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Summer 2022 Herbal Salts- The Fruit Series
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Blog Posts Summer Uncategorized USA

Summer 2022 Herbal Salts- The Fruit Series

July 28, 2022

Summer 2022 Herbal Salts- The Fruit Series

July 27th 2022

SOLD OUT! Sorry

Even though these are sold out, this will give you a good idea of what is to come.

Something deep inside me lights up in the presence of fresh herbs. I am enraptured by them, as well as those who grow and use them. I hope I can inspire you to use more of them.

Fresh herbs have been a symbol of my own artistry and creative spirit since I started growing them in my garden in Eugene, Oregon, in my early 20’s. Not only are they a staple in my 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 the way, and a projection of all to come. It’s a place for me to share my herbal passion indiscriminately, allowing me to document the herbal moments that light my path, providing a home 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 coloring outside the lines as a child. 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 where and who I am today.

The Summer 2022 – The Fruit Series is a manifestation of my life in Missouri. I hope you enjoy.

Pineapple Green Chili Verbena Salt

Fresh Herbs: Lemon Verbena, Honey Melon Sage, Strawberry Geranium Flowers, Pineapple Mint, Spearmint, Evening Primrose Petals Produce: Fresh Pineapple, Lime Juice, Serrano Chili, Red Bell Peppers, Garlic Scapes, Green Dandelion  Spices: Smoked Paprika, Sumac, Bee Pollen  Citrus Zest: Lemon & Lime Zest  Other: Smoked Oak Water, Hot Mustard, Pineapple Powder, (House) Smoked Maldon Salt, Maldon Salt

Summer Fig & Rosemary Salt 

Fresh Herbs: Pink Majorca and Santa Barbara Rosemary, Big Blue and Spanish Lavender Leaves, Horehound, Lemon Leaf, Licorice, Ginger Bush, Turkestan Oregano, White Sage  Produce: Fresh Figs, Meyer Lemon Juice  Spices: Cinnamon, Nutmeg, Cobanero Chili Flakes,  Sweet Paprika, Robusta Black Pepper, Dried Elderflower and Lavender Blossoms  Citrus Zest: Lemon Zest  Other: Kefalonia Royal Jelly, Maldon Salt

Summer Melon Herb Salt

Fresh Herbs: Rau Rom (Vietnamese Coriander), Cilantro, Japanese & Vietnamese Mints, Thai Basil, Spearmint, Lemongrass, Lemon Basil, Purple Basil, Thai Basil Flower Buds  Produce:  Galia Melon, Serrano Chili, Garlic Scapes, Lime Juice  Spices: Lemongrass Powder, Galangal Powder, Matcha Powder, Markut Lime Powder, Ginger Powder, White Pepper  Citrus Zest: Lemon & Lime Zest  Other: Maldon Salt

Smoky Apricot & #MangoJoy BBQ Floral Salt

Fresh Herbs: Zuta Levana, Melon Bush Sage, Cardinal Sage, Purple Sage, White Sage, Lemon Leaf,  Melissa Lavender Flowers, Big Blue Lavender Leaves, Tuscan Blue Rosemary, Zambesi Thyme, Orange Thyme, Pine Geranium Flowers, Hyssop Flowers, Maui Wormwood Produce:  Fresh Ataulfo Mango, Grilled Apricots, Garlic Scapes, Jalapeño  Spices: Smoked Paprika, Cobanero Chili Flakes, Cinnamon, Black Pepper, White Pepper, Mora Chipotle Chilies,  Urfa Chili Flakes, Rose Petals, Elderflower Blossoms, Bee Pollen Citrus Zest: Lemon & Lime Zest  Other: Liquid Smoke, Brown Sugar, (House) Smoked Maldon Salt, Maldon Salt

Blog Posts Summer Uncategorized USA

Summer 2022 Herbal Salts- The Fruit Series

July 28, 2022
July 28, 2022
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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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Food Trends are HOT right now! 

And as usual I offer my annual interpretation of them through the lens of mangoes, showing how mangoes align with shifts toward quality, value, and substance. 

I think this is why mangoes continue to excite me, they are, if done well, fully aligned with my own values of connection and joy seeking. 

In this next year I predict that we will enter into shoppers continuing to look for —trust, flavor, consistency, and meaningful value. TRUTH!

The SLOP everyone has been feeding them only makes the truth rise into a clearer view. 

I’m not saying it will be easy or that the majority mentality still wont be greed, scale and slop.

I’m just saying that for those who choose this more transparent consumer aligned path, I believe there is greater, more long term sustainable rewards.

Head to www.UnderTheMangoTree.blog for the sweet scoop
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Feast of fishes …

Fish 3 tuna
Fish 4 scallops
Fish 5 shrimp
Fish 6 lobster 
Fish 7 squid ink 

Seafood Stew with fennel and herbs and couscous. 

Used my squid ink salt.
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Feast of fishes…

Fish 2 Anchovy- radicchio, little gem herb salad with Cara Cara oranges, herbs and oregano anchovy dressing.
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@myherbalroots Feast of seven fishes….. 🎄

Caviar, Truffle Potato Chip, Crème Fraîche, Chives
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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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WINTER 2025 

Illuminated Juxtapositions & Enlightening Travel

Contradiction | Refraction | Shape-Shifting | Wandering | Mingling | Illumination | Coalescence

www.shop.herbal-roots.com
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Impromptu healthy quick garden meal. 

Beet green and shaved fennel chicken meatballs over a little gem radicchio parsley mint salad with pomegranate, grapefruit and oranges (also from the garden) 

Feta. (@mt.eitan.cheese obviously)
Orange olive oil vinaigrette- and my Kefalonia Black Olive Sheepherders Herb Salt @myherbalroots winter collection out Thursday.
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If you ask me there are two essential tail components to an exceptional cranberry sauce. Herbs and liquor. This one I’m making is rather simple (not per my usual)it’s got like a French orange and thyme vibe - although it’s rather inviting which isn’t stereotypically French. lol.
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Chicory season……
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Leftover hers laying around? 

Italian salsa verde.
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If you received my Cinnamon Basil Vanilla Pie Spice from the Fall Collection - use it in a Pumpkin Basque Cheesecake. 

#Recipe link in story
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WHISKEY CARAMEL UPSIDE-DOWN CAKE
Makes 1 9-inch cake

A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey 
Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake 

I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt.

This is equally delicious with pears.

Ingredients

For the apples and sauce:
6 tablespoons butter
2 teaspoons finely chopped sage leaves
1 teaspoon maldon salt
¾ cup raw sugar
¼ cup dark brown sugar
¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice
2-3 apples, cored and sliced thin

For the cake:
1 ½ cup all-purpose flour
¼ cup sprouted grain flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground long pepper (optional)
¼ teaspoon ground cardamon or grains of paradise
1 ½ teaspoon finely chopped rosemary needles
2 teaspoons of orange zest
¾ cup softened butter (salted)
¾ cup raw sugar
2 eggs
2/3 cup Greek yogurt, plus 1 cup

Directions

Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.

Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute.

Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward.

Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl.

In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth.

Spoon the batter evenly over the apples and smooth the top.

Bake about 45 minutes, until a knife tip comes out clean.
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Wild arugula…. Grown not in the wild.
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Making a sheet pan version of one of my favorite fall recipes that I developed for a story  a few years ago for @ediblemarinwc 
A Window Into Fall- 
FALL IN LOVE WITH APPLES’ SAVORY SIDE

First photo by @nat.cody 

( link in story)
Using my Cinnamon Basil Vanilla Pie Spice)

Roasted Apple and Squash Soup

The Red Kuri is my favorite squash varietal and is often passed by for the easier to peel Butternut or the sensationally sweet Delicata. The Red Kuri is nutty and sweet and it’s predominant flavor reminiscent of roasted chestnuts. When its roasted with apples and onions and some subtle spices, a rich, complex earthy flavor is born and once blended a decadent velvety texture emerges and tantalizes the tongue with a soft and warm airy quality. This soup is remarkably easy to make and clean up abd best of all the leftovers get turned into Velvety Apple & Squash Mac & Cheese.

1 2-pound Red Kuri squash
1 yellow onion, chopped large
1 shallot, peeled and quartered
3 tart apples, peeled and chopped
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)

Directions

Preheat oven to 400°F. Cut the squash in half using a larger and thicker bladed chef’s knife or a large cleaver by carefully pushing down on both ends of the blade slowly. Once the squash is cut in half, scoop out the seeds and set aside if you are making the spiced seed garnish. Place the cut side down on each half and cut it into 12 wedges, then carve off the peel of each wedge. Cut the peeled squash into roughly 2-inch pieces. Place the squash, onions, shallot and apples in a large glass baking dish (11” x 17” ideal) and toss together with the oil, melted butter, maple syrup, thyme and spices. Make sure everything is well combined and coated in the oil/butter mixture. Place the baking dish in the oven and roast for about 40 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting process.
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While the east coast has its first snow, I’m still plucking basil from the garden here in California.
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Fall 2025 Collection Thanksgiving Sale
10% off with discount code Fall Meander

With the collection purchase you get a choice of one of the fall herbal brines, plus the six collection sliders and the bonus peppercorns!

These are beautiful additions to your Thanksgiving excursions, make amazing gifts and are just generally joy (herb) filled. 

www.Shop.Herbal-Roots.com

All Thanksgiving orders this this week to arrive by early next week in time for planning and inspiration.
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