Ease into Herbalism 🌱
Meet Shannon of Mayernik Kitchen
I met Shannon in the early days of the Illuminate Farm Box. Shannon and her husband Matt have an herb farm and a store in Pompton Plains, NJ where they sell salves, tinctures, teas, honey, essential oils. I wanted to share what Shannon does on this platform because I see herbalism as an extension of the power of food.
Back in 2020, I participated in their once a month Herb Farmer Apprenticeship. We spent half the time learning about herbs and half the time helping to grow and harvest them. This was a powerful experience for me as it helped me get closer to plants, what it takes to grow them from seed and thinking a lot more about the medicinal properties of herbs.
Starting to learn about herbalism can be overwhelming as there are thousands of medicinal plants all with multiple uses. As Shannon suggests below, when you are starting to learn pick just want herb at a time to try. When I did the apprenticeship, mine was Marshmallow - did you know this was a plant and not a white fluffy treat? In fact, the Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick which is where we get the modern marshmallows from.
Trouble sleeping? Allergies? Headaches? Bad Digestion? The Flu? If you want to dip your toe in the herbalism waters, visit the Mayernik Kitchen store and Shannon will walk you through what she makes and what she recommends for any ailment you may be having.
How did you get into herbalism ?
It was about 15 years ago that I took my first herbal class up in Chester, NY with a co-worker. I had been working in publishing at the time and she asked me if I wanted to come, so I said “sure why not”. That night literally changed my life. The class was taught by my now friend, mentor and herbalist, Robin Rose Bennett. I came home that evening and told my husband, “This is what I want to do”.
What was one of the first things you incorporated into your life that showed you the power of using herbs?
As someone who is rarely sick, I don’t get to experiment on myself all that often (this is a good thing!) One thing that absolutely comes to mind though is a remedy I use each and every summer. The mosquitoes LOVE me. I can be outside for a matter of minutes and have bites all over my ankles/legs. This is when I turn to that pesky weed that grows in our lawns, Plantain (Plantago minor). I chew up a bit of the leaves and apply it directly to my bug bite. Within moments, the itch and redness have eased and I am able to enjoy my time outside.
For anyone out there who has not tried herbal medicine. How do you help people think about adding in these products when they might be used to grabbing drug store medication for everything. How can someone open their mind to consider incorporating herbal products?
I love to use herbs for my everyday ailments; headaches, digestive issues, minor aches and pains. While running the drug store or pharmacy down the street may seem more convenient, let’s take a closer look. Many of the over the counter medications may come with side effects that are masking the root issue you may be experiencing. OTC meds can also be packed with artificial colors, flavors and a laundry list of chemicals that can make anyone’s head spin.
Herbs are much more gentle with us. They are all natural. They sometimes even taste good (which is always a plus when we aren’t feeling well). When herbs are used correctly, they can get to the root issue so you don’t have to experience side effects.
(As always though, if there is a true medical emergency, please seek professional help)
I will always start with kitchen herbs. Most of us are all very familiar with Sage, Rosemary, Thyme, Lavender and Mints. Each and every one of these herbs have medicinal properties and can be incorporated into medicine and not just used culinarily. Sage, Rosemary & Thyme are great for any type of respiratory issues as well as head colds and sinus issues. Lavender is relaxing as it’s a nervine that will calm our nerves and Mints are great for digestion. I also suggest that if you want to start studying herbs, start with just ONE herb at a time. It can be overwhelming to learn them all so learn one real well, and then move onto your next one.
Can you share a bit about your daily routine? What products do you love to take everyday and especially in the spring with allergy season.
My daily routine really changes with not just the day/week but the season we are in. Right now, we are at the tail end of spring, heading into summer so I am looking to use herbs that are cooling; mints, lemon verbena, elderflower and hibiscus. If we were heading into winter, I would be reaching for cinnamon, ginger and white pine!
I do though use Lion’s Mane tincture daily in the morning and Mugwort Tincture in the evening to help sleep! Those are my two must haves. And if you suffer from allergies, look towards Stinging Nettle (tea or tincture) or Goldenrod (tea or tincture).
What are your top 3 best sellers?
Elderberry Syrup
For some reason there is a disconnect about herbalism and using herbs and spices in cooking. Can you share a bit about the power of culinary herbalism.
Culinary Herbalism is one of my favorites to talk about because it’s familiar to people. Our spice cabinets are filled with herbs (aka medicinal herbs) like ginger, turmeric, onion & garlic powder. Rosemary, thyme, oregano, sage and parsley are also all medicinal. Each time we reach for a spice in our cabinet, we are adding medicinal benefits to our meals. I try to add herbs, whether they are dried, fresh, infused in oil, vinegar or honey to each and every meal. It becomes a habit and adds so much taste and depth to the dish.
What are a couple ways people can incorporate herbs in their kitchens?
Simple ways to incorporate them is to use them fresh, whether you grew them, bought them at the market or at the grocery store. You can also infuse honey or vinegar with herbs. You can make simple teas or infusions with herbs which you can sip on throughout the day. I’d love to see everyone, everywhere, using herbs in each and every meal they make, even if it’s adding a little garlic powder to your potatoes or a sprinkle of cinnamon in your coffee!
To learn more, check out the Mayernik Kitchen Medicinal Plants 101 or get on their Herb Apprenticeship Waitlist for 2025 and visit Shannon at the store!
Gems of the Week ✨
Afterlife Mushrooms - I got to visit the mushroom farm this week to pick up mushrooms for my event. They are collect scraps from restaurants and growing mushrooms on them!
Flax Seed Crackers - make these crackers! So simple and came out so good
Shifting the Perception Around Beans podcast episode of Future Fork with Eve-Turow Paul
Blackberry Basil Shrub ✨
A shrub is a combination of vinegar, sugar, and fruit—typically in a 1:1:1 proportion.
Before refrigeration became common, vinegar was used to preserve fruits and vegetables to keep them fresh through the winter.
Shannon shared this recipe with us to try making your own shrub at home. This can be used as a salad dressing, marinade, in a cocktail/mocktail or with seltzer and is a great way to incorporate the medicinal properties of basil and blackberries.
INGREDIENTS
2 cups Fresh Blackberries
Handful Fresh Basil
1 cup Champagne Vinegar
1 cup Red Wine Vinegar
2 cups Cane Sugar
Place the blackberries + basil in a bowl and lightly crush them using a potato masher or fork. Transfer the blackberries + basil and their juices to a quart jar.
Pour the Champagne Vinegar & Red Wine Vinegar into the jar, making sure the blackberries + basil are completely submerged.
Wipe the rim of the jar with a clean cloth.
Cover the jar with a nonreactive lid (or put parchment paper down between lid and vinegar).
Store the jar in a cool, dark place for 1 week, shaking it daily.
After a week, strain the mixture through a fine-mesh strainer; discard the solids.
Combine the vinegar and sugar in another container with a nonreactive lid.
Refrigerate for 1 week more, shaking the jar daily to help dissolve the sugar.
After the second week, store in the refrigerator for up to 1 year.
Find Shannon at the store or on Instagram