Summer Recipe Sale – 25% off Creamy Cacao Hemp Milk

Posted by Erin|29 August 2014

Summer Recipe Sale - 25% off Creamy Cacao Hemp Milk

Making your own hemp milk is super easy and economical. Many of the alternative milks you find in stores contain weird thickeners and preservatives. Blending up your own allows you to have fresh, creamy, pure, and healthful hemp milk whenever you want it. No soaking necessary! You can also customize the flavor of your milk by using tea in place of the water – so delicious!

Ready to give it a try?

For the next 2 weeks, we are offering the ingredients in this recipe (select sizes) at 25% off! Now is the time to stock up on organic Hemp Seeds, Acacia Gum Powder, Cacao Powder, and Vanilla Bean Powder

 

Summer Recipe Sale - 25% off Cacao Hemp Milk

 

 

A Peek Inside Mountain Rose: The Regulatory Department

Posted by Kori|27 August 2014

Regulatory

 

When you ask our Regulatory Compliance Manager, Dana, what her favorite part of her job is, you might be surprised to find that it really has very little to do with creating spreadsheets, managing data, or meeting with regulatory representatives. Dana loves helping customers! The customers that she often works with are the small businesses and entrepreneurial start-ups who purchase our organic and Fair Trade ingredients to use in their culinary and body care products. These small companies are striving to become certified Organic, Kosher, Fair Trade, and more—using Mountain Rose Herbs as a model for building an ethical and mission-driven company providing high-quality products. Dana really likes helping them along. She says, “That’s where our company started and I really love supporting those entrepreneurial spirits!”

Because we have made it a company priority to provide the highest quality herbs, spices, and teas grown by strict organic and Fair Trade standards, Dana has a very big job. Arranging for on-site audits and inspections, keeping all of the certifications and requirements compliant, and researching new ways for us to do business in increasingly sustainable ways are all tasks that fall on her desk.

 

Regulatory at MRH

 

In order to maintain our strict standards, Dana gets involved before an herb ever comes through the door. We don’t even get a sample for quality control testing until she’s seen the paperwork on the farm’s organic compliance. “When we decide to carry a new product or work with a new supplier,” she shares, “we want to make sure we’re on the same page right from the beginning!”

As you may imagine, there can be some challenges in staying ahead of the trends and regulatory institutions and Dana couldn’t do it alone. It takes a great deal of collaboration and teamwork with other departments here at Mountain Rose Herbs—from the Quality Control Lab, to our Sustainability efforts, to the Procurement and Purchasing, and things are always changing! Dana operates under the mantra that “it’s better to cross all our t’s from the onset!”

For a company like Mountain Rose, with so many agricultural and botanical products, we strive to constantly update our packaging, labels, and the process by which we care for our herbs. Dana helps to lead us along this journey!

Epicurean Organics Grilling GroupRead more about our Regulatory efforts:

Celebrating Fair Trade Month!

Meet the Green Team!

Why Go Organic?

 

Flower Infused Ice Cream Recipes

Posted by Erin|25 August 2014

Flower Infused Ice Cream Recipes

 

Flowers bring a rainbow of joy to our world each summer. On those gloriously hot sunny days, what could be better than a cold, creamy, flower flavored treat inspired by the garden?

Now is the time to stop and taste the roses!

These ice cream recipes are not only super easy to make, they also taste like they’ve bloomed in a sweet tooth’s paradise. Perfect for late summer parties in the backyard, DIY wedding celebrations, or a sweet bite at sunset, these unique ice cream flavors are well balanced, without being perfumey, and are sure to charm the tastebuds.

 

Let’s gather an ice cream bouquet…

 

Vanilla Rose Ice Cream Recipe

 

Vanilla Rose Ice Cream

Ingredients:

2 cups organic half-and-half

1 cup organic heavy cream

½ cup organic sugar

1 cup organic rose buds or petals

1 tsp organic rose water

1 organic vanilla bean, split and scraped

Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds, and vanilla bean pod in a large saucepan and place over medium heat. Stir occasionally until the mixture just barely begins to simmer. Do not boil! Remove the mixture from heat immediately and allow to cool for a few minutes. Strain out the rose buds and vanilla bean pod. Pour mixture into a lidded container. Refrigerate overnight to allow the flavors to develop. Whisk in the rose water and pour mixture into an ice cream maker to freeze as directed. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least 1 hour before serving.

 

Chocolate Lavender Ice Cream Recipe

 

Chocolate Lavender Ice Cream

Ingredients:

2 cups organic half-and-half

1 cup organic heavy cream

½ cup organic sugar

1 cup organic cocoa powder or cacao powder

4 tsp organic lavender flowers

2 tsp organic vanilla extract (learn to make your own!)

Combine half-and-half, cream, sugar, cocoa powder, and lavender in a large saucepan and place over medium heat. Stir occasionally until the mixture just barely begins to simmer. Do not boil! Remove the mixture from heat immediately and allow to cool for a few minutes. Strain out the lavender. Whisk in the vanilla extract and pour mixture into a lidded container. Refrigerate overnight to allow the flavors to develop. Pour mixture into an ice cream maker and freeze as directed. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least 1 hour before serving.

 

Honey Chamomile Ice Cream Recipe

 

Honey Chamomile Ice Cream

Ingredients:

2 cups organic half-and-half

1 cup organic heavy cream

1/4 cup plus 2 Tbsp local honey

¼ cup organic chamomile flowers

2 tsp organic vanilla extract

Combine half-and-half, cream, honey, and chamomile in a large saucepan and place over medium heat. Stir occasionally until the mixture just barely begins to simmer. Do not boil! Remove the mixture from heat immediately and allow to cool for a few minutes. Strain out the chamomile. Whisk in the vanilla extract and pour mixture into a lidded container. Refrigerate overnight to allow the flavors to develop. Pour mixture into an ice cream maker and freeze as directed. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least 1 hour before serving.

 

Jasmine Green Tea Ice Cream Recipe

 

Jasmine Green Tea Ice Cream

Ingredients:

2 cups organic half-and-half

1 cup organic heavy cream

½ cup organic sugar

2 tbsp organic jasmine green tea

2 tsp organic vanilla extract

2 tsp organic matcha green tea powder

Combine half-and-half, cream, sugar, and jasmine green tea in a large saucepan and place over medium heat. Stir occasionally until the mixture just barely begins to simmer. Do not boil! Remove the mixture from heat immediately and allow to cool for a few minutes. Strain out the green tea. Add matcha green tea powder and stir well. Whisk in the vanilla extract and pour mixture into a lidded container. Refrigerate overnight to allow the flavors to develop. Pour mixture into an ice cream maker and freeze as directed. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least 1 hour before serving.

 

Scoop and enjoy!

 

The Sunday Steep

Posted by Kori|24 August 2014

 

 

Love Tea Recipe by Mountain Rose Herbs

 

We’ve been preparing for our next Free Herbalism Project and feeling excited to welcome jim mcdonald and Heron Brae as our visiting herbalists this Friday, August 29th from 5 to 9 pm! Heron will explore food and medicine from the wild world around us, and jim will take us on a journey of aphrodisiacs and energetics. With our thoughts of love kindled, we’ve created a very special tea recipe to celebrate at the gathering. We’ll be serving this delicious blend at the event, free of charge!

As romantically beautiful as it is a sensuous sipping experience, we hope you’ll join us for this incredible night of free herbal education. But, if you can’t be with us, feel free to brew up a bit of this tea to share with someone you love…

 

Love Tea Recipe

 

Love Tea Recipe

2 Tablespoons organic Pink Roses
1 teaspoon organic Damiana Leaf
1 Tablespoon organic Orange Peel
1 teaspoon organic Roasted Cacao Nibs
½ teaspoon organic Cinnamon Chips
¼ teaspoon organic Vanilla Beam Powder
1 pinch of organic Stevia Leaf

Combine all ingredients into a tea infuser, bag, strainer, or nest  and put in a tea pot or bowl. Heat  2-3 cups boiling water and pour over herbs (just enough for two to share!) Steep for 3- 5 minutes. Add honey, if desired, and enjoy!

 

Free Herbalism Project - Free herbal classes by Mountain Rose Herbs

Friday, August 29th 5 – 9 pm
Mt. Pisgah Arboretum
Eugene, Oregon

Register FREE for the event by clicking here!

 

Our Organic Coconut Oil is Now Fair Trade Certified!

Posted by Christine|22 August 2014

Fair Trade Certified Coconut Oil

We are super excited about the newest addition to our Fair Trade Certified products!

We have been working closely with our supplier over the past few years to make certification of our unrefined organic Coconut Oil happen. This is the same wonderful Coconut Oil that we’ve always offered, but now it’s both Certified Organic and Fair Trade Certified. This pure, healthy oil is perfect for cooking or as an ingredient in luxurious skin care products!

Visit our website HERE to learn more about this beautiful oil.

Visit our website HERE to learn more about our Fair Trade program.

 

A few Coconut Oil recipes for inspiration…

Campfire Coconut Kettle Corn

Homemade Lip Balm

Rose Body Lotion

Vegan Lavender Fudge

DIY Natural Sunscreen 

 

Photo Thursday!

Posted by Alieta|21 August 2014

Photo Thursday - Mountain Rose Herbs

Two weekends ago we ventured up to the 2014 Bite of Oregon, our first time at this food event!  We sampled out and sold our Organic Hibiscus High Tea, Organic Mint Chocolate Mate, some of our culinary salts and organic peppercorns.  Pictured above is Leslie,  our Store Accounts Manager,  staying cool behind a pyramid of our favorite tea mugs. It was a hot weekend, but we had a good time meeting new folks, checking out all of the delicious food, and dancing to live music!

A Tale of the Herbicide-Free Butterfly Meadow

Posted by Alyssa|20 August 2014

Mountain Rose Herbs - Butterfly Meadow Restoration

 

Once upon a time on a hot day in July, a group of dedicated Mountain Rose Herbs volunteers struck out to help one of our non-profit partners. With water in our canteens and homemade organic sun screen in tow, we followed the river path to our worksite – the herbicide-free butterfly meadow.

Over 24 species of butterflies once called this former upland prairie and oak savanna home. Due to loss of habitat, only 7 remain. The Whilamut Natural Area is located in an urban park and is particularly special to both us and the Walama Restoration Project (WRP), who is working to provide a corridor for rare butterfly species with their seed collection and nursery program.

 

Mountain Rose Herbs - Butterfly Meadow Restoration

 

Walama Restoration Project is a non-profit organization dedicated to environmental stewardship and biological diversity through education and habitat restoration. They are committed to the rehabilitation of threatened or degraded areas in our community. One of the first steps is to remove invasive plants and make room for the natives. WRP’s preferred method to remove invasive plants is to do it chemical-free and we agree!

Conventional weed control involves spraying harmful, toxic herbicides. With care and conscience, WRP removes unwanted plants by hand and utilizes shade cloth, thermal treatment and an organic foam treatment. That day, our group of volunteers helped to maintain the shade cloths already in place. We also removed invasive plants by hand that were creeping out at the seams and border of the plot.

 

Mountain Rose Herbs - Butterfly Meadow Restoration

 

The belief that we can and need to do better without pesticides brought us to this meadow. And WRP has real success stories. In 2004, the Great Copper butterfly (Lycaena xanthoides), a species absent since the 1970s, reappeared in the West Eugene Wetlands across from the Mountain Rose Herbs campus!

 

Mountain Rose Herbs - Butterfly Meadow Restoration

 

After a long day in exhausting 90 degree heat, we packed up our shovels, loppers, mattocks, and wheel barrel. It was time to call it a day. Along with organizing Mountain Rose River Projects like these, we help to educate and build awareness about natural alternatives to pesticides.

Take a stand by pledging not to use herbicides and post a Pesticide-Free Area sign in your garden or on your lawn.

 

The end…or only the beginning?

 

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

Photo Thursday!

Posted by Erin|14 August 2014

Mountain Rose Herbs - Photo Thursday

 

Jennifer Gerrity, our Executive Director of Operations, returned a few weeks ago from the Ginseng Summit hosted by the United Plant Savers with these gorgeous sustainably grown ginseng roots to share, as well as inspirations for supporting and protecting this important wild medicinal well into the future.

Learn more about how you can play a part here!

 

Make Your Own Spiced Pickles, Relishes, & Chutneys!

Posted by Kori|11 August 2014

pickling2

 

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.

Smoked-Peppercorns1

 

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.

pickling1

 

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.

pickling3

 

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!

pickling_spice

 

 

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Meet Us

  • ErinErin (353)
    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 (133)
    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 (63)
    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 (34)
    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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