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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
ABOUT ME
About Me

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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Back to the challenge of using up all the figs- the tree is still producing and even all the rain didn’t affect the quality. Best method so far is to eat like ten when I’m harvesting about 5.

Here my fall fig brine (the chunky parts -separated during quality control) and fresh fig and mustard combine for a blanket on big bone in roasted pork chop - more fresh rosemary as well.
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Most of the @myherbalroots seasonal herbal salt orders com in in the first 72 hours after it’s released - so I’ll likely sell out by mid next week. Here is a peak into my QA & Packaging process. Everything goes through the same sized colander before it’s packaged any large bits or crumbles (it’s what happens when I use wet ingredients) I grind down by hand so it all goes through the colander. But I’ll admit. I keep a few jars of the chunky stuff for myself because chunky is amazing! 

My favorites of this batch FYI are

Fig brine, pomegranate mint, green bean verbena and the maple persimmon and the pie spice is the most heavenly weird thing you ever did see.
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We are live with the new collection on the site for those regular purchasers. For the rest of you, herbal salt scrolling is better than doom scrolling. I promise this is not rotting even though it’s technically about the beauty and versatility of decay. lol. 

These make wonderful Thanksgiving gifts for your host FYI and the two brines I swear are the best for birds or porchetta if you’re daring like me and fuck with tradition. 

Fall 2025
Meandering through Fall’s Functional Disorientation Collection

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

This collection was born from deliberately getting lost in what lies below the surface—collapsing into disorientation and the chaos of the fall garden, whose disheveled disposition mirrors transformation in motion. It tenderizes not only food but perception—softening what’s rigid, loosening what’s known, and bringing peace to confusion. It’s about recalibration; like decay, it exists to feed what’s next. 

Drift with this one, either in the prose or the salts themselves. 

Discount code Fall Meander for 10% off. 

Also I’m aware I’m a shitty reel maker @valeriageorginags is currently on vacation enjoying Amsterdam but when she’s back she’s going to do her magic for the salts 😀💃 

Winter collection will be out Dec 1 this year in order to be ready for the annual holiday rush and our in person selling event at @loandbeholdhealdsburg s Bubbly Boutique.
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Collection Bonus! For full collection purchasers ONLY! Last minute change to my original plan of misting peppercorns in almond extract- i add the perfect peppery @songcaidistillery #MayAmaro into the wet mix before I  roast dry the peppercorns… it’s the perfect flavor enhancer and a little of my Vietnam trip back to you all. 

Fall 2025
Meandering through Fall’s Functional Disorientation Collection

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Cinnamon Basil 
Pie Spice Peppercorns

Fresh Herbs: Cinnamon Basil Spent Blooms, Thai Basil & Purple Basil Flowers, Purple Sage, 
Variegated Sage, Bay Leaf, Lavender Thyme, White Sage, Tulsi Flowers, Licorice, Lemon Leaf, Horehound Spices: Madagasgar, Timur Pepperberries, Cambodian White & Red Kampot Peppercorns, Cinnamon, Nutmeg, Ginger, All Spice, Clove, White Pepper, Cardamon, Mace, 
Ginger, Vanilla Powder Citrus Zest: Orange & Mandarin Zest Other: Song Kai May Amaro, Almond Extract

(Salt Free) Pure peppercorn—engulfed in Herbal-Roots Cinnamon Basil Vanilla Pie Spice. A unique blend of sweet and spicy elements, reminiscent of pumpkin pie spice, but with more angst and peace. Centered on unlocking flavor from spent cinnamon basil blooms—seemingly wilted flowers on the brink of shedding seeds—these are toasted alongside seasonal pie spices, releasing rare peppery-floral tones that mingle with nutmeg, cinnamon, and deeper notes of pepper, mace, and ginger. This spice mix carries intentional, historical Middle Eastern character, as if made for a sultan. Vanilla powder and almond extract fold into robust autumn herbs—sage, bay leaf, and camphor thyme—while burnt orange zest dances through. Sweet and spicy cinnamon, Thai, and purple basil leaves add subtle peppery-licorice sweetness, with toasted clove and tempered anise undertones. All of this absorbs into a myriad of smoky, floral, pungent, earthy, musty peppercorn varieties. With each grind, an explosion of warmth, spice, and life is released. Beef and bean broth adore this spiced pepper. But do explore, flip the script—use it in fall baking and  flicker your bird skin with it too.

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My Cinnamon Basil Pie Spice in action 

Persimmon braised short ribs with butternut squash over mashed potatoes. 

I used some beer that @rachel._pierson left in my fridge a long time ago. Lots of fresh herbs as well as shallots and garlic and Hachiya persimmons.
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Fall 2025
Meandering through Fall’s Functional Disorientation Collection

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Green Bean Verbena
Green Vegetable Salt

Fresh Herbs: Lemon Verbena, Lemon Grass, Lemon Thyme, Lemon Leaf, Parsley, Chives, Spearmint, Carrot Flowers, Calendula Petals, Wild Arugula, Pineapple Sage Leaves & Flowers, White Rose Petals, Tulsi Produce: Romano Beans, Swiss Chard Stems Spices: Purple Striped Garlic, Toasted Onion Flakes, Purple Peppercorn, Calabrian Chili Flakes Citrus Zest: Grapefruit, Yuzu & Lemon Zest Other: Maldon Salt

Mature, ambiguous lemon —drifting from one version to the next—lemon verbena, lemongrass, lemon leaf, lemon thyme—all exploring the earthy, warmer and deeper side of citrus-forward plants. Instead of evoking the sharp glare of their summer essence, this fall concoction feels more honeyed. The lemony miscellany moves slower, like sunshine filtered through vegetal amber glass—grassy, earthy, on the vine too long garden green beans, Swiss chard, and toasted onion. Parsley, chives, wild arugula, and spearmint pump it alive with energy, carrying the memory of sunlight but subtle enough to forgo its blaze. Grapefruit and yuzu zests anchor it in the quiet brightness of dormancy to come. Tiny tints of fall florals recall life before breakdown, while Tulsi flowers and white rose petals root us in the purity of transformation. Use this one not 
to cut through fall fats, but to flavor them brighter. Pork belly, pork chops, BLTs, and all your fall vegetable staples—green bean casserole, Swiss chard lasagna and sautéed wild mushrooms and pancetta for the big reveal.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com
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Fall 2025
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots 

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

A staple in my fall collection, the brine I use on my bird (or porchetta) and if you have doubts an herbal (dry) salt brine is the bomb. 

Chipotle Cranberry-Mezcal 
Herbal Salt Brine

Fresh Herbs: Purple Sage, Green Sage, Rosemary, Thyme, Winter Savory, Bay Leaves, Myrtle, White Sage, Wormwood, Licorice, Mexican Oregano Spices: Desert Hibiscus, Cinnamon, Wild Mesquite, Dried Mora Chipotle, Mace, Purple Tulsi, Smoked Paprika, Black Lime, Raki Seeds, Pemba Cloves, Black Pepper, White Pepper Citrus Zest: Lime Other: House Made Mezcal Cranberry Sauce, Smoked Alder Salt, Maldon Salt

Myhouse-made ‘Vida Mezcal’ cranberry sauce with crispy butter-fried sage, infused into Maldon and smoked alder salts, enriched by a medley of classic fall herbs, returns as my favorite and “best brine seller.” Wild Mexican botanicals like hibiscus and mesquite are woven into hand-ground mora chipotle chilies, adding smoky heat and fruity balance. Sweet licorice lends softness, complimented by raki seeds, cinnamon, mace, and cloves further softening the piquant autumnal core. Earthy, citrusy, robust Mexican oregano is abundant, while classic fall herbs like sage, rosemary, thyme, and bay leaves, firmly root this salt in American Thanksgiving 
tradition. As a dry brine, this smoky, savory herbal magic sticks to the skin, infusing your bird with deliciously rustic Latin micro-flavors, extra crispy fiery spiced skin and the tastiest 
herbaceously-salty, fat drippings divine for gravy and sauce. Its bold, smoky depth and chili-forward salty tang enhance fruit, pork, hearty mole sauces, and any bean dish. Nachos, steak, empanadas, and avocados also benefit. And this is most definitely your go-to salt for a cranberry Mezcal margarita.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com
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Fall 2025 
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots 

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Pomegranate Mint
Fall Salad Salt

Fresh Herbs: Persian Mint, Moroccan Mint, Spearmint, Parsley, Lemon Thyme, Syrian Oregano,  Lemon Verbena, Carrot Flowers, Pineapple Sage Flowers, Malabar Spinach Spikes, Purple Shiso  Leaf, Nasturtium Leaves, Wild Arugula, Red Rose Petals Produce: Pomegranate Arils, Purple 
Torpedo Onion Spices: Sumac, Dried Mint, White Pepper, Black Pepper, Rose Harissa Citrus Zest: Lemon Zest Other: Maldon Salt

This one conjures a slow meander through an imaginary Middle Eastern mint forest— unexpected warmth, ripe earth, dense, sweet and pleasant, dank freshness. Carrot flowers and 
Malabar spinach spikes, along with wild arugula, ignite that green, fresh spark. Red and white rose petals 
soaked in rose harissa and vinegar punch through with fruity spice. But make no mistake—this is 
minty and its forward, reminding us, through its powerful Persian influence, that it will always transform rather than die off.  Twists of shiso, lemon verbena and Syrian oregano whisper the layered secrets of ambiguous minty-like tones and potencies. Pomegranate arils are caked  into the salt crystals  and loads of parsley add a beaconing freshness and  brightness to the extravaganza. This season’s salad salt reminds what it feels like to be alive whilst we go quiet. It longs to be sprinkled over garden little gems and store-bought Mexican cucumbers and sheep feta, yet feels equally at home in Middle Eastern soups and on any grilled meats and fish.  Fall grain salads and beets beckon this one. 

The fall collection of herb salts is available for sale on the site November 6th - www.shopHerbal-Roots.com
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Brown rice, persimmon congee with lemon grass and Vietnamese coriander. Black garlic with persimmon herb roasted chicken and mushrooms.
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1) Fall Garden Salad (little gem, baby chard, spinach leaves, red dandelion, wild arugula, parsley, mint and fennel leaves) 

2) How to Dress a Fall Garden Salad (gold beets, pomegranate arils, goat feta, red walnuts and a blood orange, Calabrian chili white balsamic vinaigrette- also my current house Fall Herb Salt

3) The House Fall Salt - maple roasted squash, loads of sage varieties, marjoram, rosemary, lavender thyme, French thyme and lots more herbs (see story).

New Fall collection available Nov 6th
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While I was in Vietnam my kitchen was doing magic in its own by drying rose petals for the new Fall 2025 Herbal Roots Salt Collection - out Nov 6th.
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Lions tail/lions ear/wild dagga - one of my autumn herbal blooms.  It’s in the mint family.  Sometime referred to as cape hemp. 

South African native, it loves California. 

The flowers are fruity tasting  like pineapple. The leaves are bitter. Roots earthy fruity bitter. 

It’s a magnet for hummingbirds and pollinators. 

It’s been used in traditional medicine for relaxation, brain health, gut health, stress relief, mood improvement, euphoria and digestion - plus more. It’s known as a mild psychoactive herb (when smoked for instance or its roots in a tea or tincture) and has a lot of contradictory ideology on its uses and cautions in the mainstream but is still widely used in south African cultures medicinally and spiritually. 

I use it in my herb salts and sometimes in cocktails. I’m still playing with its uses and getting to know it better.
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Herbaceous #Vietnam 

@myherbalroots @roadsandkingdoms
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Some colors and flavor of #Hanoi #Vietnam
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Herbaceous Vietnam Begins….. bún chả

I love the hidden flavors (herbs) throughout everything
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Fall Farro Salad 
Maple & Sage Roasted Red Kuri Squash
Fall Baby Greens: Broccoli, Purple and Lacinato Kale, Swiss Chard, Spinach, Red Dandelion, Wild Arugula
Golden Raisins
Calabrian Chili Dusted Toasted Almonds 
@mt.eitan.cheese Feta
Fall Herb Blood Orange Shallot Vinaigrette (made with orange blossom vinegar and @frankiesspuntino Olive Oil)
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