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Siempre Viva Plant::The Resurrection Plant


Selaginella lepidophylla, or "False" Rose of Jericho is also nicknamed "The Ressurection Plant" or "Dinosaur Plant". This plant has the unique ability to dry up completely and then come back to life when water is reintroduced. It also means that this plant can survive long periods without any water present, a truly unique property. This plant is a type of spike moss that is found in the Chihuahuan desert of Mexico, New Mexico, and Arizona.


Each fern starts off brown, dry, and curled into itself. When water is reintroduced, it begins to unfurl, just like a fern. It can take up to 12 hours for the rose to completely open up. Sometimes the fern will begin to turn a bit more green in color as it opens, a sign that it is coming back to life.


While the Rose of Jericho does open in the presence of water, it does not like to sit in water for more than 7 days max. After around 7 days, it may start to mold, and the roots may begin to rot. As it is a desert plant, it likes a more dry environment. Sitting in water for too long will actually kill the plant.



MAGICAL PROPERTIES

Corresponds to Rebirth, New Beginnings, and Creation.


The Jericho Rose has long been used in rebirthing spellwork. It is used to “resurrect” any aspect of your life; from finances to love. Traditionally these unique plants are used at a time when a new beginning is in order, on the New Moon, or when a "rebirth" is sought. This ancient plant reminds us that there is always life after death.


The plant may be kept in a bowl of water around the home for a few days at a time. The water it sits in can be used to anoint magical tools, be added to spiritual baths and floor washes, as well as to wipe down the front door of home and or business to bring prosperity. The water where the plant sits holds powerful magic.


Keep a Rose of Jericho in your home and/or business for prosperity and good fortune.





HOW TO USE

Put the fern in a shallow dish of water. The roots of the plant should be able to reach the water easily. Change water daily for no more than 7 days, or until your Work is done. Remove from the water and let your fern close back up. Reuse when you need another new beginning.






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A perfect end of summer sweetie treaty for the last of the summer flowers.


I think many of us have seen those gorgeous flower cookies all over instagram & pinterest for years. Specifically the instagram user @Loristern of eatyourflowers.com-an exhaustive treasure trove of edible flower creations ranging from cookies and biscuits to full blown tiered cakes and pies and chocolate bars! Since following her work for a few years, I have always wanted to try and make some edible flower cookies myself.


To make these beautiful edible flower cookies, it is actually quite simple. The base cookies is a basic shortbread cookie-I made a vegan version using vegan butter and whole wheat pastry flour.


You do need to use fresh flowers for this recipe as they are much easier to decorate with and have some moisture in them to keep a little bit more of their color while baking. For these cookies, I used lots of pansies, nasturtiums, lavender, poppy and calendula! But any edible flower or herb works here-get creative and definitely asks friends & family for floral donations! It should be noted that several recipes did write that flowers with orange and purples held their color best after being baked.



Ingredients:

  • ¾ cup vegan butter

  • ½ cup natural cane sugar

  • 2 cups whole wheat pastry flour

  • Edible flowers


Directions:

  • In a large bowl, cream the sugar and vegan butter together with an electric mixer until creamy and smooth.

  • Slowly add the pastry flour, about ¼ cup at a time, mixing until just combined between each addition.

  • Flatten it into a disk. Wrap it with cling film and chill it in the fridge for at least one hour.

  • After the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thick. Cut the dough into desired shapes.

  • Garnish each cookie with edible flowers and/or herbs. When all of the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure all the flowers have adhered to the cookies.

  • Return the cookies to the refrigerator and chill for another 30 minutes.

  • To bake, preheat the oven to 350ºF.

  • Bake the cookies on a parchment lined baking sheet for 8-10 minutes, depending on or until lightly golden around the edges.

  • Let cool & enjoy!





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Lavender lemonade has easily become on of my absolute favorite summer beverages, we started making it one summer here at Go Ask Alice and it was always so well received by all of our customers. Since covid, we have had to stop our tea samples, but soon we are looking to add 1 or 2 demo-days in the shop, where we will be serving free tea and snacks for the day!


This recipe is really easy, and is only one way to make lavender lemonade. You can actually use this basic recipe to make any floral lemonade you desire! This recipe would work well with rose!





Step 1: Infused Lavender Sugar


First, you'll want to combine the sugar and the lavender in a clean, heat-safe jar. Using clean fingers, gently rub the flowers into the sugar crystals to crush the lavender flowers and activate the aromatic oils.




Step 2: Make Lavender Simple Syrup


Next, you'll want to pour hot water into the sugar and lavender mixture. Stir to combine fully and cover to let infuse for at least 30 mins. The longer you let this mixture infuse, the stronger the end result will be. I tend to like a stronger lavender flavor so I will usually let mine infuse for a few hours, usually around 2 hours. Once it has infused & cooled, strain the lavender flowers out and store your lavender simple syrup in a clean, air-tight jar. Date and label.


To make the lemonade, you can definitely use store bought, but fresh is always best! Make sure to have lots of ice on hand to chill the drink, and adjust the water, lemon juice and sugar to your liking. The measurements down below are to my taste-adjust to yours if needed!


Ingredients:

  • 1 small handful freshly picked and rinsed lavender flowers, or 1 tablespoon dried lavender flowers

  • 1 cup sugar

  • 2 cups boiling water

  • 1 1/2 cups freshly squeezed lemon juice

  • 2 cups cold water, plus more as needed

  • Lots of ice

  • Garnish with a few lemon slices and sprigs of lavender




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