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How Flower Essences Are Made

Stone Water Garden

At the peak of their flowering, on a clear summer's day, the petals are picked and floated in water in a crystal goblet for four to six hours. Then the petals are strained out, having offered their sweet fragrance, heavenly color and unique vibrational energy to the water. Red Shiso and Apple Cider Vinegar are added to preserve this new mother essence. Stock bottles are made from this mother essence and then preserved in Red Shiso and Vinegar as well.

Red Shiso, Perilla frutescens, is a member of the mint family, The active ingredient is Perilla Aldehyde, which is documented to have 1,000 times the strength of synthetic food preservatives. In Japan, Red Shiso means "purple leaf". It is used in Macrobiotic cooking, and medicinally as a warming herb to calm the nervous system, to help with colds, coughs, digestion and food poisoning. Shiso is rich in vitamins A, B2, C, Chlorophyll, Iron, Calcium, and Linoleic Acid, which has the ability to dissolve cholesterol. Shiso has a strong pungent flavor and imparts a beautiful red color to whatever it is added to. It grows quite freely and, once established, will self-sow throughout the gardens, raising the energy of all the plants growing near it.

The above statements have not been evaluated by the Food & Drug Administration.