{"id":79,"date":"2022-04-07T17:39:10","date_gmt":"2022-04-07T17:39:10","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/taste-portfolio-sp22-dewitt\/?p=79"},"modified":"2022-04-13T03:34:02","modified_gmt":"2022-04-13T03:34:02","slug":"week-2","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/taste-portfolio-sp22-dewitt\/week-2\/","title":{"rendered":"Week 2: Getting Things Rolling!"},"content":{"rendered":"\n

Putting the Still Together<\/h3>\n\n\n\n
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The still at the Organic Farm, set up by Beth Leimbach<\/figcaption><\/figure><\/div>\n\n\n\n

After a slower start to spring quarter, Laura and I finally got the chance to see the still fully set up with Beth’s help. It was exciting to find all of the supplies for our project and to see past essential oils created by other Evergreen students. <\/p>\n\n\n\n

To set up the still:<\/p>\n\n\n\n

  1. Attach propane tank to the burner<\/li>
  2. Attach boiler to the burner<\/li>
  3. Stuff the colander with the product (leaf material)<\/li>
  4. Seal colander and boiler with metal clasp <\/li>
  5. Due to damage to the clasp, this still requires bread dough to be wrapped around the clasp for a more complete seal<\/li>
  6. Attach coil piece to the boiler by contracting back the stem of the coil<\/li>
  7. Cover coil with the condenser cap<\/li>
  8. Place and adjust essencier in the metal stand to the desired height<\/li>
  9. Hold the long glass piece in place, running from the tank to the essencier, and set with orange clips<\/li>
  10. Anchor the metal stand in place with a heavy sandbag<\/li>
  11. Use towels and zip ties around both water pipes to prevent condensation<\/li>
  12. Add jars under both spouts of the essencier<\/li><\/ol>\n\n\n\n

    Tinctures and Foraging<\/h3>\n\n\n\n
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    My second vinegar tincture using nettle!<\/figcaption><\/figure><\/div>\n\n\n\n

    With support from the Medicine of Community and Place program, I am beginning to feel a lot more confident in working and experimenting with herbs and foraged plants from around campus. I made my second ever apple cider vinegar tincture, this time using nettle that I foraged from the Evergreen woods. I also came home from the Ethnobotanical Herb Garden with my hands filled with herbs and my head spinning with inspiration of how to work with them. I first made a simple syrup using the Oregon grape flowers I collected, which added a subtle hint of the tart flower flavor to the end result. I also gathered some horsetail which I am excited to make into a tea for hair growth. Finally, I have an entire baking pan of lemon balm drying under my bed now for Laura and I’s essential oil project. I am feeling very excited to be building up my experience and confidence in working with herbs!<\/p>\n\n\n\n