Native Circles

Last Postal Dates 2023

In order for our tiny team to get gifts to you or a loved one in time for the holidays please please get your orders in before or by the following dates based on where your gift is going to in the world.

🌲Ireland 20th December
🌲Northern Ire & GB 18th December
🌲Europe 16th December
🌲Rest of the World 5th December

Thank you all so much for all the orders so far.

Emily

S a m h a i n

~The Celtic New Year
~The beginning of Winter
~The start of the ‘dark half’ of the year
~A time when our ancestors believed contact with the spirit world was more open.
~The origins of modern day Halloween festival
~Many associations with Día de los Mu***os, a spiritual holiday honoring deceased loved ones and ancestors.

The Mound of Hostages, Hill of Tara is associated with this Celtic festival which is featured in the this wheel titled ‘Some sacred sites of Ireland’

❤️Wild Rosehip

These jewels have long been used in folk and traditional medicine for their anti inflammatory effects. They are ridiculously high in vitamin C and a wealth of other compounds. This is Hedgerow medicine. So easy to find and process. I picked these today with my little boy. He’s been loving an elderberry oxymel we made last month and I’m delighted to be able to fortify him with this too.

This is how to make a batch of Wild Rose hip syrup

Sterilise a couple of bottles and vinegar-proof screw-tops or stoppers by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C/Gas 1⁄2) to dry out and heat up.

Roughly chop the rosehips in a food processor in batches, then transfer to a large saucepan and add 1.25 litres water.

Bring to the boil, then turn the heat down and simmer for around 15 minutes.

Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.



Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.

Measure the rosehip juice into a large saucepan.

For every 500ml, add 325g sugar.

Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary.

Decant immediately into the prepared bottles and seal.

Label when the bottles have cooled completely.

Use within 4 months and refrigerate once opened.