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Parsley

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For now, my thoughts land on a precise moment where change took hold. A time when I was left by the side of the road outside Tel Aviv by an at the time business partner and also long time “friend” and ate my first sabich. That sabich reflected back my own strength and the moment when I came eye to eye with my hunger to be seen for my own accomplishments and power. It’s a moment when I learned that to be a woman in business meant that I had to make bold moves. It’s also the moment I would come to prove that I could be honest, tender, and show emotion in business and still be successful and powerful.

January 1, 2020

Recently, as I continue to tinker with my herbal salt fetish, I have noticed how good people and places inspire me just as much as the season’s new herb, fruit, vegetable, or spice. In my herbal salts, I try to evoke a particular aspect of the season that is special to me. Ingredients from my own garden and local farms mingle with other organic goods that are seasonal for most of us.

December 26, 2019

I haven’t always had a garden. In fact, a good portion of my adult life (the part where I lived in Brooklyn for 13 years) didn’t include one at all. Those times I did have a garden, many creative and good ideas sprung forth from it. Making seasonal fresh herb salt-and-peppers was one of those ideas, and they are by far one of my most versatile and useful herbal endeavors

April 9, 2019

Back in Brooklyn someone writing a magazine article once asked me - along with about 10 other food folks - “what is the one ingredient you can’t live without?” Most gave answers like Sriracha, salt, fish sauce, mustard, and good quality extra virgin olive oil. I said parsley. It is the one thing that I never run out of in my kitchen, and, in my mind, parsley is both versatile and one of the best fresh flavor enhancers I know.

April 9, 2019
Parsley | My Herbal Roots