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Winter Healing Balm

It’s not food, but the ingredients to make it grew alongside that lovely salad lettuce and kale all summer long 🙂 Winter Healing Balm is an old traditional healing balm that has been made for many centuries (although I’ve made my own tweaks to it) that is part of a culture that has been largely lost and replaced by an industrial one. I don’t like using chemical-based store bought lotions and salves on my skin, especially when I find out that nature has a better product!

I make Winter Healing Balm from calendula flowers, comfrey and plantain all organically grown in our fields. The plants are left to soak in oil for 8 or more weeks, strained, and then blended with melted bayberry and beeswax. The bayberry is also organic and local. Plantain (the herb, not the fruit) soothes irritation, comfrey has been scientifically proven to contain cell regenerative properties perfect for dry, damaged skin and the other combined ingredients are both antiseptic and anti inflammatory which promotes healing – something we all need more of in the cold dry wintertime. 

This stuff really works! I’ve been using it exclusively for a few years now, and it works better than any over the counter skin remedy I’ve ever used. I use it for chapped lips, dry skin, scratches and scrapes, an evening skin moisturizer, and I even use it on my pets when they’re hurt. One of my daughters gets hives fairly regularly and uses the balm to sooth the irritation and heal them faster than she can with Benadryl. Another daughter of mine uses it to make acne disappear fast. A single tin used to last for about a year for me, but after awhile you find more and more ways to use it – now I go through several!

There’s no scent, it’s non greasy, and it’s completely safe if accidentally eaten by a curious pet or kid. People are shocked the first time they find out how well it works (just like I was), but it makes sense: ancient remedies like this were used because they were so effective; not just because it’s all they had!

I would love it if these ancient recipes weren’t lost, but instead found a new appreciative audience in folks that value old wisdom.