The Free Herbalism Project ~ Herb Day Celebration!

Posted by Erin|08 April 2014

Free Herbalism Project - Herb Day Event in Eugene


We are getting ready for the best Free Herbalism Project event yet!

Spring has sprung here in beautiful Eugene and we can’t wait to celebrate Herb Day with an amazing lineup of free herbal classes, free tea, and blooming wildflowers galore.  

You are invited to join us for a spring plant walk, a street herbalism workshop with Occupy Medical, and a hands-on lecture about aromatherapy and the many uses of essential oils with California author and herbalist Kathi Keville! This time around, the event will be a fundraiser for Occupy Medical and the American Herb Association! All profits raised during this event from the sale of t-shirts, essential oils, books, and other herbal merchandise will be donated to these two amazing organizations.




Mount Pisgah Arboretum, Eugene, OR


Click Here to Register!


~ Event Schedule ~


11:00am to 12:00pm


Free Herbalism Project - Herb Day Event in Eugene


Plant Walk:
 Pacific Northwest in Springtime

To begin the festivities, Howie Brounstein and Steven Yeager from the Columbines School of Botanical Studies will take us on a trip through the forest to meet our wild beauties of spring! From lilies and orchids, to violets and Oregon grape, come learn how to identify the gorgeous blooms around you, discover their names and uses, and gain a deeper understanding of their ecosystems. The number of participants for this walk will be limited, so please arrive early!


12:30pm to 1:30pm


Free Herbalism Project - Herb Day Event in Eugene


 Street Herbalism

Sue Sierralupe is the clinic manager and lead herbalist for Occupy Medical, a free integrated healthcare clinic in Eugene, Oregon where she treats community members and advocates for access to healthcare.

Sue will give a brief history of the Occupy movement, the clinic itself, and the evolution of the herbal medicine movement in America. Learn how to set up your own clinic and which herbs to start with for successful patient care.


2:30pm to 5:00pm 


Free Herbalism Project - Herb Day Event in Eugene


Aromatherapy ~ The Fragrant Art of Healing

Kathi Keville has been teaching and writing about herbal medicine, aromatherapy, herb gardening, and ethnobotany for over forty years. She is the co-author of Aromatherapy: The Complete Guide to the Healing Art and will be joining us to demystify the practice of using essential oils for health and healing. This will be a very special class for anyone interested in including these concentrated herbal oils in their medicine cabinet. Come experience a world of good scents with aromatherapist and herbalist Kathi Keville!

Aromatherapy ~ Natural Skin Care ~ Ritual ~ Perfume ~ Relaxation ~ Energizing

Essential Oils ~ Hydrosols ~ Aromatic Plants in the Garden

and much more…

 Green Clean: Essential Oils

Want more details about the event?
Click here!


Free Herbalism Project - Herb Day Event in Eugene
What is Herb Day?

Herb Day is an international celebration of herbs and herbal products that is packed with events aimed at educating and sharing ideas about the many ways herbs bring joy and wellbeing into our daily lives. We celebrate herbs in food, beverages, medicine, beauty products, and crafts, along with the art of growing and gardening with herbs. Herb Day is a grassroots movement and its events belong to everyone who chooses to participate. Although May 4th will be the focal point of our celebration, we encourage you to commemorate Herb Day any time of year!

The HerbDay Coalition consists of the American Botanical CouncilUnited Plant Savers, the American Herbal Products Association, the American Herbal Pharmacopoeia, and the American Herbalists Guild.


Recipe: Roasted Chicory Coffee

Posted by Kori|07 April 2014

Roasted chicory Coffee


It may have been made famous by New Orleans coffee shops and cafés, but roasted Chicory root beverages made from this blue-flowered perennial have been created for centuries. Recipes for hot Chicory coffee beverages were brought to the U.S. from Europe and Scandinavia in the 18th century. According to legend, however, it became a New Orleans staple during the American Civil War. Because of the inability to get their beloved coffee due to Union naval blockades, the citizens of Louisiana took to adding roasted Chicory to their coffee blends to make the mixtures stretch. The coffee-like flavor made it the perfect substitution.

Chicory (Cichorium intybu) is actually a relative of the dandelion and it is high in Vitamin C, a powerful antioxidant, and has the highest concentration of inulin of any other plant that contains inulin (not to be confused with insulin).  Despite its coffee-like depth and flavor, it does not contain the caffeine so prevalent in traditional coffee beans. Chicory lends itself well to experimentation and can be taken as a tea, mixed into a tonic, or you can try creating your favorite coffee drink with Roasted Chicory as the sole substitute.




The part of the Chicory plant used for roasting is the root.The plants grow wild throughout the U.S. and tend to be found in ditches, hillsides, and other similar spots. They do not grow well in mowed fields or high traffic areas (but they can be found in many abandoned urban areas.) The roots tend to grow deeply, so digging can be a bit of a chore, but completely doable! Once you’ve dug the roots, you will need to clean them well before chopping the roots into smaller pieces. They can then be roasted at the lowest oven setting for 8-10 hours—or until all the moisture has evaporated and the root pieces are dry and brittle. They can then be stored and ground up for use.

Of course, if searching, harvesting, cleaning, and roasting your own chicory root is not in your schedule, we’ve created the following recipes using our Certified Organic Roasted Chicory Root!


Roasted Chicory Coffee


Chicory Café au Lait

For each cup, add 1 teaspoon each ground Fair Trade coffee and Organic Roasted Chicory Root to coffee maker of choice and brew with water.

Meanwhile, heat milk of choice (almond*, coconut, soy, and rice milk are particularly tasty with this beverage) to just below scalding—little bubbles will start to form around the edge of the saucepan and the milk will be steaming, but do not allow to boil.

Add milk to coffee, stir, and enjoy! If it’s not creamy and rich enough for you, consider adding a Tablespoon or so of organic coconut oil, stirring to dissolve. Luscious!




Coffee-Free Chicory Cacao Mocha

If you prefer to omit the coffee altogether, this is just the herbal beverage for you:

Heat 1 cup milk of choice (see above) until steaming and hot, but not boiling. Stir in 1 Tablespoon Organic Roasted Chicory Root powder and 1 Tablespoon Organic Roasted Cacao powder. If you want it a little sweet, add 1 teaspoon raw organic sugar or honey to taste. Stir to dissolve and incorporate. Pour into cup and serve.


*I like to make homemade almond milk: 1 cup almonds covered with water and soaked overnight, then drained. Toss plumped almonds in the blender with 3 1/2 to 4 cups water and blend well. Add 1/2 scraped seeds from an organic vanilla bean, a few scrapes of fresh nutmeg, and a dash or two of organic cinnamon. Blend a few seconds more and then strain well using a strainer and cheesecloth into a glass pitcher, jar, or bottle.



The Sunday Steep!

Posted by Kori|06 April 2014



This delicious tea recipe came to our Events Coordinator, Mason, in a dream! We wanted to call it Mason’s Dream Tea, but that name implies a soothing sleepy tea and this blend will definitely stimulate the senses.

This recipe mixes smooth black tea with a strong flavor of extra rich vanilla and peppy orange peel. We liked it with a little sweet honey and milk for a super delectable treat – the perfect beverage for a Sunday morning brunch!




Mason’s Orange Vanilla Wake-Up Tea

1 Tablespoon organic Vanilla Black Tea

1/2 chopped organic Vanilla bean or vanilla extract

1 teaspoon organic dried Orange Peel

Milk of choice and raw, organic honey to taste

Place Vanilla Black Tea and dried Orange Peel in a tea infuser. Chop the Vanilla bean into the dried tea mix. (or add ½ teaspoon good Vanilla extract to the tea once it has steeped) Pour boiling water over and allow to steep for approximately 2-3 minutes. Add milk, cream, and/or raw organic honey to taste.




Herbal Profile: Amazing Amla

Posted by Christine|04 April 2014


Emblica officinalis


Amla, also know as amlaki or Indian gooseberry, is the fruit of a small to medium-sized deciduous tree native to India. The berries are greenish yellow and have a fibrous inner texture. Their peak harvesting season is in the autumn, which is when these little berries are collected by hand.

In Hinduism, the amla tree is considered sacred to the goddess Lakshmi. A much-beloved staple of traditional Ayurvedic medicine, amla is considered a cooling pitta herb. It is one of the three ingredients in Triphala powder. This Ayurvedic blend is made of Amlaki (Emblica officinalis), Haritaki (Terminalia chebula), and Bibhitaki (Terminalia Belerica).

Mountain Rose Herbs offers two types of organic Amla. A traditionally processed whole Amla, and a dehydrated cut and sifted Amla. Both processes result in a sour, bitter, and astringent tasting dried fruit that is known for its ascorbic acid and Vitamin C content.


Organic Amla – Whole

This whole organic Amla is traditionally dried in the sun – just like raisins. This process can take 10-15 days, and results in a dark brown almost black looking chunky fruit. Besides removing the seeds, the fruit does not go through any further processing. We also offer this same air-dried fruit in a powdered form, Organic Amla – Powder.

Our whole and powdered Amla can be made into capsules or used directly in smoothies, slurries, or other medicinal, culinary, or beverage preparations of your choice. This traditional air-dried material is also used to make natural dyes and inks. It has also been used to formulate hair care products such as shampoos and oils to nourish the hair and scalp.


Organic Amla – Dehydrated

Our dehydrated organic Amla also has the seeds removed from the fruit, but undergoes a much quicker drying process that only takes 1-2 days. This dehydration exposes the fruits to temperatures no higher than 104°F, which results in a color that is closer in appearance to the fresh fruit. This process also preserves some of the wonderful Vitamin C content that makes Amla so desirable. At 2000 mg per 100 grams, dehydrated Amla has 4 times the amount of Vitamin C than the traditional air-dried material. Thus, making it an ideal choice for your favorite medicinal, culinary, and beverage creations. The dehydrated pieces will easily re-hydrate in water, creating a fibrous texture similar to dehydrated apples with a much tarter taste. We don’t recommended using the dehydrated material for dyes and hair care products though. For that, stick with sun dried.

Visit our website here to learn more about this amazing fruit!


Photo Thursday!

Posted by Alieta|03 April 2014

Photo Thursday!


During a walk to the wetlands across the street from our facilities, we were so happy to see one of our favorite herbs, Dandelion, already going to seed!  These seeds will soon be swooped up by the wind or blown away by a sweet child – beginning their journey to one day become part of delicious and healing recipes. Leaves, roots, and flowers, the whole plant offers us so much!

If you would like to start growing your own Dandelions, you can find their seeds here. If you are lucky enough to be surrounded by this precious plant, here are a few fun recipes for you to enjoy and share!

Dandelion Fritters

Dandelion Hot Cocoa

Dandelion Salad Dressing


Kraut and Kimchi: Fermenting in the Herbal Kitchen

Posted by Kori|02 April 2014



Don’t let a big word like “fermentation” intimidate you…it is easier than you might think!

If you can chop and stir, you can create delicious, healthy and amazing fermented vegetables–right in your own kitchen! You do not need fancy crocks and equipment (although a good crock is a delight) and you can use all sorts of vegetables, spices, and salts - there is no one right recipe!

We love to use dill, cumin, coriander, fennel seed, celery seed, pickling spice, red chili flakes, peppercorns, cloves, juniper berries, fenugreek, bay leaves, garlic, onion, rosemary, and so much more!

Fermentation is technically the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. You may have heard that fermented foods are good for you and it’s true; fermenting can make foods more nutritious and digestible, as well as add helpful bacteria and organisms to your digestive process. You may be surprised to learn how many foods we eat are actually fermented: pickles, of course, but also cheese, bread, tempeh, yogurt, cider, beer, wine, and more!

A few of us here at Mountain Rose thought it would be fun to share our favorite Sauerkraut and Kimchi recipes–it inspired a little experimentation and a lot of tasting. We’ve got a little bitter, a little sweet, a little salty and a whole lot of yum!


Mason’s Black Salt Sauerkraut


Red cabbage, organic (washed)

Black Lava Salt



Slice red cabbage into thin strips. As cabbage is added to a large ceramic crock, sprinkle with about 1/2 teaspoon of Black Lava Salt. Scrunch the cabbage and salt together with clean hands. Pack another layer of red cabbage and then salt–continue layering and scrunching, until you’ve used up all the cabbage.  Pack cabbage down as tightly as possible until liquid or brine comes up over the top of the cabbage. You can taste the brine at this point to see if you’d like to add more salt. You may need to add water to the mix to get enough liquid to cover. Cover cabbage with cheesecloth and use something to weight the cheesecloth down over the cabbage and salt mixture. Loosely cover the jar with plastic wrap or a towel and put aside – away from direct light and heat. Check every couple days. You may want to replace the cheesecloth if it gets too damp. After a couple weeks, taste to see how things are going. Once it gets to the taste and texture you like, refrigerate and enjoy.




Kori’s Classic Kraut


Green cabbage, organic (washed)

Kiawe Smoked Sea Salt

Organic Caraway seeds


Slice green cabbage into thin slices. Using a ceramic crock or large bowl (ceramic, glass, or stainless steel), layer sliced cabbage about 1-2 inches thick. Pack down and sprinkle with a pinch of Kiawe Smoked Sea Salt and a pinch of organic Caraway seeds. Continue packing alternate layers of cabbage and seasonings until all of the cabbage is used. Use a plate pressed down over the mixture to press down tightly. Allow to sit, covered with a clean towel over night. Liquid should be extracted and rise up over the top of the cabbage when pressed down, but if it doesn’t, add a little more brine. Add 1/2 teaspoon Kiawe Smoked Sea Salt per 1 cup of water, stir and then pour over cabbage mixture. Once the brine is covering the cabbage, press the plate back down over the top and put a weight on it – a clean jar weighted with dried beans works well. Cover with the towel and set out of direct heat and light. Check every couple days. After a couple weeks, taste to see how things are going. In warm weather, fermentation will happen quicker, while it might take longer in colder months. When it gets to the taste and texture you like, feel free to eat! Refrigerate or you can preserve using a hot water bath method of canning.




Alieta’s Herbal Formula Fermentations 

A note from Alieta: I made these combinations specifically to create an ultra tummy tonic and super digestif! If you are prone to digestive tummy aches mid day, this might be a real treat for you!  Good for general tummy attention or to help soothe your transition during extreme diet changes.

Beet Kim-Tea


1 bunch organic (4) purple beets with greens

2 organic parsnips

Sea Salt

2 Tablespoons organic Dandelion Root

2 Tablespoons organic Milk Thistle Seed

¼ cup organic Chamomile Flowers

1 Tablespoon raw, organic honey


Cut the green tops from the beets and chop them up into manageable bite sizes.  Set aside in a bowl, making one layer of beet greens and then doing one layer of sprinkled salt, repeating until all the greens have been sprinkled with salt. Cover with water and soak overnight. Drain brine – reserving brine liquid for later. Chop up remaining veggies.

Mix together 1 cup of brine with 2 tablespoons of honey, add Dandelion Root, Milk Thistle Seed, and Chamomile Flowers.  Place 1/4 cup of your mixture in the bottom of a 2-quart container (or container of choice) and stuff with veggies– making alternating layers of veggies/herbal mixture. Once full, cover with the reserved brine.  You want to make sure your veggies are covered with brine at all times.  If your container is wide enough, use a plate to weigh the mixture down.  Cover everything with a clean cloth and set aside somewhere safe and out of direct sunlight. Do not twist a lid on your container at this point, the fermenting will cause it to bubble up and could possibly explode if you shut a lid tight on here during fermentation! Don’t be surprised if your container bubbles over a bit, if your veggies and brine are within an inch to the top of the container this will most likely happen!  You can place your container on a small plate to help keep from cleaning up a big mess every day. Leave for 7-14 days and taste. Add more salt to taste.


Bitter Herbal Kraut


Small head purple Cabbage

3-4  large organic carrots

2-3 organic rhutabaga

Sea Salt

2 Tablespoons  fresh minced garlic or 2 Tablespoons organic dried minced garlic

1 Tablespoon organic Gentian Root *

1 Tablespoon organic Turmeric Root Powder

1 Tablespoon raw, organic honey

*Go very lightly with the Gentian root or the whole batch will taste much too bitter, I would use no more than a tsp per quart. For this recipe I am using a half gallon (2 qt) ball jar.


Chop cabbage into manageable slices, make layers of cabbage/salt, completely cover with water and let sit overnight in a ceramic or stainless steel container.  Drain brine – reserving brine liquid for later use. Chop the rest of your vegetables into manageable pieces, the thinner the better — I prefer using a food processor with a grater. You will set the rest of your veggies aside for the morning preparation!

Mix together 1 cup of brine with 1 Tbsp. of honey, Turmeric, Gentian Root  (be careful of the amount!) and fresh or dried Garlic.  Pour a quarter cup of the mixture into the bottom of large glass jar, make layers of Cabbage, Carrots, and Rutabaga with the honey and brine mixture in between.  Once full, cover with remaining brine. Let sit on counter for at least 7 days, covered but not shut tight (the fermentation process could cause your jar to erupt!).  Since my container was too narrow to use a plate to weigh down my veggies, I filled a small plastic bag with additional brine and placed it on top inside of my jar.  Again, if your brine and veggies came within an inch of the top of your jar you will most likely have some bubbly fermentation seep out of your container — this is fine — you can leave your jar on a plate to help catch some of it if you would like.  Add more salt if necessary for taste.


Happy Fermenting!



This is No April Fools Day Joke – We Will Double Your Donation!

Posted by Alyssa|01 April 2014

McKenzie River Trust - Double Your Donation Now!


It is our great pleasure to announce our April Matching Gift Challenge benefiting our dear friends at the McKenzie River Trust! We will match your donation dollar for dollar up to $5000 from April 1st through the 30th. Make your donation go twice as far to protect the special places of Western Oregon!


“Whether you want to admit it or not, wild fish, free flowing rivers, and pristine waters chock full of invertebrates is what defines the character of that curious specimen called the Oregonian. Our cultural heritage would be amiss without the rapture and delight that pure rivers provide and thankfully we have organizations like the McKenzie River Trust to protect this cultural heritage born of water, rock, and fish.” -Shawn Donnille, Co-owner and Vice President of Mountain Rose Herbs


Donate Now!

Online: To give your tax deductible donation now, please click here!

Mail: Send a check to the McKenzie River Trust at the address below:

McKenzie River Trust
1245 Pearl Street
Eugene, OR 97401


Photo by Kit Larsen


Donate during the April Matching Gift Challenge and you will become a founding member in support of the Trust. If you donate $100 or more, you’ll receive their new ceramic mug as a “thank you” gift!

For more information about the McKenzie River Trust or the challenge, please go to or contact Brandi Ferguson, Development Manager at or 541-345-2799.


Local to Eugene?

Join us at the McKenzie Memories fundraiser, Friday, April 4th from 6 – 8:30pm at Cozmic (199 W. 8th Ave. Eugene, OR) where we will kick off the matching gift challenge.

Buy Tickets Here!



A Peek Inside Mountain Rose: Tea and Spice Blending

Posted by Kori|31 March 2014



You may have noticed the suggestion across the bottom of our website:

“These pages are best viewed while sipping tea!”

If we had our way, most tasks would be done with a comforting cup of organic tea in hand. This is one of the main reasons our tea blend recipes have always been so important to us. Our oldest tea blend recipes actually came from Rosemary Gladstar and were passed along to Julie Bailey when she bought the company which has grown into our Mountain Rose Herbs. Other recipes have been crafted and created along the way by Julie Bailey, Shawn Donnille, and Julie DeBord, and while they have all been expanded and multiplied, they remain at the heart of what we share with the world.

I sat down with Julie DeBord—a Mountain Rose employee who has been with the company almost as long as we’ve been in Oregon—to chat about the day to day process of keeping our tea boxes and spice jars filled with the recipes and blends our customers love. 

You might be surprised to learn that all of our teas and seasoning blends are mixed by just 2 of our herb-crafting staff. These two folks blend teas almost every day (usually at least 2 different teas a day) and before any teas are packaged for selling, a sample is sent to our Quality Control lab for what we call a “brew test”—yup, we actually brew and taste each batch of tea for quality, flavor, and consistency. Once the “okay” comes from QC, the newly blended batch is boxed, bagged, or bottled by individuals who scoop, weigh, and label each container by hand and then send them downstairs for customer orders.


Herbal Tea from Mountain Rose Herbs


Our beautiful tea boxes—made from 100% recycled newspapers—are filled by hand here onsite too. We measure each ingredient in grams and always keep proportions for our recipes the same. The process hasn’t changed much since Julie DeBord was the only tea mixer whipping up teas in 5 pound batches — the batches are just a little larger now.

The herbs for our spice and tea blends are the same organic herbs we sell in bulk.  Sometimes, however, we might need to do an extra milling step specifically for our recipes to make sure that a leaf or root is the right size to blend well in a recipe.  While we are committed to consistency, there are natural variations in harvests that we must take into account. Each ingredient goes through stringent testing, which can take some time during the busiest season of the year or “Tea Season” as Julie and her crew call the winter months, but we’re working hard to keep folks in healing hot beverages!

According to Julie, a favorite part of her job is the creation of new teas and blends. She loves being creative with herbs even as her responsibilities have grown over the years.  Her recent inspirations resulted in our two newest teas: Mint Chocolate Mate and Green Sunrise. Through recipe development, brew taste tests, and feedback, she carefully crafted the teas and they have quickly become delicious new favorites around here.

When you settle in for a cup of tea from Mountain Rose Herbs or sprinkle some of our Epicurean Organics Cajun Spice or Mediterranean Seasoning into your dish, imagine the love and care that was taken when our team crafted these special blends just for you!

Epicurean Organics Seasoning Blends


The Sunday Steep!

Posted by Kori|30 March 2014



Ah…the seasons are changing! I just made my first batch of sun tea this past week and after several months of my cold-weather favorites, it is so lovely to sip on a light, berry-infused glass of tea. If you’re lucky, you may even find a tiny mint leaf to drop into the brew…



Berry Tasty Tea

Light, fruity, and delicious as a hot or cold/iced tea—this recipe is perfect for a picnic, lounging in the hammock, or a day of play…

1 tsp. organic Raspberry Leaf

1 tsp. organic Strawberry Leaf

½ tsp. organic Peppermint Leaf

½ tsp. organic dried Rosehips

½ tsp. organic dried Lemon Peel

Directions: Scoop all ingredients into a tea infuser or tea bag.  Pour boiling water over and let steep for 2-3 minutes.  This makes enough for one cup, but feel free to multiply for a full pot.




Photo Thursday!

Posted by Alieta|27 March 2014

Photo Thursday!


Yesterday a team of six employees from Mountain Rose Herbs spent a few hours in the mist, rain, and sunshine of a beautiful Oregon spring day cleaning up our sponsored section of the Amazon bike path. This is part of the path that many of our employees bike on every day!  This was our second clean up since adopting the path and we had a great day beautifying the scenery for all of the walkers, bikers, and local wildlife to enjoy.

I snapped this photo of a recently planted Ponderosa Pine, a native pine tree in the valley, which was likely part of a city/volunteer effort to plant 250 native trees along our bike path, and more importantly, our second largest waterway, the Amazon Creek. In the background you can see our hardworking team of trash detectives!

View our whole album on Facebook!


DIY Spring Aroma Sprays

Posted by Alieta|25 March 2014

Spring Aroma: Out to Play


Spring is upon us and with it comes many adventures from cleaning out all the nooks and crannies of your home to long road trips exploring faraway trails.   When I’m coming out of winter blues I need something to help reawaken my spirits, refresh my mind, and help me smell wonderful on the go!  I sat down with our lovely aromatherapist Christine Guerts to put together some spring aroma blends for each moment of this blossoming season.

Each of these recipes produces just a small amount, a test batch let’s say. If you have been dabbling your toes in the aromatherapy world, this will be a fun opportunity to play around with making a small test batch and then multiplying it for a recipe of your choice.  Below each of the recipes is a suggested use for the blend – by no means are those suggestions the limitations of this scent!  Enjoy them however you’d like, use each recipe in a different way, or try all of the blends and pick your favorite to use in all of these recipes.

Recipe 1: Out to Play

A sweet and playful blend bound to excite the senses.  Benzoin is a cost effective replacement for vanilla in recipes and excellent for gentle DIY skin care products. The fruity carrot seed and sweet orange combination make this an exciting and delightful blend, perfect for wearing on your body, especially during sunny adventures!


4 drops organic Benzoin essential oil

4 drops organic Sweet Orange essential oil

3 drops organic Carrot Seed essential oil

Suggested use: Great as a solid perfume or mixed with jojoba oil in a roll top bottle which can be found here.  If you want to make a solid perfume, you can follow our balm base recipe here and simply replace the organic essential oil blend with the Out to Play recipe, multiplying the ingredient measurements above by 7.  If blending for a roll top bottle, make sure your essential oil blend doesn’t constitute more than 1-2% of your total blend.  This means in a 1 oz bottle you would want no more than 6-12 drops of essential oil. If you have questions or want to learn more about converting drops to ml to oz you can check out our handy conversion guide!


Spring Aroma:  Soft Cleansing


Recipe 2: Soft Clean Breeze

This is a soft smelling and cleansing combination of powerful citrus laced with the delicately spicy nutmeg, topped off with a touch of fresh fir needle.


5 drops organic Lavender essential oil

6 drops organic Grapefruit essential oil

4 drops organic Fir Needle essential oil

1 drop organic Nutmeg essential oil

Suggested use: This blend will work great as an air freshener.  A perfect way to diffuse essential oils in your car is by using one of our Terra Cotta Pendant Diffusers. Simply place a couple drops of this blend onto a pendant and enjoy the luxurious car scents for weeks to come!


Recipe 3: Awakening

A wonderfully sharp and penetrating combination of petitgrain, uplifting rosemary, with balancing and energizing eucalyptus. Great for pulling your spirits right out of that winter muck.


5 drops organic Petitgrain (combave or regular) essential oil

3 drops organic Rosemary essential oil

2 drop organic Eucalyptus essential oil

Suggested use: Drip oils together in a glass spray bottle and mix by rolling the bottle between the palms of your hands. Pour 1 oz organic witch hazel extract to the top of the bottle and shake well. Spray in the air or on the body when in need of a smile.


Recipe 4:  Spring Flowers

A royal blend of floral scents because nothing says “spring!” like blossoming flowers! If you are lucky enough to have both of these luxurious essential oils around your house, get ready for a treat.  If you have one or the other or don’t want to overindulge on your essential oil collection, you can replace lavender for either of these floral oils to create an impressive scent, sure to please guests from far off lands.


4 drops organic Neroli essential oil

2 drops Jasmine Absolute esssential

Suggested use: In a diffuser of your choice, add 1-2 drops at a time of the blend and diffuse per the instructions. Enjoy!

 Spring Aroma:  Awaken and Floral blends

Pin Party Giveaway!

Posted by Kori|24 March 2014


My Herbal Spring Giveaway by Mountain Rose Herbs!


The sun is shining, the days are warming, and we’re ready to make a plan for a very herbal spring! We invite you to join us for a Pin Party over on our Mountain Rose Herbs Pinterest page and we can all pin and plan together for the season ahead.

Whether you are inspired to plant an herb garden, create some soothing body care recipes, craft your own herbal medicines, or bake the most delicious cookies ever, all you have to do is follow us on Pinterest, create your own Pinterest board titled #MyHerbalSpring (don’t forget the hashtag: “#” at the beginning), and then just start pinning! Be sure to include #MyHerbalSpring in the description of each pin and pin at least 10 different projects, recipes, or ideas.

We’ll be pinning too, so feel free to check out our Mountain Rose Herbs board for inspiration. On April 7th, we’ll choose three winners randomly and share awesome prizes including one of our Tea-To-Go Glass Infusers with Hibiscus High tea, an Herbal Facial Kit, and a $50 gift certificate! That gives us all plenty of time to enjoy the herbal pinning inspirations.

Let’s start pinning!

My Herbal Spring Giveaway by Mountain Rose Herbs!

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Meet Us

  • ErinErin (328)
    Erin is the Marketing Manager 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 (121)
    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!
    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 (40)
    An array of voices from around Mountain Rose Herbs and beyond share their wisdoms, inspirations, and exciting stories from the herbal world.
    KoriKori (31)
    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.
    AlyssaAlyssa (22)
    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.
    ShawnShawn (14)
    Shawn is the Operations Manager 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.
    AlietaAlieta (13)
    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.
    BrianBrian (6)
    Brian is our Domestic Farms Representative! He was born and raised in the Appalachian foothills of Alabama and has worked with plants for over a decade across the country. He studied advanced botany and herbalism at Columbines School of Botanical Studies. Brian loves working with our farmers and wildcrafters to provide the highest quality and most ethically gathered plants around.
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