Aphrodisiacs ~ named after Aphrodite, the Greek goddess of love, beauty, and sensuality ~ are foods, drinks, scents, and practices that heighten our senses. Aphrodisiacs can be calming, so that we can relax and be more present in our bodies. Aphrodisiacs can also be stimulating, promoting circulation and stirring us up on many levels. Imbolc, the midpoint between winter solstice and spring equinox, marks the quickening of the Earth, the movement of the seeds buried under the layers of snow. The light is returning, and though the sap has not yet begun to rise, the sun is still up past 4:30pm! Saint Valentine’s Day, which follows soon after Imbolc, is an opportunity in deep winter to feel the approach of springtime warmth and fertility. (And by fertility I don't mean just romantic love and reproduction and all that, but also as a manifestation of creativity and all its other forms.) Valentine’s Day has been co-opted by the greeting card industry and others that pressure us to 1. Have a lover and 2. Shower them and/or be showered by them with roses, diamonds, and chocolates. But Hallmark’s got nothing on homemade truffles and potions!
The following recipes are suggestions – feel free to alter proportions and ingredients. I’ve directly quoted the recipes that are from other people, adding my own notes in italics. If you’re seeking calming aphrodisiacs, experiment with integrating herbs such as skullcap, milky oats, and lavender into the recipes below. For stimulating aphrodisiacs, try warming spices, such as ginger, cinnamon, and cayenne. More recipes and writings on Valentine’s Day, see the Love is a Verb & Chocolate Explosion! posts.
A note on ingredient sources: Unfortunately much of what we associate with Valentine’s – roses, chocolate, and diamonds – comes at a great cost that we may be completely unaware of. Systematic sexual harassment/assault of women working in the flower growing industry (and here), child labor in West African countries that supply Hersey’s and Russell Stover, and dangerous labor conditions/child labor in diamond mines. When choosing your ingredients, please choose ones that fully embody the love you’re expressing for yourself and those you’re sharing your creations with by supporting fair-trade, worker-owned collectives, and/or local farmers when possible.
So whether you’re celebrating solo, with a lover, with family, or friends, here are some recipes to heighten your senses, keep warm, enjoy the long nights of deep winter, and to celebrate love and the inevitable arrival of spring.
♥recipes for the inside ♥
cardamom brandy truffles
Recipe adapted from The Joy of Cooking
10 ounces Dark chocolate
1½ cup Coconut milk
¼ cup Cardamom-infused brandy
Cocoa powder
Pinch of Cayenne, optional
Pour the coconut milk into a small saucepan and simmer on low heat until it is reduced to 1 cup (approx. 15-20 minutes). While the coconut milk is simmering, chop chocolate into pieces and place in a double boiler (a bowl resting in a pot of water, so that the chocolate is not directly above the heat). Be sure to keep water out of the chocolate so that the chocolate doesn’t seize and get chunky. When the coconut milk has reduced to 1 cup, remove from heat, add the brandy, and stir. Pour the coconut milk-brandy over the chocolate bits and turn on the double boil to a slow simmer. Stir the mixture until the chocolate has melted and mixed completely with the liquid. Refrigerate until hard (approx. 3 hours, can put in the freezer if you have less time). Remove from refrigeration and scoop out by the spoonful, rolling into balls with your hands. Place balls on a baking sheet and return to refrigeration to harden. Once hardened, remove balls from refrigeration and roll in a shallow bowl of cocoa powder, fair-trade if possible. If storing for later, place balls in tupperware, and place waxed paper between layers. Store in the refrigerator and remove 30 minutes before feasting on them. This gets messy, so I like to get out all the supplies beforehand and have a spatula handy to scrape all the good chocolate from bowls and fingers! To make cardamom-infused brandy, I place about 1 tablespoon whole cardamom seed pods that I crush and then put in an 8 oz. glass jar and cover with brandy. Leave this to infuse for anywhere from 5 days to an entire moon cycle (one month) and then strain. Compost the cardamom and now you have infused cardamom-infused brandy! You can do the same with other spices and herbs.
easier truffles
To make easier and non-alcoholic truffles, simply omit the brandy from the recipe above and use 1¼ cups of coconut milk without reducing it. You can warm the coconut milk and chocolate together in the double boiler. This way you don't have to worry about the chocolate seizing. And: less dishes, more fun! For more info on Rose, Orange, Ginger, and Vanilla-Coffee truffles, see my Chocolate Explosion! blog post.chocolate oblivion torte
thanks mom (and the interwebs)!
8 whole Eggs, at room temperature
¼ cup Sugar
3 tsp Butter, soft
30 ounces Semi-sweet Chocolate chips
1/3 cup Raspberry puree, optional
Yes, that’s right, 8 whole eggs and 30 ounces of chocolate! In a mixing bowl, whip eggs and sugar until eggs become lemon yellow. Melt chocolate in a double boiler. Allow chocolate to cool slightly, and then add butter to the warm chocolate. Fold chocolate into whipped eggs. You can add your choice of pureed fruit if you wish, but it is not necessary. Pour mixture into an oiled spring form pan. Cover with foil and bake for 20 minutes at 350ºF. Remove foil and cook for an additional 10 minutes, uncovered. Remove the torte from the oven, let cool a bit, and refrigerate. Let cool at least 6 hours before cutting and serving. Serve with fresh or thawed local berries, depending on the season. If you want something truly decadent, top with ginger maple whipped cream. Feel free to experiment ~ add a pinch of cayenne or cinnamon powder, or try infusing the sugar with a vanilla bean. Warning: this torte is incredibly rich.
ginger maple whipped cream
1” piece fresh Ginger root
2-4 tablespoons Maple syrup (or local Honey)
Pint of Heavy cream
Grate ginger root and squeeze out its juice with a strainer. (Save the grated ginger bits to make tea or to add to food.) Add the ginger juice, sweetener, and cream into a mason jar and shake, and shake, and shake. Watch to be sure you catch the whipped cream phase before it turns to butter. If it does turn to butter, don’t worry – ginger maple butter is delicious on buckwheat pancakes, biscuits, etc.
full dates
adapted from Diana DeLuca’s Botanica Erotica and dedicated with much love to the Bitchin’ Kitchen of Ireland!
Dates
Tahini (sesame paste)
Dried Coconut flakes
Ginger-infused Honey (see directions for making infused honey below)
Cut dates in half lengthwise and remove the pit. Fill the hollow with tahini, drizzle on ginger-infused honey, sprinkle on dried coconut flakes, and enjoy! This recipe is quick to make and full of protein and sweetness. It can be made ahead of time and stored in the fridge or at your bedside.
infused honey
Fresh and dried herbs, spices, flowers, and fruits can be infused in honey to be eaten on its own or added to cordials, deserts, and other recipes. In general, you can fill a jar a quarter of the way with fresh or dried herbs, fill the jar with honey, and then stir to completely envelope the herb with the honey. Make infused honeys as you need them or let them infuse over time, and experiment with ingredients and amounts. To make the ginger-infused honey for the recipe above, first grate fresh ginger root into local honey. The honey will become more fluid, as the root’s moisture is released into it. You can leave the bits of ginger in the honey if you wish. If you want ginger-infused honey without the bits, you can peel and slice the ginger, infuse it, and then eat the candied ginger separately from the honey. You can also add powdered or crushed herbs and spices, such as Cardamom, Cinnamon, Lavender, or Rosemary. In the summer months you can infuse fresh wild or organically grown Rose petals in honey. If you are using fresh herbs and flowers and are concerned with bacterial growth, store your infused honey in the refrigerator. (I make sure to use up the fresh ginger root infused honey within a couple days as I've had it start to turn and get fizzy when I've carried it with me to work (unrefrigerated) to add to warm water or take by the spoonful for warming immune support).
rosewater pudding
Recipe adapted from Caitlin Adair, found in Jeanne Pollack’s Healing Tonics
1 quart Butterwork’s Jersey milk whole yogurt, homemade yogurt, or whatever is most local to you
2 tablespoons local Honey
1/4-1/2 teaspoon organic Orange zest
1 teaspoon pure distilled Rosewater
¼ teaspoon ground Cardamom
1 tablespoon fresh Rose petals, wild or organic, if available
¼ cup sliced Strawberries or whole Raspberries, fresh or frozen
Pour yogurt into a colander or strainer lined with a couple layers of cheesecloth, with a bowl underneath to catch the whey. Cover the colander with a plate and set in the refrigerator overnight. The yogurt will thicken as the whey drains out. Transfer the yogurt into a bowl. Grate the organic Orange zest into another bowl with the honey, stir, and then add the rosewater and cardamom. Drizzle the honey mixture over the yogurt. Garnish with berries and fresh rose petals.
chocolate spice pudding (dairy free)
1 can Coconut milk
½ tsp Agar agar (seaweed)
2 tablespoons fair-trade Cocoa powder
1 tsp each of Cinnamon and Cardamom powders
Sweeten to taste (such as 4 tablespoons Maple syrup or local Honey)
Pour coconut milk, cocoa, and spices in a pan, whisk together, and bring to a simmer. Remove a small amount of it and place in a bowl. Sprinkle the agar agar into the bowl and whisk together until blended. Pour the spiced coconut milk-agar agar mixture into the rest of the pudding-to-be and let sit for a few minutes. Bring the blend back up to a simmer while whisking for another minute. Pour into little glass bowls and allow to cool a bit (to let it firm up) before serving.
Variations to the above recipe:
Vanilla blueberry pudding: Replace the cocoa with 1 tablespoon vanilla extract and add another 2 tsp of cinnamon powder. Pour the blend into little bowls, and add frozen blueberries.
Cardamom rosewater pudding: Replace the cocoa with 1½ tablespoon rosewater, and omit the cinnamon powder
herbal herb*balls! (formerly man balls, but not all who have prostates identify as male)
Inspired by Rosemary Gladstar’s Zoom Balls in Rosemary Gladstar’s Family Herbal (also published as Rosemary Gladstar's Recipes for Vibrant Health)
2 cups of Tahini (sesame paste)
1 cup of (infused) local Honey
½ tablespoon Cinnamon and Cardamom powders each
½ cup Pumpkin seeds
½ cup Sunflower seeds
¾ cup dried Coconut flakes
½ cup Cocoa or Carob powder
All optional:
1 tablespoon Spirulina (fresh water blue-green algae, with lots of protein & B vitamins)
Hawthorn berry powder and Nettle leaf powder (start with a few tablespoons, & then experiment)
½ cup Chocolate/Carob chips
Extra Sesame seeds, Coconut flakes, and/or Cocoa or Carob powder
Infused brandy or elixir
Mix the tahini and honey together until they are smooth. Add the herb powders. Mix in enough cocoa/carob powder to be able to form the dough into balls that will hold their shape. Then add the coconut flakes, nuts, and chocolate/carob chips. Roll the balls, and coat with sesame seeds, coconut, or cocoa/carob powder. These will keep for a many weeks stored in the fridge. Feel free to adjust the amounts, and to experiment with other nuts, dried fruits, and nut butters. Herb balls are great for people of all genders! You can experiment with other powdered tonic herbs such as: ashwaghanda root, licorice root, marshmallow root, and rose petals.
Pumpkin, sunflower, and sesame seeds are great to eat regularly to maintain prostate health. These seeds can be eaten on their own, as a trail mix, or as nut butters. Keep them refrigerated to keep their oils from going rancid. Pumpkin and sunflower seeds are high in zinc, which is depleted through ejaculation (I have only heard this when referring to ejaculation experienced by those with a penis, I don't know if it's the same for those who ejaculate via the urethra for those with vulvas). Replenish yourself!
chicken mole(-ish)
For those of us that like hearty meals, I’m including this mole recipe from the “Green and Black’s Chocolate Recipes: From the Cacao Pod to Muffins, Mousses, and Moles” book I won in a chocolate raffle! I am not at all endorsing Green and Black as a company, especially now that it’s been bought by the multinational corporation Cadbury Schweppes who was then bought by Kraft - see Black Ops on Green Groups: Private Security Firm Run by Fmr. Secret Service Officers Spied on Environmental Orgs for Corporate Clients. I like that this recipe has few ingredients than other (more traditional) recipes I’ve found. Preparation time: 20 minutes. Cooking time: 1½ hours. Use: large, flameproof casserole dish or another flameproof and ovenproof pot. Serves 4.
2 Garlic clove
2 large Onions
2 smoked, dried Jalapeno chile peppers, soaked and chopped, soaking water reserved, or 2 teaspoons of smoked Sweet paprika
8 Chicken pieces on the bone
2 tablespoons Olive oil
one 15-oz. can Red kidney beans (or 15oz of home cooked Red kidney beans)
one 14½-oz. can chopped Tomatoes
2½ ounces Dark chocolate, minimum 60% cocoa content, broken into pieces
Salt
Preheat oven to 300°F/150°C. Crush the garlic cloves and slice the onions. Remove the seeds and chop the soaked chile peppers, and reserve the soaking water. In a large, flameproof and ovenproof pot, heat a little olive oil and sear the chicken pieces in it. Brown lightly and then add the garlic and sliced onions. Once the onions are lightly browned, add the tomatoes and the red kidney beans including their juice, the chopped chiles, their soaking juice, and two-thirds of the chocolate. Bring to a simmer, then place in the oven and cook for at least one and a half hours. Skim the surface to remove the fat from the chicken. Taste, and adjust the seasoning with salt if necessary. Add the rest of the dark chocolate to taste. The sauce will be a rich, thick, velvety brown with a gloss all of its own. Hint: Omit the chicken and double the quantity of beans for a vegetarian mole.
Note: *In general, crushing your garlic and letting it sit a few minutes before chopping actually makes it more medicinal. *I don't‘skim the fat’ or remove chicken skin or anything like that. The chickens' lives were taken for this meal and I don't want to just toss out their nourishing, delicious fat, unless someone needs it removed for medical reasons or something like that! *I soak my own beans overnight (or for many hours if possible), with a 5” strip of Kombu seaweed. After soaking, drain and add fresh water to the beans and seaweed, and simmer until tender. I like to do a big batch, and then freeze some for later. Also, I like to use summer tomatoes from my garden (ones that are starting to go are fine, just cut off the funky bits), chop and simmer in a cast iron skillet. I let the tomatoes and liquid cool and then place in Ziploc bags to freeze for later use.
From another one of Sandra Lory's fabulous workshops about Cacao, the plant that chocolate
comes from - including its traditional uses, history of exploitation past and present by colonizers/corporations, the plant's growth cycle, and the process of growing, harvesting, fermenting, and making chocolate. Clockwise from top: roasted cacao seeds, cacao nibs, cocoa butter (manteca de cacao), roasted coffee beans, cinnamon bark, and chocolate pieces.
♥recipes for the outside ♥
flax goo lubricant
adapted from Sheri Winston’s recipe
Here is a natural lube that you can make at home, even grow in your garden! The consistency of this lube is incredibly similar to cervical fluid (slipperiness created during ovulation), and can be used for self and partner sex, for any kind of dryness or irritation that needs soothing, and as a hair gel! Though this lube is water-soluble and is reactivated with water or saliva, it hasn’t yet been proven to be latex-compatible that I know of. So, if you would like to use it for partnersex, be sure to use it for activities that don’t require condoms. Bring 2 cups water to a boil and add 4 tablespoons of flax seeds (whole seeds- not ground). Turn down heat and simmer 5 minutes. Remove from heat and let sit for 5 minutes. Strain, compost the seeds, and pour lube into squeezable bottles. You can reduce the recipe, or increase it and share it with friends. Your lube will keep for approximately 2 weeks in the refrigerator, 2-3 days at room temp. (I write this from the Northeastern U.S. I imagine in hotter climates it may not last as long outside of refrigeration) This recipe can also be frozen in an ice cube tray and used as needed. You can experiment with simmering herbs (i.e. cinnamon!) in the water before adding flax. Don't wait too long before straining the flax seeds from the goo! With my most recent batch of flax goo, I simmered a 3” stick of Cinnamon in the water in a covered pot for 15 minutes before adding the flax seeds. I have used Red Ape Cinnamon, a company that gives a portion of its profits to protect Orangutan habitat, which gave the lube a warm cinnamony scent and color.
cardamom ginger warming sugar scrub
4 oz. total of Brown and/or Raw sugar, preferably fair-trade
1 tablespoon Dried Ginger powder
1 teaspoon Dried Cardamom powder
2 oz. (or so) Sesame oil
Fill your container almost completely full with the brown sugar. For a four-ounce container, add 1 tablespoon ginger powder and 1 teaspoon cardamom powder to the sugar and stir. Add enough sesame oil to moisten the sugar and stir. If you prefer, continue adding as much oil as you like.
rose salt scrub
Thanks to Laurel, creatrix of the Rose Petaled Uprising blog and to her Coconut Rose Love Oil post for the inspiration!
4 oz. Sea salt
2 oz. Coconut oil
1 oz. Almond, Jojoba, or another oil that liquid at room temperature
A few drops Rose otto, Rose Geranium, and/or Palmarosa essential oils
Fill your container almost completely full with sea salt. If solid, melt your coconut oil (it is solid below 76ºF/24ºC) and combine with your other oil. Stir your oil mixture into the salt. Add 3-10 drops of essential oil. I use Rose otto essential oil (in jojoba oil) because it is extracted without the use of chemical solvents, unlike Rose absolute. You can also infuse rose petals in any of your oils, to add more of rose’s skin soothing and heart opening/protecting/healing properties. Instructions for making infused oils are in my (Im)migration and Lip Balms for Social Justice?! post. I have also added super fragrant fresh Rose Geranium leaves to salt scrubs, which is quite nice and leaves behind little plant bits after you're done bathing. I just tear the leaves up and layer them in with the salt.
Scrubs give us the opportunity to massage ourselves, make tick checks fun, and help us to reconnect with our bodies, especially when they’re buried beneath winter wool and long johns, for those of us in chilly climates. Scoop out a fingerful of the scrub and massage it into your skin, starting from your extremities and moving in towards your heart and back out again, avoiding the sensitive skin of your face and breasts. (Chests are okay to gently scrub.) Rinse off in the shower or slip into a bath. The salt/sugar exfoliates your skin and is rinsed away by the water, and the oil moisturizes, penetrating deeper with the shower’s heat. Glass jars look nice, but if you’re concerned that it may be broken in the shower, use a plastic container. Note that oil is difficult to contain, even when your jar is sealed closed. If you’re mailing Valentine’s packages or traveling with your scrub, you can place it in a sealed plastic bag so that it doesn’t make a mess. Using a blend of oils that is primarily coconut oil will give you a more solid, less spill-y oil base. Whichever oil you choose, just make sure you use soap to wash the oil off the floor afterwards so that it isn’t slippery!
evergreen massage oil
For those who love the woods, try this fragrant massage oil. Remember, oil-based lube is not for latex! So use this for physical intimacy that doesn't require safer sex supplies that break down when in contact with oil. For those who are susceptible to vaginal infections, you may want to keep this from going inside you, as oil can trap dirt and cause infection.
Dried Evergreen needles, such as White pine, Spruce, or Fir, cut or rubbed between your palms
Olive oil (or Grapeseed, Almond, etc.)
Place needles in a glass jar, filling it 1/3 to ½ of the way. Pour your oil over it, to the top of the jar. Place in a warm spot, such as a sunny windowsill or near the stove, to infuse. Shake daily. After an entire moon cycle, strain out and compost the needles, and pour your oil into a glass bottle. If you don’t have a full month, you can infuse the oil in a crock pot or double boiler at a low temperature for as long as you can. Store in a cool, dark area and use within a year. Enjoy! For more info on making infused oils and balms, please see my (Im)migration and Lip Balms for Social Justice?! post. When harvesting plants, be sure to take the time to ask the plant's permission and when harvesting tress specifically, do so in a way that doesn't harm future growth. You can also use tree limbs and needle bundles that blow down in storms, so that the plant isn't at all harmed in the gathering of its medicine.
♥recipes for the both ♥
edible body butter
recipe from Maria Noel Groves of Wintergreen Botanicals
I like to keep mine in a bottle, which I place in a mug of hot water to liquefy (and warm) before using. You can also keep it in a jar, scoop out a bit, and warm it on the body until it’s melted.
3 parts Coconut Oil
1 part Cocoa Butter
½ part Almond Oil
Infuse any or all oils with Nutmeg, Cinnamon, Cardamom, and/or Vanilla Bean (optional). Melt the above in a double boiler. Pour into a blender or mixing bowl. Let sit for a few hours until semi-solid. To taste, add in the following:
Vanilla extract (optional)
Chocolate extract
Stevia
Sweet liquor (optional) – for example Damiana, Kahlua, Tia Maria, Godiva
Pour in jars or glass bottles. Body butter is best kept refrigerated or in a cool, dry place. It is very shelf stable (Years? Or until it goes rancid…) Edible body butter is not recommended for use in the genital region. Sweet liquors could aggravate yeast or bacterial infections, and the oils are not latex-friendly. (Oil residues on clothing and linens will go rancid over time, so keep things neat and clean, as much as possible. It’s helpful to wipe off excess oils with a old, dry towel or face cloth after the massage.) Enjoy!
chocolate body paint
recipe from Maria Noel Groves of Wintergreen Botanicals
Any chocolate sauce or bar can be turned into body paint. If possible, find organic, fair-trade chocolate, so that everyone involved in the chocolate body paint-making process is treated well!
3 oz. Dark chocolate
3 oz. Vegetable oil (such as Grapeseed or Almond. Coconut oil can be used, but the sauce will thicken as it cools and have a coconut-y flavor. Do not use Olive oil unless you really want that flavor in there)
Melt the chocolate in a double boiler, add the oil. Stir until smooth, and then pour into a glass jar. Blue glass bottles look nice. Use a clean paintbrush that has never been used for paint. This chocolate sauce can also be used for dipping fruit, treats, and body parts. If the chocolate paint hardens, place the bottle into a mug of hot water for a few minutes. This also makes a nice temperature for pouring on the body.
♥aphrodisiac elixirs ♥
damiana tea
Damiana, Turnera diffusa, once known as Turnera aphrodisiaca, is a member of the mint family that grows in Mexico and Central America. It is a tonic herb for the nervous system and has an antidepressant effect. Its energy is warming and stimulating, in a gentle way. Cover one tablespoon dried damiana per cup of boiling water, cover and steep for 5 minutes or so. Strain out the herb, add a spooonful of honey and a pinch of cayenne pepper if you like. Damiana can also be mixed with rose petals, cinnamon, ginger, and cardamom for a more spicy elixir. (Decoct roots and barks by simmering, covered, for 20 minutes. Remove from heat and add leaves, flowers, and seeds to infuse for a few minutes.)
watermelon prostate*love smoothie
Watermelon seeds are diuretic, keeping things flowing in an area that needs movement. Puree organic watermelon with the seeds in a blender and enjoy! You can freeze this drink into ice cube trays to enjoy the fresh flavor year-round. Puree the ice cubes in a food processor for a prostate-lovin’ sorbet!
elixirs
In Botanica Erotica, herbalist Diana De Luca writes of cordials as rooted in the Latin cor, meaning heart, and originally shared to bring heart to a friendship or situation. “Long Life Elixirs” have traditionally been made with nourishing tonic herbs taken daily. Many people use the terms cordial, liqueur, and elixir interchangeably. Fresh and dried herbs, spices, flowers, seeds, and fruits are infused in brandy, vodka, rum, and other alcoholic drinks, and sweetened with honey, maple syrup, or sugar. Sometimes additionally ingredients such as rosewater, orange blossom water, and infused honeys are added to the mix. These concoctions can be sipped on their own, diluted in water, tea, seltzer, or juice, or added to deserts, herb balls, and other recipes. The recipes below will last for years, and many get better with age.
damiana love elixir
adapted from Diana DeLuca’s Botanica Erotica
½-1 cup Damiana leaves
2 cups Vodka or Brandy
1½ cups Spring water
1 cup local Honey
Vanilla extract or Rose water, optional
Soak damiana leaves in vodka or brandy for 5 days. After 5 days, strain and reserve the liquid in a bottle. Soak the alcohol-drenched leaves in the spring water for 3 days. Strain, reserving the water, and composting the damiana leaves. Gently warm the water extract and dissolve the honey into it. Combine both the water and alcohol extracts and stir well, adding the vanilla or rose water, if desired. Pour into a clean bottle and let sit 1 month or longer. You can make your own vanilla extract by chopping up one vanilla bean per 2 ounces of alcohol and letting it sit, preferably for a few months.
chocolate rose elixir
adapted from Diana DeLuca’s Botanica Erotica
1/3 cup Cocoa powder, sifted – preferably organic, fair trade cocoa
1 heaping cup of fair-trade Sugar
1 cup boiling Water
½ cup Brandy infused with fresh Rose petals
1 tablespoon Vanilla extract
Begin by making chocolate syrup: mix the cocoa powder and sugar together and add the boiling water, stirring until the sugar is dissolved. When cooled, add the vanilla extract. To this syrup, add the brandy and additional vanilla extract or almond extract. Bottle the ingredients and shake well. Let sit for 2 days to 1 week. You can add honey infused with fresh rose petals to this elixir. This recipe is also amazing with brandy infused with spices such as cardamom, star anise, cinnamon, fennel, and fresh ginger. To infuse your brandy, simply fill your jar ¼ full of dried herbs or ½ full of fresh herbs, and pour in your brandy. Let the herbs infuse at least 5 days. As with any food or drink, make sure that your ingredients - such as rose water - is food grade, and made without chemicals if possible.
heart elixir
For directions on making Heart Elixir with rose petals, tulsi (sometimes called holy basil or sacred basil), brandy, honey, and flower essences to open and protect the heart, see my Heart Elixir post.
oxymels / alcohol-free elixirs
If you desire an alcohol-free elixir, you can make oxymels with fresh rose petals, damiana, cardamom, ginger, and other herbs. Oxymels are infusions of herbs in apple cider vinegar and honey. In these parts {N'dakina - traditional lands that include what is commonly called Quebec, Maine, New Hampshire, Vermont, New York, and Massachusetts} you can make entirely local oxymels, as there are many great sources of local raw apple cider vinegar and honey.
To make a vinegar: Fill a glass jar halfway with fresh herbs or a quarter full with dried herbs, and then fill the jar with vinegar. Cover with a glass or plastic lid, or a cork, as metal will rust. You can also put a layer of plastic wrap or waxed paper between a metal lid and jar, but I've still had metal lids rust through the layer. Let the herb vinegar infuse for an entire moon cycle, shaking daily if possible. Strain out and compost the herb, and pour the infused vinegar into a sterilized glass bottle with a glass or plastic lid. Store in a cool, dark area such as a cupboard. Folks have varying opinions about how long herbal vinegars keep. Some say 6 months, many say years. To make an oxymel: Fill a glass jar halfway with fresh herbs or a quarter full with dried herbs, and then cover the herbs with honey and stir. In general when I make oxymels the herb-honey blend fills the jar one-quarter or one-third of the way and then I fill the remaining 3/4 to 2/3 of the jar with vinegar. Shake so it blends all together. And follow the vinegar-making instructions above. Some people boil the vinegar to kill the enzymes and prevent the 'mother' from growing. I prefer to keep mine raw and am just careful about cleaning well/sterilizing all the jars and utensils. Using dried herbs will introduce less moisture to the vinegar or oxymel, making it less likely to go bad. If you're concerned about bacterial growth, you can store your vinegars and oxymels in the fridge.
Elixirs and other products are available at Dandelioness Herbal's online etsy shop. Aphrodisiac offerings include:
*Heart Elixir: Remedy to Open and Protect the Heart
*Chocolate Spice Elixir: a Warming Aphrodisiac with local Honey
*Chocoate Spice Elixir: a Warming Aphrodisiac with Damiana and fair-trade sugar and Damiana Elixir: Relaxing Aphrodisiac available by contacting dandelion778 at yahoo dot com
More Valentine's/Chocolate-inspired blog posts:
*CHOCOLATE EXPLOSION!
*Love is a Verb: A Valentine's Post
*Love & Migration: Migration is Beautiful & Natural. So is Solidarity.
*V-Day: One Billion Rising and Man Prayer (Un Billón de Pie y Oración de un Hombre)
revised 2/16 and 2/18
