Doing Well: An Interview With Melanie Hill, RH
Mel making a tincture at Rose Wood and Sliver, her holistic studio in Collingwood
Melanie Hill is a force of nature, she is a wild woman happiest in the outdoors surrounded by the elements. I have known many iterations of this amazing woman, we’ve grown up together and I am so proud to see her come into her own as an amazing healer and business owner. Mel is a registered clinical herbalist, student of acupuncture and burgeoning birth doula. She works from her space in Collingwood, Ontario Rosewood and Silver Holistic Studio where she sees clients for Herbal Consultations, Cupping, custom herbal formulation of teas, tinctures, powders and more. Mel carries a thoughtfully curated apothecary featuring several small and local makers that is so beautiful and considered. I was lucky enough to pop in for a visit with Mel a few weeks ago and had a beautiful custom tincture made. I sat down with Mel to chat about her journey to becoming a Clinical Herbalist and how she does it all in a day?
Can you share a bit about your journey to herbalism?
My journey has been lifelong but very subtle and nonlinear. As a child my community of caretakers were all people who had a profound love and respect for nature and slow living. Any healing I needed started with home remedies that had been passed down from elders (steams, salves, sweating out fevers, drinking tea…) before any conventional intervention. No one I knew called themselves herbalists, or healers, they were just self-aware and conscientious people who knew how to grow and use plants for healing and nourishment, so in this way it was just normal to me.
Like most young people from small towns, and blue collar families I was hungry to move to Toronto. I went to the University of Toronto for all the most pseudo-intellectual subjects I could get my hands on and was deeply bored, annoyed and disconnected. I hated academia and dropped out a few semesters short of graduating. At that time I booked a flight to San Francisco, went on a farming trip and headed north along the coast. There I reset my path and decided to pursue an authentic journey of myself.
After that trip I floated along working as a gardener, nanny, community garden workshop facilitator, server and other odd jobs. I knew I was happiest in the dirt, and as the years went on, I took myself on longer and longer journeys away from the city. I went to school to take working with plants more seriously, and registered at The Institute of Traditional Medicine and studied Clinical Western Herbal Medicine with a joint diploma in Acupuncture.
Since then it’s been a long road of finding the right place, time, mindset and confidence to become a practicing herbalist. Imposter syndrome is real, but now I'm thrilled to be offering my wisdom and experience with clients and guests of my studio in my hometown of Collingwood.
What does your ideal morning look like?
Most rituals in my life are usually seasonally dependent, however it always starts with a snuggle with my dog Hank , who is the most snuggly creature I have ever encountered, followed by a big glass of lemon water. After I'll pour a nice big cup of black coffee, and head to the garden to see how everything is faring.
It’s so nice to take in the birds and watch Hank play in the yard. I set my intentions for my day, and take stock of everything I'm grateful for. From there it’s usually a flurry of getting dressed, some facial gua sha with my custom Province Apothecary serum and making a quick smoothie or snack before work. If I have time I love to walk or cycle to my studio, exploring different routes to and from and reigniting nostalgia through rediscovering my hometown.
Mel in her holistic studio in Collingwood, ON
What is your philosophy on food and nourishment?
I am so passionate about food!
For myself and my clients, I recommend a few simple guidelines:
1.Eat what brings you joy
2. Develop a loving relationship to water! Even if it means adding herbs, citrus or bubbles to help.
3. If you can’t identify the ingredient, reconsider consuming it
4. Reinvent your attitude toward food--diet culture is toxic, and nothing we consume should feel like a punishment nor should it feel like you’re breaking a rule by having it. Having this mindset is toxic to your relationship with food, and sets us up for disordered eating. We’re all guilty of it, but next time your mind goes to “I shouldn’t” or “I should be eating this or that” check in to why you feel that way.
Would you prefer a night in or night out and how would you spend it?
100% a night in! These nights typically involve a nice group of friends and beautiful food, wine, music and the outdoors. I’m lucky that a lot of my friends are incredible cooks with fantastic taste in wine and a huge spirit of generosity. I love taking turns treating one another to creative meals that are labours of love. It’s rare that I leave a gathering without feeling inspired by a dish, cookbook, or some kind of fermentation starter they’ve given me. Few things bring me greater joy than sharing intimate, homemade meals with the ones I love, and if you throw a little fire and swimming in there, the night cannot be beat.
What does self-care look like while running your business?
I am quite new to being self-employed and its been tricky figuring out what my version of self-care is during g this time. I’m not very self disciplined by nature so i’m feeling a huge shift in becoming my own boss. My self-awareness of both my skills and obstacles has become heightened, and learning to work with them is a huge priority.
So far self-care has meant being open to shifts and changes that naturally arise in what the vision of my clinic and studio can be. I’ve had to be really open and creative which is a great exercise for me. I’ve had to learn to really reel in on my confidence in myself and to exert my boundaries. It’s a constant ebb and flow of vulnerability and self-protection and I love the challenge of finding balance in creating a career out of my passions.
Can you share any favourite foods, rituals or products you’re loving these days?
Since living on the east coast (Mel lived on the south shore of Nova Scotia for the past few years), I can’t get enough of seafood! Being back in Ontario it’s been a bit of a challenge to find good quality seafood, but when I can, I love grilling shrimp, scallops and/or lobster. I love to have it paired with a fennel citrus salad, or a simple herb salad and some crisp, tart white wine, I’m in heaven.
I’ve been really loving facial gua sha. This practice helps me connect with where I hold tension in my face (apparently, everywhere haha!) . Gua Sha also gives me a few minutes to just connect with my body and skin in a way that’s really simple, it helps slow down my morning.
I always love Province Apothecary products, and have been really inspired by Julie as a founder, friend and entrepreneur. Right now the full brow serum, and invigorating & balancing toner are my go tos.
In terms of make up, I like to keep it minimal. I love throwing on some RMS beauty Lip2Cheek or Living Luminizer as an easy all-in one solution that helps feel put together without being fussy.
Mel with some of her plant friends! Mel crafts custom, teas, tinctures and powders for clients from her studio.
Can you share a recipe you’re loving these days?
My fiancé, Johnny has been making the most beautiful summer pasta and it’s simple and quick to make and all I crave these days! Let’s call it Johnny’s Summer Special aka. Artichoke + Pea Rigatoni, he by no means invented it but I’d like to give him credit.
Ingredients
all measurements are rough estimates, go with the flow and tailor to your preferences
Package of your choice of pasta: Rigatoni or Tagliatelle are my favorites! Feel free to substitute GF or whatever pasta you need to enjoy the dish
Artichoke hearts drained and chopped 1.5 cups
Garlic (finely chopped)
Peas (fresh or frozen)
Dry White Wine (preferably one you like to drink too, so you can sip on it while you cook)
Sea or Flaky Salt + Pepper (preferably freshly cracked, and of high quality)
Chilli Flakes (optional)
Olive Oil
Method
Bonus if you can cook this outside on your BBQ in a dutch oven or cast iron pan!
Sauté garlic on medium low heat in the olive oil with a nice sprinkle of salt, only for a few minutes, make sure it doesn’t burn!
Once the garlic has softened nicely add in your artichokes + white wine and reduce heat to a simmer, add in some cracked pepper and/or red chilli flakes and allow it to reduce
While the sauce is reducing you’ll want to bring a large pot of water to boil, and allow your pasta to cook to an al dente texture
Once the sauce has reduced, and the pasta is cooked, you’ll want to add a couple tablespoons of the pasta water to the sauce and stir it in well
Add peas to the sauce and stir in well, turn off the heat, and leave it on the burner until the peas of become bright green
While the peas and sauce are incorporating you’ll want to drain the pasta, and then add it a little at a time to the pan to combine well with the sauce, eyeing the portion of pasta to sauce ratio until you’re happy with it
Garnish with finely chopped parsley or basil, fresh cracked pepper and freshly grated parmesan, if that’s your thing!
To learn more about Mel and her beautiful work find her online!
You can visit her site RosewoodandSliver.com or follow her on instagram @rosewoodandsilver.
If you are in the Collingwood area, pop in for a visit and check out this beautiful space IRL. Visit Rosewood and Silver Holistic Studio at 87 A Hurontario Street, Collingwood, ON