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My birthday will never end!! (As long as I have the herb salt!)

Nissa’s Italian Birthday Herb Salt

Making my favorite vegetable tonight - #artichokes - Italian style (kind of)

Braising them in lemon, #italian #vermouth and the herb salt - finishing them on the grill and serving them with a garlicky #mint #aioli - a steak with more birthday salt and fresh lemon zest grilled over fresh #rosemary in the hot coals

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That #rhubarb #strawberry #geranium maceration i made days back for the pie??! still haven't made the pie (🤷‍♀️) but have been drinking the nectar of the maceration in #mocktails & #cocktails

This refreshing little number is with gin and sake and fizzy water and a little lime- delicious on this hot night.

I also put sake in my tomato butter sauce im making with tomatoes past their prime - we shall see, ideas sometimes work well, mine usually do.

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Early summer (2022h #herbalsalts are coming soon, ideas are percolating

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Strawberry Rose Geranium leaves. A little goes a long way. Adding it to a rhubarb maceration that will be mixed with strawberries for a pie.

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Strawberry Pink Peppercorn Rhubarb Gin Cooler with Lemon Verbena

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Grapefruit Honey Red Chlii Glazed Grilled Scallop Salad

Garden Greens and Herbs

Fennel Fronds, Mint, Chives, Parlay (scallops marinated with lavender and tarragon)

Avocadoes and grapefruit segments

Grapefruit Tarragon Floral Salt

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I made this for dinner tonight. One of my favorite light- comfort meals. Fresh tomato butter sauce and minty beef dumplings with tangy yogurt. Yum. Yum. Yum.

I have poor light at night in my MO kitchen so posting a photo from my old good light kitchen in Bolinas.

Google my herbal@roots Turkish manti for the recipe (and surely a story)

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Parsley is in season. Parsley is fun. Be creative with it.

Carrot Cake ink in bio. / also Nissa’s Fresh Mint Harissa is in the same post.

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Spicy 🌶 Grilled Shrimp Thai Fried (Egg) Rice and Yuzu & MO Red Bud Pickled Cucumbers

Fresh Herbs used: Vietnamese Coriander, Cilantro, Thai Basil, Lemon Basil, Chives, VietnameseMint

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Heirloom Tomato Salad with Turkestan Oregano

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Turkestan Oregano

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So, this seasons garden (im closer to my little MO herb farm and culinary fairyland) has a lot of unusual stuff. I’m not quite ready to give the tour, but I will soon.

For now I embark a few recipes using some of the new plants- tiny snippets. It’s been hot so things are growing well.

I have quite a few interesting varietals of oregano this year. I like Greek oregano but that’s not the kind that is sold in grocery stores much anymore because it doesn’t travel and hold up well. So of course most the big herb producers are using hi-bred varietals that can last and are also way too potent and camphor-y for me. It makes me think I don’t like oregano - these new varietals will prove otherwise.

This discovery- these weird little oregano varietals (I have about 8) is exciting.

Tonight I’m making a simple tomato salad and using my Turkestan Oregano.

It’s a super pretty green with dark purple under leaf. It’s native to Tajikistan and Uzbekistan.

It’s flavor is more mild. It’s peppery and has a softer pungency than Greek or Italian oreganos.

Apparently (I cannot wait!) it has beautiful deep pink and purple flowers that are much bigger than all the other oreganos.

I’m like puppy I’m so excited.

FOLLOW HERBAL ROOTS ON INSTAGRAM

View

My birthday will never end!! (As long as I have the herb salt!)

Nissa’s Italian Birthday Herb Salt

Making my favorite vegetable tonight - #artichokes - Italian style (kind of)

Braising them in lemon, #italian #vermouth and the herb salt - finishing them on the grill and serving them with a garlicky #mint #aioli - a steak with more birthday salt and fresh lemon zest grilled over fresh #rosemary in the hot coals

View

That #rhubarb #strawberry #geranium maceration i made days back for the pie??! still haven't made the pie (🤷‍♀️) but have been drinking the nectar of the maceration in #mocktails & #cocktails

This refreshing little number is with gin and sake and fizzy water and a little lime- delicious on this hot night.

I also put sake in my tomato butter sauce im making with tomatoes past their prime - we shall see, ideas sometimes work well, mine usually do.

View

Early summer (2022h #herbalsalts are coming soon, ideas are percolating

View

Strawberry Rose Geranium leaves. A little goes a long way. Adding it to a rhubarb maceration that will be mixed with strawberries for a pie.

View

Strawberry Pink Peppercorn Rhubarb Gin Cooler with Lemon Verbena

View

Grapefruit Honey Red Chlii Glazed Grilled Scallop Salad

Garden Greens and Herbs

Fennel Fronds, Mint, Chives, Parlay (scallops marinated with lavender and tarragon)

Avocadoes and grapefruit segments

Grapefruit Tarragon Floral Salt

View

I made this for dinner tonight. One of my favorite light- comfort meals. Fresh tomato butter sauce and minty beef dumplings with tangy yogurt. Yum. Yum. Yum.

I have poor light at night in my MO kitchen so posting a photo from my old good light kitchen in Bolinas.

Google my herbal@roots Turkish manti for the recipe (and surely a story)

View

Parsley is in season. Parsley is fun. Be creative with it.

Carrot Cake ink in bio. / also Nissa’s Fresh Mint Harissa is in the same post.

View

Spicy 🌶 Grilled Shrimp Thai Fried (Egg) Rice and Yuzu & MO Red Bud Pickled Cucumbers

Fresh Herbs used: Vietnamese Coriander, Cilantro, Thai Basil, Lemon Basil, Chives, VietnameseMint

View

Heirloom Tomato Salad with Turkestan Oregano

View

Turkestan Oregano

View

So, this seasons garden (im closer to my little MO herb farm and culinary fairyland) has a lot of unusual stuff. I’m not quite ready to give the tour, but I will soon.

For now I embark a few recipes using some of the new plants- tiny snippets. It’s been hot so things are growing well.

I have quite a few interesting varietals of oregano this year. I like Greek oregano but that’s not the kind that is sold in grocery stores much anymore because it doesn’t travel and hold up well. So of course most the big herb producers are using hi-bred varietals that can last and are also way too potent and camphor-y for me. It makes me think I don’t like oregano - these new varietals will prove otherwise.

This discovery- these weird little oregano varietals (I have about 8) is exciting.

Tonight I’m making a simple tomato salad and using my Turkestan Oregano.

It’s a super pretty green with dark purple under leaf. It’s native to Tajikistan and Uzbekistan.

It’s flavor is more mild. It’s peppery and has a softer pungency than Greek or Italian oreganos.

Apparently (I cannot wait!) it has beautiful deep pink and purple flowers that are much bigger than all the other oreganos.

I’m like puppy I’m so excited.

December 30, 2021

New Year’s Soul Fire Menu
December 29, 2021

Soul Fire & Feeling Fully
November 25, 2021

Making the Effort

@2019 Ger-Nis Culinary & Herb Center

MY HERBAL ROOTS

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