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Happy Birthday to Me!
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Blog Posts Spring USA

Happy Birthday to Me!

April 9, 2019

Happy Birthday to Me!

APRIL 10TH 2019

Birthdays have always been a source of extreme joy for me. Something significant lives in the celebration of one’s own birth and life. As I age I find it one of the biggest indicators of my own self-love and acceptance. Like the pencil marks on my childhood walls, I can watch the growth with each year. As I celebrate, I honor this evolution, despite some years feeling more like a setback.  This year is great cause for celebration as I move into the next notch of growth that is my life.

Springtime is about beginnings, letting go, and embracing something new. I began in Spring, on April 10th, 1973, and I embraced something new by exiting the womb. Ever since I’ve been using my birthday to celebrate the joy of being me now while simultaneously moving toward what’s next. This transition often means letting go of the past. Some years this celebratory moment is simple. It passes quietly with only an internal resolution. Other years I celebrate the challenges and accomplishments of aging by discovering new lands, culture and people, in places like Israel, Turkey, Peru, and Mexico. I’ve spent these moments with friends, family, lovers, and strangers and, quite often, alone. Being alone has never stopped this desire to discover, on the contrary most often it fuels a deeper level of discovery.  Whether my birthdays are simple celebrations or grand gesture launches of new ventures (as was the case when I launched Ger-Nis Culinary & Herb Center), they always seem to be wrapped in fresh herbs. This year is no different as I venture off to Turkey for some herbal wanderings and “soft launch” one part of a larger herbal (ad)venture.

This past year I made peace with a lot of history. In that letting go, I was able to create room for a couple of new projects. These projects have been whirling around inside me for a very long time and now they are becoming a reality, not just into my world but into yours as well. (That is how I roll.)

On April 10th, 2019, I officially softly launch My Herbal Roots, a new herb centered food blog. It is one part of a bigger two-part venture called Herbal Roots. It has been  in the making a long time with various ideas and visions, all of which today have clarity and vision and thus the birth of this venture has arrived.

Why did it take me so long? After all I’m a person that moves rapidly with most ideas.  The truth is that I needed a long break to recuperate and grow from from the large and difficult failed business that was my fruit and vegetable import and distribution company that took over my life voraciously for about 11 years during my late 20’s. I needed time to simply be, think, and dream again and I needed the space and the heart to do it. I needed to take time to fall in love, which I did. It was great, until (undenounced to me) it wasn’t.  So I fell out of love just as wonderfully as I fell into it. This may have been the most significant thing that has happened to me in life so far and the reason that so much of shortcomings, quirks and personality problem areas have mellowed out and fueled my improvement and growth in who I am today. I don’t know how I did it. I suppose both my failings ( the business and the love) happened at the perfect time, like most things do if you let them. Failing gracefully is an art form that has more uplifting self-love and growth-inducing potential than anything else.  Hardships are a part of life and from early on as a girl in Nicaragua I witnessed the importance of hardships in the ability to facilitate recognizing and then feeling joy. These two hardships rocked my life more than most, but they also changed my trajectory in a way that seems spiritual and cosmic, if I’m being honest.  I feel more authentic today than ever. I feel I have more to give back to others around me and I am able to see and feel more joy that I had ever imagined would be possible.

My birthday is often a time when I sit, reflect, and say to myself, “You are exactly where you are meant to be. All that has happened is part of why you sit exactly here today.”  Today on April 10th– this is my sentiment.

Today, I officially share with the world My Herbal Roots  which is my story told though a very public declaration of my passion for fresh herbs. Something deep inside of me lights up in the presence of fresh herbs. It doesn’t matter if they are physically or virtually in my personal space. I am enraptured by them as well as those who grow and use them in any and all forms.

Fresh herbs have been a symbol of my own artistry and creative spirit since I started growing them in my garden in Eugene, Oregon, back in my early 20’s. Not only are they a staple in my personal cooking, but they have sprung up in every aspect of my life ever since.

My Herbal Roots is the creative manifestation of everything herbal I have experienced along my journey, and a projection of all to come. It’s a place for me to share my herbal passion indiscriminately, allowing me to collage every herbal moment that lights my path; it provides a home for me to pause in celebration and appreciation.

I have been conscious of my own innate passionate streak from an early age. Like many others, I remember as a child coloring outside the lines. What set me apart was the self-confidence I had that couldn’t be swayed by anyone telling me it was wrong. My inner strength carried me forward from the get-go, fearlessly driving me to exactly where and who I am today.

I have been teaching myself most subjects since a very young age. My independent nature was nurtured by my father, who I suspect is a similar creature. He was also as far from a helicopter parent as one could get. With no mother in the picture from early on, I was buffered from stereotypical gender boundaries as an integral member of a family with three brothers and a strong father. This gave me substantial self-confidence early on and helped shaped me into the creative, powerful woman I am today.

There are two primary factors from my youth that set me on my life’s path. My one-of-a-kind father, whom I admired for his investigative wanderlust, which carried us across the globe early in life landing us in war-torn Nicaragua in the height of Central American brouhaha in the mid-eighties and the unbelievable generosity I experienced by Nicaraguans, many of whom had nothing monetary. The Nicaraguans guided me to discover what I carried in my beautiful soul. My father’s openness and exuberance for life, wrapped in a bold and courageous attitude helped me build my spirit. Both my father and the Nicaraguans helped define joy for me at an early age. I have only recently started to understand the breadth of this.

From an early age, I had the desire to embrace life to the fullest. I knew there was no pre-planned road map for me to follow. I have spent the majority of my life traveling. That is when I am happiest – when I am learning and practicing humility. My love of travel eventually translated into my global agricultural work, working with organic, fair-trade, and sustainable farmers throughout the globe. Through my work in agriculture, I have been invited into the homes and kitchens of farmers and their families all over the world. Here I discovered the deep connecting power of food, culture, and community.  These are My Herbal Roots.

When my niece Kianna was nine, she said to me, “I like two things about you. You always buy yourself something when you are shopping for others, and you always do what you say you are going to do.” The second part of that statement reflects my open declaration of my hopes, dreams, and ambitions. Like a wish on one’s birthday, declaring makes it possible. Writing for me is one of the most important paths toward achieving my goals. The open declaration keeps me motivated and fueled by the many supporters I have come to find throughout the world.

I am teamed with some of the most talented and creative people who have participated in so many of my ventures throughout the last 20 years of my life. Many of these ventures fuel and/or create the next. They teach us how to do it better. Old passions fuel new ones. Like a birthday, they keep moving – sometimes backwards, but usually forward,

Since I am deep in the beginning of mango season, My Herbal Roots in its entirety will take a few more months to complete. For those of you who I am connected to, you get to tag along for the ride and see how this passion project is built.  So many meaningful people are a part of this project and the timing deeply meaningful to many of them. I derive great joy in giving birth to my passions through creative endeavors and even more for building platforms and living a life that provides this for many. Thank you to all who have fueled my passion with yours! My Herbal Roots will be my special food blog where I can be more authentically and herbaceously me and where readers can share my herbal joy.  

The companion to this project, Herbal Roots will launch in Spring 2020.  The (ad)venture includes a herb-centric educational site where passionate herb lovers can find general education on fresh herbs, specialty herbs and edible flowers, along with nutritional information, medicinal remedies, herbal folklore and of course- selection, storage, preparation and usage advice that’s relevant and useful and not on the normal cookie cutter approach that most herb centric sites take.  There will be videos, beautiful photography by many amazing photographers and including amateur photographers like me. The site will have tons of recipes and a pretty awesome search engine allowing super specific and totally open searches on herbs, seasons and whimsy. Best of all Herbal Roots will be offering fresh herbs!

Good things take time so stay tuned and keep excited for what’s to come in 2020.

Remember to dream big and say it outload!  Happy Birthday to me!

Blog Posts Spring USA

Happy Birthday to Me!

April 9, 2019
April 9, 2019
Herbal Roots - Main Site
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Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

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Happy birthday eve nissa
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Shop.Herbal-Roots.com for all the details. 

There are 8 salts ( technically one is a salty sugar) plus a bonus herbal confectionary sugar in this season’s collection.

Spring 2026
Power vs. Force — The Righteous Emergence Collection

Awakening | Aligned | Opening | Surging | Verdant | Generative | Collective | Interconnected

Green Garlic
Spring Power Salt

Fresh Herbs: Parsley, Chives, Spearmint, Wild Arugula Flowers, Chive Blossoms, Red Veined Sorrel, Borage Flowers, Lemon Thyme, Fennel Fronds, Red Dandelion, Celery Leaf Produce: Green Garlic, Onion Flowers, Garlic Flowers, Broccoli Greens, Wild Onions Spices: Purple Striped Garlic, Toasted Onion Powder, Dried Shallots, Fermented White Peppercorn, Toasted Onion Flakes Citrus Zest: Lemon Zest Other: Maldon Salt

This salt reflects the potent energy of green garlic, the first powerful act of spring. Bursting with bright, sharp, fresh allium heat — this is full potent garlic without any aggressive force. A softening emerges with excessive amounts of complimentary clean grassy parsley. Spearmint accentuates a super fresh feel and adds electricity. Moroccan mint tempers with a sweet-cool finish. Tender chives, and loads of fluffy chive blooms contribute a delicate wild onion essence with significant textural allure with thicker-than-usual cut chive ringlets. Red dandelion and arugula flowers edge toward a slight peppery bitterness. Celery leaf re-cleans, and fennel fronds and borage flowers thread a quiet cucumber anise beauty, that laces with a more demure power. This is garlicky, but isn’t overpowering and pushy, its clean and green and gardenlike. It’s the epitome of power and totally anti force. Use it with spring goat and lamb milk cheeses, in the broth of a spring ossobuco, or the lemony gremolata on top, perfect as an Easter lamb shank tenderizer seasoning, or in a spring greens goddess dressing. It makes deviled eggs punchy fancy.
#HerbGarden #KitchenCreativity
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I make really amazing herbal granola. I bet you don’t  even know how much you would love it and how many added benefits the herbs bring- not to mention flavor. 

Today I used my Magnolia Spiced Rhubarb Strawberry Chai Salty Sugar - that is loaded  real magnolia petals by the way- cinnamon, ginger cardamom- this granola uses those dried strawberries I made with the same salty sugar and dried blueberries as well as flax and chia, rye flour, vanilla and a magnolia petals herbal chai spice mixture I made for my upcoming birthday cake 

@myherbalroots herbal salts, petals mixes etc are just as much inspiration for me as they can be for you.
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Verdant & Vital
Minty Spring Ricotta Salt 

(Used on a spring garden minty ricotta chicken dumpling soup)

Salt details, more on www.Shop.Herbsl-Roots.com 

Verdant & Vital
Minty Spring Ricotta Salt 


Fresh Herbs: Spearmint, Moroccan Mint, Orange Mint, Peppermint, Anise Hyssop, Syrian  Oregano, Lemon Thyme, Celery Leaf, Wild Mustard Flowers, Chives, Chive Blossoms, 
Green Garlic, Wild Arugula Produce: Red Chili, Bitter Radicchio, Swiss Chard Spices:  House Dried Calabrian Chili Flakes, Bee Pollen, Fermented White Pepper, Sumac, Fennel 
Seed Citrus Zest: Lemon Zest Other: Bellwether Ricotta, Maldon Salt

Description:
Alive, milky and energetic, this one emerges potently through a backdrop of earthy soil-rich cheesy spring joy. The flavor of mint, enveloped in camphor oregano and pungent thyme, feels fertile, fresh and rich. Verdant spring life pops further with chives, wild mustard flowers, arugula, and green garlic. Four distinct mints — spearmint, Moroccan, orange, and peppermint 
— layer complexity without competition, each with its own register of cool, bright, spicy, and 
sweet. Anise hyssop adorns with licorice mint. Fresh red chili brings the heat and bitter radicchio 
balances with depth. Sumac, fermented white pepper, and fennel seed create a triangle of 
peppery, lemony anise essences that tickle in. Bee pollen adds its faint floral earthy wildness. Lemon-zested local Bellwether ricotta drenches every salt flake before this potent earthy mint offering is comingled and cooked. A creamy richness of minty wonder is the result. This is your 
lamb chops and mint chimichurri salt. But it’s also your salmon burger seasoning and your spring 
niçoise salad salt. Green pesto pastas love this. Snap peas thrive salted in this

@bellwetherfarms local ricotta
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Peas, asparagus, spinach, young onion and mint, parsley, fennel fronds  and chives. 

For me, this is heavenly
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Calabrian Chili Mustard-Mint Chicken Schnitzel (Herbal breadcrumbs and rye flour breading - @quailandcondor pan siciliano) 

Potato and Shaved Fennel Salad with Herbs, Radishes, Favas and Asparagus (Herbs: Parsley, Mint, Fennel Fronds, Chives, lemon Thyme)
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One of my favorite herb combinations is mint and eggs. This was something  I learned in my early days working in the Middle East. 

I can’t imagine eggs without mint. Even my Brooklyn style bagel sandwiches - I add lots of mint. 

Today choosing a 3 mint combo preserving the freshness in the cheese 🧀 

Spearmint, Moroccan Mint and Cuban Mint
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Spring 2026
Power vs. Force — The Righteous Emergence Collection

www.Shop.Herbal-Roots.com

Awakening | Aligned | Opening | Surging | Verdant | Generative | Collective | Interconnected

Power vs. Force — The Righteous Emergence Collection is spring power. These eight salts and a bonus confectionery sugar are a mirror of spring’s righteous emergence happening in my Healdsburg, California herb garden — and a deeper exploration of power in a world currently saturated in force. This collection copiously shares the garden’s potency and sharpness at every angle — green garlic surging, sweet peas deceptively vigorous, chive blossoms popping, spearmint electric. Erupting, vigorous spring soft-stemmed herbs cut into large, jagged renditions are unapologetic in their strength and textured demeanor.  Parsley, mint, chives and cilantro are used excessively. Whole plant use discovers new powers in pollen, stems, flowers, seeds, shells, and pith — together an orchestra of energy. Winter herbs in their spring peak offer power in softer, fresher versions — rosemary lighter and more perfumed, sage greener and less pungent, marjoram less sultry in youth. These salts are denser, more potent, and brighter than any collection to date; verdant and collective in nature — accessible to anyone willing to cook with the full force of spring.

A special shout out to @valeriageorginags - who makes any of my reels that are any good.
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I was born in spring. I am spring power. Each spring I surge. This collection is a result of all surging prior and a reminder to live, lead and love with righteous power —like spring, especially in a world overrun by force……..It’s Aries season. 

The spring herbal salt collection is now live and ready to come into your kitchen or just into your creativity when peruse. 

www.Shop.Herbal-Roots.com

Spring 2026
Power vs. Force — The Righteous Emergence Collection

Awakening | Aligned | Opening | Surging | Verdant | Generative | Collective | Interconnected

I’ll be posting here and on #tiktok  more about each salt over the new few days. It’s fun and these salts are some of my best yet.
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One little magnolia tree in my garden inspired this powerful and experimental offering. Magnolia petals taste of spicy floral, with a lot of ginger notes, tiny nuances of cardamom, clove, and even  citrus. I thought they be perfect melded into one of my custom chais spice mixes and I get worried experimenting with pearl sugar as I had an idea I wanted to put this atop strawberry scones. Sugar, as I have learned, in past experiments is unforgiving so this has evolved as everything I thought or wanted to happen did not. Like most my experiments it sticks the eventual and surprising landing. 

The new collection comes out next week - and the other 7 offerings are salts. 

The collection exploration is about power. Something my Aries self has been exploring since birth. 

Spring 2026
Power vs. Force — The Righteous Emergence Collection

Awakening | Aligned | Opening | Surging | Verdant | Generative | Collective | Interconnected

Rhubarb Spiced Chai
Magnolia Salty-Sugar

Fresh Herbs: Lavender, Pink Dianthus, Purple Sage, Strawberry Geranium, Pineapple 
Sage, Moroccan Mint, Wild Violets, Tarragon, Rosemary Produce: Ginger, Strawberries, 
Rhubarb, Citrus & Peach Blossoms Spices: Vanilla, Cinnamon Green & Black Cardamon, 
All Spice, Mace, Black & White Peppercorn, Litsea Berries, Pollen Citrus Zest: Lemon and 
Orange Zest Other: Magnolia Flowers, Maldon Salt, Pearl Sugar
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Remember my Winter-Sweet Chrysophoeia Salt I made for @loandbeholdhealdsburg ? Well it ended up on the new menu on a lick and sip spring adventure crafted by @jeffrey_david_henrie 

The Alchemist
 @newalchemydistilling Arborist Gin, green apple, lemon arugula, celery, hops 

It’s everything I dreamed it would be!!
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🇨🇦 Lake Louise
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The Verdant(ce)

Gin 
Dry Vermouth 
(Wish I had green chartreuse in hand!)

I also am out of sugar so I made a simple syrup using powdered sugar (honestly I’m now obsessed)

Celrey leaves, parsley, Moroccan  mint, spearmint, black lime, peach blossoms rose water, tiny bit of Vietnamese litsea berry 

Lemon and lime 
Soda water 

If you know me you know I’m obsessed with celery juice in cocktails / star fruit celery gimlet my absolute fav.
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Special project for @loandbeholdhealdsburg  by @myherbalroots 

Winter-Sweet
Herbal Chrysopoeia Salt 


Fresh Herbs: Fennel Fronds, Parsley, Celery Leaf, Wild Arugula, Coriander, Red Dandelion, Calendula Petals, Violets Produce:  Whole Lemons & Tango Tangerines, Turnip Greens, Carrot Tops, Spigarello Broccoli Greens Spices: Sumac, Purple Shallow Powder, Fermented White Peppercorns, Yellow Mustard Seed, Fennel Seed, Juniper Berries  Citrus Zest: Lemon Zest Other: Maldon Salt

Description
Chrysopoeia is the ancient alchemical act of turning base matter into gold. A hard freeze did exactly that in my garden — starches converting to sugar, and what was bitter and stubborn became something unexpectedly sweet and concentrated. This bright, herbaceous salt is the result of that cold snap. Carrot tops, turnip greens, and spigarello yield earthy, subterranean, dug-up flavor — the depth before light, on the way to bright. Frost-kissed red dandelion, bolted wild arugula, and coriander display pleasant bitterness, minerality, and sharpness as they move from cold into early spring sun. Celery leaf reedy and clean. Parsley the green electricity, dancing with whole bright lemons and spicy Tango tangerines — slurried like hail and slushed into the salt. Calendula petals lend a buttery, faintly resinous warmth while violets flicker color like dancing light off frost. A subtle mix of spice keeps this citrus-forward salt firmly on the savory side. Sumac offers a minuscule tinge of tart. Fermented white peppercorns heat like our warmer pre-spring days. Juniper adds a quiet forested depth beneath everything. Yellow mustard and fennel seed swirl in further complexity — the savory undercurrent that keeps the brightness honest. All of it engulfed in winter-sweet fennel fronds threading anise freshness throughout. The result is urgent, alive, bright winter/spring herbaceousness. It tastes of the cusp we lie on.

Unlike the fraudulent practitioners who chased chrysopoeia for wealth, this salt returns to the ancient truth at its heart — the gold was never the goal. It was the practice. 

This  is my herbal alchemy.
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Lemony Rosemary White Beans and Broccoli & a Fried Egg
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I’m making my Passion Fruit Pork Mole this year - but regardless what the “flavor is” I love making Christmas Mole and Tamales… 

Link in my story for my Mango version, which I think is amazing. Mole and tamales are a fun project for a full house and feeds en masse. 

A reminder that a long list of ingredients isn’t a bad thing- especially for those of you who have spice stocked kitchens which you all should! (@curiospice has last minute sales I’m sure for gifting yourself or loved ones if your kitchen isn’t stocked)
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