In my herbalist training, the weeks when one season hands over to the next got special attention. The light changes, the air changes, and the kitchen changes with them. A warm cup offers some warmth and some time, which is just what those weeks call for.

I gathered the cups I turn to as the year turns into a free six-page guide, Warm Cups for the Turning Year. Inside you’ll find:

• why the turn of a season mattered to the old Galenic cooks, and what modern physiology says about rest-and-digest
• a simple five-step ritual for any cup, about ten minutes from kettle to last sip
• a table matching each of the four seasonal turnings to the cup that suits it
• recipes for hot spiced apple cider, vin chaud, warm spiced milk, and everyday tisanes such as thyme, ginger and lemon, nettle and oat, and garden mint with lemon balm and elderflower

Enter your name and email below and I’ll send the guide straight to your inbox.