Makers Supplies — Herbs, Jars, Bottles, Muslin & Apothecary Goods
If you love herbs, home crafts, and simple living, we carry supplies you need to make your own herbal remedies, natural body care, electuaries, tonics, homemade food gifts.
Choose from 200+ organic bulk herbs, spices, and teas, plus essentials like bottles and jars, organic muslin, cheesecloth, twine, fabric, bulk hemp and carrier oils. Need larger quantities? We can special order—just give us a ring. We’ve got the supplies; you bring the vision. Warmly, Eva.
Make your own fresh herbal salts. Need suggestions? We can help.
Flip top jars and many unusual sizes for your creative and herbal creations. I used our smallest bottles flip top jars this year for making Limoncello from meyers lemons that we have for only a month in the store. Our tiny jars would be nice for gifting your own homemade herb and flower butters. Imagine your own ketchup, shrubs and syrups.
We use muslin bags for straining large batches of herbs, oils and tea. We have various sizes in the store and available and in bulk if ordered ahead of time. Cheese cloth, hemp and jute for tying your herbs bundles. Give us a ring, We still talk to people.
Bulk Grade B syrup – (updated recently to grade A) We still refer to it as B. This healthy syrup is nutrient dense and high in vitamin and mineral content. Noted for having up to 24 different antioxidants. Use in your teas elixirs, candies, homemade syrups and more. We keep it in our antique fridge for fresh keeping.
We should all know the plight of the bee in these times. We do offer bulk beeswax – used in salves, or for making candles and sealing jars etc. Use for your sacred gifts and with reverence.
This recipe yields 10 servings
Alongside this dish, we make up some cornbread, collards or braising greens to complete this meal. This should cook up more like a stew than soup. The rice should be cooked separately and spooned into each serving.
4 – Tbsp. butter or olive oil
1 – Large onion
4 – Cloves garlic minced
1 or 2 smoked poblano pepper seeded and de-veined
1 – stalk celery or equivalent amount celeriac – diced
1 – lb. dried black-eyed peas
1 – cup chicken broth – more as needed.
1 – Small ham hock, smoked turkey or chicken breast
Salt, pepper, and cayenne or Cajun spices to taste
2 – Tbsp. white vinegar
1/2 cup white rice cooked separate to be added with each serving.
For vegetarians use vegetable broth and add some chopped mushrooms and maybe some Cajun spices.
First thing, soak your dried black-eyed peas in cool water for at least 6 hours or overnight and rinse before using.
Saute onion and garlic on low/medium until caramelized in olive oil. Add spices, stir often making sure not to burn. Then add celery/celeriac, peppers and saute for a few more minutes then add your choice of meat. Saute until meat is mostly cooked.
Stir in the soaked beans, then add chicken broth. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
After 30 minutes, check the liquid level; if it’s too soupy, cook with the lid off for another 15 minutes or so. If it’s too thick, splash in a little more broth and be sure the beans are fully finished cooking. Stir in vinegar, then taste for seasonings. Add more spice if needed.
Serve with rice making sure to get plenty of the liquid spooned over the top of the rice for each serving.
Check out this interesting Jewish connection to black eyed peas here – https://www.tasteofjew.com/jewish-hoppin-john-connection/
"Hopping John" Stew with Rice
Check out our great selection of flip top bottles, tincture bottles, body care jars and tiny jars for showing off your homemade creations. Tiny jars are great to use for making homemade herbal honey butters or herbal salts. We have the jars, salts, local honey and the herbs.
We offer a diverse selection of whole grain and stone-ground flours, including ancient grains like Farro, Emmer, and Einkorn, which are known for their high protein content, fiber, and unique flavors. Additionally, we carry organic unbleached white, spelt, rye, and sprouted wheat flours, all known for their enhanced nutritional profiles and easier digestibility. Bulk orders are available just give us a call to place an order. While you’re here, don’t forget to pick up dried fruits, seeds, nuts, and spices like cardamom, which studies show can add antioxidants and a warm, aromatic touch to your breads, muffins, cakes, and cookies.
We hope you’ll enjoy trying some of our colorful grit options, like our magical Unicorn Grits, which are naturally pink and perfect for both summer and winter meals. We also offer blue and yellow nixtamalized masas, known for their rich B vitamins and easy digestibility. Be sure to try out our heirloom organic red, blue, and white hominy as a wonderful addition to your soups and stews. Since hominy is seasonal, be sure to stock up during the fall and winter months. Thank you for supporting true independent organic grocers and apothecaries.
Discover Napiers Natural Body Care – Now at Minglement
We’re proud to offer Napiers Herbal Body Care, a trusted name in natural skincare and holistic wellness in the UK for over 164 years—now available through Minglement. Napiers is renowned for its botanical remedies, herbal apothecary traditions, and science-backed natural formulations.
Two years ago, staff members visited the original Napiers Herb Store in Scotland, where they experienced firsthand the care and craftsmanship behind each product. We’re excited to share these plant-based, non-toxic, and sustainably crafted skincare essentials with our community.
Whether you’re seeking natural sleep support, topical magnesium relief, or botanical moisturizers for sensitive skin, our staff is here to help you find the right fit for your wellness routine. Body Care Minglement or shop online to explore our full range of Napiers herbal skincare products.
Click Here to see Napier products
Roasted Acorn Squash with Squash Rissotto
This delightful and elegant vegetarian entrée or side dish for holiday meals was created by Cat Rose, a staff member. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.
Serves 8
Ingredients
- 4 acorn squash
- 3 1/2 tablespoons extra virgin olive oil
- Salt to taste
- 6 cups water or gluten-free vegetable broth
- 1 cup finely chopped leeks
- 2 1/2 cups peeled and cubed butternut squash
- 2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tablespoon plus 1/2 teaspoon finely chopped sage, divided
- 2/3 cup pine nuts
- 1/2 teaspoon finely chopped thyme
Method
Preheat oven to 400°F. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh. Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with salt. Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.
Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat. Add leeks and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add wine and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with salt.
Meanwhile, put pine nuts into a food processor and pulse until coarsely ground. Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.
When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto. Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half. Return squash to oven and bake until topping begins to brown, about 20 minutes. Transfer to plates and serve.
Fire cider recipes are everywhere and have been passed down thru generations of families and especially the healing grannies who used these concoctions to stave off colds, the flu and to get things moving. The name fire cider has been preserved for all of us after Rosemary Gladstar rescued and litigated the name of “Fire cider” from being co-opted. This name unites us around an old time health drink describing its actions. Let’s make this a regular part of our food making for the wintertime. Below is Rosemary’s base for fire cider including our own experience with this powerful tonic and with inspiration form Erin Vanhee, Folk herbalist. For fun we added a few suggestions of ingredients that we like to add to our own cider – There are as many Fire Cider recipes as there are herbalists! Feel free to adapt this basic recipe to fit your own needs and tastes. We carry Rosemary’s fire cider book where you can find more variations.
Rosemary’s Fire Cider Recipe
Ingredients:
- 1/2 cup Horseradish freshly grated
- 1/2 cup or more Onions chopped
- 1/4 cup or more Garlic chopped
- 1/4 cup or more Ginger freshly grated
- Cayenne pepper fresh (chop it up) or dried (flaked or ground), to taste – optional.
- Apple cider vinegar preferably raw and organic
- Honey
- To really add power to this dynamic tonic – Erin has suggested we add some fresh or powdered tumeric or fresh jalepeno peppers.
- This year I’ve added dried blood oranges and a titch of thyme from my garden.
Instructions
- Place chopped ingredients in a half-gallon mason jar and add enough vinegar to cover them by 3 to 4 inches. Seal the jar with a tight-fitting lid. Place the jar in a warm spot and let sit for 3 to 4 weeks. Shake the jar every day to help in the maceration process.
- After 3 to 4 weeks, strain out the herbs, reserving the liquid. Warm the honey (so that it will mix in well) and add it to the vinegar, to taste. “To taste” means that your Fire Cider should be hot, spicy and sweet.
- Bottle, label and enjoy! Your Fire Cider will keep for several months un-refrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you have room.
Notes: A small shot glass daily serves as an excellent tonic – or Fire Cider is often taken by teaspoons throughout the day when folks feel something coming on.
Minglement: A Trusted Apothecary Since 1972
We have expanded Minglement’s offerings in our apothecary for the last 25 years to become a trusted resource for makers, herbalists, and cooks seeking high-quality ingredients for health and wellbeing. Loyal customers from the island and beyond visit regularly for our exceptional selection of herbs, spices, and supporting products, paired with personalized assistance form our knowledgeable staff.
Explore Over 200 Organic Herbs, Spices, and Teas
Choose from an extensive variety of colorful and aromatic herbs, spices, and teas, all available in bulk and sourced from smaller independent local and regional organic herb growers, ethical spice traders, and sustainable wild crafters. We also carry essential oils, body care oils, butters, and glass jars for crafting your own tinctures, body care and gift creations. Find inspiration for making your own meals remedies, elixirs, tonics, body care products, and heartfelt gifts for family and friends.
Small-Batch Organic Herbal Tinctures
We proudly offer a full line of organic herbal tinctures, made in small batches by independent and small companies dedicated to sustainability and exceptional quality.
Convenient Shopping Options
While not all our spices, herbs, and teas are online yet, we’re happy to help! Stop by in person or call us for assistance with your selection. We can ship anywhere in the US.. Thank you for supporting independent stores like The Minglement!
We purchase fruits, vegetables and herbs that are grown using sustainable, regenerative, organic and non-GMO methods from island or regional farms, organic food hubs as well as ethnic organic farmers wherever they grow food to support the greater organic ethos.
Many of the vegetables, fruits and herb varieties grown here on the island are not “local” plants and do not originate from this land but from elsewhere throughout the world. They have made their way from other states and even countries and many have adapted nicely in this temperate area of the Pacific Northwest. Not “local” but accepted as being so.
The islands in the Pacific Northwest are not naturally farmlands, but forests. For thousands of years these lands were and remain today, seasonal stops for the many first people nations, whose lands encompass approximately 6,000 square miles from northern California and into Montana and Canada.
Our goal is to support ethical organic growers – where ever they are. These are farms that grow more simply: inviting the local terroir to reign – mindful not to overbuild on the land and avoiding overuse of resources. These practices help to ensure the health of the forests, wetlands, aquifers and and all that support life.
Note: Vashon only water source comes from an ancient aquifer that must be considered with all reverence when farming here.