Archive for the ‘Recipes and DIY’ Category

How to Make a Cooling Herbal Compress in 3 Easy Steps

Posted by Alieta|18 August 2014


How to Make a Cooling Herbal Compress


A gentle and effective treatment for too much heat or minor bumps and bruises can come in the tried-and-true form of an herbal compress. This preparation brings the healing constituents of herbs and the soothing sensations of a cool damp cloth close to your skin to accelerate the natural healing process. When draped around the skin, the moisture of the tea soaked towel softens the skin and allows the healing herbs to penetrate deep into your body.

Unlike a warm compress, a cold compress constricts blood vessels, which helps ease swelling and calm inflammation, as well as reduce some kinds of pain. You can use a cold compress to soothe insect bites, sunburns, and general skin irritations. Cold compresses can also help speed healing in situations of bruising, occasional swollen glands, and minor strains and sprains.

The fun thing about compresses is that you don’t need an excuse to make one up to enjoy! Making a cold compress on a hot day can be a pleasant way to escape the heat and incorporate topical herb treatments and aromatherapy into to your daily life. A few of your favorite herbs for skin care can transport you to a spa oasis in your own home and remind you that you never need an excuse to treat yourself extra special!


How to Make a Cooling Herbal Compress


How to make and use an herbal compress:

1. First make a strong tea with your desired herbs. I like to use about 3 Tablespoons per cup of water. I use a cotton muslin bag and a ceramic bowl for steeping, but you could do this in a sauce pan or tea pot too! Let your tea cool, or place in the refrigerator to cool quickly.

2. Soak a clean piece of fabric/cotton material in the tea and squeeze excess tea out of the cloth.

3. Place soaked cloth on your skin and wrap around the area in need. Let sit and enjoy the cooling herbal sensation!


Cooling Herbal Compress Recipe

3 Tablespoons organic Calendula flowers or organic Lavender flowers
3 Tablespoons organic Peppermint leaf
3 Tablespoons organic Sage leaf
3 Tablespoons organic Chamomile flowers
3 cups water

Steep, strain, cool, soak, and wrap!


How to Make a Cooling Herbal Compress


More herbs to use in compresses!

Bug Bites:

BasilPlantain, Green Tea,

Mild Burns:

CleaversPeppermint, Sage, Eucalyptus, Marshmallow RootChamomileChaparral, Green Tea, Rose

General Skin Irritation:

Plantain, Chamomile, Calendula, St. Johns Wort, Lavender, Rose


Have fun and enjoy the refreshing cool!


The Sunday Steep

Posted by Kori|17 August 2014

fo-ti root


There is a bit of myth and storytelling surrounding Fo-Ti Root. It is celebrated in Chinese medicine as a plant native to China (but also grown in Taiwan and Japan) and believed to be a tonic for all sorts of overall health and longevity uses. In fact, Fo-Ti is also commonly known as He Shou Wu which loosely translates to “Mr. Wu’s hair stays black” implying that Fo-Ti root will promote youthfulness. A bit of legend with one’s tea can be fun!

Like other roots and barks, it is best prepared as a decoction, steeping the bark for 20 minutes to a half hour to extract the properties of the herb. Since I can’t help but try to make everything taste and smell yummy, this version of Fo-Ti Root Tea has the addition of Wild Cherry Bark, as well as Cinnamon and honey for an even more delicious beverage…

Fo-Ti Root Tea

1 teaspoon organic Fo-Ti Root

1 teaspoon organic Wild Cherry Bark

1 organic Cinnamon Stick or 1 teaspoon organic Cinnamon Chips

organic, raw honey to taste

Mix organic Fo-Ti Root, Wild Cherry Bark, and Cinnamon together in an infuser, tea bag, or strainer. Pour 1-2 cups boiling water over and let steep for approximately 20 minutes. Strain herbs from liquid and add raw honey to sweeten. Enjoy!

The Sunday Steep - Weekly Tea Recipes

Summer Recipe Sale: 25% Off DIY Infused Booze

Posted by Erin|15 August 2014

DIY Infused Booze - 25% Off Sale


Infusing your own spirits is an easy and economical way to dream up customized flavors for your favorite cocktails. You only need a few staple liquors, some glass jars, and whole dried herbs. Three of our favorite infusions are Chai Spiced Rum, Vanilla Cocoa Brandy, and Smoked Peppercorn Vodka! These versatile flavored liquors can be used to make exciting craft cocktails at home or for your party guests.

Feeling inspired to make a few bottles for fall celebrations?

For the next two weeks only, you can stock up on 8oz organic Firefly Chai, 4oz organic Smoked Black Peppercorns4oz organic Cacao Nibs, and 1oz organic Vanilla Beans at 25% off!


DIY Infused Booze - 25% Off Sale

Make Your Own Spiced Pickles, Relishes, & Chutneys!

Posted by Kori|11 August 2014



My childhood memories of the hot month of August are wrapped in the smells of vinegar and pickling spices. My mother and grandmothers would “put up” their own versions of jams, jellies, and all sorts of pickled delights. While it doesn’t seem to be as much the custom any more, every party, buffet, and holiday meal table held a relish dish of homemade pickled vegetables. Perhaps this is why pickled is still one of my favorite ways to eat vegetables like cauliflower and beets.

I carry on the tradition in my own way. I don’t put up nearly the quantity they did (my mother was known for her manic canning of more than a hundred quarts of home-grown green beans every summer), but I do have my specialties. I’m a bit more experimental with the pickling herbs and spices and tend to like things spicier now than I would have liked as a 10 year-old!


Garden Relish

I normally make this from whatever vegetables happen to be overflowing in the garden and the measurements can be subject to some flexibility. I think it’s the spices that make for the relative consistency in the relish from year to year.

2-3 cups chopped zucchini or summer squash
1 cup chopped cucumber or 1 cup chopped cabbage (green or red) or a combination
1 cup chopped onion (yellow, red, or white)
1-2 cups chopped sweet pepper (green, red, yellow, or a combination)
2 cups organic sugar or 1 ½ cups honey
3 Tablespoons Himalayan Pink or Red Alea salt
1 – 1 ½ cups organic apple cider vinegar
1 Tablespoons organic Celery seed
2 teaspoons organic Brown Mustard seed
1 teaspoon organic whole Allspice
1 teaspoon organic whole Cloves
1 Tablespoon organic Garlic granules or 1 whole bulb fresh garlic, peeled and crushed
Optional: 1 teaspoon organic ground Turmeric

Chop all the vegetables and combine well. Sprinkle with salt and cover with cold water. Let stand for about 2 hours and then drain. I rinse lightly but don’t try to remove all the salty juiciness. In a large saucepan, combine the sugar or honey, vinegar, and all the spices. Bring to a boil and then add the drained vegetables. Stir, turn heat down to medium high, and allow to simmer for 10-15 minutes. Pack the hot relish into hot, sterilized canning jars, leaving about ½ inch of head space at the top of the bottle. I run a knife through to release any air bubbles. Put lids and rings on and process for 10 minutes in a boiling water bath. Depending on how you adjust the vegetables, this will make 4-5 pints of relish. Allow to age for 6+ weeks.



Pickled Beets

Wash well 12 cups of beets. You do not need to peel them if you have tender, young beets, but if the skins are particularly tough or the beets are older, you do. If not peeling, you can slice, dice, or cut into rounds before cooking. Cover over with water and cook until slightly tender. Drain. If peeling, peel whole beets now and then slice, dice, or cut into rounds. Remember to remove the root and stem ends. Set aside.

In a large saucepan, combine:
2 cups organic sugar
2-3 sticks organic Cinnamon
1-2 Tablespoons organic whole Allspice
1-2 teaspoons Coarse Sea salt
1 teaspoon organic whole Peppercorns
1 teaspoon organic whole Cloves
3 ½ cups organic white or apple cider vinegar
1 ½ – 2 cups water

Bring this to a boil and then reduce heat and simmer for 10 – 15 minutes. Remove cinnamon sticks. Pack the beets into hot, sterilized jars and cover with pickling brine, leaving about ½ inch of room at the top of the jar. Use a knife to remove air bubbles. Put lids and rings on and process about 30 minutes in a hot water bath. This makes about 3-4 quarts or 6-8 pints of pickled beets. Allow to age 6+ weeks before eating.


Pickled Cauliflower

2 large heads of cauliflower
1 ½ cups chopped or sliced onion (white, red or yellow)
¼ cup Coarse Sea salt, Red Alea salt or Pink Himalayan salt
1-2 cups organic sugar
2 Tablespoons organic Brown or Yellow Mustard Seed
1 Tablespoon organic Celery Seed
1 teaspoon organic Caraway Seed
1-3 dried organic whole Chilies or 1 Tablespoon organic dried Chili Flakes
1 Tablespoon organic Garlic, minced
4 cups organic vinegar (apple cider, red wine or white)

Break cauliflower into little flowerettes and wash well. Combine the cauliflower, onion, and salt well. Cover with a combination of ice and water and let stand for 2-3 hours. Drain and lightly rinse. Combine the rest of the ingredients in a large sauce pan and bring to boil. Add the vegetables to the brine and bring back to a boil, turn down the heat and simmer for 5 minutes or so before packing into hot, sterilized jars. Leave about ½ inch of room at the top of the jar. Put on lids and rings and process in a boiling water bath for 10 minutes. Allow to age for 6+ weeks before eating.


Dill Pickled Green Beans

I don’t have the patience or dedication to pressure can green beans like my mother did. Any extras from the heirloom varieties we grow in our garden either get blanched and frozen, or made into scrumptious pickled spears. These are wonderful for munching, adding to a salad, or as a delicious garnish for a Bloody Mary.

2 pounds or so of fresh green beans with the ends removed (but left whole).
1/3 cup Kiawe Smoked Sea salt or Pink Himalayan salt
2 ½ cups organic vinegar (white or apple cider)
2 ½ cups water
4 cloves fresh organic garlic, peeled, but left whole or 4 teaspoons organic Garlic granules
4 heads fresh dill or 4 teaspoons organic Dill Seed
1 teaspoon organic Chili Flakes

Wash trimmed green beans and drain. Meanwhile, combine vinegar, water, and salt into a large saucepan. Bring to a boil. In each hot, sterilized pint jar, put one clove of garlic, 1 fresh dill head and a pinch of Chili Flakes or 1 teaspoon Garlic granules, 1 teaspoon Dill seed, and a pinch of Chili Flakes. Arrange the beans lengthwise in the jar (it’s fine if you just pack them in there too) and cover with the vinegar liquid. Leave about ½ inch room at the top of the jar. Put lids and rings on and process in a boiling water bath for about 10 minutes. This makes approximately 4 pints. Allow 6+ weeks aging before eating.



Spicy Fruit Chutney

Like my relish recipe, I tend to adapt this to whatever extra fruits I have on hand. I do try to make it at least once every summer as it’s wonderful to have on hand for special holiday meals or to drizzle over cream cheese and crackers for a quick and easy appetizer.

4 quarts (14-16 cups) peeled, pitted, and chopped fruit such as pears, apples, plums, peaches, nectarines, etc. You can use all one type of fruit, or a combination.
1 cup organic raisins or dried cranberries, optional
2-3 cups organic brown sugar
1 cup chopped onion (white, yellow, red)
2 Tablespoons organic Brown or Yellow Mustard Seed
2 Tablespoons organic ground Ginger powder
1 Tablespoon organic Sea Salt or Pink Himalayan Salt
1 Tablespoon organic Garlic granules
1 Tablespoon organic Chili Flakes or 1 fresh hot chili pepper, chopped (seeds included—use latex gloves for cutting fresh chilies!)
3-4 cups organic apple cider vinegar

Mix all ingredients together in a large stock pot or sauce pan. Simmer on medium high heat until thick and well-combined. Ladle into hot, sterilized jars (I like to use a one cup, handled, glass Pyrex measuring cup for ladling into jars). Leave about ½ inch of head space and use a knife stirred through to remove any air bubbles. Put on lids and rings and process in a boiling water bath about 10 minutes. Makes about 7 pints of chutney.



Easy Dill Pickles

6 pounds of small to medium pickling cucumbers – sliced into spears or rounds (approximately 20 cucumbers)
4 cups organic vinegar, white or apple cider
4 cups water
4 Tablespoons organic Pickling Spice
2 Tablespoons organic Garlic, minced or fresh garlic cloves, peeled
4 Tablespoons organic Sea Salt
Fresh heads of dill or 3 Tablespoons organic Dill seed

In a large pan or pot, bring vinegar, water, and salt to a boil. Meanwhile, mix the Pickling Spice, Garlic, and Dill seed together in a bowl, if using the dried herbs. In each hot, sterilized jar, spoon 1 teaspoon of the mixed spices. If using fresh dill and garlic, put 1 clove of garlic and one dill head in each clean jar and add 1/2- 1 teaspoon Pickling Spice. Pack the cucumbers tightly into the jars and cover over with the hot vinegar liquid. Leave about 1/2 inch of head space. Put the lids and rings on and process in a boiling water bath for about 10 minutes. Makes 8-10 pint jars of pickles.


Happy Pickling!




The Sunday Steep

Posted by Kori|10 August 2014


Who says tea can’t be dramatic? Flowering teas are one of life’s sweet, sensual pleasures – the sight, the scent, and the gently floral taste all make for a wonderful experience. I admit, sometimes it’s about showing off a little and creating a tea ceremony that sings special! Because these “tea flowers” are meant for a whole pot, they can have a subtle, mellow flavor. If you like your tea a little more potent, like I do, feel free to add some additional flavors. I like to infuse another herb or herbs first, and then use the strained infusion as the tea bath for the blooming flower.  Since our flowering teas are a combination of green tea leaves and organic flowers, some great herbal additions include:

Organic Spearmint Leaf

Organic Chamomile Flowers

Organic Blackberry Leaf

Organic Strawberry Leaf

Organic Peppermint Leaf

Organic Dandelion Leaf

Organic Watercress

Organic Red Clover Herb or Flowers

For one pot of tea, heat 3-4 cups of water to boiling. Add 3-5 Tablespoons of chosen herb (or combination) in an infuser, tea bag, or ball and steep for 2-3 minutes. I use more herb and go for a quick steep so that the water will still be hot for pouring over the Flowering Tea. Place tea flower in a clear glass tea pot or glass pitcher. Quickly strain infusion and pour over flower, allowing to steep until the flower opens.  Enjoy!

The Sunday Steep - Weekly Tea Recipes


Summer Heat Relief: Sweet Peach Herbal Elixir

Posted by Friends|05 August 2014




Our summer post from Kiva Rose Hardin is here! Her beautifully written articles marry the personal with the scientific, lore with experience, offering untamed and fresh insight. Herbalist, wildcrafter, artist, and storyteller, Kiva Rose lives in a canyon botanical sanctuary within the Gila Wilderness of New Mexico. She is also the co-director of the HerbFolk Gathering, held each September in the mountain Southwest, coeditor of Plant Healer Magazine, and publisher of the historical novel, The Medicine Bear as well as The Plant Healer’s Path by Jesse Wolf Hardin, and maintains an herbal blog, The Medicine Woman’s Roots


Cooling Peach Elixir Recipe


When someone mentions Peach, it’s usually the sweet, juicy fruit of Georgia that comes to mind, not the medicinal properties of the leaf, bark, and flower. Despite that, Peach has a long and storied history of medicinal use the world over, including through portions of the United States. In North America, Appalachian herbalist Phyllis Light has helped to bring this wonderful remedy back to the broader herbal community through her teaching and writing. I grew up in the deep South and knew a little of its medicine as a young girl since it’s a traditional herb there, but learned a great deal more from Phyllis when I became a practicing herbalist.

Being a member of the Rose family, Peach shares many cooling, soothing properties with the Rose, including its gentle nature and sweetly aromatic taste. It’s safe even for children, the elderly, and pregnant women, and is incredibly good at what it does. Here I’ll be discussing the elixir in some details, but a wonderful tasting tea can be made with the dried leaves as well. If you have more than one Peach tree to choose from, it’s worthwhile to do a scratch and sniff test by gently scratching the bark of a small twig and sniffing. The tree that smells the strongest also tends to have the strongest medicine as far as relaxing and cooling properties

Peach is the perfect herb to explore during the long, hot days of Summer. It helps to soothe the irritability that often comes with extended periods of heat, as well as lessen the nausea, diarrhea, insomnia, and lack of appetite that can go with it. Here in New Mexico where summers can be exceedingly hot and dry, some people develop a dry, hack in response to the climate and I have found that the Peach Elixir works very well to soothe it. It works similarly on respiratory function aggravated by heat, and I always keep it on hand for my daughter who finds both it and our local Chokecherry, Prunus serotina, in easing her breathing issues during the hot months. The local Hispanics of my region think of Peach leaf as an overall summer tonic, and given how many heat induced ills it can alleviate, I’m inclined to agree with them.

Peach has another property worth noting, it can be applied topically as tincture, elixir, or poultice and taken internally when stung by a bee, wasp, or other venomous insect. Take half to one ml (that’s approximately half to one dropperful from a one ounce tincture bottle) of the elixir as soon as you’re stung or bitten and then again if the sting/bite gets worse or in fifteen minutes if there are any symptoms. This is not a replacement for an epi pen, but is great for the average person with a normal response to insect stings and bites. Some even find the action strong enough to help with reactions to seasonal pollen or pets as well. It doesn’t always work, but it’s certainly worth a try.


Peach Elixir Recipe

Sweet Peach Leaf Elixir

Ingredients & Tools

For your elixir, it’s helpful to have on hand:

A glass pint jar that seals well

Fresh Peach leaves and/or flowers and twigs (the more aromatic the better, and either feral or domestic varieties will work)

About a pint of high quality brandy (the better the brandy, the better your elixir will taste)

1/3 pint of raw honey (preferably local, and of a lighter wildflower type since darker honeys can muffle the Peach taste a bit)

A good stirring spoon


Step by Step Instructions

First, fill your jar all the way to the top with Peach leaves or flowers/twigs. You don’t have to pack them in, but push them down a bit to minimize the air space in the jar.

Now, pour the honey in slowly, stirring as necessary, until the plant matter is well coated.

Next, fill to the top with brandy, again stirring as necessary to remove air bubbles and fill the jar evenly.

Now cover the jar with a tight fitting lid, and shake carefully to finish the mixing process.

Let macerate in a cool, dark place for four to six weeks or as long as you can stand to wait.

When straining, reserve liquid.

Bottle and store in a cool, dry place away from sunlight until needed.


Cooling Peach Elixir Recipe


Herbal Additions

Organic rose petals compliment the medicine of Peach and they taste amazing together!

Cinnamon warms and spices up Peach, making it more appropriate year round.

Apple bark combines well with Peach specifically for gastric upset accompanied by heartburn.

Chamomile flowers amplify the digestion soothing properties of Peach, and they taste lovely together.

Chokecherry, Prunus serotina works very well with Peach.


Ideas for Application

Internally for soothing irritability and occasional sleeplessness when the weather is hot or the tongue is bright red and the person feels overheated.

Internally for nausea, and vomiting from sun exposure, being overheated, and in any case where the tongue is red and the person feels excessively hot.

Internally for gut upset, including nausea and diarrhea, with signs of heat and tension.

Internally for occasional tension and irritability aggravated by the heat or resulting in feelings of overheatedness.

Internally for some types of gastric irritation.

Topically and internally for insect stings and bites.


I’ll have another article specifically on medicinal uses of Peach, including case studies, in the August issue of the free Plant Healer Newsletter that you can sign up for at

Peach medicine can be hard to find, but is available online in elixir form from King’s Road Apothecary and my own shop, The Bramble & The Rose, and will also be sold at the Healer’s Market at this September’s HerbFolk Gathering conference near Flagstaff, Arizona.


Cooling Peach Elixir Recipe

The Sunday Steep

Posted by Kori|03 August 2014




While the older I get, the deeper my sense of contentment and peace, I also know that for all the happy, joyful days, there are also days of grief and heartache. Life hands us loss: break-ups, estrangements, and the dying of those we love. We struggle to make sense of things and reconfigure our lives after overwhelming change. We find ways to cope.

I have my favorite herbs for times of grief and sadness. Lingering over a cup or two of this soothing tea while letting my mind quiet and my heart heal is as cherished a part of the human experience as joyful celebrations…


Sad Day Tea

1 teaspoon organic Damiana leaf

1 teaspoon organic dried Rosehips

1 teaspoon organic Chamomile flowers or Passionflower

1/2 – 1 teaspoon organic Hawthorn Berries




Some days are diamonds, some days are stones
Sometimes the hard times won’t leave me alone
Sometimes a cold wind blows a chill in my bones
Some days are diamonds, some days are stones

~Dick Feller

Check out our blog post on Herbs for Heartbreak for more healing choices.

The Sunday Steep - Weekly Tea Recipes


Summer Recipe Sale: 25% off Easy Honey Mustard

Posted by Erin|01 August 2014

Summer Recipe Sale: 25% off Easy Honey Mustard

We are excited to announce our first recipe in a series of summer sales!

Making your own mustard at home is so much fun and really inexpensive! Mustard is the perfect condiment for parties around the grill, cold salads, picnic sandwiches, and snack dips. It also makes a lovely gift for just about anyone in your world. Plus, it’s super easy to whip up and customize.

Feeling inspired to make some? For the next two weeks only, you can stock up on 8oz organic yellow and brown mustard seeds and 1lb bags of our fine sea salt at 25% off!


Summer Recipe Sale: 25% off Easy Honey Mustard

The Sunday Steep

Posted by Kori|27 July 2014


While I love my morning cup of coffee, there are times when I really want to shake it up. Whether I’m craving something a bit less stimulating, or yearning for some different flavor combinations, green teas can be a wonderful choice. One of my favorites is our Jasmine Green Tea. It is relatively mild and reminds me a bit of the tea I drink at Lotus Garden, a vegan Chinese restaurant here in Eugene. For extra zip, I like to balance the floral flavors with a little fruity orange peel and spicy ginger…

Blue Cast Iron Tea Pot from Mountain Rose Herbs

Ginger Jasmine Green Tea

2 Tablespoons organic Jasmine Green Tea

1 teaspoon organic Orange Peel, dried

1 teaspoon organic Ginger Root, dried

Combine all the herbs into an infuser, strainer, bag, etc. and add 2 cups boiling water. Allow to steep for 4-5 minutes. – See more at:

Combine the tea with the orange and ginger in a nest strainer or infuser. Pour boiling water over and let steep for 3-4 minutes. This recipe makes enough for one cup of tea, but feel free to adjust for a pot or more. This is also good with dried lemon peel, a little honey for sweetness, or leave out the extra ingredients all together and just try the Jasmine Green Tea for an invigorating cup of tea!



Revitalizing Solid Perfume Recipe

Posted by Alieta|22 July 2014

Mountain Rose Herbs - Revitalizing Solid Perfume Recipe


Feeling burned-out or lacking energy from all your fun summer adventures? Well, it isn’t over yet!

The last push of summer is coming, and with it opportunities to seek out long lost friends and enjoy every bit of the sun as it fades into fall and loved ones go into hibernation. Maybe you need something just a little extra sweet to keep you going? Thankfully, pure plant aromatics are here to lift us up.

Just like stopping to smell the flowers, wearing fragrances you love can help boost your mood and keep energy up. Here’s a wonderful solid perfume recipe to excite the senses and stabilize your exhausted emotions. Simply apply a bit on the neck and pulse points to enjoy. Super easy to make and totally customizable, this harmonizing solid aroma balm is perfect for your summer fun. Feel free to formulate your own scent combination and check out some of our past posts for inspiration!


Revitalizing Solid Perfume


Balm Base Recipe

1 ½ cup organic Almond oil

1/2 cup organic Grapeseed oil

1 tsp Vitamin E oil

½ cup beeswax pastilles


Revitalizing Solid Perfume Aroma Blend

60 drops organic Lemon essential oil

25 drops organic Eucalyptus essential oil

22 drops organic Cinnamon Leaf essential oil

22 drops organic Rosemary essential oil


*Cinnamon Bark essential oil is very strong and may cause irritation if using on the skin. I went with Cinnamon Leaf essential oil to avoid potential irritation. All essential oils are highly concentrated, so please use and craft with care!



  1. In a double boiler (Pyrex is easiest), melt the beeswax pastilles into your carrier oil mix.
  2. Once completely melted, remove from heat and add Essential Oils and Vitamin E Oil
  3. Stir and pour into 1 oz containers. You can also find beautiful lockets at thrift stores to use instead of tins. These make sweet gifts and are fun to wear!
  4. Allow to cool on a safe shelf, away from pets and children.


Cinnamon: The smell of cinnamon invigorates the senses, relaxes tension, and calms nerves. For this recipe, using Cinnamon leaf oil is important, as cinnamon bark oil can cause irritation to the skin.

Eucalyptus: Known for increasing energy and balancing emotions, good for soothing away stress.

Lemon: An uplifting citrus scent! Lemon is balancing and is helpful for making clear decisions and for emotional purging.

Rosemary: Stimulates memory, confidence, perception, and creativity. Helpful for balancing mind and body. Uplifts the mood and helps you remember good dreams!


Mountain Rose Herbs - Revitalizing Solid Perfume

Have fun!


The Sunday Steep

Posted by Kori|20 July 2014



While I have lived all of my adult life in cities and towns, I spent the first eighteen years of my life on the side of a mountain surrounded by forests, creeks, and lakes. The smell of evergreen trees and beloved oaks never fails to bring on nostalgic memories of a rather active and adventurous childhood roaming hillsides, chasing rabbits, capturing bullfrogs, and reading books about far away places while lounging in one of our rickety tree houses.

Perhaps this is why I’ve always loved the flavors and scents of the forest. Baking on cedar planks, cool spring water infused with fir tips, and crushed juniper berries for hearty winter meals make me smile. Teas created with bark, leaves, and berries make some of the most satisfying and healthy infusions.  I have various versions of what I call “Tree Teas” (play on the better known “Tea Tree” intended) and here is a good one for these long, warm days of summer…



Under the Tree Tea Recipe

1 teaspoon organic Linden leaf and flower

2-3 Cedar or Fir leaf tips (fresh or dried)*

1 teaspoon organic Hawthorn leaf and flower

1 teaspoon organic Juniper Berries

This recipe makes enough for 2+ cups of tea, depending on how strong you like it. Feel free to adjust the ratio to taste. The flavors can be strong and this isn’t really meant as an everyday tea. Combine all the herbs into an infuser, strainer, bag, etc. and add 2 cups boiling water. Allow to steep for 4-5 minutes. This is also good as an infusion with cold water. You could put the herbs into one of our Tea-to-Go glass infusers or a Mason jar and allow to infuse for a half hour or so before giving it a taste.




Precautions: There are a few precautions to consider with these ingredients. Do not drink linden flower teas within 2 hours of taking any vitamin and mineral supplement, since the mucilage in the tea can interfere with the absorption of nutrients from the supplement. Cedar tips and juniper berries should not be used by women who are pregnant or breast feeding, and juniper berries should be used in moderation and should not be used by anyone who has inflammation of the kidneys.

*Make sure the cedar or fir tips are pesticide free and ethically wild-harvested.

Homemade Bitters: Cacao & Dandelion

Posted by Alieta|14 July 2014

Mountain Rose Herbs - Dandelion & Cacao Bitters Recipe


Sweet, sour, salty, umami, and everyone’s favorite flavor - bitter! Does the word bitter get you salivating?  Chances are it does, since it’s the duty of this flavor to get digestion going. Most people try to avoid this important taste, but bitters are necessary for helping us maintain wellness. If you just can’t do bitter greens, ease into a relationship with bitter using my favorite recipe – Cacao & Dandelion Digestive Bitters! Chocolaty with a bitter punch, this is a great place to start.

There are a number of aromatic and bitter herbs that are great for making a tincture like this including gentian, grapefruit peel, quassia bark, and cardamom, just to name a few.  You can make appetite stimulating bitters out of one herb at a time or blend flavorful herbs together to make a personal concoction to add to your daily health routine. My recipe today calls for two classy companions, Dandelion and Cacao.

You can enjoy bitters in cocktails or straight on the tongue whenever you’d like, but especially before or after a meal.  Your bitter receptors and digestive prowess will thank you!


Dandelion and Cacao Bitters

2 TBSP organic roasted Cacao Nibs

2 TBSP organic Dandelion Root

40% or higher proof vodka

Your herb to alcohol ratio should be about 1:3

Fill one half pint jar 1/4-1/3 of the way full with your herb combination. For my recipe, I used equal parts cacao and dandelion, although I could have done more dandelion for more bitter flavor or more cacao for more cacao flavor. Once your herb is in the jar, you can cover with alcohol. Fill the jar to the very top and shake well. Allow to extract for two weeks and then strain through cheesecloth. Keep in a glass dropper bottle for convenience. Enjoy!


Mountain Rose Herbs - Dandelion and Cacao Bitters Recipe




For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

- See more at:



For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

- See more at:

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

- See more at:

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Meet Us

  • ErinErin (355)
    Erin is the Marketing Director at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
    ChristineChristine (134)
    Christine is our Product Manager here at Mountain Rose Herbs and our Certified Aromatherapist on staff. She's a longtime Mountain Roser with nearly a decade under her belt and assists with selecting new and exciting herbal and herb-related products. She also makes sure our current products are the best they can be!
    KoriKori (65)
    Kori is our Public and Media Relations Coordinator! A West Coast native, Kori is a seasoned nonprofit activist and community organizer. Having launched six adult kids, she spends her free time in her burgeoning organic and very urban “farm”—taming Heritage chickens, building top-bar beehives from reclaimed materials, baking, brewing, and preserving.
    IreneIrene (53)
    Irene Wolansky is the Customer Experience Director at Mountain Rose Herbs. Born and raised on the Oregon coast, her interests include crafting body care products and herbal medicine, harvesting mushrooms, gardening, brewing herbal mead, fermentation, and exploring wild areas.
    FriendsFriends (37)
    An array of voices from around Mountain Rose Herbs and beyond share their wisdoms, inspirations, and exciting stories from the herbal world.
    AlietaAlieta (36)
    Alieta is our Marketing Assistant! An Oregon native, she studied philosophy, Spanish and graphic design at Portland State University and has a natural affinity for the natural foods industry. She spends her time outside of work playing her 54 key Rhodes piano, hanging out with her cat Penelope, and cooking delicious gluten-free and dairy-free meals to share with friends.
    AlyssaAlyssa (26)
    Alyssa is the Director of Sustainability at Mountain Rose Herbs and an expert social butterfly. When not fluttering between community and non-profit events, she enjoys hiking, gardening, playing with her chickens, and organizing potlucks.
    On the FarmOn the Farm (16)
    Our team of farm representatives travel around the US and the world to visit our organic crops. They bring back stories and photos from their meetings with our farmers and important news about our herbal harvests.
    ShawnShawn (14)
    Shawn is the Vice President at Mountain Rose Herbs, which means he has his hands in just about everything here, but he is most passionate about advancing the company's ecological platforms for sustainable business practices. In his spare time, he can be found deep in Oregon’s designated wilderness areas or fly fishing (strictly catch and release) with his furry friends Abigail and Maggie.
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