Botanical Tonics Fermentations And Potions With Michael Isted

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Botanical Tonics Fermentations And Potions With Michael Isted

Botanical Tonics Fermentations And Potions With Michael Isted

Immerse yourself in the multi-dimensional world of plant alchemy. Learn how to infuse and extract plants to create healing herbal preparations including, botanical beverages, ferments, tinctures, oxymels, and hydrosols.

Length: 5.5 hours

Instructor: Michael Isted | Phytotherapist (BSc Hons), Aromatherapist, Nutritionist

Meet your course instructor

Michael Isted | Phytotherapist (BSc Hons), Aromatherapist, Nutritionist

Michael Isted, a trained phytotherapist, aromatherapist, and nutritionist, founded The Herball in 2013.

With nearly a decade of experience, he is passionate about integrating plants into daily life.

Using advanced technology and traditional methods, Michael extracts plant compounds, collaborating with independent organic growers.

He produces artisanal plant-based products, conducts global workshops on plant therapeutics, and consults on botanical drinks, skincare, medicines, and perfumes for various establishments.

Michael is also a published author, emphasizing a modern approach to ancient practices in his book, ‘The Herball’s Guide to Botanical Drinks.’

Course description

Immerse yourself in the world of plant alchemy with this dynamic course.

Discover contemporary methods rooted in ancient practices, learn extraction principles, and craft healing plant preparations at home.

From botanical beverages to ferments, tinctures, oxymels, and hydrosols, explore diverse plant potions.

Gain insights into biochemistry, alchemy’s history, and its impact on herbal medicine and culture.

Use traditional copper alembics to distill plants, delve into fermentation basics, and create signature beverages.

Ideal for alchemists, herbalists, chefs, bartenders, and nature enthusiasts seeking new connections and creative plant possibilities for well-being.

Lesson plan

Section I | Hello!
1. Introduction
2. Course Outline

Section II | Chemical Masters of the Universe
3. Plant chemicals
4. Processing plants: harvesting & handling
5. Tasting plants: organoleptic assessment

Section III | Practical Set Up
6. Creative set up

Section IV | Alchemy & Brief History of Extraction
7. History of plant extraction
8. Recipe: Mithridatium 1.0

Section V | Alembic Distillation
9. Alembic distillation: set up
10. Introduction to Hydrosols
11. Plant variations
12. Monitoring the distillation
13. Tasting the process
14. Collection & storage
15. Cleaning

Section VI | Solvent Extraction
16. Tincture set up
17. Alcohol extraction
18. Curcumin & piperine
19. Glycerine extraction
20. Oxymel

Section VII | Botanical Beverages
21. Water upgrade
22. Drinking Oxymels
23. Turmeric & Ginger Soda
24. Mithridatium Plant Milk

Seciton VIII | Fermentation & Fermented Beverages
25. Introduction to fermented beverages
26. Lacto-fermentation
27. Herbal vinegars
28. Fermented sodas

Section IX | Course Summary
29. Summary

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     • No coaching calls or scheduled sessions with the author.
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