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A simple herbal gummy made with mullein leaf infusion Mullein has been one of those old-fashioned herbs that keeps finding its way back into modern home apothecaries. With its soft, woolly leaves and traditional use in herbal tea blends, it is a beautiful herb to keep on hand for seasonal wellness recipes. These Alpine Apothecary mullein gummies are a simple way to turn a strong mullein infusion into a homemade herbal gummy. They are made with dried mullein leaf, water, honey, lemon juice and gelatine. This is a fridge recipe, not a shelf-stable lolly, so make them in small batches and enjoy them fresh. Why mullein needs fine straining Mullein leaf is naturally fluffy and covered in tiny fine hairs. This is part of the plant’s character, but those hairs can feel irritating if they are left in a tea or gummy. For that reason, mullein should always be strained very well. For this recipe, I recommend straining the infusion twice: first through fine muslin, then again through a coffee filter. Ingredients Strong mullein infusion 10 g dried Alpine Apothecary mullein leaf 250 ml boiling water Gummies 200 ml strong mullein infusion 2–3 tablespoons honey or maple syrup 1–2 tablespoons lemon juice 2 tablespoons gelatine powder Method Step 1: Make the mullein infusion Place the dried mullein leaf into a heatproof jug or jar. Pour over 250 ml of boiling water. Cover and allow to steep for 20–30 minutes. Strain through fine muslin, then strain again through a coffee filter to remove the tiny plant hairs. Measure out 200 ml of the finished infusion for the gummy recipe. Step 2: Bloom the gelatine Allow the mullein infusion to cool slightly so it is warm, not boiling. Stir in the honey or maple syrup and lemon juice. Sprinkle the gelatine powder evenly over the top and let it sit for about 5 minutes to bloom. Step 3: Warm gently Place the mixture into a small saucepan over low heat. Warm gently, stirring until the gelatine fully dissolves. Do not boil the mixture, as high heat can affect the texture of the gummies. Step 4: Pour and set Pour the mixture into silicone gummy moulds. Place in the fridge until firm. Once set, remove from the moulds and store in an airtight container in the fridge. Storage These gummies are not shelf-stable. Store in the fridge and use within 5–7 days. Because they contain water, herbal infusion, honey and no commercial preservative system, they should not be kept at room temperature or treated like normal lollies. Notes You can adjust the sweetness and lemon to taste. For a firmer gummy, use a little more gelatine. For a softer gummy, use slightly less. Always strain mullein carefully before using it in teas, syrups or gummies. Simple ingredient list Mullein infusion, honey or maple syrup, lemon juice, gelatine. Gentle disclaimer This recipe is shared for general home apothecary and food-craft purposes only. It is not intended to diagnose, treat, cure or prevent any illness. If pregnant, breastfeeding, giving to children, taking medication or managing a health condition, seek advice from a qualified health professional before using herbal preparations.

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Mullein is one of those plants that seems simple until you actually grow it. It is usually described as a biennial herb. In a textbook explanation, that means it grows a soft leafy rosette in its first year, then sends up its tall flowering spike in the second year. And in many climates, that is exactly what happens. But plants do not always behave neatly in every region. Here in the Snowy Mountains of NSW, our growing conditions are very different from the mild, predictable climates often used in general gardening guides. We get proper cold. We get snow. We get winter die-back. Then, when the warmer weather returns, growth can come on quickly. Because of that, our mullein does not always follow the classic “first year leaves, second year flowers” pattern. In our region, we can see mullein grow, flower, die back through winter, and then push new growth again when the season shifts. Some plants can even appear to move through growth stages much faster than expected. That is why I am always careful when people speak in absolutes about herbs. Mullein is generally classed as a biennial, but that does not mean it behaves exactly the same in every climate, every season, or every patch of soil. Plants respond to where they are growing. They respond to cold, heat, rainfall, stress, soil, altitude and seasonal timing. The textbook gives the general rule.Your own land shows you the plant’s real behaviour. Growing Mullein at Altitude Mullein is a hardy, striking plant with soft grey-green leaves and tall yellow flower spikes. It has a very distinctive look in the garden, especially against alpine grasses, gum trees and rocky soil. In our Snowy Mountains climate, it has to handle a lot. Summer can bring strong sun and dry conditions, while winter brings frost, snow and die-back. That seasonal contrast seems to influence how the plant grows here. Rather than treating mullein as a plant with one strict timeline, we watch what it is actually doing. Is it putting energy into leaves?Is it sending up a flower spike?Has it died back after snow?Is it pushing fresh growth again? That observation matters more than a rule written for a different climate. How Mullein Is Traditionally Used Mullein has a long history as a home apothecary herb, especially in European and folk herbal traditions. To keep things clear, this is not medical advice and it is not a claim that mullein treats, cures or prevents any condition. This is simply how mullein has traditionally been prepared and used as a botanical herb. 1. As a Herbal Tea Dried mullein leaf can be prepared as a simple herbal tea. Because the leaves are naturally soft and fuzzy, it is important to strain the tea very well before drinking. A fine tea strainer, cloth filter or compostable tea bag works best so the tiny leaf hairs are removed from the finished cup. Mullein tea has a mild, earthy, slightly grassy flavour. It blends well with herbs like peppermint, lemon balm, elderflower or chamomile, depending on the style of tea you want to create. A simple blend idea: Mullein leaf + peppermint + elderflower This gives a soft, alpine-style herbal cup with a fresh but gentle flavour. 2. As an Oil Infusion Mullein flowers are also traditionally infused into oil for external use. This is a beautiful way to capture the plant as part of a slow apothecary process. The dried flowers are placed into a suitable carrier oil and left to infuse before being strained. For product-making, this kind of infused oil can be used as a botanical ingredient in balms, salves or body oils, depending on the formula. The safe wording here is important. Rather than saying the oil “treats” something, it is better to describe it as: A traditional botanical oil infusion for external body care. 3. As a Bath or Foot Soak Herb Dried mullein leaf can also be used as part of a botanical bath or foot soak blend. Because of the soft leaf texture, it is best placed inside a muslin bag, tea bag or bath sachet rather than sprinkled loose in the water. It pairs well with calming, gentle-feeling herbs such as calendula, chamomile, lavender or marshmallow root. A simple bath sachet idea: Mullein leaf + calendula + chamomile This creates a soft botanical bath ritual without making any therapeutic claims. 4. As a Display Herb in a Home Apothecary Mullein is one of those herbs that looks beautiful in a home apothecary jar. The leaves have a soft, silvery-green colour and the flowers bring a bright yellow note. For people building a simple herbal shelf, mullein is a lovely herb to include because it is visually distinctive and has a strong traditional apothecary identity. It is a good example of why herbs are not just ingredients. They are seasonal plants with their own growth patterns, textures, colours and stories. Harvesting With Observation, Not Assumption One of the biggest lessons from growing mullein is that local observation matters. It is easy to repeat a rule like “mullein only flowers in its second year,” but that does not always match what happens on the ground. In a snowy alpine region, the plant may grow, flower, die back and return in ways that do not match the neat biennial explanation. That does not mean the textbook is wrong. It means nature is more flexible than the textbook. The best approach is to learn the plant where you live. Watch when it emerges. Watch how it responds to winter. Watch when it flowers. Watch whether it regrows after die-back. That is the difference between simply reading about herbs and actually growing them. A Note on Safe Use When preparing mullein leaf as tea, always strain it well to remove the fine leaf hairs. Use clean, correctly dried plant material and store it in a dry, airtight container away from heat and moisture. If you are pregnant, breastfeeding, taking medication, managing a health condition, or preparing herbs for children, it is best to check with a qualified health professional before using any herbs internally. Mullein is not always biennial  Mullein is often described as a biennial herb, but here in the Snowy Mountains, it reminds us that plants respond to place. Our cold winters, snow, summer growth, altitude and seasonal shifts all influence how it behaves. That is what makes growing herbs so different from simply buying them in a packet. You do not just learn the herb from a book.You learn it from the land. And sometimes, the land has its own version of the story.

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Hibiscus JamMakesApprox. 4 small jars, depending on jar size. Ingredients25 g dried Alpine Apothecary hibiscus petals1 litre boiling water2 tablespoons lemon juice750 g white sugar50 g powdered pectinOr use jam-setting sugar instead of white sugar + pectin. Method1. Make a strong hibiscus infusionPlace the hibiscus petals in a heatproof jug or pot. Pour over 1 litre of boiling water. Cover and steep for 20–30 minutes.2. Strain wellStrain through a fine sieve or muslin. Press gently to get as much colour and flavour out as possible, but avoid forcing too much fine sediment through.3. Measure the liquidYou want about 750 ml of strong hibiscus tea. If you have less, top up with a little water. If you have more, use 750 ml for this recipe.4. Cook the jamAdd the hibiscus tea, lemon juice, sugar, and pectin to a large saucepan. Stir well to combine.5. Boil hardBring to a full rolling boil, stirring constantly. Boil for 1–2 minutes, or follow your pectin packet instructions.6. Test the setPlace a small spoonful on a chilled plate. Wait 30 seconds, then push it with your finger. If it wrinkles slightly and holds its shape, the jam is ready.7. Jar itPour the hot hibiscus jam into sterilised jars. Seal with clean lids. Flavour OptionsFor a more special Alpine Apothecary-style jam, try one of these:Hibiscus & Rosehip JamUse 20 g hibiscus + 10 g rosehip.Hibiscus & Orange JamAdd the zest of 1 orange while steeping, then strain out.Hibiscus & Vanilla JamAdd ½ teaspoon vanilla at the end of cooking.Hibiscus & Ginger JamAdd 3–4 slices fresh ginger while steeping.Important NoteIf this is for home use, fridge storage is easiest. For shelf-stable selling, you’d need to follow proper food-preserving requirements, correct pH, sterilisation, batch records, and local food business rules. For gifting or personal use, keep it refrigerated unless properly processed.

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I didn’t realise how many soap makers are using drain cleaner until recently… and it definitely raised a few eyebrows for me. And what surprised me even more is how normal this has become in some soap making groups. It shouldn’t be. First — what customers need to know All real soap is made using sodium hydroxide (lye). It reacts with oils in a process called saponification, and when done properly, there is no active lye left in the final bar. That’s how soap has always been made. So the issue isn’t lye. The issue is what’s being used You’ll see drain cleaners labelled “100% sodium hydroxide”. But that doesn’t mean it’s been produced, handled, or packed to a standard suitable for skin products. Drain cleaner is made and packaged as a cleaning chemical. That means: it may be packed in general chemical facilities it can sit in storage absorbing moisture packaging environments are not controlled for cosmetic use traceability is limited labelling focuses on hazard, not formulation quality It’s designed to unblock pipes — not to be used as a controlled raw ingredient. A simple way to understand it Sodium hydroxide is also used in food — pretzels, for example. But no pretzel maker is allowed to use drain cleaner. They must use food-grade sodium hydroxide, because of how it’s handled, stored, and supplied. Same chemical. Completely different standard. DIY vs selling — this is where it matters most If you’re making soap at home for yourself, you get to choose what you’re comfortable using. That’s your call. But the moment you’re selling a product to someone else, the standard changes. You’re no longer just making something for your own skin — you’re responsible for what goes on someone else’s. And that’s where using a product designed to clean drains instead of a properly supplied raw ingredient becomes a serious issue. Where we stand We only use pure sodium hydroxide from a proper cosmetic/raw ingredient supplier. That gives: known purity consistent quality proper documentation full traceability Why this matters By the time soap is finished, the lye is gone. But how your ingredients are sourced and handled before that point still matters. A professional manufacturer doesn’t formulate skincare using cleaning products. They use ingredients supplied and handled to the correct standard for that purpose. This isn’t about fear — it’s about standards Lye isn’t the problem. Lowering standards is. And normalising the use of cleaning products in skin formulations — especially for products being sold — is something that needs to be questioned, not accepted.

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