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Reviews
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Ali on Feb 9, 2021
5 out of 5 starsMy absolute favorite! I love love love using this to start my mornings and anytime I start to feel overwhelmed. Such good medicine 🌱
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Brittany on Feb 8, 2021
5 out of 5 starsThis oil is awesome. I’ve been using it after I get out of the shower for over a week now and my skin feels so incredible. The oil is light and soaks in quickly leaving me not feeling super greasy like some products can do. I definitely would recommend this product, as well as anything that comes from wildkrafted kitchen, because I know that Julie is so knowledgeable and puts so much care into all the products. Thanks again!!
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Mandy on Jan 18, 2021
5 out of 5 starsMy second review of this magical cream. I love supporting WKK and wish I could buy all of her amazing offerings. I’m always excited to receive a box from Julie because I love to see her creative recycling! Thank you for caring, Julie ❤️! Much love to you this year! Mandy Musgrove
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Gail on Jan 7, 2021
5 out of 5 starsWonderful product! Has a calming, herbaceous scent. Goes on light but really moisturizing. I’ve used it twice and it’s already helping to combat my dry winter skin.
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Gail on Dec 30, 2020
5 out of 5 starsAlways great products and great experience when ordering. Thanks!!
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Cat on Dec 17, 2020
5 out of 5 starsThis product has minimal scent and is very easy to apply. It’s silky and rubs easily onto any area without feeling oily or leaving a residue. Perfect for my aching muscles.
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Cat on Dec 17, 2020
5 out of 5 starsLooove this tool so much!! It’s so relaxing to use. The craftsmanship is perfect and is super smooth.
About MudDaubMedicinals
I'm back!
Shop members
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Julie Douglas
Owner, Farmer, Community Herbalist
I'm a medicinal herb grower, ethical wild crafter, photographer, writer, educator and medicine maker. Bolstering mutual aid networks, making medicine accessible, & decolonizing herbal medicine is the primary focus of my work!
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Ryan Clark
Farmer
Ryan owns and operates Fiddler's Green Farm, where the herbs we use are grown. Ryan attended culinary school in Rhode Island, and realized that his love for food was more firmly based in sustainable, organic agriculture.