DIY Dandelion Salve for Healing

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.


This DIY dandelion salve uses three simple ingredients including dandelion-infused oil made with dandelions picked right from your own home garden! It works wonders as a muscle rub, an herbal healing salve for cuts and scrapes and as a general moisturizer. And it makes use of the humble dandelion: loaded with medicinal properties but forgotten far too often! #dandelionsalve #dandelionoilThis DIY dandelion salve uses just three simple ingredients, including dandelion-infused oil made with dandelions picked right from your own backyard!

It’s an herbal healing salve that works wonders for sore muscles, helps to heal minor cuts and scrapes and can be used as an all-natural moisturizer with so many benefits for your skin!


Why Dandelions?

Dandelions are incredibly beneficial in so many ways. While many people have been trained to see dandelions as unsightly weeds in their otherwise well-manicured lawns, dandelions were actually intentionally brought to North America by European immigrants centuries ago because they knew how beneficial these little plants really are!

First of all, dandelions are actually really good for lawns and gardens. Their long taproots help aerate the soil and their colourful flowers are some of the first blooms to attract pollinators to our gardens in the spring!

Second, dandelions are a nutritious and completely edible plant. In fact, every part of the dandelion plant is edible from the roots to the leaves to the flowers. You can make dandelion root tea, dandelion leaf salad and even fried dandelion flowers! 

But perhaps most impressive is the fact that dandelions offer a huge range of health benefits from strengthening bones and fighting diabetes to detoxifying your liver and nourishing your skin in all sorts of ways.

While you can eat and drink dandelions to reap their health benefits, they can also be turned into topical, medicinal balms, salves, creams, oils, lotions and astringents.

Dandelions are also anti-inflammatory as well as high in antioxidants, and when applied topically they can help nourish and clear skin, fight skin infections and help relieve muscle and joint pain, including pain caused by arthritis.

That being said, my favourite way to use dandelions is by making an infused oil and then turning that oil into a healing salve. I use only 3 ingredients: Dandelion-infused oil, coconut oil and beeswax. I also like adding in skin-nourishing essential oils like lavender, tea tree and frankincense, but these are completely optional).

The salve is really quick to make once you’ve got your infused oil (about 20 minutes is all you need), but first you will need to spend a little time making your dandelion-infused oil.

This DIY dandelion salve uses three simple ingredients including dandelion-infused oil made with dandelions picked right from your own home garden! It works wonders as a muscle rub, an herbal healing salve for cuts and scrapes and as a general moisturizer. And it makes use of the humble dandelion: loaded with medicinal properties but forgotten far too often! #dandelionsalve #dandelionoil


How to Make Dandelion-Infused Oil

  1. Pick dandelions when they’re fresh and in season. For this salve you’re only going to use the dandelion flower. *Make sure dandelions haven’t been sprayed with herbicides! This is a common “weed” that many people use RoundUp and other chemical sprays on. Also steer clear of dandelions near busy roadways or in public parks where they might have been peed on by dogs!
  2. Let flowers dry out for a day or two because infused oils may start to grow mold if you use fresh flowers that still have moisture in them. But don’t let them dry out too long because dandelions may go to seed. Just a day or two max.
  3. Once dandelions have dried, pack them into a jar. Pack as many flowers as you can in there and then top with a liquid oil. I usually use olive oil, which is a good skin moisturizer for your skin and is something you probably have sitting in your pantry already. But you could also use jojoba oil, sweet almond oil, fractionated coconut oil or any other liquid oil you choose. 
  4. Let them sit for 2 to 6 weeks and allow the oil time to infuse. You can set your jar in a warm, sunny location or simply leave it on your countertop or even in a cupboard. And you can really leave the flowers in the oil for as long as you like (I just made a fresh batch of salve with some dandelion oil that still had the dandelions in it from last year!) But a few weeks is enough to extract the beneficial properties from dandelions.
  5. Once you’ve infused your oil, pour it through a sieve or some cheesecloth and use a pestle, a muddler or the back of a wooden spoon to press on the flowers and squeeze out as much oil as possible. Reserve the oil and compost the dandelion flowers.

This DIY dandelion salve uses three simple ingredients including dandelion-infused oil made with dandelions picked right from your own home garden! It works wonders as a muscle rub, an herbal healing salve for cuts and scrapes and as a general moisturizer. And it makes use of the humble dandelion: loaded with medicinal properties but forgotten far too often! #dandelionsalve #dandelionoil


How to Make Dandelion Salve

A salve is basically a healing ointment or balm. This all-natural homemade dandelion salve blends dandelion-infused oil with coconut oil and beeswax to create a healing, moisturizing and soothing salve that can be used all over the body. Here’s how to make it…




1 Cup dandelion-infused oil
1 oz beeswax (grated or pellets)
2 oz coconut oil
Essential oils (optional)



  1. Use a food scale to measure out your dandelion oil, beeswax and coconut oil. Measure in or transfer to a heat-proof melting/pouring pot.
  2. Create a double boiler by placing the melting pot in a pot with a couple inches of water in it and heat on medium until all of the ingredients melt together. Stir with a wooden spoon or other mixing utensil to mix well. *I use a wooden stir stick for all of my homemade candles and salves. I always wipe it off immediately after string with a rag or some paper towel so the wax doesn’t harden on and build up. If using a kitchen utensil, you might want to consider dedicating a specific wooden spoon or tool to your homemade personal care products in order to keep wax out of your food and food out of your wax!
  3. Remove from the heat and let liquid salve mixture cool in the pot for about 5 minutes. At this point you can add some essential oils if you like. About 20-30 drops will do. I like to use a mixture of lavender, tea tree and frankincense oils in my salves as they are all really beneficial for skin.
  4. Carefully pour mixture into pots or jars and let cool for a few hours until they are completely solid.
  5. Stick a cute label on the lid and you’re done! *Download my free printable labels for this project from the “labels” section of my Free Resource Library.


How to use dandelion salve

Use dandelion salve on dry, cracked hands, feet, elbows and knees (it’s especially moisturizing and nourishing on hands after a day of gardening!).

Use on arthritic hands and stiff joints, on scrapes and rashes and as a general moisturizer or muscle rub.

Jars of homemade dandelion salve also make great gifts! I always stash few away for birthdays, Mother’s Day and Christmas gifts!)

Make sure to label them whether you’re giving them away or keeping them for yourself, because if you’re anything like me and you make other similar looking products (like this Rosemary Hair Pomade, for example), it is REALLY easy to mix up your products and forget what’s what if there’s no label. Trust me. 

> To download the labels I use for this dandelion salve (plus gain access to many more downloadable labels and awesome freebies), Click Here to gain access to my Free Resource Library! <<



P.S. Want all the skin nourishing goodness of a beeswax salve but don’t have time to make your own? Hard lotion bars from MadeOn skin care are made with beeswax, coconut oil and shea butter, and when I’m out of homemade salve, these lotion bars are my favourite way to moisturize dry, cracked hands after a long day digging in the garden. Get 15% off MadeOn’s signature Bee Silk hard lotion bars, plus get 15% off all other MadeOn products too, including their BeeCool Muscle Balm, peppermint Foot Rub Lotion Stick,  Simply Soothing rash cream and more! Use code HOUSEHOMESTEAD at checkout to get your discount:)

Wishing you homemade, homegrown, homestead happiness:)










  1. Terryln

    Is it good for psoriasis? My son has it really bad

    • Anna Sakawsky

      It certainly doesn’t hurt! I gave my cousin some of this salve for her psoriasis and while it didn’t cure it, she said it did help to soothe the dry cracked skin on the parts of her body where she was suffering.

  2. Luciana

    Can you use a dehydrator for the dandelions? I washed mine and I think they’ll sit out for too long waiting to dry naturally.

    • Luciana

      Disregard, i see your comment below 😀

    • Anna Sakawsky

      Yes you can! I actually like to dry mine in my dehydrator as they dry quicker without going to seed:)

      • sherlene

        I read that you can use fresh flowers if you use a coffee filter or thin cloth for lid – will this work?

        • Tish Painter

          When working with oil infusions it is always best to use dried herbs/flowers -always. The moisture left in the fresh herbs/flowers can make the oil go bad (rancid or mold). I would not recommend doing that as it is not considered to be a safe practice.

          However, if you wish to use fresh flowers for something homemade and tasty, I use fresh flowers in a vinegar infusion for dressings and you will get similar benefits from the flowers/herbs as long as they are safe to eat. I currently have vinegar infusions of dandelion and wild violet I picked over the weekend. Both have wonderful cleansing properties and also contain vitamins we all need. And, I have to say, the violet vinegar is such a pretty pink/purple color also.

  3. Pamela Hyre

    Please help !! My dandelion infusion is molding ! I haven’t made my salve yet.Do I have to throw it out and start over ?

    • Anna Sakawsky

      Hi Pamela,

      I’m so sorry to hear that! The same thing happened to me the first time I made this because I put fresh flowers in the oil. This is the reason why I say you should dry them out for a couple days first. If you let them sit and dry for too long they can go to seed, which you don’t want. But usually a day or two is enough to dry them out sufficiently without them going to seed. If you have a dehydrator, I like to use the dehydrator because you can dry them out quickly without them seeding. However if you’ve already got a moldy infusion, I would suggest tossing it and starting a new batch. Just make sure the dandelions are sufficiently dried first before making your oil infusion.

  4. Josh

    Is it normal for the dandelions to shrink up considerably after letting dry? I picked 4 cups and the next day they had shrunk to about 2 cups.

    • Tish Painter

      Yes, Josh, that is completely normal.
      However, they will swell up again when you infuse them in the oil. For this reason, you want to keep an eye on that infusion for the first few days to be sure you didn’t accidentally fill the jar too full of oil.

      • Josh

        Thanks, looking forward to the finished product.

  5. Lisa

    I filled the jars with the dandelions and the oil. Why does the oil keep coming out after the lid was put on.

    • Tish Painter

      If your oil is seeping out then you probably have too much oil in the jar. When you dry any flower or herb at all, it will absorb some of the liquid it is put in and expand or swell. You just need to pour off a little bit of the oil, wipe off the jar rim and replace with a clean lid.
      Let us know if you have any other questions. Enjoy!

  6. Deb

    What could I use instead of beeswax? I have a sensitivity to honey/ beeswax.

    • Anna Sakawsky

      Hi Deb,
      You could also try substituting soy wax for the beeswax. Salves typically a combination of oils and wax (usually beeswax), but soy wax or carnauba wax should work well too:)

  7. grace

    Can I purchase this already made? Would help me quite a bit to buy.

    • Anna Sakawsky

      Hi Grace,

      I don’t currently sell these ready-made simply because I don’t make enough of the dandelion salve to make mass quantities. Maybe one day though!

      • Ally

        Hello. How many oz. Will you use for dandelion oil? You said one cup but then you said weigh it.

        • Tish Painter

          Hi Ally,
          The scale is actually used for the solid ingredients (beeswax and coconut oil) to measure it by weight and the oil is measured in a liquid (volume) measuring cup. That is the way I measure it out as well and works great for me. I can see how that can be a bit confusing the way it is worded but I know that the intent is to measure the solids by weight and liquids by volume.
          Thanks for helping to clarify that. Enjoy your salve!

  8. Jacqueline Todd

    So excited to start using mine!! Thank you!!

  9. Shirley Bader

    Can the whole flower be used in this or just the yellow part. Thanks

    • Anna Sakawsky

      Hi Shirley,

      Yes, you can use the whole flower. I just pop it off at the base right where it connects to the stem and use the whole bud:)



  1. Dandelion Wishes ~ Holland Girl Farm - […] the oil, I can make salves, lotions, and creams. Rather than rewriting all of the information these blogs have…

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
Homemade Laundry Detergent Recipe

Homemade Laundry Detergent Recipe

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   The safety and efficacy of homemade laundry detergent is a very hotly debated topic. In fact, it’s up there with things like canning safety, and possibly...

read more

How to Make Kombucha At Home

How to Make Kombucha At Home

  * This article contains affiliate links. For more information, please read my Affiliate Disclosure.   I’m not gonna lie: when I first decided to learn how to make kombucha at home, I was feeling pretty intimidated. I had never done any fermenting before...

read more

First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.

(See my last post from yesterday if you're not sure what I'm talking about).

Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.

(Just use code TAKE20 at checkout).

Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.

You'll learn about canning safety and equipment, how to operate a water bath canner and a pressure canner, and I'll show you in detail how to can everything from jams and pickles to stocks and vegetables.

You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.

Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.

I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

Click the link in my bio @thehouseandhomestead or go to to learn more.

(Remember to use code TAKE20 at checkout to get your discount)

I hope you’ll join me in putting up the harvest this canning season.

While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

We lost a baby last week.

We’ve now lost 4 pregnancies in a row, and every loss is heart-wrenching.

I still don’t have the words to describe what we’re going through, nor the heart to share everything right now. It’s tough to be a content creator whose job revolves around sharing your life with the world when your own world comes crashing down, over and over again.

While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.

We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.

And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.

I’ll be back with more “regularly scheduled content” tomorrow as I’m opening the doors to my home canning course this week, but if I’m otherwise a bit scarce right now, you know why.

Thanks for being here and for your ongoing support through all of the ups and downs 🙏

I get a lot of questions about how to know if a canning recipe or method is safe.

Often times these messages come from people who have been handed down old canning recipes and cookbooks from their parents and grandparents, or have fond memories of old recipes but want to know if they’re safe to can according to today’s standards.

The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!

Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.

I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!

Plus I’ll be answering your canning questions live at the end of the training!

Click the link in my bio @thehouseandhomestead or go to to save your seat!

In the meantime, leave your canning questions below👇 in the comments and I’ll do my best to answer them all on Saturday!

I hope to see you there 😊

Sometimes when I look at our pantry full of home-canned food, even I find it hard to believe that I started canning just six years ago.

But while I’m 100% confident when it comes to canning food nowadays, I definitely didn’t start out that way.

When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!

Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).

After A LOT of time spent researching, learning and honing my canning skills, I now can HUNDREDS of jars of food each year, and I do so with absolute confidence knowing that each and every jar is safe to eat.

Nowadays I cringe when I see bad and even downright DANGEROUS canning advice floating around on the Internet (and sadly there’s A LOT of it out there). Because the last thing you want when you’re canning homegrown and/or homemade food for your family is to make them sick… or worse!

Luckily, canning food is 100% safe so long as you know the few simple rules you need to follow.

If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.

Click the link in my bio @thehouseandhomestead to save your seat and bring any canning questions you have! I hope to see you there 🙂

You may know him from his popular YouTube channel, @thejustinrhodesshow or like me, you may have first discovered him from his 2018 feature-length documentary, The Great American Farm Tour. Or maybe you’ve been lucky enough to have met him in person at one of the Homesteaders Of America conferences. Either way, odds are if you’ve been part of the modern homesteading world for any length of time, you’ve probably come across Justin Rhodes and his family before. And if you haven’t, then I'm thrilled to be the one to introduce you to the man of the hour!

A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.

He sat down with me for the permaculture issue of Modern Homesteading Magazine to talk more about his own personal philosophy and approach to homesteading, work and life in general, and to help break down the principles of permaculture into practical steps and concrete examples that anybody can understand and use to lessen their own workload while increasing their yields, and to bring a little bit of permaculture to their own homesteads, no matter how big or small.

Check out the video version of my interview with Justin on YouTube (link in bio @thehouseandhomestead or go to to watch), OR read the full print interview with Justin, plus get access to even more exclusive content by subscribing to Modern Homesteading Magazine! Link in bio or go to to subscribe for free and get the latest issue delivered straight to your inbox!

Have you ever gleaned food before??⁠

If you're not familiar with gleaning, it's basically the act of harvesting and collecting excess or unwanted crops so that they don’t go to waste. Historically, gleaning was actually considered a human right in parts of Europe and the middle east. In fact, the right to glean was even written into the Old Testament!⁠

It was common practice to leave the excess crops in the field for the poor and peasant class to come glean, and in 18th century England it was the legal right of those without enough land of their own to grow food, to glean the fields of local farms after the majority of the crops were harvested. Similar laws existed in France too at the time.⁠

Nowadays an estimated 96 BILLION pounds of food is left in the fields and wasted before it even gets a chance to make it to market. And up to 50% of fruits and vegetables are discarded for being “ugly” or imperfect looking.⁠

Luckily gleaning is making a comeback in communities across North America and the world, and community food recovery programs are popping up all over to facilitate the process. ⁠

Every summer our family teams up with one of our local food organizations (@lushvalley) to glean unwanted food from around our community. Farmers and private owners will call to say they have crops that they need help harvesting, or a fruit tree or a grapevine that's dropping fruit that they don't want, and then a team will come out to glean it. In the end, the gleaners keep a portion of the food, the owner keeps a portion (if they want it) and the rest goes to local food banks and to those in the community who need it most. ⁠

This is just one of the ways we like to help our community and get a little free food for ourselves without having to grow it on our property. ⁠

To learn more about gleaning and about the other ways to get free organic food (without having to grow it yourself), click the link in my bio @thehouseandhomestead or go to

I remember being so nervous when I canned my very first batch of applesauce...⁠

It was the first thing I ever canned at home, and I was sure I was going to get botulism and die if I ate it, or worse, that I would feed it to my 6-month old daughter and she would get botulism and die and my life would be over. ⁠

This might sound a little crazy for a seasoned canner who knows what they’re doing, but it’s a legitimate fear for new home canners who don’t yet understand the process. ⁠

In the end I did eat it myself, and lived to tell the tale! But I was too scared to feed it to Evelyn until about a year later when I was confident in what I was doing.⁠

Nowadays we can hundreds of jars of food every year, both with our water bath canner and our pressure canner. But if you're just starting out, water bath canning is the way to go. It's easy, it doesn't require a lot of special equipment, and there are sooo many foods that can be water bath canned and preserved for the winter!⁠

Jams, jellies, pickles, pie fillings, sauces and salsas, fruits and fruit butters... The possibilities aren't exactly endless, but there are enough recipes to keep you going for a long time without ever getting bored.⁠

Now is the time to learn how to can if you haven't yet! I'll be opening the doors to my canning course next week, but in the meantime, click the ink in my bio @thehouseandhomestead or go to to get started!

🧺 I've heard some horror stories about homemade laundry detergent.

Many people claim that homemade laundry detergents are either bad for your clothes, bad for your washing machine, or both. I’ve read many articles that claim homemade laundry soaps and detergents either don’t work (ie. leave clothes looking and smelling dirty), have discoloured people’s clothes (leaving whites yellow and colours looking dull), or left soap residue in the fibres of clothes. Some say it even ruined their washing machines, specifically front loaders and HE washing machines.

Not to mention the many online sources that claim that if your washing machine goes on the fritz during your warranty period and you’ve been using homemade laundry detergent, your warranty will be void.

On top of all of that, borax -a common ingredient used in homemade laundry detergent- has been called into question for safety reasons, as it can be toxic and even deadly if ingested or used indicated on skin.

It's enough to scare you away from ever trying to make your own laundry detergent at home 😱

However, I’ve been making and using homemade laundry detergent for about 2½ years now, and not only have I never had a problem with the recipe that I use, our clothes are as clean as ever, and our brand new (as of three years ago) Electrolux-brand HE front loader washing machine still runs perfectly well and has no built up soap residue.

Since we started making our own, we’ve easily saved a few hundred dollars on store-bought laundry detergent, which is honestly the biggest reason why we make our own at home.

I've been getting requests from readers for a homemade laundry detergent recipe for years now, but I wanted to find one that I was happy with before sharing. I can say with full confidence that I am very happy with the recipe I'm sharing with you today, but I can only say what has worked for me and my family. I implore you to do some research on the pros and cons of homemade detergent before making your own.

That being said, if you do decide to make your own, this is a great recipe! Link in bio @thehouseandhomestead or go to

I sent a pretty vulnerable email out to my readers last weekend…

(Post 1/2)

I admitted that I spent my Sunday morning “crying in my coffee” because I feel like I’m really struggling in the garden this year; Moreso than any other year.

Our beans have been decimated multiple times by pill bugs (they even outsmarted my Diatomaceous Earth AND peppermint oil applications by resorting to eating the bean sprouts underground before they even had a chance to sprout!). Our cucumbers and squash are growing at a snail’s pace, and I’m still troubleshooting to figure out why. We’ve just overcome blossom end rot on our zucchinis and have yet to even taste one (normally they’re big enough to beat someone over the head with already). And I suspect the heatwave put a stop to our broccoli production, because we’ve got big leafy plants with no offshoots, and heads that were smaller than my fist this year.

We’ve had more plants eaten and ravaged by soil problems, disease and extreme temperature fluctuations than we’ve ever had before. The weeds were worse than they’ve ever been this spring (we finally got those under control with a lot of cardboard and mulch), and we’ve yet to really see a decent harvest from any of our vegetable crops.

BUT, the challenges we’ve faced this year have forced me to grow as a gardener, try new and innovative ways of dealing with problems, learn more about soil health, how to fix the issues we’re dealing with now and how to hopefully prevent these issues from being a problem in the future.

They’ve also made me grateful for what is working and for the crops that have produced. Many nearby farmers and gardeners lost their berry crops in the heatwave this year, but miraculously our strawberries, raspberries and blueberries are doing better this year than even before. Our herbs have done great and will provide us with more than we need for the year. Our peas were slow to start but did well in the end, basil and greens are going strong and we’ve got the most beautiful echinacea flowers in bloom right now from seeds we planted last year.

We also have our own compost for the first time ever.

(Continued in comments).


Congratulations to our winner @suzi.mayhem !!! Check your DMs for a message from me on how to claim your prize!

🍀Are you feeling lucky???

Because it’s time for a GIVEAWAY!!!

To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.

To enter:

✨Like this post
✨Make sure you’re following @thehouseandhomestead and @planttherapy
✨Tag as many friends as you like below who might also be interested in this giveaway (every person you tag = an entry to win!)
✨Share this post to your IG Stories for a bonus entry!

You know the drill 😉

Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.

In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)

And if you wanna get your hands on the 7&7 Set (or any other Plant Therapy set), now is the time because right now you can save 20% on all Plant Therapy sets for a very limited time. Just enter code SETS20 at checkout OR enter code HOMESTEAD to get 10% off everything else site wide!

Links in bio @thehouseandhomestead to check out all of the above ☺️

Good luck, and may the odds be ever in your favour!

🍒 July is synonymous with cherries, and that means CHERRY PIE!!!

But there’s only so much cherry pie one can eat on hot summer days. So instead, why not preserve some cherry pie filling to enjoy all year long!

This recipe for cherry pie filling includes full waterbath canning instructions so you can have your pie and eat it too, at any time of year!

Recipe link in bio @thehouseandhomestead or go to

Summer pie season (and canning season) has officially arrived 😉

🍔 It took me 33 years to try making my own hamburgers from scratch.

I know, I know… I preach about making everything from scratch, and burger patties are like, entry level.

But if I’m being really honest, I never liked homemade burgers patties growing up. They were always dry and flavourless. My mom would bulk hers up with breads crumbs and huge chunks of onion, hardly any seasoning and then she’d cook them until they were charred and very well done. So when I grew up I found a grocery store brand that I liked and we always just bought those, along with some store-bought buns and called it good.

But as I started making my own mayo and BBQ sauce and pickles and relish and started topping our burgers with homegrown tomatoes and lettuce, I just couldn’t come to terms with the fact that I was using store-bought buns and patties.

Now, don’t get me wrong: we use store-bought burgers as they’re good in a pinch, but we’ve also perfected our homemade burger game, from the patties to the buns to the condiments and everything else in between!

The secret to our homemade patties is using grass fed beef and BACON. And no extra filler, other than seasoning (salt, pepper, garlic powder, onion powder, paprika and Worcestershire sauce).

But what really makes these next level are freshly made homemade hamburger buns! There is nothing like homemade bread of any kind, and hamburger buns are no exception. Plus they’re quicker and easier than you might think to whip together!

Click the link in my bio to get the full recipes for both my homemade Beef & Bacon Burger Patties AND my Homemade Hamburger Buns. You’ll also find links to my Homemade Mayo and Homemade Rhubarbecue Sauce to top your burgers with:)

To BBQ season! And to replacing store-bought everything, one simple recipe at a time;)

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs