FOLLOW HERBAL ROOTS ON INSTAGRAM

Those strawberries from the other day and some garden rhubarb turned into an idea inspired - like all my ideas- by a multitude of experiences and places and flavors from around the globe - a custard I ate at @zahavrestaurant a strawberry granola I used to make for a class at my Brooklyn cooking school, a cookbook I'm starting to percolate about and my love of savory granola. Herbs are hurting forth like crazy so I wanted to use some of the delicate sweet and spicy ones in a dessert.

This is a sweet and salty Strawberry Rhubarb Lavender Herb Almond Granola.

I first make an herbal sugar (which I'm obsessed with) grinding the herbs into the sugar so it's pulverized together. I added kamot white pepper and mahlab (seeds of a specific cherry - tastes like cherrry, vanilla almond and rose petals) - the herbs I used were Holy basil, Veronica, lavender wormwood, cinnamon basil, purple basil and anise hyssop.

I made a strawberry rhubard jam with the sugar and dried strawberries . I used some of the jam mixed with butter and maple syrup andnpoured it over the oats and flour and of course my spring 2024 Rhubarb Anise Hyssop Strawberry Baking Salt.

It's so delicious taste like strawberry and vanilla and is crunchy with a sweet and salty edge.

I also made (not pictured) vanilla herbal custard using the same herbal sugar. I'm going to make a dessert with the custard, some jam and some granola on top.

BlackBerry Sage Margarita with @crespoorganic mango pit margarita mixer - link to my #UnderThrMangoTree mango blog and the Modern Margarita story in my story.

Herbal Radish Butter Salt
Microscopic shaved radishes dried into the herb salt- this is the bread and butter salt of your dreams!

If you are lucky enough to have a jasmine plant, it’s probably blooming right now. I had many in California and am reminiscing tonight about a food scrub I made with the flowers. I’m going to make a new MO version of a foot scrub.

JASMINE SUGAR SCRUB
Makes 1 cup

You can store this scrub in a jar for a few weeks. Simply wet your hands and/or feet and then scrub in about 1 tablespoon of scrub into each hand or foot, one at a time making sure you scrub gently but thoroughly and get every crack and crevice. Keep the scrub on your hands for about two minutes before rinsing off with warm water. Gently dry your hands and smother them with a thick lotion or body butter. I like to put a hot cloth over my hands while I wait the 2 minutes before I rinse off the scrub.

I had lots of fresh, blooming Jasmine on hand but I added some fresh lavender leaves and marshmallow mint to give it a fresher and earthier feel.

The scrub will keep for a few weeks or more in jar.

Ingredients

1 cup turbinado sugar
½ cup finely chopped jasmine flowers (or any fresh herbs and flowers)
¼ cup olive oil
A few drops of essential oil or about 1 teaspoon of a scented body oil

Directions

Mix together the sugar and herbs. Add the oils and mix together, making sure all the oil blends into the sugar until a coarse, sugary paste forms.

All that’s left to do is scrub your feet with the paste!

Herbaceous Fresh Tuna Pasta Puntanesca

Puntanesca is for the days you think you have nothing to cook and realize you actually do.

Words can't explain how happy my #lemonverbena plant makes me- I'm cutting a few leaves for a cocktail because I just can't contain myself

Comfortably numb captures my mood this mango season, my Green Garlic Parsley Salt captures my delight - especially atop this comfortably spring lemony chicken and artichoke herb pasta dish.

Today's breakfast for this stressed mango champion.

The multiflora roses ( baby rose/climbing rose)

I'm going to dry them out and make raspberry rose pepper salt ..... at least that's the plan for now. I was inspired by a #cocktail made using the roses, fermented white peppercorns, raspberries and wormwood and some vodka. (See @picoypero for those shenanigans)

My herb salts and my use of MALDON SALT explained @maldonsalt

I use all kinds of salts when making my herbal magic, but mostly I use Maldon flake salt. I landed on Maldon salt for a few reasons. First I’m able use a lot of wet ingredients with out the salt melting down. It also doesn’t burn as easily. (Yes, I found out that salt burns as I dry my salts at a higher temperature.) Maldon salt melds into hot, warm and wet foods at a lovely pace, taking a bit more time than granule salt, and in my opinion imparting a more co-mingled over all final taste without pushy salt forwardness

I use kosher salt to boil water and for few other things like baking but my go-to salt is Maldon for most everything else. If I could buy 5 gallon buckets of it, I’d be so happy.

My Rhubarb Anise Hyssop Strawberry Baking Salt is ready sold out. -and it's hands down a favorite in this collection - the idea of taking one of my salts and making it into sweet/herbaceous/slightly savory baking salt has been a big hit.

Here I'm adding it to a strawberry rhubarb jam that's gonna be used in a cheese danish.

#Chiveblossoms are bursting forth (as things must!) and I’m so happy. Their soft garlicy essence is the perfect little topper for my eggs, salads, grilled asparagus and just about everything. I adore them and will also make some herbal salt using them to preserve what’s here before they fleet on and bone something else (as things do).

My spring #herb farro recipe uses them- link in story.

Asparagus and Spring Herb Pizza
@myherbalroots Minty Sweet Pea Spring Salt

FOLLOW HERBAL ROOTS ON INSTAGRAM

Those strawberries from the other day and some garden rhubarb turned into an idea inspired - like all my ideas- by a multitude of experiences and places and flavors from around the globe - a custard I ate at @zahavrestaurant a strawberry granola I used to make for a class at my Brooklyn cooking school, a cookbook I'm starting to percolate about and my love of savory granola. Herbs are hurting forth like crazy so I wanted to use some of the delicate sweet and spicy ones in a dessert.

This is a sweet and salty Strawberry Rhubarb Lavender Herb Almond Granola.

I first make an herbal sugar (which I'm obsessed with) grinding the herbs into the sugar so it's pulverized together. I added kamot white pepper and mahlab (seeds of a specific cherry - tastes like cherrry, vanilla almond and rose petals) - the herbs I used were Holy basil, Veronica, lavender wormwood, cinnamon basil, purple basil and anise hyssop.

I made a strawberry rhubard jam with the sugar and dried strawberries . I used some of the jam mixed with butter and maple syrup andnpoured it over the oats and flour and of course my spring 2024 Rhubarb Anise Hyssop Strawberry Baking Salt.

It's so delicious taste like strawberry and vanilla and is crunchy with a sweet and salty edge.

I also made (not pictured) vanilla herbal custard using the same herbal sugar. I'm going to make a dessert with the custard, some jam and some granola on top.

BlackBerry Sage Margarita with @crespoorganic mango pit margarita mixer - link to my #UnderThrMangoTree mango blog and the Modern Margarita story in my story.

Herbal Radish Butter Salt
Microscopic shaved radishes dried into the herb salt- this is the bread and butter salt of your dreams!

If you are lucky enough to have a jasmine plant, it’s probably blooming right now. I had many in California and am reminiscing tonight about a food scrub I made with the flowers. I’m going to make a new MO version of a foot scrub.

JASMINE SUGAR SCRUB
Makes 1 cup

You can store this scrub in a jar for a few weeks. Simply wet your hands and/or feet and then scrub in about 1 tablespoon of scrub into each hand or foot, one at a time making sure you scrub gently but thoroughly and get every crack and crevice. Keep the scrub on your hands for about two minutes before rinsing off with warm water. Gently dry your hands and smother them with a thick lotion or body butter. I like to put a hot cloth over my hands while I wait the 2 minutes before I rinse off the scrub.

I had lots of fresh, blooming Jasmine on hand but I added some fresh lavender leaves and marshmallow mint to give it a fresher and earthier feel.

The scrub will keep for a few weeks or more in jar.

Ingredients

1 cup turbinado sugar
½ cup finely chopped jasmine flowers (or any fresh herbs and flowers)
¼ cup olive oil
A few drops of essential oil or about 1 teaspoon of a scented body oil

Directions

Mix together the sugar and herbs. Add the oils and mix together, making sure all the oil blends into the sugar until a coarse, sugary paste forms.

All that’s left to do is scrub your feet with the paste!

Herbaceous Fresh Tuna Pasta Puntanesca

Puntanesca is for the days you think you have nothing to cook and realize you actually do.

Words can't explain how happy my #lemonverbena plant makes me- I'm cutting a few leaves for a cocktail because I just can't contain myself

Comfortably numb captures my mood this mango season, my Green Garlic Parsley Salt captures my delight - especially atop this comfortably spring lemony chicken and artichoke herb pasta dish.

Today's breakfast for this stressed mango champion.

The multiflora roses ( baby rose/climbing rose)

I'm going to dry them out and make raspberry rose pepper salt ..... at least that's the plan for now. I was inspired by a #cocktail made using the roses, fermented white peppercorns, raspberries and wormwood and some vodka. (See @picoypero for those shenanigans)

My herb salts and my use of MALDON SALT explained @maldonsalt

I use all kinds of salts when making my herbal magic, but mostly I use Maldon flake salt. I landed on Maldon salt for a few reasons. First I’m able use a lot of wet ingredients with out the salt melting down. It also doesn’t burn as easily. (Yes, I found out that salt burns as I dry my salts at a higher temperature.) Maldon salt melds into hot, warm and wet foods at a lovely pace, taking a bit more time than granule salt, and in my opinion imparting a more co-mingled over all final taste without pushy salt forwardness

I use kosher salt to boil water and for few other things like baking but my go-to salt is Maldon for most everything else. If I could buy 5 gallon buckets of it, I’d be so happy.

My Rhubarb Anise Hyssop Strawberry Baking Salt is ready sold out. -and it's hands down a favorite in this collection - the idea of taking one of my salts and making it into sweet/herbaceous/slightly savory baking salt has been a big hit.

Here I'm adding it to a strawberry rhubarb jam that's gonna be used in a cheese danish.

#Chiveblossoms are bursting forth (as things must!) and I’m so happy. Their soft garlicy essence is the perfect little topper for my eggs, salads, grilled asparagus and just about everything. I adore them and will also make some herbal salt using them to preserve what’s here before they fleet on and bone something else (as things do).

My spring #herb farro recipe uses them- link in story.

Asparagus and Spring Herb Pizza
@myherbalroots Minty Sweet Pea Spring Salt

@2019 Ger-Nis Culinary & Herb Center

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