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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.

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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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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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Herbal Roots is a brand created, managed and fully owned by Ger-Nis Culinary & Herb Center.

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