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Blog Posts Fall Marjoram Rosemary Sage USA

Making the Effort

November 25, 2021

Making the Effort

NOVEMBER 24th, 2021

Thanksgiving and the act of giving thanks, the acknowledgement that there is something to be grateful for, is something I think we could all do more often. Many Americans put forth great effort to make elaborate, or in the very least home-cooked, meals on Thanksgiving. This annual effort gives me faith in people and in love.

By nature, I think we know how to take care of each other, but somehow along the way we forget. Thanksgiving, I think, is our muscle memory of caring for each other in action. Even when it’s drenched in a gravy of guilt and obligation, most of us comply. When we don’t, it’s often because we are seriously disconnected from others, sometimes by choice.

My love language, of course, is food. Despite my hatred (yes, hatred) for roasted turkey, I partake in the annual feast time and time again with the same desire that most people have, for the connection. It hasn’t been the easiest holiday for me throughout my life. I was often one of those disconnected people, choosing to disconnect subconsciously by building up my walls of protection. Luckily for me, I’ve been trying to scale my own walls in an attempt to break out of my personal isolation. Mostly I’ve continued to grow in my ability to connect through my love of my family, friends and community. Since I was young, I knew that meant I had to show up at the table and beyond.

How we show up for others is one of the truest testaments to love. In the last 5 years I have spent a great deal of time thinking about and feeling love. I not only had to reconcile the many aspects of love after losing it, both with my father’s passing and my partner walking out. By examining it more closely I learned a lot about how to get more of it, how to grow it, and how to show up for it so I could get and give more of it. I now recognize it as something I want front-and-center in my life. Part of understanding what it’s really like to lose love is what creates the potential to notice its existence and be better at nourishing it.

I have a great deal of genuine love in my life these days. Like most love, it’s complex but it’s real and it’s mine because of my efforts and the efforts of those who choose to love me.

Making the effort to love is where we find connectedness, strength, and safety. Through this connectedness love circulates.  All good things like love, peace, joy, good food and happyNiss start with making the effort, something I believe most Americans can relate to today as most embark on making their Thanksgiving meal to share with others.

Family and interpersonal drama, the kind that often goes hand-in-hand with Thanksgiving, seems to simply be part of the spectrum of personalities and energies bumping against each other as they move on their paths. Although it can feel deeply uncomfortable and anxiety-riddled, maybe bumping up against others, right there in that collision, is where we make the most progress in our personal and collective growth. Maybe that moment is where we need to pause and take a breath, observe, feel and listen. No matter how gigantic or tiny each of these collisions are, I think they can be an opportunity to grow more open and create more room for love instead of shutting off from it. Showing up for each other makes the world a better place. It’s true on Thanksgiving or just any old Wednesday.

I used to think my family was so simple. None of us stressed out about the holidays much. You came here, went there, or you didn’t. There wasn’t much drama or pressure around it. I should have questioned the ease of it or maybe understood that families are made of waves, much like the ocean. Today I think my family was just taught to avoid things that required too much vulnerability. We didn’t like taking the risk of knocking up against each other understanding that, despite our bond in our bizarre childhood story, we were all drastically different people. Did we really want to know that? Especially the opinionated bunch we are.

Avoiders by nature avoid taking a clear look at themselves. They look around instead. Our lack of a solid effort to do holidays together didn’t serve us as we grew into our adult selves and our own families. We didn’t get closer like we could have. Like we should have.

Don’t get me wrong; we are a tight knit group that will protect each other ‘til the bitter end. But our mostly masculine roots closed us off from our sensitive soft sides. I think each one of us wishes we were more connected to this. I know I could have had deeper, more meaningful connections sooner in life without those walls I built to protect myself.

The truth is, I don’t know what to do about it except that I know an effort must be made if I want more closeness, with my brothers and beyond. Sometimes the effort is not received well by the other party which makes it hard and scary. Maybe the other party is not ready; maybe their perception is different. I don’t think it matters. I think the effort, like love, doesn’t need to be reciprocal for it to be effective. But that’s hard, too. We humans are often a selfish bunch.

I am mindful of how hard making the effort can be, but I really try anyway these days. I’m equally cognizant that we make the effort with greater ease for some than others. In-between those two lines exist the complexities that make each of us who we are. The hard and soft spots that can confuse and deter others. There are plenty of variables like trust, familiarity, and values that make the process easier or harder. But, like the gravy I have finally perfected this Thanksgiving, enough failures and eventually you may just get it right.

I’ve always been pretty good about showing up for others. I’m not bragging. I feel partly it’s just the luck of my astrological chart and that I landed the role as the only girl in a family of all brothers in a society that makes anyone with a vagina the one who should be nurturing.

Some would call me the matriarch of my family; I haven’t accepted that label. I’ve done my part and I think we all have. Mostly I feel like I did what I had to do when the occasion called for it. I think I learned to understand the needs of others as a young girl, caring for the many animals I had that loved me unconditionally. I saw how much showing up for them benefitted them, and I always did for my brothers as well. I have a keen attention to the details of what’s needed for survival and thriving, on a micro and macro level.

Balance is key. I still feel like I’m standing alone in my efforts to show up for those I love, often wondering where the obvious people in my life are when I need them. I’m trying harder these days to shift my attention to those that show up for me and let go of expectations for those that don’t. I’m not perfect by any means. I just want to be better at showing up for others with a truly open heart of non-judgment.

I show up a lot for others with my food leading the way. One might argue I hide behind my food. Another might argue the food is the superhero costume that gives me the strength to be vulnerable with others. It’s probably both. We humans are highly complex creatures.

Being generous with our natural talents is showing up for others. It is an incredible method of sharing our authentic love. Whatever we can we give of ourselves… our time, skills, listening, a text, an email, a hug… is showing up, and we all need to do more of it. We all have the time.

This Blue Eye, MO, Thanksgiving is a bittersweet one for me. Bitter in that my brother won’t be at my table for reasons that are confusing to me. Sweet in that four of my fourteen nieces and nephews will be at my table, as will Jenny, the mother of three of them. Each one of us is acutely aware of the healing power showing up for each other has, despite the complexities within and outside us.

I think we will be a grateful bunch, indeed.

This year’s Thanksgiving menu is rather simple. I know that sounds like an oxymoron for me, but truly it is. I typically use lots of herbs and spices and ingredients in my food, but I like things that don’t require much work that have great reward. Don’t let the cookery world fool you into thinking lots of ingredients mean complex. That’s just a spacing issue on their pages.

This year I opted to do even less work so I can spend more time with Kianna, who is flying all the way from California to spend time with me.

Here is a taste of how I’m showing up.

Happy Thanksgiving to you all, may your table be filled with good ORGANIC food and may you be surrounded by people who you feel love for as complex as that may be.

Love,

Nissa!

Blog Posts Fall Marjoram Rosemary Sage USA

Making the Effort

November 25, 2021
November 25, 2021
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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🥭🔥 The 2025 #MangoMania has begun—and (@soulberrymarket ) Soulberry Natural Market in New Hope, PA, via Four Seasons Produce, is coming in VERY HOT with the first display photo of the season!

It’ll be tough to compete with this #MangoJoy-filled setup. It hits every single one of our sweet-and-juicy display goals! 🥭💃

This display is the pinnacle of BIG, BOLD, and VIBRANT #MangoDisplays 

✅ Educates with signage and bin QR codes
✅ Excites with variety—including Crespo Organic Dried Mangoes!
✅ Engages with color, energy, and great placement
✅ Entices with that BIG. BOLD. PRICE.

Can you imagine walking into this store? What a stage they’ve set for Summer Mango Mania!

We can’t wait to see even more #MangoJoy come to life.

Ps - a person could sweep the QR code scavenger hunt and win #MangoTree #SWAG  while they shop for #mangoes 🥭🥭🥭🥭 with this display!

#SummerMangoMania #CrespoOrganic #MangoDisplayContest #OrganicMangoes
#MuchosMangoes
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Buy the {local} glassware and the rest will follow….. thanks for the encouragement @miss_scarlet_o_tara 

And obviously to you as well @jasonsomerby !

Caper Bush &  Berry Dirty Gin Martini 

@newalchemydistilling #ArboristGin, @vermouthdolin #dry, crushed caper bush leaves, Sicilian caper berry and juice. Shaken up like a mfker. 

@myherbalroots
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Steelhead trout with tangerine, fermented white peppercorn, caraway thyme, white sage and my Spring #palestinian🇵🇸Green Shatta Salt (@myherbalroots)
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@crespoorganic Party preparations have started. 

#SummerMangoMania 2025 
#MuchosMangoes and #Mangojoy is coming to a grocery store near you!

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It’s hard to enjoy anything while the entire world goes to shit but my lightly fermented herb and fruit sparkling waters and the pool on a 90 degree day makes me feel like I’ve woke the lottery of life. 

Remember to not take life for granted yours or someone else’s.
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Fruit Herb Tartlets
Stone Ground Danko Rye @grapewoodfarm crust thanks @jessica.a.botta 

Apricot Lavender Thyme
Cherry Rosemary
Raspberry Lemon Verbena
Strawberry Chamomile 
Blackberry Lavender
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Lightly fermented fruit and herb sodas in the works thanks to the #healdsburg #farmersmarketfinds 

Raspberry Lemon Verbena & Chamomile 
Boysenberry (@mediumfarm ) Lavender Carrot flower 
Passion Fruit, Mulberry Purple Sage, White Sage & Cinnamon Basil

In about 4 days these syrups are going to be AMAZING!
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Super summer centric herbal dinner. 

Roasted Sea Bass with Lemon & Herbs and my Palestinian Green Shatta Salt

Whole Lemon Green Olive Sala Verde (spring onions, basil, Flowering Lavender Thyme,  Turkistan Oregano, Italian Parsley, Chive Blossoms, Basil and @frankies457foods Olive Oil 

Also the first Summer Basil-Verbena Succotash  in the works…..
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If you have never tried the deliciousness of a zucchini and herb omelette, it’s now moving into that season-zucchini season!

Just grate some zucchini, sauté it in a pan - I added mint, parsley and slivers of green chili. Add beaten egg over it (like an omelette) the zucchini I and the egg become one and then you can stuff it, roll it, flip it etc. I  stuffed mine with smoked cheddar and wild arugula!
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Spring 2025 collection now officially #SOLDOUT 

But I have a stash of the good stuff - and I’m using it all the time, tonight a mulberry smoky mustard sage rosemary thyme rub with the jasmine salt - over boney pork chops (used my Jordanian BBQ Zarb Salt- delish. 

All my weird little varieties of herbs in the containers are happy and giving me lots of what makes me happy. Some times all it takes is an herb leaf….
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Shop.Herbal-Roots.com
Limited supplies of all herb salts left. 
Discount code: ILoveNissa gets you some money off! #FreeShipping -link in story 

Turkish OttomanMint “Kofta” Salt

My favorite city in the world is Istanbul—electric, pulsing with the history and vibrations of countless cultural uprisings: Anatolians, Romans, Byzantines, Seljuks, Ottomans. This salt—despite its opulence—reminds us that uprisers must eat. And no one does herbs and spice more luxuriously than the Turkish people. For them, it was never about wealth. Herbs and spices meant survival, flavor, healing. Foraged in famine, layered in stews, passed through mothers hands. A cuisine of power built from the ground up. This herbaceous salt is a modern take on all flavors past: spicy, potent, sharp, grassy, green. Bright sumac—the poor man’s spice— overflows. Parsley, mint, cilantro, oregano—forward and grounded—speckled with citrusy woods: lemon thyme, bay, tangy sorrel. Ottoman spices swirl like smoke, evoking the Grand
Bazaar that feeds everyone. Based on centuries-old blends, modernized for the herbal kitchen— this is total opulence for the commoner. It suits the sultans, but it belongs to the people. Much like Istanbul’s Nicole, my favorite restaurant in the world. This is your kebab salt. Your lamb, black lentil, tomato salad, smoked octopus salt. This is how anything becomes Ottoman. While yesterday was long ago, it was always about tomorrow.
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Those citrus blossoms from @mediumfarm ; I’ve been air drying them and now I’m going to grind them up into a heavenly fairy dust powder. Part I’m going to mix with epson salt for my bath and the other part use around the kitchen in my general magic. 

I love when my ideas work - the smell is intact and potent!!
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True story: I once bought an old oud at a flea market in Jerusalem and brought it back to the U.S. for a then-lover. It smelled like the perfume of the Middle East. I loved how intoxicating that smell was. He loved it—and me—for the sultry gesture.

That story—and so many others—are reflected in this season’s herbal salts: My Arab Spring, The Awakening Collection.

This collection is rooted in my Middle Eastern origin story—beginning in Israel when I was 29 - then stretching into my 50’s into Jordan, Turkey, Tunisia, Egypt, and Cyprus. It’s built from those travels, many of them deeply intertwined with herb work and herb people—who handed me the generosity of their wisdom, the herbaceous and life-kind—especially their fire. My boldness has been peppered by my time in the Middle East 

The wisdom and strength of the Middle Eastern people—their resilience—is like spring itself. This collection celebrates that power, that need to rise up, to revolt, to speak out. Like spring, they burst forth from the dirt—because awakening has only one direction: up…… forward. 

These salts are deeply personal—fiery, fresh, and rooted in history, religion, politics, economics, trade annd commerce and above all openness of perspective and protectiveness of my own creativity and vision 

This is My Arab Spring—the flavor of resilience and revolt. Taste it now.

www.Shop.Herbal-Roots.com

Limited as always. 

See story for more details. 

This is my first work sans my helper Inca. He is deeply missed and yet visibly present in this collection. Don’t worry I didn’t put his ashes in.  Lol.
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Im addicted to making a cocktail cube on every collection. Super limited because these are intricate to make.
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#Jasmine if you’re lucky enough like most Northern Californians, to have this thriving in your yard or on a hiking path- USE IT!

I love using it in sweet and savory forms. I usually air dry the flowers and the flower beds (those have extra potent flavor) by laying flat in a large bowl where these is good air circulation. It takes about a week. I sometimes finish them in the oven 200 degrees on a cookie sheet for about 10 min. 

One of my favorite things is make is jasmine sugar - I love adding cardamom and mahlab to mine. I use this for baking, cocktails, mint tea and so on. Using this one for a rhubarb and blueberry coffee cake.
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The lavender rhubarb jam (that’s in one of the salts) turned into a little gin thing. Chamomile for a sweet nose tickle.
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