Clinical Traditions Herb Co.
Seasonal Nourishment: Herbal Remedies for Summer
A guided farm tour and hands-on remedy making workshop as an invitation to connect with the natural world and explore what summer seasonal nourishment looks like in Northeast FL.
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Date: Sunday, June 21, 2026
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Time: 5:30 - 7:30 pm
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Summer Solstice Celebration Inspired by Kat Maier's book "Energetic Herbalism":
Paraphrased: “Sunshine and warmth bring about the growth and maturation of what was seeded in the spring, whether in our gardens, bodies, thoughts, or emotions. The most yang of elements is Fire, the element of summer. Fire provides a spark to ignite and direct creativity and is about providing and receiving warmth from relationships … to nourish the Heart’s joy. The heart is the key summer organ.When we consider the increase in heat and activity typical of summer, we understand why the cooling, relaxing nature of bitter is most appropriate.”
Outdoor Event includes tiki-torches for bug repellant and a screened-in tent under the shade of the elder Oak. Natural bug lotion available. We’ll have pillows, a few chairs and blankets for ceremony.
Bring: two containers/bags to bring home dried and fresh plants, scissors to forage with, paper and writing utensil. Umbrella too (for shade during forage).
Bring, if you have/wish, a surplus of garden or foraged veggies and herbs to share.
Once registered, your pre workshop confirmation includes an email documenting this season’s highlighted plants; their gifts and how to accept them (uses and recipes).
Tickets are 45$ each, or 70$ per pair who carpool; a savings of 10$ per person when carpooling.
The event is hosted by Kaki, Clinical Traditions; and Nadia, Beeskeeper Covers.
Natalie, Taproot Apothecary, will be back with us for the Fall Equinox Workshop.
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Summer Solstice Event Outline
Intro to the season and each other with the act of Savoring as the focus of the Summer Solstice opening ceremony.
We’ll then forage the backyard and garden to identify and gather closing ceremony plant offerings while describing some of their gifts of medicinal and nutritional value. Highlighted plants are Bidens Alba, Sida, Elderberry, Lemon Balm, Lemongrass, Tulsi, Passiflora, Skullcap and Motherwort.
As part of the closing ceremony Opening the Heart, we’ll be sipping elderflower mead, lemongrass syrup and tasting a salad blend of foraged greens with homemade salad dressing with blueberries from a local farm. Take home options are dried Bidens alba, Sida and Passiflora for teas, soups and stews and freshly harvested elderberries for syrup making.
More about your hosts:
Herbalist Kaki of Clinical Traditions - Florida native, clinical herbalist, UNF MHS & farmer since 2020, is a practicing herbalist who is driven to make herbal remedies.
“I wish to steward this ¾ acre as best as I can. I am most passionate about my family's health, regenerative agriculture, my local economy & vitality, the pollinators, eating the weeds, and exercise.”
Nadia Korths, Beeskeeper Covers, Murray Hill Farmer’s Market co-founder, and local forager. Nadia, entering her 8th decade, has been foraging for more than 30 years. The sumer borders of her food forest yield mulberry and biden alba leaves. The gentle bitters chicory and mugwort growing with little input are blended into salads.
Nadia is most known for making and selling biodegradable food covers at RAM for the past 11 years.
Natalie of Taproot Apothecary - a garden and herbal apothecary whose mission is to bring the healing power of nature into peoples’ lives through food, natural medicines, and nature connection.
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Intro to the season and each other with the act of Savoring as the focus of the Summer Solstice opening ceremony.
We’ll then forage the backyard and garden to identify and gather closing ceremony plant offerings while describing some of their gifts of medicinal and nutritional value. Highlighted plants are Bidens Alba, Sida, Elderberry, Lemon Balm, Lemongrass, Tulsi and Passiflora
As part of the closing ceremony Opening the Heart, we’ll be sipping elderflower mead, lemongrass syrup and tasting a salad blend of foraged greens with homemade salad dressing with blueberries from a local farm. Take home options are dried Bidens alba, Sida and Passiflora for teas, soups and stews and freshly harvested elderberries for syrup making.