them dry out faster and more evenly.  
      5. Bake in a preheated oven at 200°F or below. Prop the door open with a wooden spoon so the excess moisture can escape easily.
      6. After two hours have passed, start checking the fruit every 30 minutes. Once it is completely dry, remove it from the oven and let it cool. Some slices will dry faster than others, so remove them as they are dry.
      7. Once cooled, ensure all of the moisture is out of the fruit by checking for parts that are not hard or crunchy.  If any of it is soft or pliable, bake them longer. 

      Notes

      • If your fruit is browning but not getting dry, that likely means your oven is too hot or your slices are too thick. Try turning the oven down to its lowest setting.
      • You may have some stubborn slices that won’t dry, particularly with citrus fruits. Try turning off the oven and letting them air dry overnight. I’ve found that if the slices are close to dry in the oven, air drying works well to finish dehydrating them.
      • You can dry fresh cranberries in a food dehydrator, but I recommend purchasing dried cranberries for the simmer pot kit rather than drying them in the oven.
      • Dried orange slices also make a beautiful natural Christmas decoration!

      Looking down into a simmer pot jar filled with dried fruit

      How to Package a Simmer Pot Kit

      You can get as creative as you want when packaging your simmer pot kit. Aim for a jar that’s between 8 and 16 ounces so you are providing enough aromatics to make an effective simmer pot. You can use a mason jar with a metal band, clamp-lid jar, or even reuse an old pasta sauce jar. 

      Gather colorful yarn, jute twine or festive ribbon, pinecones, pine sprigs, vintage clothespins, fabric, dried oranges, and any other bits or bobs you have, and start decorating.

      Get Free Printable Labels for Your Simmer Pot Gift

      How to Use a Stove Top Simmer Pot Kit

      Place the contents of a simmer pot kit in a small pot with at least enough water to cover the ingredients. Bring to a low simmer over low heat and allow it to simmer for up to six hours. Check on the simmer pot periodically to ensure the water level doesn’t get too low. Add more water as needed. 

      Simmer pots can also be done in a slow cooker. Turn the cooker on high to get it simmering, then turn it down as needed. Continue to check on the water level throughout the day.

      a simmer pot next two dried ingredients for a simmer pot kit

      Ingredient Combinations to Try

      Here are a few ideas to get you started, but feel free to get creative and try lots of different combinations!

      Apple Cider

      • Apple slices
      • Orange slices
      • Whole cloves
      • Cinnamon sticks

      Snowy Day

      • Orange
      • Peppermint
      • Rosemary

      Christmas Tree

      • Cuttings from pine trees
      • Lemons
      • Cranberries

      Knit Sweater

      • Lavender 
      • Oranges
      • Rose

      Other Simmer Pot Ingredients to Experiment With

      Any dried fruits, herbs, spices, flowers, or evergreen sprigs you can find will be great in a simmer pot! Here are a few you may want to add to a blend:

      • Chamomile
      • Bay Leaves
      • Cardamom
      • Allspice
      • Nutmeg
      • Ginger
      • Bergamot
      • Star anise
      • Lemon verbena
      • Basil
      • Thyme
      • Oregano
      • Peppercorns
      • Geraniums
      • Hibiscus
      • Eucalyptus leaves
      • Cuttings of cedar branches
      • Pomegranate seeds or peels
      • Juniper berries or branches
      • Pear slices
      • Grapefruit slices
      • Lime slices

      Instructions

      Yield: 1 jar

      Simmer Pot Gift

      a simmer pot jar with a red plaid fabric topper and a cinnamon stick tied to it

      These homemade simmer pot kits are easy to make, beautiful, useful, and such a thoughtful gift. The ingredients and decorations on each jar can be catered to the gift recipient, making each one personal.

      Materials

      • 1 10-ounce jar
      • 1 cup of dried herbs, spices, and fruit
      • Ribbon, twine, fabric jar toppers, or other decorations
      • Printable gift tag

      Instructions

      1. Dry herbs and fruit as needed so that everything is properly dehydrated.
      2. Pack the aromatic ingredients into the jar, arranging them so they are pointed out.
      3. Place the lid on the jar and decorate it as you desire.
      4. Tie the printable tag onto the jar and give it to friends, family, teachers, and coworkers.

      Notes

      • Get ingredient ideas here
      • Get free printable tags here

      © sprig & spoon
      Category: homesteading
      simmer pot kit with a dried orange slice tied to it
      5 Simple Natural Christmas Decorations

      5 Simple Natural Christmas Decorations

      Natural Christmas Decorations: A Treasured Tradition

      One of my favorite parts of the holiday season is decorating my house for Christmas! I love the warmth it brings to the space and turning on Christmas music while my husband and I decorate makes for a special evening this time of year. It’s made even more special by our tradition of using natural Christmas decorations.

       

      When we first got married, we lived in a 500-square-foot apartment. We had a bit of auxiliary storage, but our limited space meant we needed to rethink the bins and bins of Christmas decorations that are increasingly common. We didn’t want to spend the money or storage space on loads of reusable decorations, either. That’s when we began decorating with natural items, which has become a tradition ever since! I love the care that goes into gathering natural elements for holiday decor and they bring a little piece of nature into my home during a season in which being outdoors is less frequent. 

       

      Benefits of Natural Christmas Decorations 

       

      You don’t have to store the decorations

      Christmas decorations can take up a lot of storage space for the 11 months out of the year they aren’t in use. Natural decorations are disposed of each year, so you can limit the amount of storage space you need.

       

      They are more eco-friendly

      Using natural items in your holiday decorations, when they are properly disposed of, is actually more eco-friendly than reusable. Although reusable is usually considered a greener choice in other areas, when it comes to decorations, reusable choices just add a lot of plastic to the world. Most decorations are discarded or donated after a few years because they are out of style. Even if they are used until they are worn out, we are still left with nonbiodegradable plastic sitting in the landfill for centuries. With natural decorations, they can be composted and feed future plants with rich soil.

       

      They are beautiful

      It’s no secret that being in nature offers a wide array of benefits for our physical and mental health. In a similar way, having natural elements in your home is a great way to boost your mood and overall well-being! I don’t believe there’s anything more beautiful than what comes from nature, so why wouldn’t I decorate with it? It’s also so much fun to make easy DIY Christmas decorations rather than just purchasing them!

       

      Natural Christmas Decorations

      When you decorate with natural elements for Christmas, there are many different ways you can get crafty and make your home more beautiful. Get creative and try new things. To get you started, here are a few simple ideas and how I like to decorate with natural materials.

       

      This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

       

      Dried Orange Slices

      Dried citrus fruits add such a fun pop of color to your Christmas decorations and look absolutely beautiful with light shining through them. I like to reuse mine for a couple of years before making new ones, but you can also compost them each year and start fresh. While oranges are the most common, any citrus fruit can be dried following the same instructions. 

       

      How to Make Dried Oranges

      Supplies:

      Baking sheet

      Oven-safe cooling rack (optional)

      Knife

       

        1. Wash your oranges and remove the produce stickers.
        2. Slice the fruit horizontally so the core is going through the center of each slice. Aim for ⅛ – ¼ inch (about 3 – 6 millimeters) thickness and try to keep the knife straight so the slices are even. Uneven cuts can result in half the slice being burnt while the other half is not dry.
        3. Pat orange slices gently with a tea towel to remove as much of the juice as possible
        4. Lay slices out on a sheet pan lined with parchment paper or a silicone baking mat. If you have an oven-safe cooling rack, you can set that on the baking tray and place the fruit on the rack. The air circulation will help them dry out faster and more evenly.  
        5. Bake in a preheated oven at 200°F. Prop the door open with a wooden spoon (the door should be open 1-2 inches wide) so the humidity can escape easily.
        6. After two hours have passed, start checking the fruit every 30 minutes. Once it is completely dry, remove it from the oven and let cool. Some slices will dry faster than others, so remove them as they are dry.
        7. Once cooled, ensure that all of the moisture is out of the fruit by touching the fleshy parts. If any of it is soft or pliable, bake them longer.

       

      Notes: 

      • If your orange slices are browning but not getting dry, that likely means your oven is too hot or your oranges are too thick. Try turning the oven down to its lowest setting.
      • You may have some stubborn slices that won’t dry. Try turning off the oven and letting them air dry overnight. I’ve found that if the oranges get close to being dry in the oven, air drying works well to finish dehydrating them.

       

      How to Use Dried Oranges

      Dried oranges are very versatile; they look great as gift embellishments, food garnishes, natural ornaments, and on garlands. 

       

      How to Make an Orange Slice Garland

      Once oranges are dried, you can easily poke holes in them using a pencil or toothpick. Poke two holes on either side of each orange slice and thread the string through each hole. Having two holes causes the oranges to lay flat in the garland. 

       

      Evergreen Branches and Sprigs

      Nothing says Christmas more than evergreens! They are a beautiful addition to your natural Christmas decorations and make your house smell wonderful, too. You can use pine branches on mantels and centerpieces or make an evergreen garland with them. Smaller evergreen sprigs can be made into evergreen wreaths (learn how to make your own wreath below) or swags. A fun way to use up smaller sprigs is placing them in a mason jar filled with water and a layer of cranberries floating on the top. It’s the perfect addition to a centerpiece, mantel, or table settings.

       

      How to Make a DIY Wreath

      Supplies:

           A wreath base

           Green florist wire or other pliable wire

           Fresh greenery 

           Decorative elements as desired (dried oranges, twine, velvet ribbon, pinecones, etc.)

       

        1. Gather a small bunch of greenery sprigs and attach them to the wreath base by twisting the wire around them, about two inches from the cut end of the sprigs.
        2. Repeat step one, moving along the wreath. Make sure the greenery is always pointing in the same direction and each new addition covers the cut end of the previously attached cuttings.
        3. Repeat step two until the whole wreath is covered in greenery.
        4. Attach decorative elements with wire or string.
        5. Hang on a door or wall 

      Popcorn and Cranberry Garland

      Strings of popcorn and cranberries add a beautiful, old-fashioned charm to your Christmas decorations. You can use these garlands around the house or on your Christmas tree. 

      Get a spool of thread and a sewing needle to make a cranberry and popcorn garland. Gather fresh cranberries and air pop some popcorn*. Push the needle through the round part of the popcorn kernel and through the center of the cranberries. Make the garland as long as you wish, then cut the thread and tie the ends into loops.

      When it’s time to compost this garland, remove the string from the popcorn and cranberries and trash it if the thread has polyester in it. 

      *If you don’t have an air popper, you can use the microwave. To do this, pour ½ cup of popcorn kernels into a large glass bowl and cover it with a plate. Microwave for 5-6 minutes until you stop hearing constant popping. Remove from the microwave with hot pads and remove the plate. Allow the popcorn to cool before using it. 

       

      Poinsettias and Paperwhites

      Flowers aren’t usually associated with Christmas, but these beautiful blooms are an exception! Poinsettias’ bright red blooms and the dainty white clusters on paperwhites are a fun, floral decoration to your holiday home. 

       

      How to Grow Paperwhites

        1. Place the bulbs in a bulb vase or other glass vessel with the roots pointed down and the pointed tip facing upward.
        2.  Fill the vessel with water so that the bulbs are covered about ⅓ of the way up. If you aren’t using a bulb vase, you may need to fill the vessel with rocks to keep the bulbs standing upright. 
        3. Place the bulbs in a warm, sunny spot and keep them topped off with fresh water. In a few weeks, you will have paperwhite blooms!

       

      Other Natural Decorations

      There are so many bits and bobs from nature that I like to include in my Christmas decorations! Gather up mason jars, baskets, and festive bowls, and get creative with them. You can fill a bowl with water and cranberries, then light floating candles in it for a tablescape or stock cinnamon sticks in mason jars. Pine cones, acorns, and winter berries look especially festive during Christmas time and make beautiful Christmas tree ornaments! Fill baskets with fresh fruits of the season, such as pomegranates and persimmons. Even dried sticks, scrap wood, and wood slices can add beautiful, natural elements to your holiday decor. The best part of natural Christmas decorations is how creative you can get with them, so let your imagination run wild. 

       

      Christmas Traditions

      Decorating with natural items each year is one of my favorite Christmas traditions, but I have many and add to the list quite often! Traditions are a special way to connect with loved ones, have something to look forward to, and observe the rhythm of the seasons.

       

      I’ve partnered with ten other amazing creators to share our treasured Christmas traditions as we enter into the holiday season! There are so many fun ideas, such as making homemade Christmas pajamas or crafting beautiful, scented salt dough ornaments. To read about more special traditions and how you might incorporate them into your holiday rhythms, check out the rest of the ideas over at A Lovely Place Called Home. 

       

      Wishing you a Merry Christmas and happy decorating!