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ANNA CORDEN
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
ANNA CORDEN
General Manager
MARK EATON
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
MARK EATON
Creative Director
ALICIA TURNER
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
ALICIA TURNER
Senior Copyrighter
PAUL MURDOCH
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
PAUL MURDOCH
Shop Manager
ANNE MILLER
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
ANNE MILLER
Client Manager
JOHN CASPER
I never before had seen two green Martian warriors battle with nature's weapons and the exhibition of animal ferocity which ensued was as fearful thing.
JOHN CASPER
Copyrighter

FOLLOW HERBAL ROOTS ON INSTAGRAM

Culantro
It withstands heat better (not really) than cilantro. For me it’s a good option because cilantro bolts so quickly I never have it in the summer. Culantro taste very similar to cilantro. It’s citrusy, earthy and very bright.

It has spiked stems and leaves so it’s not for everyone. I love it. Most only eat the leaves but the spiky stems and flowers have a very robust taste, more reminiscent of cilantro than the just the leaves.

I’m using it in a fresh Serrano pesto like sauce for some squash blossom zucchini quesadillas on the flattop.

It’s that season for basil and heirlooms and if you are like me, wanting perfectly sliced tomatoes on your dishes, you end up with a bunch of tomato “butts”

Whip up some pesto and make #paella in the grill

HEIRLOOM TOMATO “BUTT” SEAFOOD PAELLA WITH CHICKEN, CHORIZO & PESTO

Recipe link in story

Lemon cucumbers and quick scented geranium salt and pepper mix. This tastes like summer to me. Scented geraniums are edible the flowers are tart and floral and lovely to use in summer fare. The leaves are hyper potent- intense so I use those carefully - but I love them blended with blueberries and lemon for drinks

Mr postman is getting all these #herbsalts tomorrow as I ship out the first orders.

They will definitely sell out soon cause these are HOT🔥Grab them now for all the summer fruit you still have time for.

www.Shop.Herbal-Roots.com

Summer Cantaloupe Herb Salad
Fried Calabrese, Red Chilies and Basil and the cobbler salt!!

Recipe coming

Anise hyssop beet lemonade, corn vodka

#summer @myherbalroots

In this summer Fire, Fury & Flowers:Fuerza Y Energia collection I introduce 2 fruit chili herb salts- think tajin only cleaner, more herbaceous and more depth of flavor. This one is fucking hot but has such great balance making it delightfully hot as fuck - this one is more refined - ground finer than my normal flakes but still with good texture.

For sale July 14th.

This one is how I envision a fruit salt, the freshest kind of fire. Snakes in the grass kind of fire.

Summer 2024 Fire, Fury and Flowers: Fuerza Y Energia Collection our July 14th

Summer 2024
(Fuerza Y Energia) Fire, Fury & Flowers Collection
Energy |Heat |Turbulence | Madness | Ferocity |Intensity| Reinforcing | Deepening | Awe

Put July 10th

Maybe the one i'm most excited to use.

Tomato Leaf Smoked Elote Salt

Fresh Herbs: Epazote, Parsley, Chives, Cilantro, Mexican Oregano Flowers, Sage Flowers, Purple
Sage, Wild Thyme, Bay Leaf, Kent Oregano, Savory, Zuta Levana, Tulsi, Licorice Produce:
Smoked Corn, Baby Leeks, Beet Greens Spices: Chipotle Morita, Chilis Arbol, Chipotle Mora,
Chili Guajillo, Smoked Paprika, Garlic Powder Citrus Zest: Lime Other: Acid League Lime Mayo,
Maldon Salt

The popular Mexican street food in an herb salt, it’s basically a smoky, bold, texturally awesome
seasoning to put on your elote and countless other things, but this one is packed with tomato
leaf, the additive you never knew about. Smoked sweet corn blended into Maldon salt bursts
with a combination of minty, citrusy, and earthy herbs—all of which are also slightly bitter and
assertive. Lots of epazote, lots of cilantro. Wild thyme gives a mountaineering twist. Rich citrusy
mayo layers in a creamy, buttery feel. The salt is doused in lime juice and zest, along with fiery,
freshly ground chili powders that bring substantial heat—heat that’s well-balanced but still hot. This herbaceous, corny herb salt will inspire you to make elote, but it will also challenge you to think of things like fire-cooked paella, lobster rolls, seafood, not to mention grilled summer vegetables like summer squash, tomatoes, and corn—and yes, peaches too!

Summer 2024
(Fuerza Y Energia) Fire, Fury & Flowers Collection
Energy |Heat |Turbulence | Madness | Ferocity |Intensity| Reinforcing | Deepening | Awe

Out July 14

Smoky Blackberry Echinacea BBQ Rub

Fresh Herbs: Echinacea, Strawberry Geranium, Mexican Oregano, Purple Sage, Turkestan
Oregano, Sage Flowers, Epazote, Licorice, Bay Leaf, Lavender Thyme, Thai Basil, Tulsi, Pineapple
Sage, Wormwood Produce: Blackberries, Leeks Spices: Chilies Morita, Chilhuacle Negro & Arbol,
Smoked Paprika, Long Pepper, Dried Onion Powder, Smoked Cardamom, Anise Seed,
Elderflowers Citrus Zest: Lime, Lemon & Grapefruit Other: Vida Mezcal, Smoked Alder Salt, Maldon Salt

:
Bitter-sweet earthy echinacea petals take the spotlight in this summer BBQ blend, serving as
both an herbal salt and BBQ rub. While the medicinal and immune-boosting properties of the
flower petals are noteworthy, it’s the complexity of floral flavor, as it’s medlied with other
flowers. Mexican oregano, with its robust citrus and peppery taste and mild licorice tones,
commingles with sultry aromatic counterparts like lavender, Tulsi, smoked cardamom, and
anise seed. Fruity pineapple sage and Vida Mezcal-soaked blackberries buzz the vegetal-vibrant fruit element that sweetens up the salt, only momentarily until the chilies intensify in flavor and heat. Chilhuacle negro chilies don’t just add fire, they impart deep cocoa and tobacco energy. The end result yearns to be rubbed onto anything that will be BBQ’d, particularly fatty pork. It's a ferociously delicious addition to fruit-centric savory buttery baked goods and damn good on a ham and cheese omelet cooked on an outdoor griddle.

Lavender Peach Mocktails with @lexa.pierson

@2019 Ger-Nis Culinary & Herb Center

About Us – Team | My Herbal Roots