About this Book

There are many books about Kitchen Witchery. They include tables of correspondence, seasonal recipes to celebrate holidays common to Witchcraft traditions and recipes with whimsical names that evoke magical energies, spells that protect the home and amusing anecdotes that allow us to peek into the personal life of the author.

I love these books and I have many of them, but I wanted this book to be different. I wanted it to be deeper and broader; to look into the very heart of Kitchen Witchery and, rather than tell the reader how to go about it, to give the reader the tools to create their very own Kitchen Witchery, unique to their personal paradigm, their situation and their household and family structure.

To do this, I am focusing on combining basic cooking techniques with a deep familiarity with kitchen tools and ingredients, including historical, nutritional and esoteric aspects of them while encouraging the development of a lifestyle and worldview that deepens your relationship to your food, so that it it can become almost something like a spirit ally. In doing this, I believe I can help you to develop your own intuitive method of incorporating magic into your kitchen activities.

Of course, you will also find an exhaustive appendix of tables, plenty of recipes- some of which are included for their traditional aspects and others are included to familiarize you with various cooking techniques and to give you ideas for how to incorporate them into your Kitchen Witchery. Many ingredients are explored in great detail and I also explore substitutions for people with dietary restrictions or simply access restrictions. Because I believe that Witchcraft is about partnership with Nature, I’ll be talking quite a bit about how to work with Mother Nature toward your Kitchen goals, including lowering the footprint of your kitchen and using food to honor natural cycles of life and the seasons.

In writing this book, I must make some assumptions about my audience. First, I assume that you have some basic kitchen skills and a basic set of kitchen tools and appliances. I am not assuming you have an expensive stand mixer or even a microwave (I don’t) but I think it’s fair to assume you have a stove, an oven, a refrigerator, a variety of pots and pans and various devices for cutting and mixing. Because I know different people have different things in their kitchen, I will often give you more than one method, using different tools, if possible.

Next, I will assume that you have a foundational knowledge of magick and some tradition that you work within. I am not assuming what the tradition is, but I am assuming that you already have a framework within which you cast spells. If you do not, I humbly suggest that you read my previous book, Simply Magick. This book isn’t going to explain to you how to set up a spell or charge an item specifically and it doesn’t even have a bunch of chants and incantations in it. There are lots of outlines of spells, but I am expecting you to use your own background to add the sparkle.

And while I am assuming things about you, I shall tell you a few things about me. First, you should know that I am not just a Kitchen Witch but also a homesteader and this greatly informs what I eat and how I prepare it. My tradition is my own, derived from family wisdom as well as long years of study, some of it academic. I am a geek. I was raised by a German-American mother and a Nigerian immigrant father in a largely immigrant community. Oh the food I grew up with. Oh the stories I heard.

My degree is in Cultural Anthropology, concentrating on Religious Studies and I minored in Biology focusing on Botany. Though I sent my eldest son to culinary school, I have never had any formal kitchen training myself. (He tells me I use my knife wrong.) I do have some food sanitation safety training because I work in the medical industry providing home care for hospice and dementia patients. In addition to food magic, I engage in wortcunning and some hedgeriding and I’m a bit of a folklorist. My other hobbies include gardening and raising poultry and rabbits. (It all comes back to food in the end.)
I am not vegan and I do not have any special dietary restrictions and, as such, I do not have expertise in these areas. However, I do try in this book to off substitutions and alternative techniques for those who are on specialized diets in hopes that it will prove useful to as many people as possible.

The Craft of the Kitchen Witch

A Kitchen Witch is first and foremost excellent cook with a creative flair and mastery of the kitchen. What makes meals prepared by a Kitchen Witch different from those prepared by an excellent but otherwise mundane chef is that meals served by the Kitchen Witch create an atmosphere that draws the sort of energy the cook has determined is appropriate to the occasion. A Kitchen Witch prepares and serves meals with intention; each ingredient carefully sourced and selected for maximum potency and combined with the others in a way that enhances each ingredient’s natural energies while infusing them with the Kitchen Witch’s own Will.

But there is more to Kitchen Witchery than just selecting ingredients based on their energetic properties and chanting while mixing your batter sunwise. You want it to taste good, to look good, to smell good- to bring them to the table. You want your food to be nourishing and to make everyone you set a plate in front of feel cherished. Indeed, your entire home is a haven for magic and the energies that you value and cultivate, your cooking a mere reflection of that.

10 Steps to Kitchen Witchery Awesomeness
1. Maintain your home as sacred space
2. Keep your workspace organized and your tools in good shape
3. Know your ingredients
4. Honor the source of your food and your tools
5. Find the magick in everything you do
6. Cook and eat seasonally
7. Be generous
8. Practice gratitude
9. Cook and eat what you enjoy most
10. Never stop learning, practicing and experimenting

Simply Kitchen Witchery Chapter 1 Sanctifying Cookery

Simply Kitchen Witchery Chapter 3 Eating Our Values

Kitchen Witchery on a Budget
Food and Magical Substitutions
Buying in Season
Buying in Bulk

Spellcrafting in the Kitchen
Spellcrafting in concert with cooking is the very essence of Kitchen Witchery. Magick and cooking are natural partners, as both are natural processes that seem to produce magical results in skilled hands. Food, even without the additional of a magical spark, can enhance a diner’s mood and bring about healing and comfort. Add a little magic and the effect is greatly enhanced. In the following chapters I am going to discuss individual ingredients and their magical and mundane qualities as well as how to prepare them and specific ways they can be used for magick. This chapter, however, is about magical techniques that can be used in the kitchen regardless of the magical qualities of the food involved. These techniques will enhance the existing qualities of food and can also charge food with magical energies it does not possess. I want you to keep in mind though, that not it is not necessary to use every technique mentioned here every time you create a magical meal. This is a collection of techniques for you to learn about, experiment with and use where appropriate and when it makes sense for you.
Establishing Sacred Space
Many witches prefer to create sacred space, call the quarters, evoke their Gods and ancestors, establish a circle and/or perform some other sanctifying and empowering ritual as a prelude to all magical work. We have already talked about maintaining sacred space in the kitchen in the chapter entitled Sanctifying Cookery, but for many witches, something extra is required for actual spellwork. If this is you, then you should not hesitate to do what feels natural to you in the kitchen.
Declaring Your Intention
The difference between a good meal and a magical meal is intention. If you are casting a spell, you must make your intention clear at the start. You may do this by spending a few moment visualizing the goal or you might speak your intention out loud in a positive statement. You can also write it down on a card where you can see it throughout the meal preparations, or even across the top of your recipe. Giving the recipe a name that clearly states its magical purpose can only make it more magical, right?

Maintaining Your Focus

Magic of Motion

Symbols and Sigils

Tools for the Kitchen Witch
Basic Kitchen Skills
Finding the Magick in Food
Every food is unique in its energetic qualities, its nutritional content and its cultural significance and this gives each food magical potential. It is tempting to look at a table of correspondences when making magical food decisions, but there is also something magical in combining, preparing and presenting your ingredients in a delightful way. With the knowledge of simple techniques and some practice, we can prepare magical meals and treats in an intuitive way.
Without ever looking at a correspondence table, we know that chicken soup is comforting and healing, and so do home cooks and healers the world over, for centuries past. We also know that eating fresh food in season connects us to the land, whatever it may be and that cake is for joy and celebration and fruit pies are for abundance. We just know this because we grew up with people who knew this and prepared these dishes accordingly.
Tables of Correspondence do have their place and you will find a chapter on food correspondences with accompanying tables after this section. I have purposely placed them there because I want you to learn about the physical nature of the foods and cooking techniques as well as a bit of their historical use first as I feel this is an important foundation to build off of before we get into the more intricate details of elemental and planetary correspondences. After all, if you don’t know how to make a dish of beans delicious, it really doesn’t matter what its elemental energies are.
It’s also important as we cook our foods, whatever its energies, that we keep in mind what our purpose for the food is. I have discussed this in the chapters Sanctifying Cookery and Spellcrafting in the Kitchen, so I won’t go into it too much here, but do keep in mind that whatever energies something contains, they are enhanced when they are activated through rituals designed to activate our intention.
As we explore each food, its history and its qualities, I have provided some recipes that I have selected specifically to introduce you to cooking techniques that I believe will serve you well on your journey. So I encourage you to try them, especially if you are not familiar with them. I give a great deal of detail, just in case you need it. Also, the recipes are designed to be highly adaptable and include ideas for varying the ingredients to suit your taste or magical needs.
Laying a Magickal Table
Magical Food- Legumes

(This section discusses dried, mature beans. Green beans and peas have their own entries in the Fruits and Vegetables section.)
Beans are nutritious, versatile and inexpensive and deserve a place at your magical table, despite their flatulent reputation. While it’s true that some people simply cannot tolerate beans and therefore must avoid them for life, most people who experience stomach discomfort and gas after eating beans will find that their bodies will gradually adjust to beans after consuming them regularly for some time, assuming the beans are properly prepared. I have found that many people do not prepare them properly. My own mother taught me to prepare them wrong and she was going with the wisdom of the day and can’t be blamed.
The problem with beans is that they can contain chemicals that interfere with digestion as part of a bean’s natural makeup. When you consider a bean is a seed and it would rather be planted than eaten, this natural defense mechanism makes perfect sense. Most seeds have something like this going on to ensure the continuation of the species. But if you soak your beans, some of the defenses weaken as it feels like it is being planted. Heating beans to the right temperature and holding it for awhile will destroy many of the remaining problem chemicals or release them into the water, and then you are free to simmer your beans gently until they are tender and infused with flavor. This all can take quite a bit of time, but most of that time is spent ignoring the beans, so it’s not that big a deal.
While beans are a staple food for vegetarians, they should not be ignored by meat-eaters. (They pair wonderfully with pork, after all.) They are loaded with protein and fiber and most of us meat eaters don’t get enough fiber. Brightly colored beans, like black beans and kidney beans also provide valuable antioxidants. They also contain folate, magnesium, potassium and iron while being free of saturated fat and cholesterol- until we start tossing fat back and butter in there. Increased consumption of beans is associated with decreased risk for heart disease, diabetes and cancer.
Many bean dishes taste even better the next day, so you can make a big pot of beans, refrigerate or freeze a bunch and enjoy your beans for snacking. Some bean dishes I prefer cold, which makes them great to prepare in bulk when you know a heat wave is on the way. I personally love to use cold leftover beans on a tortilla as a base for a wrap sandwich and my husband enjoys a jar of cold baked beans in his lunch box.
Beans are not just a substitute for meat. Aquafaba, a byproduct of bean preparation creates a great egg-free meringue substitute for those who cannot or do not wish to consume eggs, and several beans provide us with gluten-free flours that can be mixed with other flours to create gluten-free or reduced-gluten baked goods. In Asia, beans are used as a base for sweet treats as well as for savory dishes. For those watching your saturated fat intake, pureed beans can replace up to 50% of the fat in a brownie recipe
Basic Bean Cooking Methods-
Rinse your beans thoroughly and check for and remove foreign material.
Beans should be soaked for several hours for best digestibility. Use twice as much water as beans for small beans like lentils, and three times as much for larger beans like kidney beans. You can soak your beans overnight or all day while you’re at work for 8-12 hours, or you can boil your beans for 3 minutes or so and then allow them to soak in the same water for 3-5 hours.
Drain your soak water and rinse the beans again.
Put your beans in your cooking pot and cover them with fresh, cold water and bring them to a boil. Keep them boiling for five minutes, then reduce heat to a simmer to continue cooking. You can transfer them into a slow cooker at this point if you’re using a slow cooker recipe. The cooking time varies by the bean from 30 minutes to 2 hours. If you have a pressure cooker, you can use it to cook your beans in about 25 minutes.
In most cases, additional ingredients should be added near the end of cooking time. Or do what I do- when your beans are nearly done drain them and replace the water with a stock, maybe in a pan I just sweated some aromatics in, then I bring the stock to a boil, reduce heat to simmer and then start adding the good stuff.
Some bean-cooking tips:
Salt added to the cooking liquid can result in tough skins. Add salt after the skins have tenderized. (Baking soda softens skins, but also neutralizes thiamine and may affect the taste.)
Vegetables and aromatics like garlic and onions should be added in the last half hour so they can retain their own flavors and textures.
Most herbs suffer serious flavor loss when added too soon and should be added quite close to the end. Exceptions are thyme and bay leaf, but even these shouldn’t be simmered more than 30 minutes or so.
Olive oil or other plant based oil should be added right at the end so that it retains its freshest possible flavor.
Increasing the acid in the cooking liquid can result in longer cooking times, so wait until the beans look about done before adding acidic ingredients like tomato sauce, wine or lemon juice.
If you don’t have time to plan ahead for your bean recipes, canned beans can be used just fine. You’ll want to drain them of their liquid and give them a good rinse in a colander before using.
These herbs are said to reduce gas associated with eating beans: ajwain, epazote, ginger, cumin, fennel, asafetida.
Dawn’s Basic Beans
This basic recipe can be used with many different types of beans and combinations of herbs. You can experiment to suit your preferences and vary the energies presented in the dish by varying the seasonings.
Beans, soaked, boiled and simmered until just soft.
Aromatics (onions, garlic)
Water or Stock
Herbs and Spices
Fat or oil
A heavy, broad bottomed pan, about 2 inches deep
1. Warm the pan over low heat and add a bit of stock to the bottom of the pan to cover.
2. Add your aromatics and cook on very low heat to allow their flavors to infuse the stock.
3. Add your beans. You may be draining them first or using the cooking water.
4. Add more stock to just cover the beans, add your simmering herbs and spices and mix in.
5. Simmer slowly, stirring occasionally. As the beans absorb the stock, you may need to add more.
6. Add your fat and mix in well. Add any delicate herbs at this time.
7. Salt and pepper or other preferred seasonings to taste.
8. Serve as a side dish or main dish, with crusty bread or mash to use as a spread on tortilla or a dip for fresh vegetables or corn chips.
Sample Bean Simmers
White Beans with Sage and Garlic
Use one pound of white beans (navy or great Northern will work), use water or light broth, like chicken broth or vegetable broth and simmer with 3 cloves garlic minced, add 21 sage leaves and simmer for about 20 minutes. Add a good dousing of olive oil at the end. I like to serve this with kale and crusty bread. Or blend it smooth and use it as a vegetable dip. The combination of garlic and sage is a good one for discouraging unwanted romantic/ sexual attention and harassment and is also just generally protective. The overall combination of beans, olive oil, garlic and sage is very healthful for the circulatory system.
Pinto Beans
Use one pound of pinto beans with a ham or other pork base, simmer onions. Add cumin and some cayenne pepper to taste and a bit of lard. You can serve these beans intact over rice or mash them to use in bean burritos or blend them smooth and melt cheese over them to make a tasty dip for vegetables or corn chips. The combination of onion and cumin will protect your love relationship and just a touch of cayenne spice up your love life, increase confidence in the relationship and prevent feelings of jealousy and inadequacy.
Black Beans
Use black beans with a vegetable broth or water, simmer bell peppers and/or poblanos and onions, simmer with some cumin. Add olive oil, fresh tomatoes, scallions, cilantro and avocado right at the end and flavor with a squeeze of lime. Serve over rice or mix into quinoa. Or, skip the pepper and onion simmer, mix in the raw ingredients and some cold, cooked quinoa to make a tasty salad. The cumin and the cilantro combine to encourage a peaceful, loving relationship and inspire loyalty while the avocado and tomatoes enhance affection.
Types of beans and cooking variations

Adzuki beans or chìdòu or red cowpeas (Vigna angularis) are little (usually) red flavor bombs from Northeast Asia where they are among the most important legumes, second to the soybean. The adzuki bean is normally prepared as a sweet dish, often in the form of red bean paste used as a filling for pastries or sweet rice balls. They are also tasty lightly seasoned and mixed with rice as a side dish. The flavor is sweeter and less “beany” than other beans. You can also use adzuki beans to bring red color magick into your kitchen.
Adzuki beans are traditionally served at festive occasions, such as Chinese New Year when they might fill dumplings and the Autumn Festival when they are often found in moon cakes. In Korea they are served in a red porridge topped with little rice balls called dongji-patjuk. The red color is believed to ward off evil spirits while the egg-shaped rice balls symbolize new life.
Azukiarai translates as “adzuki bean washing” is a phenomenon that has been experienced in Japan, usually near water. The sound of Adzuki beans being processed is heard and sometimes singing (“Shall I wash my beans, or shall I catch a person to eat?”). It is believed that when you hear this sound, if you approach, you will be drowned, though it is good luck to spot the bean washer from a distance.
Black beans (Phaseolus vulgaris) are small, shiny black beans that tend to stay pretty solid when they cook and turn their cooking water purple. This can be used as a base for black soup and is a traditional cure for gout. Because the beans hold their shape so well, they are great in soups, salads and rice dishes where you don’t want your ingredients to mush together, but they can also be mashed to form the basis of a black bean burger, or blended into a dip. Black beans are common in the cuisine of Central and South America and the Caribbean.
Black beans combined with white beans can be used for divination. Ask your question and reach into a bag containing both black and white beans of equal number. If you get a black bean, your answer is no. A white bean means yes. You can also add a black bean and a white bean to your bag of bones and use them in a similar way.
During the dark half of the year and other times when spirits walk, prevent ghosts from entering your home by spitting black beans out your door.
Black and White Bean Salad
Three Sisters Salad
Black Bean Burger
Black Bean Soup

Channa Masala
Crisp Roasted Chickpeas

Fava Beans - Mojo bean, St. Joseph’s bean.
On Midsummer eve, take 3 fava beans, peel one completely, half peel another and leave a third intact. Close your eyes and select a bean to predict your fortune for the rest of the year. The fully peeled bean indicates privation, the half peeled bean indicates comfort, and the intact bean indicates wealth.
Kidney Beans
Red Bean Chili

Lima Beans
Mung Beans
White Beans (Navy and Great Northern)

Moi moi
Herbed White Beans and Kale
Refried Beans
Spicy Black Beans
Fava Beans
Hoppin’ John
Beans & Greens
Beans and Rice
Black bean brownies
Chickpea flatbread
Bean fudge


Magical Food- Whole Grains
Magical Food- Bread and Pastry
Bread is the

Corn Bread
Sourdough Bread
“Golden” Bread
Whole Wheat Sandwich Bread
Italian Style Bread (And Pizza Dough)
Fruit Bread

Leftover Bread
Bread Pudding
French Toast

Other Baked Goods and Pastry

All purpose German pastry
Puff pastry
Pies and tarts
Fried bread
Doughnuts, fry bread and chinchin

Magical Food- Eggs and Dairy
The egg is most commonly associated with the festivities surrounding the Vernal Equinox, Ostara or Eostre to many Pagans and Heathens, Easter to Christians and as such, you’ll find a lot more information about them in the Springtime seasonal section of this book. Here on the farm, mid-March is, indeed, the time of year when we start receiving an abundance of eggs from our hens. We don’t provide them with artificial light, so they take a natural laying break in the winter. Sometime in February we start getting a few eggs again and by March I’m flipping through my kitchen journal trying to remember what I did with all those eggs last year. Boiling them and dying them seems as good a use as any! Of course, by Midsummer I have piles of eggs and I’ve had to learn quite a bit about eggs in order to make sure none of my bounty goes to waste!

These wonderful little nuggets of nutrition have 7 grams of protein (9 in a duck egg), lots of essential fatty acids and B complex vitamins, E, riboflavin, selenium, lutein, folic acid, phosphorus, calcium, zinc and iron in respectable amounts for a mere 75 calories (130 in a duck egg) and 2 grams of saturated fat.

Eggs used to be somewhat demonized due to their high cholesterol levels (210 milligrams in a chicken egg, 619 in a duck egg!). I remember my mother telling me when I was a teenager that if I ate more than one egg a day that I would get heart disease, but now eggs are my family’s main source of protein. Nutrition experts no longer think the cholesterol in eggs is that big a deal for healthy, physically active people, unless you are allergic to eggs or sensitive to dietary cholesterol. Talk to your doctor if you have any of these concerns.

If you are vegan, you might not get as much out of this chapter as an egg-eater, but it’s still worth exploring the versatility of eggs. Many cooking techniques rely on eggs and for you vegans, it pays to know where substitutions need to be made and how to make them. I am not an expert on vegan living, so I’m hardly going to be able to give you all the information you will ever need about egg substitutions, but I do think I’ve got a few things to share.

Eggs are considered sacred in many traditions, and it’s really no wonder. They contain everything needed to create and sustain life in a beautiful little package that can be turned into breakfast, lunch, dinner, dessert and art!

Egg Symbolism

Basic Egg Dishes
Since the energy of eggs is basically the energy of potential, egg dishes can be charged for manifestation of just about anything. Adding additional ingredients that support your intention will enhance your work. If you find a double yolked egg, cook it up and share it with your life mate to help strengthen your bond.

The boiled or steamed egg
Deviled eggs
Pickled Eggs
Poached eggs
Scrambled eggs and sloppy omelettes
Sunny Side Up
Over easy to over hard
The omelette
The frittata
The quiche
Egg custard and pudding
Meringue - substitute aquafaba
Lemon meringue pie
Egg based sauces

Egg Food Safety
Magical Uses for Eggs

The egg, a living and yet non-living thing, containing all of the elements of creation, is the most magical of objects. At its core, the egg contains potential.

Notes for vegans and those otherwise opposed to using eggs for magick: a potato has a few similar uses in magick to an egg and I suggest you visit the potato entry for more information. Cleansing can also be achieved without an egg by relying upon cleansing baths, floor washes and fumigation instead. Powdered cascarilla plant is not considered a suitable alternative to cascarilla eggshell powder. The two substances are quite different.

Egg Cleansing and Healing
Many cultures have a tradition of the passing of a condition from one living thing into another to cure diseases and release individuals from bewitchment. Various animals have been used for this purpose and sacrificed after, its internal organs examined to divine the nature of the affliction and the success of the cure. Using living animals for this purpose is fraught with complications, even in societies whose members aren’t horrified at the thought. The egg, however, is a living thing, yet not an animal. It does not suffer pain or fear from ill treatment, it is easy to transport and handle and, after it can be cracked and its contents examined for divinatory purposes. In short, it can serve as a less messy and distressing sacrificial victim with far fewer ethical concerns. In modern practice, best attested to in African and diaspora traditions, Latin America and indeed folk traditions the world over, the egg can be used to draw out disease, negative energy and hexes.

Using a technique sometimes called egg rolling, a fresh, intact, hen’s egg is prepared using methods specific to the practitioner’s tradition. It may be washed in holy water, anointed with fragrance or prayed over and variously blessed, cleansed and/or charged. The client may also be prepared using a ritual bath, meditations, prayers or other methods according to tradition and the space in which the healing takes place may also be prepared using traditional methods.

Once preparations are complete, the egg is rolled or passed over the entire body, about six inches away from the surface of the skin, starting at the head and moving down toward the feet. Some touch the skin with the egg, though some caution that the skin must never be touched. As this is done, any negative energy, illness, etc., should be visualized leaving the body and flowing into the egg. Many people will say specific words as they do this (Psalm 23 is popular). If a specific body part is affected, the egg may be rubbed just on that body part.

Other methods of using eggs to absorb diseases, curses and negative energy involve placing the egg near the affected person while they are sleeping. The egg may or may not be passed over the body first and then placed under or near the bed overnight or for a period of several days. The egg may first be cracked into a jar of water so that any changes may be observed during the process, or it may be used whole- traditions vary. The egg can be checked and switched out periodically, every morning or every three days or more, depending on the tradition and the process repeated until the egg looks bright and firm, indicating that there is no more negative energy left for it to absorb.

After the cleansing is complete, the egg is often cracked into a glass or dish of water and observed to divine information about the patient’s condition and the efficacy of the cure. (See Oomancy below.) If there is any abnormality in the egg, the healing can be repeated until the egg looks normal afterward.

It is important to dispose of the egg far away from the original patient. It may be buried or smashed at a crossroads or at the base of a tree. Often a prayer is said to affirm that the negative energy is being sent away and that the energy should be transformed and the patient healed.
Oomancy or ovamancy is divination using an egg.
Begin by washing the egg and using whatever ritual means your tradition recommends to cleanse and charge it to your purpose. Pass the several times over the body of the person to be read to align it to their energy. Many people practice oomancy in conjunction with the egg cleansing ritual, so the egg is becomes aligned to the person’s energy during that process and it need not be repeated.

Crack the egg into a glass of water. The whole egg should sink to the bottom which may cause changes to the clarity of the water. Patterns and shapes will form in the white and the color and shape of the yolk should be examined. If you let the egg sit for awhile, it will form some really interesting patterns. Some do the reading after 12 or 24 hours to allow these patterns to form, some do it right away.

This sort of divination is intuitive, so it’s difficult to give clear instructions about what means what. Generally: Blood or meat spots on the egg show that it has absorbed negative energy. A cleansing should be repeated until the yolk shows clean. A sulfurus smell indicates the presence of a spirit causing problems but bubbles forming at the ends of tendrils of white indicate helpful spirits or people coming to your aid. The image of an eye indicates that the influence of the evil eye is upon you; this may be intentional or accidental, but is usually caused by jealousy or spite. Sometimes faces can be seen, giving you a clue as to who is behind the mess. A double yolked egg may hat the spell or negative energy affecting you is targeting your marriage or partnership. If I saw this, I would bring my husband in for a cleansing too. That all being said, different traditions and different individuals read eggs differently, so you may find conflicting information if you research this further. Don’t let it frustrate you, remember, your egg is talking to you, not me, so use your own intuition when reading it.

House Cleansing
Space can also be cleansed using eggs and the eggs can be used for divination afterward to get an idea of the energy in the space as well. I like to place an egg in a glass of water in the four corners of a room for 24 hours and then take a look at the eggs and see what kind of energy we have going on. Repeat as necessary.

Curses using Eggs

Eggs are effective tools for cursing as well and have a long history of being used this way. After all, not just friendly birds come out of eggs. And there are few things more unpleasant than the smell of an egg that’s gone off. Simply smashing a rotten egg against someone’s door isn’t just vandalism, if done with intention, it is a spell that will get them to move away quickly.

Two break up a relationship between two people; poke a hole in either end of an egg and stuff some powdered cayenne pepper into each hole. Bury the egg in an ant’s nest (preferably fire ants, will need to experiment with local ant species). As the egg is consumed, the relationship will fall apart.

To keep someone away from a place, write their name on the shell of an egg and throw the egg onto the roof of the building so that it breaks and stays up there until nature wears it away. If someone resides in a building and you want them to move out of it, the prepared egg should be thrown over the building, from East to West, so that it falls on the ground at the other side. To get someone to move far away, you can throw the egg in a flowing river.

Remember that you can any of these spells for specific people, categories of people (like people who gossip, or representatives of the law for example), or businesses or organizations.


The purpose of an eggshell is to protect the budding life within and this symbolism carries over into the magical uses of an eggshell. Eggshell, both whole and powdered, can be used for powerful protection magick. You can save your eggshells when you eat your eggs, or, if you raise chickens like I do, you can even collect eggshells after they’ve hatched and powder these.

Whole, emptied eggshells can be used to contain an image of a person, object or location you wish to protect. You can use a blown out egg or a shell that has had just it’s top carefully removed. Then simply place an image or a taglock into the shell and seal up the opening with a bit of wax if you like. You may also paint protective symbols on the outside of the eggshell if it suits you.

Cascarilla (not to be confused the with Caribbean native plant Croton eluteria with carries the same common name and is used also in Caribbean folk tradition and medicine) is the name given to dried, powdered eggshells in Latin American and African diaspora folk magic traditions and you will find it under that name in many markets. Some tradition specifies that the egg the powder derives from the white egg of a black hen. Cascarilla powder is used generally for protection and banishing negative energy. The powder is applied to the body to prevent negative energy from adhering to you and to shield you from psychic attack. It can also be added to ritual baths for the same purpose, to wash away negativity and to break hexes. Cascarilla can also be scattered around an area or added to the wash water to protect your home from negative energy. A line of cascarilla powder is a line that spirits cannot cross. Cascarilla is composed of calcium carbonate which is basically chalk, so this powder, moistened and pressed tightly into a mold, will give you a piece of chalk that you can used to apply the powder more precisely and to draw sigils and other symbols if you wish.

You can also put a pinch of cascarilla powder or a piece of eggshell into a protection sachet.

Calcium supplement for plants and animals. Eggshells are composed almost entirely of calcium carbonate, with trace amounts of calcium phosphate and magnesium carbonate held together with a protein matrix. They are a rich source of bioavailable calcium for your garden, your chickens or yourself. Eggshells can be reduced to a very fine powder in the blender and mixed with garden soil, to increase calcium levels and PH- use it as you would lime. Or you can add the finely powdered eggshells to food to increase calcium intake.

The old timers say that crushed eggshells will deter garden pests. Just sprinkle them on the ground around your plants and dust the leaves with them and slugs and other other soft bodied pests will be compelled to keep away as the eggshells irritate their skin.

Preparing Eggshells for Use

I begin preparing my eggshells for magical use before I ever break the egg. First, I scrub the shell well, removing any debris and the “bloom” which protects the egg from invasion by microorganisms but also interferes with painting the egg. I have a special brush that I use and I use dish soap and water. Store bought eggs don’t generally need much cleaning as backyard eggs, but a quick scrub and dry before cracking never hurt anybody.

If I am going to use the whole shell, I either crack off just the top, or I blow out the egg. The remove just the top, I give the egg a quick blow with a sharp knife on the side near the top and then lift the top off with my fingers and pour out the contents.

To blow out the egg, I poke a hole in both points of the eggs using a sharp object and then I send the object deep into the egg and wiggle it around to break the yolk. (I use my meat thermometer for this, because it’s always there next to the stove, but my mom taught me using a metal shish kabob skewer. You use what you got.) Then, I blow into the larger end, using my fingers to help make a seal, until all of the egg’s contents has been blown out of the shell and into a bowl.

Next, I rinse the egg well and give it a few sharp shakes to get the rest of the goop off and put it on my windowsill to dry in the sun. It is ready to use in a few days.

If I am going to use the powdered shell, rather than the whole egg, I am not as careful about how I break it, but the powdered shell takes considerably more work afterward. If I’m going to use the shell to make cascarilla, I remove the inner membrane of the eggshell first. I find this is easier to do if I soak it in water for awhile. I use a little toothbrush to get things going and peel the membrane away from the eggshell. Then, I spread the eggshells on a cookie sheet and put them in a low oven for about 10 minutes until they are completely dry. This also makes the eggshells very brittle and easier to crush, but they are also quite sharp so you must take care when using your bare hands that the sharp edges do not cut you.

If I am powdering the eggshells for use in the garden, I don’t worry as much about the membrane or about them being sterile. I do put them in the oven for a bit to dry them out and make them brittle and easier to crush, but I don’t bother soaking them and removing the membrane first- which can be fiddly and time consuming and I don’t mind skipping if I can get away with it! You will notice that eggs prepared this way may have some browned or burned membrane stuck to them, but they work just fine in the garden.

You can powder the shells using a mortar and pestle or a dedicated blender or coffee grinder. If you use a machine, it does tend to kick up a lot of egg dust, though it makes the job go considerably faster. I will use a machine for the garden, but I like to visualize protective light and say a little chant while I’m grinding up the cascarilla, so I use the mortar and pestle for that. For either method, though, it pays to stop periodically and sift the powder through a fine sieve into a separate container and return the larger pieces back to the grinding instrument. Trying to grind everything into a powder at once will take forever if you don’t sift out what’s done periodically. You want a very fine powder for making chalk or applying to the body, but it can be a bit more chunky if you’re using around the house or garden.

Remember, when you are preparing your eggshells for ritual work to keep your mind and energy focused on the task and the ultimate purpose for the finished product. I find it helps to light a candle, to remind me that I’m doing Work, not just work. And it’s helpful to say a prayer or chant to put your intention for the Work out there. Ritualize your Work and you will find the finished product to be most potent.

Sourcing Your Eggs

Eggs used for magical purposes should be as fresh as possible and many traditions specify that they be from a black hen, even more potent, a frizzled hen. If you’ve got a roadside stand near you with happy black frizzled hens scratching around it, you’re golden, but this isn’t usually the case. If you can’t get black hens eggs, get the freshest eggs you can find. Visit your local farmer’s market and you’re sure to find some. If even this isn’t possible for you, get the freshest, pastured eggs you can from the grocery store. While black hens eggs are considered by most to be the best, we must often make due with what we have. I use duck eggs with good results for cleansing and spent many years happily believing any fresh egg would do before I learned about the black hens. The importance of the origin of the egg, its freshness, the color of the egg itself and the hen it came from will vary by tradition. For me, freshness is paramount and the color of the hen, and even her species does not matter to me personally, but it matters very much to some. If someone came to me for a cleansing or for an egg to do their own cleansing and wanted a black hen’s egg, I would skip the duck house and go straight to my black hen’s nest box. If you believe it is important, it is important. If your tradition deems it important, it is important.
Keeping Hens
While I realize it’s not practical for everyone, I am starting to believe that every Kitchen Witch should have a hen, preferably two so they have company. Eggs are useful for so many magical applications, and are such a nutrient dense food source, that having a ready supply of fresh eggs just makes sense. Hens themselves also have magical significance. In Hoodoo tradition, black hens in particular are powerfully protective creatures and their eggs and feathers are preferred for spellwork and some believe frizzled hens are particularly good for uncrossing. Chicken hens scratch around on the ground endlessly, scratching away any tricks laid down against the people in the house. You can also use their feathers and (if you choose to butcher them) feet for magical purposes. And while hens get along just fine without male companionship, there is also the tradition of the cock’s crow frightening away evil spirits, or maybe Shakespeare made that up.
There are many breeds of hens that are all black, or that have black individuals. I keep Turken and Silkies, which both come in many colors, including black, and Ayam Cemani, which are so black, they look like a chicken-shaped hole in the universe. The frizzled gene can be bred into any breed of chicken, but is most noted in the frizzled Cochin, of which there are both bantam (pocket sized) and standard breeds, both of which come in black.
Ducks, geese and quail are also options if you aren’t particular about your eggs coming from chickens. Duck and geese eggshells are stronger than chicken eggshells and this makes them sturdy containers and particularly handy for art projects, but geese and ducks are bigger, bolder and louder than chickens and need more space. Ducks can lay as many eggs as chickens, but geese will only give you a few dozen in the spring. Coturnix quail are much smaller and quieter and can be kept in a smaller space where even bantam chickens wouldn’t be practical. They will lay lots of tiny, but tasty eggs.

Magical Food- Meats
Magical Food- Sweets
Magical Food- Nuts and Seeds
Magical Food- Oils and Fats
Magical Food - Sauce
Magical Food - Soups and Stews
Magical Food- Herbs, Spices and Seasoning
Kitchen Witchery through the Seasons
Food Traditions
Magical Food - Fruit
Passion fruit
Magical Food - Vegetables
Magical Food -Root Vegetables
Coffee Tea and Other Infused Beverages
Correspondences in the Kitchen
Correspondence tables- Planetary and Elemental
Magic in Everyday Items
Magical Housekeeping
A Kitchen Witch’s home is their temple, their kitchen the sanctuary, the counter and stove, working altars. The act of cleaning and tending the home is a sacred act of devotion to our craft and to the home that shelters us. Clutter in any space blocks the free flow of energy and this can affect the mood of the people who have to share that space. I know I tend to feel more tense in a cluttered and crowded space and more relaxed in a tidy space, but this isn’t a book about housekeeping. The subject here is food! Well, food needs to be prepared in a sanitary environment and it helps the cook immensely if that environment is also well-organized. And what is the point of making all the marvelous food if you’re house is in no state for company to share it with? Let’s face it, you can’t separate food preparation from cleaning, so we’re going to take a quick look at some food sanitation concepts and see if we can’t mix a little magick into them.

Every magical operation begins with the preparation of the space and the tools of the craft. Preparing magical foodstuffs and household items is a magical operation and thus should be approached with the same solemnity. The space should be prepared for the specific task, all unnecessary items tucked away, all tools gathered, our recipe at hand and maybe even something special to set the mood, such as a burning candle or a spritz of fragrance. Then, ground, center, take a deep breath and focus. Begin creating.

Decluttering in the Kitchen

There is nothing more frustrating than setting your mind to a task and finding that you can’t even begin it until you’ve done twenty other tasks. For example, when you head into the kitchen to make dinner only to find that the counter and stove are covered with clutter and, every dish you own is stinking in the sink, you don’t have a single clean dish cloth and there’s something weird all over the floor. And exactly where did you leave that cookbook? It’s enough to make a girl order pizza and turn in early. Or does that only happen to me?

The solution to this problem is not letting it happen in the first place, which I understand is easier said than done, but remember, you aren’t doing boring housework, you are tending your temple. Come up with a system (there’s an interesting one at Flylady.net) and stick to it. I personally make myself two lists, one for morning and one for night. Each morning I wake up and I go straight to the morning list. It looks like this-
Wash, dress, oil pull, brush teeth and hair.
Switch laundry.
Turn on coffee maker, start breakfast
Drink water, take supplements
Clean a bathroom (I have two, I alternate. Cleaning the bathroom looks like this- take everything off the counter, spray everything, wipe everything, swish the scrubby thing around in the toilet, put everything back on the counter, pick up anything on the floor, dump the trash can into the kitchen garbage, put it back.) Wash hands.
Wake up family, Eat breakfast
Wash all breakfast dishes, wipe the table and counter.
Help kiddo with morning chores.
Take kiddo to school.

Then, immediately after dinner, I do this-
Put away leftovers
Pack lunches for tomorrow.
Fill water bottles and coffee maker for tomorrow, make iced tea, set up breakfast, thaw or soak dinner for tomorrow. (Actually, I usually end up doing most of this while cooking dinner.)
Wash and put away dinner dishes.
Wipe all tables and counters.
Sweep and spot mop the floor.
Finish laundry.
Lay out clothes for tomorrow.
Help kiddo get ready for bed. Including packing backpack and laying out clothes.
Wash, brush teeth, put on PJs.

I won’t pretend that this routine keeps my house spotless, or that I really do it every day, but it does keep the important bits reasonably functional and if I miss a day, the next day just takes a little longer and I’m back on track again. My kitchen is just a few minutes of prep away from any cooking task I might wish to do in it, and if someone stops by to visit, I’m not embarrassed. An extra half hour in a different room (and the car/garage and yard) each day keeps my house pretty organized, and that's about all the average suburban/urban witch needs for a clean, well organized house.

Daily Declutter

In addition to the daily maintenance routine, I take a half hour to declutter and dust a designated room/area each day. Depending on what’s going on that day, it might be right after I take kiddo to school or just before I start making dinner. I begin with, what I call the 10 Minute Tidy. First, we make sure we have a garbage can, a laundry basket and a box for stuff that goes elsewhere handy. Set the timer for 10 minutes and grab everything you see out of place. Then I do a quick dust and spot mop, some organizing, maybe some laundry. So the daily declutter looks a bit like this.

Monday- Kitchen
10 Minute Tidy. 10 Minutes cleaning out fridge. 10 minutes giving the room a proper and thorough mop. (It gets wiped down and dusted daily.)
Tuesday- Dining/Family Room
10 minute tidy. 10 minute dust and wipe. Vacuum.
Wednesday- TV Room
10 minute tidy. 10 minute dust and wipe. Vacuum.
Thursday- Bathrooms
Proper wipe down and scrub of the tub/shower, wash floors, launder rug and hand towels.
Friday- Bedrooms
Strip beds, launder sheets and pillow cases. 10 minute tidy each room. Vacuum, including halls in between (OK. This takes quite a bit longer than 30 minutes.)
Saturday- Hall and Entry
10 Minute tidy front hall, including hall closet. Take out and shake mats and rugs. Dust off front door, inside and out. Clean window. Sweep and mop floors, including stairs.
Sunday- Car
10 minute tidy car. Wipe down all hard surfaces, clean windows with vinegar water. Vacuum if needed.

Once a week, I make my husband vacuum the whole house, and he takes out the garbage that I dutifully collect for him.
Pet areas are cleaned when the room they are in are cleaned.
It works out nice.

Now, the truth is, I spend another hour taking care of animals and doing yard work on any given day. But I don’t just run a household, I run a suburban homestead. What with people tracking mud and, let’s face it, poop in and out of my house all day and the not infrequent poultry incursion on the catfood and the occasional presence of brooding chicks in the dining room and the fact that the kitchen often serves as a butcher shop, a cannery, a tannery and a veterinary first aid station, there is hours more work keeping things sanitary than is appropriate for the scope of a book such as this. I am assuming you are a normal witch who lives in a town, has a few people and maybe a couple pets living with you and gets most of your food from some market or other. If you’re not, stay tuned, I do believe there is a book about homesteading in my future.

Getting Organized
Having a daily routine goes a long way toward having your space ready for whatever you want to do at any given time, but if you don’t have some organization, you’ve got nothing. How do you put things away if they don’t have a home? Everything you own should have a place it belongs and it needs to It can belong on the counter, in the cupboard, hanging on the wall, or in the basement, as long as it has a home and (this is important) everyone who uses it knows where that home is. Yes the spouse and kids will get irritated with you when, everytime you find the colander in the storage container cupboard you call a family meeting to demonstrate where the colander actually belongs, but eventually whoever is mishoming your colandar will quit doing that and you won’t be stuck with a pot of pasta going mushy while you search high and low for your colander anymore. (Remember, your task is to instruct, not to lay blame or punish.) If you have a lot of folks using the same things, decide together where those things should go and consider labeling the drawers and cabinets with their contents. If you’re worried about appearances, labels can go on the inside or you could do something fabulous with chalkboard paint.

Your organization system should be simple- so simple as to be intuitive. Group like things together, that is, things that are used for a similar purpose, or at the same time, and then put them in the same place. All your silverware goes in one drawer and all the tools you use while standing at the stove preparing a meal (your spatula, whisk, meat thermometer, wooden spoons, etc.) go in another, preferably next to the stove. Anything you drink out of can all go in the same cabinet, preferably near the fridge, sink, and/or coffee maker. I know it’s not always that simple. Sometimes one or two items don’t fit in the designated space for items of that type. Sometimes a new thing comes into the house and you can’t figure out where to put it. (I currently have a homeless electric pressure cooker that does not fit on the closet shelf that houses my small appliances. It variously lives on the counter or on an unused chair in the dining room, but I use it far too often to want to lug it up and down the basement stairs each time.) These items are the tools of your craft. They deserve to be treated well and to have their own designated place.

If you find you quite a lot of the some things or things you don’t use often, donate some stuff. Make more space! If you’re afraid you’re going to need it the minute it’s gone, put a sticker or a piece of masking tape on it and write the date on it with a permanent marker. If you come across that thing two years from now and still haven’t used it, you’ve got no excuse for not passing it on to someone who will.

For our purposes, one of the most important considerations is the organization of food ingredients. My system is simple. I have a bunch of jars of various sizes, some canning jars, some jars that once contained food I purchased at the grocery store. These are cleaned and delabeled and re-labeled with chalkboard tape. Every item is labeled with its name and the date it went into the jar. The jars can go in the cupboard, the fridge or basement cool storage in the jars. Anything that goes in the freezer goes in plastic deli-style containers that I buy in bulk. I write names and dates right in permanent marker right on these containers, as they will come off with a good scrub, easier than the chalk marker on the chalkboard tape.

I like the look of my jars. I can easily see how much of anything I have left and they look old fashioned and homey all lined up nice and neat in my cupboard. Atmosphere is a big component of my witchcraft, so this is more important than it may seem at first. But clear glass does present a problem. Light exposure degrades the quality of many foods, so items stored in clear glass must be kept in a dark cupboard, not displayed on the counter, to ensure it stays fresh as long as possible.

Sanitation and Food Safety

Natural Cleaning Supplies

Organizing your Food Prep Space

Banishing Spells for the Home

Drawing Blessings to the Home

A Witches Kitchen Garden
Lotions, Potions and Oils
Most Kitchen Witches also enjoy making things other than food in the kitchen. From medicines to cosmetics to household cleaning products, these are all pretty easy to make with a few basic skills, tools and ingredients and, using the exact same techniques you apply to making food magical, you can infuse your medicines, cosmetics and cleaning products with your magical intentions!
Most of these potions are going to involve combining whole, fresh or dried herbs and/ or essential oils with some sort of fat, alcohol, glycerine, vinegar or water which act as carriers for the qualities of the herbs you’re using. Different carriers react differently with the herbs and carry different qualities, so you will need to learn to choose the right carrier for the right job. Sugar, salt and waxes will play a supporting role as well. You will begin by following recipes. But as you go, you become more comfortable with your carriers and how they work, and then you can start to get really creative!
We will begin by making the basic preparations and explaining how your herbal constituents act in them and then move on to more complex creations.
Water Infusions and Decoctions
A water infusion or decoction is essentially an herbal tea, unless it’s made with Camellia sinensis, then it’s just tea. An herbal tea is also called a tisane, but that’s just trivia. Infusions are very easy to make. All you really need is a container, your herbs and some water. I prefer to use distilled water because the fewer miscellaneous particulates are already floating around in the water, the more room there is for herbal goodness, but some people prefer rain water and other more energetic sources and, assuming that it is clean and safe, I am not going to argue.
Infusions can be stored in the refrigerator for about three days or you can freeze them for up to six months. If you like, you can freeze them into cubes for easy dosing. I use a covered iced cube tray for this, so that I don’t get any freezer garbage in my infusions and when they are frozen I pop them out and put them in a freezer container for long-term storage.
There are basically three types of herbal tee, the cold infusion, the hot infusion and the decoction. The cold infusion uses unheated water to gently draw out delicate constituents that might be damaged by heat, the heat infusion draws out constituents by pouring hot water over the herb and allowing it to steep. A decoction is used for tougher herbs, stems, thick bits of root and bark and involves simmering the herb for some time. Some herbs can only safely be consumed as a cold infusion because heat extracts toxins, others must be heated to destroy toxins. We aren’t going to talk about tricky, potentially toxic herbs in this book as it’s meant to be an overview, not an in-depth course. Instead, we’ll take a closer look at each method and explore when it is best to use each. You should also do your own experimenting- Prepare your herbs in different ways and see which tastes best or feels more effective to you.
Cold Infusion Essential oils and many nutrients can be lost to heat and mucilaginous compounds are changed by heat so it is often best to use a cold infusion when preparing healing infusions targeting these compounds. Some chemicals simply dissolve into water so easily that adding heat would be overkill. A cold infusion will also leave behind some constituents, including tannins and other bitter-tasting and astringent chemicals. So it can also be a good choice for herbs that are notoriously bitter tasting, though this doesn’t always work. Try cold-infusing your coffee and see if you notice a difference. Basically, any herb that loses its flavor quickly from cooking or drying, I would use in a cold infusion rather than a heat infusion, but there are some herbs recommended for cold infusion that aren’t obvious.
Peppermint, chamomile, St John’s wort, slippery Elm, witch hazel, cascara Sagrada, sumac, sarsaparilla, comfrey and marshmallow are all good candidates for cold infusion.
To prepare a cold infusion, you will need a container with a lid, your herbs, and pure water.
If you are using fresh herbs, you will need to first roughly chop them. Dried herbs can be crumbled. The smaller the pieces, the more good stuff will get into the water. Fill your container about 1/4 full of fresh herbs or about 1/8 full of dried herbs. You don’t need to smash them down. Fill the rest of the container with water, leaving an inch or two of space at the top - more space for a narrow container and you can leave less for a wider one. Cover your container tightly and give it a good shake to disperse your herbs all throughout your infusion. Now, put it in a cold place.
Cold infusions can be left to steep at room temperature or in the sun. Traditional sun tea is a cold water infusion. But this comes with a risk of spoilage so it’s better to keep them in the fridge. Assuming you are using a freezer-safe container, you can freeze and thaw your infusion as well to draw out the goodness from tougher leaves, seeds, roots and stems. Experiment to see which methods work best for you and the herbs you’re working with. The infusion should be agitated every few hours to keep things circulating and you can check on your infusion and taste it every 12 hours or so to see if you like the strength.
When your infusion is finished, simply strain it and enjoy. You can keep it in the fridge for up to 2-3 days or freeze it for six months.
Moon Tea- Cold infusions can also be prepared by moonlight and charged with lunar energy. If it freezes overnight, it’s fine, just let it thaw in the fridge. You can charge it under the waxing moon for increasing (strength, vitality, romance) or the waning moon if you are preparing an infusion to get rid of something (disease, congestion, etc.). Or charge it under the full moon in a sign that corresponds to your intention for the infusion.
Hot Water Infusions - Just like making a cup of tea, a hot water infusion is created by pouring boiling water over herbs in a container. If you are just drinking your herbal tea for enjoyment, you would steep it for three minutes or so, then strain and enjoy. The finer flavors are released quickly into the water, but steeping it too long can result in bitter flavors as tannins are released. However, if you’re drinking herbal tea for medicinal purposes, you want to get more of phytochemicals into your infusion, so it will need to steep longer; 15 minutes or so.
Syrups and Lozenges
Once you’ve created an infusion or a decoction, half the work of creating a syrup or a lozenge is done. The rest is just sugar.

Oil Infusions and Salves
Oil infusions are herbal preparations made by extracting the oils out of plant material into a oil base. A salve is an oil infusion with a thickener added to make it easier to apply, more portable and less messy. The salve softens when it touches your warm skin, though it may linger on the surface of your skin for a bit longer than the oil infusion, and that has its advantages, especially when you’re using a salve to protect your skin from the weather.
Your first step is to make an oil infusion. All you need is your oil, your herb and a container for them.

Infused Vinegars

Oil Infusions


Lip Balm
Sugar Scrub
Tooth powder
Beard Oil
Liquid Soap
Cold Infusion
Herbal Oil
Herbal Vinegars
Cleaning Products
Scouring scrub
Disinfectant spray
Bath bomb
Salt Scrub
Bath Salts
Vinegar Hair Rinse
Baking soda scrub

Household Magick
Give me some sugar
Light pink or red candles. Sprinkle them with powdered sugar.

Burn onion while making a wish.
Use a cut onion to absorb disease in the sick room.

Enchant a pencil to study with and take the test.

Tie a red ribbon on someone recently recovered of an illness to prevent it returning.

To protect against plague - seal a spider inside a walnut shell, wear around the neck.

A swan’s feather sewn into a lover’s pillow ensures fidelity.

Kitchen Witchery with Inedible Plants
There are many plants considered magical that are not appropriate for cooking, but this does not mean that kitchen witches need abandon them in their work. There are many ways to use inedible plants to bring their energies into your magical cooking and homemaking without ingesting them.

Create a floral arrangement including inedible magical plants to decorate your table or to bring their energy to your workspace when you are preparing a meal. You can place them in a vase, work them into a wreath or swag or press them and work them into a bit of art in a frame. Feel free to get creative.
Chose napkins and tablecloths with images of the plants embroidered or otherwise represented on them.
Place inedible but non-toxic flowers or greenery on a plate as garnish. It is important to differentiate between inedible and toxic plants. Some plants are inedible due to strong flavors that make them unpalatable or tough fibers that make them impossible to chew (some of these can still be used to make tinctures). Toxic plants will cause a toxic reaction; skin damage, inflammation, sickness and possibly death if consumed. They are usually not very tasty, but if you put it on someone’s plate, they might sample it. I once came across the recommendation to use highly toxic hellebore as a garnish in a cookbook for kitchen Witches and I do not believe this is a good idea at all. Though anybody who puts hellebore in their mouth is likely to spit it out right away, the caustic sap can damage the skin and mucous membranes! Pine needles and oak leaves look nice on a plate and take considerable effort to eat and so are not likely to be consumed and won’t cause much problems if they are. (pine needles actually make a nice tea) You can find a list of common plants and their toxicity levels at http://ucanr.edu/sites/poisonous_safe_plants/Toxic_Plants_by_Scientific_Name_685/
Create an energetic elixir. If a plant has an energy you really want to internalize but the physical plant itself is toxic, you may wish to create an energetic elixir by placing a glass jar full of pure water in a patch of the growing plant on a sunny day. As the plant and the water absorb sunlight together and the plant performs its daily metabolic functions, the water may pick up some of the plant’s energy and then can be used to prepare whatever foods you like without fear of poison.

Food Elemental Correspondence Planetary Correspondence

Carrier Oils

Solubility of Herbal Constituents
Sources and Resources
General notes