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You are here: Home / About / Hi, I’m Sarah. Welcome to The Kitchen Apothecary.

Hi, I’m Sarah. Welcome to The Kitchen Apothecary.

By Sarah Coleman 1 Comment

I want to share with you all the things I am passionate about – kitchen herbalism, wholefood, gardening, locavore adventures, and enjoying life on our small farm in Southern Tasmania.

The kitchen has always been the heart Sarah Coleman, naturopath and freelance health writerof our home hosting meals, stories, games, work and all the big decisions in our life over endless cups of tea!

For me, it is where I prepare our meals, preserve, ferment and concoct lotions and potions from farmed, foraged and grown ingredients.

The birth of my second child has prompted me to take a break after nearly 20 years as a naturopath in private practice. With The Kitchen Apothecary, I finally have time to collate and share the wonderful and totally achievable ways you can use herbs, spice and the produce from your veggie garden or farmer’s market to enhance your wellbeing.

I have also run cooking schools in Sydney and Mudgee. In 2018, I held my first workshops in Southern Tasmania. I look forward to bringing you more in 2020. 

Writing and content creation is my passion. If you would like to work with me, visit Complementary Words or pop on over to Linkedin and connect.

Enjoy your journey here at The Kitchen Apothecary. There will be plenty of diversions along the way as I have a meandering mind!

Sarah :)  x

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  1. Alene

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    Nice to meet you Sarah!

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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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Let's Keep In Touch

Occasional newsletters and details of courses and workshops I have on the brew! Your email is safe with me :) 

Just a moment ....

Thanks for subscribing!

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Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.
Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧑⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??
🌱 As we move through spring many herbs and plants reach the cusp of maturity. They are most potent and nutrient-rich before the heat of summer sets in and they push their energy into flowering and seeding. ⁣
πŸ”¬ Microorganisms make the magic happen when it comes to fermentation. They can be: ⁣
Waste not, want not! 🍏 Old lunch box apples get fermented to Apple cider vinegar. They are super bubbly for the first few days before they are strained off and the liquid rested for at least 3 months, we go longer for extra tang! Me 8 has taken to sealing our ferments with globes so they wave at us πŸ˜‚πŸ˜Š.
Spring chickens are on the lay. The pullets are producing a party pack of eggs. Have learnt to spot the double yolkers!!!

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