New Tulsi Delight Tea!

Posted by Christine|03 October 2014

Organic Tulsi Delight Tea!

 

We looked to all of the wonderful employees here at Mountain Rose Herbs to help us name our newest tea blend. With over 130 submissions, the perfect name was actually submitted by two different people!

Great minds think alike…

 

Tulsi Delight Tea!

 

Congratulations to Halsey in Customer Service and Peggy our Purchasing Manager for coming up with a great name for our favorite new tea.

This delightful blend is lightly caffeinated and filled with Ayurvedic inspiration. The Ayurvedic name for Holy Basil is Tulsi, meaning The Incomparable One. It is considered a hot herb with pungent bitter tastes. This infusion combines these flavors with cooling mint and hibiscus. The lightly astringent taste from the Dao Ren green tea and pungent ginger flavors combine wonderfully to touch all of your senses. It is uplifting and energetic!

Contains: organic Holy Basil Rama leaf, organic Dao Ren tea, organic Peppermint leaf, organic Lemongrass, organic Hibiscus flowers, and organic Ginger root.

Find out more by clicking here!

 

Photo Thursday!

Posted by Erin|02 October 2014

Drink Organic Tea!

 

This week was so much fun!

We got to have a tea party photo shoot with one of our favorite little herbalists. Big thanks to Amelia (and her dad Mason) for sipping some organic Hibiscus High with us.

More cuteness from this shoot coming soon…

 

Summer’s Bounty on the Farm

Posted by On the Farm|01 October 2014

 

“It is only the farmer who faithfully plants seeds in the Spring, who reaps a harvest in the Autumn.”

- BC Forbes

 

Mountain Rose Herbs - Farm Stories

 

The seasons have once again turned and here we stand in “summer’s green” as Shakespeare so eloquently described the bounty of crops. Our Northwest farms are spending long and hot days harvesting, drying, and milling the herbs that will eventually become our delicious organic teas and herbal medicines.

I absolutely love visiting farms this time of year. The crops have reached the stage of harvest and stand full of life, beauty, and color in the fields. It is mesmerizing to look down the field rows neatly lined and extending to the horizon.

 

Mountain Rose Herbs - Farm Stories

 

The success and bounty of these crops lie in the hands of the farmers who tend them – care that begins even before the seed is planted. Growing medicinal plants is an entirely different game than vegetable growing and can take years of learning to get it just right.

 

Mountain Rose Herbs - Farm Stories

 

Herbs have very specific harvest times and can have multiple harvests throughout the year. For instance, many types of mints can be harvested up to three different times in one season. Roots on the other hand can only be harvested once and it generally happens closer to the fall.

Once the plant is harvested, it is a race against time to get them into drying facilities before degradation and fermentation sets in. I was recently told that Red Clover Blossoms, if left in a pile after harvesting, can start smoldering within minutes due to the weight of the material and fast fermentation. Not to mention the same blossoms can be one of the trickiest herbs to dry in order to keep the lovely purple color intact.

Below is a picture of our drying Angelica seed heads getting ready to be planted for next year’s harvest.

 

Mountain Rose Herbs - Farm Stories

 

Summer is nature’s time for action and plant people like us can’t help but be pulled into the energy of the season. Now that it’s fall, I have to remind myself to relax, make a glass of organic mint tea, sit in my autumn garden, and feel grateful for the summer’s bounty.

 

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Anna Bradley is our Domestic Farms Representative and is a member of our Green Team!  In her spare time she is an herbalist, a teacher of nature connection and primitive skills to children and adults, and a singer/songwriter.  Anna is a student of Columbine’s School of Botanical Studies and co-founder of Whole Earth Nature School.

 

Gluten-Free Pizza Party Recipes!

Posted by Alieta|29 September 2014

Gluten Free Pizza Party Recipes!

 

It’s time for a pizza party…

I have been gluten-free for just about a year now.  The thing I miss most?  Pizza!  I used to love bringing home dough from my local co-op and rolling it out with my nieces and nephews for a personal pizza party.  Once I had to give up the gluten, I wasn’t exactly motivated to figure out how to make a gluten-free dough that would satisfy my pizza urges.  In the past year, I have only had pizza a handful of times, and it was rather expensive when I did – so I set out to finally make some gluten-free pizza bread myself!

This dough is not your normal dough. It’s a twist on a regular gluten-free pizza dough recipe and is easily enjoyed, even by our gluten-loving friends.  The mesquite powder (find it here) and teff flour combine to make a subtle sweetness with a soft and chewy texture. Mesquite powder is made from a legume that has long been a staple food of indigenous cultures in the Americas, making it a great wheat-free option for baking. This dough can easily hold up to toppings and is tasty on its own.

It wasn’t an easy task to find a gluten-free flour blend I could stand behind. The recipe below is one I’m very happy with and should work fine as a replacement in your other baking recipes, just add a tsp or two of organic psyllium husk powder or organic guar gum per cup of the Gluten-Free Flour Base.

 

Gluten-Free Flour Base
  • 4 1/2 cups + 1/3 cup organic white rice flour
  • 1 2/3 cups organic brown rice flour
  • 1 1/3 cups organic potato starch
  • 3/4 cup organic Arrowroot Powder
  • 1/4 cup organic teff flour

This should be enough flour blend to make 2 (almost 3) of the recipe below.

 

Mesquite Pizza Dough Recipe
  1. Using a stick or paddle blender, combine flour mix, mesquite powder, almond flour, psyllium husk powder, baking soda, salt, and yeast. Add in (while mixer is running on low if possible) warm water and oil. Turn to medium speed and mix for about 6 minutes or until everything is well combined and mixture resembles a thick batter.
  2. Remove bowl from mixer (remove lid if necessary) and cover with plastic wrap, let sit for about an hour and a half.
  3. Prepare baking sheet with parchment paper/oil. Using a spatula with olive oil, or hands and olive oil, spread dough out to roughly 11 to 12 inch wide circle, leaving a thicker crust at the edge.  If’ it’s easier, you can place a piece of plastic wrap on top of dough to help smooth it out.
  4. Place prepped crusts on middle or lower racks and cook for 45-50 minutes at 325 degrees. Cool.
  5. Top and bake for 10-12 minutes on middle or top rack at 500 degrees. Slice and enjoy!

 

Gluten Free Pizza Party Recipes!

 

Vegan Cashew Cheese

Ohhhh for the love of cheese!  How I miss cheese!  I discovered this delicious cashew “cheese” alternative while dining out for pizza one evening. It is SO easy to make!

Soak nuts in water overnight, rinse thoroughly, and strain.  Place in food processor with 3 cloves of garlic,  salt, and olive oil. Blend on high for about 3 minutes or until super smooth and chunk free! Add more oil if you would like, and spices if you so desire!

 

Herb Spiced Pizza Sauce

When I made this pizza recipe, tomatoes were pouring out of everyone’s ears here in Oregon. If they are not in season in your area, don’t feel bad about grabbing a can of organic tomatoes.

Dice tomatoes and place in deep cast iron skillet. Add water, olive oil, and spices.  Cook on medium to medium low for one to two hours. Use mashers to break down tomatoes.  After most of the water has dissolved, turn off and let cool.  Place in blender (if you desire) and blend up to a smooth consistency.  I sometimes like to leave it chunky too!  It’s up to you!

 

Spicy Pizza Sprinkle

Mix ingredients together and place in a shaker container to sprinkle on top of your pizza!

 

Gluten Free Pizza Party Recipes!

 

 

Enjoy the party!

 

The Sunday Steep!

Posted by Kori|28 September 2014

Firefly-ChaiPhoto

 

The rains are back! At least, here in Oregon, our beloved fall is kicking off with some delightful cloudbursts and puddles for tromping through! Rainy days call for tasty, savory, deeply-flavored tea, and the inspiration for this recipe is taken right from the sky!

 

Rainy Day Chai

2 Tablespoons organic Firefly Chai tea

1 teaspoon organic Nettle leaf

1 teaspoon organic roasted Cocao Nibs

1 dropper (or more, to taste) organic Lemon Balm extract/tincture

Combine the Firefly Chai, Nettle, and Cocao Nibs in a tea infuser, strainer or bag. Pour 2 – 2 1/2 cups boiling water over and let steep for 3-5 minutes. Add 1 dropper of Lemon Balm extract or tincture and stir to combine. Feel free to add a little milk, soy, and/or honey to taste. Enjoy!

nettleinfuse

 

 

New Mini Vase Grinders!

Posted by Christine|26 September 2014

mini_vase_grindersOne of our favorite spice grinders is now available in a new mini size!

Standing about 4 3/4″ tall, these grinders have a smaller diameter than their original counterparts, which makes them a little more comfortable for petite hands to utilize.

You can enjoy fresh ground spices, salt, peppercornsflax seeds, herbs, blends, gomasio, and more with one easy twist of these stylish glass vase shaped spice grinders. Each grinder comes equipped with an easy to clean adjustable ceramic grinding mechanism and is designed with the grinder on top to keep your counters clean.

These grinders are now available in both the original and mini sizes in black or red.

Find them on our website HERE!!

 

 

Photo Thursday!

Posted by Alieta|25 September 2014

Photo Thursday - Mountain Rose Herbs

 

As much as we love the sunshine and long days of summertime, we are feeling so relieved by our first rain and the fall fruit around us, like the Rosehips pictured above. While the plants begin to brown and leaves begin to fall, we ponder recipes and projects for the future months spent indoors.

What are you planning to make this fall?

 

Our New Catalog is Here!

Posted by Erin|24 September 2014

Free Catalog from Mountain Rose Herbs!

 

Our new catalog for Autumn 2014/Winter 2015 has arrived!

As cool weather draws us near the hearth, we’re crafting gifts for the holidays, baking treats, and making medicine from this year’s bounty. We’ve filled these pages with new recipes like vegan gluten-free White Chocolate Coconut Bark, Rosemary Mint Elixir, and Herb Roasted Chickpeas, as well as unique homemade gift ideas, herbal profiles, and new products.

As always, we print on post-consumer waste paper with eco-friendly inks so you can recycle the cover and compost the rest, although we hope you’ll keep it around for a bit or share it with a friend. You can also view the catalog online by clicking here!

Want a FREE copy all for yourself?

Request a new catalog here!

 

Organic Spice Rack Giveaway!

Posted by Erin|23 September 2014

Spice Rack Giveaway from Mountain Rose Herbs!

 

Wow…you folks are the best.

It was such a sweet surprise to find that we had reached 250,000 likes on Facebook today. We can’t quite express the deep gratitude we feel for the amazing support you’ve given us over the years. To celebrate our big milestone, we’re giving away an organic spice rack, just in time for your fall harvest feasts!

Visit us over on Facebook to find out how to enter to win this amazing collection of Epicurean Organics seasoning blends, salts, peppercorns, and whole vanilla beans

 

The Prize!

All Purpose Seasoning

Cajun Seasoning

Caribbean Blend

Celery Salt

Chili Powder Blend

Chinese Five Spice Blend

Curry Blend Powder

Garam Masala Blend

Garlic Pepper

Grilling Herbs

Herbs de Provence

Italian Seasoning

Lemon Pepper

Mediterranean Seasoning

Mesquite Seasoning

Mexican Seasoning

Pickling Spice

Pumpkin Pie Spice

Seasoning Salt

Thai Curry Blend

Veggie Mix

West Indies Rub

Rainbow Peppercorns

Smoked Peppercorns

Red Alaea Salt

Kiawa Smoked Salt

Himalayan Pink Salt

Black Lava Salt

Whole Vanilla Beans

The winner will be announced on October 1st!

Good luck!

 

The Sunday Steep!

Posted by Kori|21 September 2014

 

herbalharvest7

The garden harvest is waning. While there are still some pumpkins, winter squashes, and tomatoes producing, the rest of the garden is drying up and putting energy into producing seeds. The fruit trees in our back yard are laden with apples, figs, and persimmons, and soon will start losing their browning leaves. There’s a little bit of sadness in the harvest season, but there’s also satisfaction in the abundance of another growing season. This morning’s tea recipe celebrates some of the flavors and nutrients grown and harvested in gardens all over!

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Harvest Tea

1 teaspoon organic Alfalfa Leaf

1 teaspoon organic Artichoke Leaf

1 teaspoon organic Barberries

1 teaspoon organic Blackberry Leaf

1 teaspoon organic Sunflower Petals

1 teaspoon organic Hyssop

Place all the herbs in a tea infuser, nest, strainer, or bag. Pour 1-2 cups boiling water over and let steep for 3-4 minutes. Feel free to add honey, lemon or other ingredients as desired (this is not a very sweet tea.) Relax and enjoy!

The Sunday Steep - Weekly Tea Recipes

 

New Palo Santo Essential Oil!

Posted by Christine|19 September 2014

palo_santo_eoPalo Santo Essential Oil
Bursera graveolens

This almost colorless essential oil is steam distilled from the wood of the sacred Palo Santo tree. It has a tenacious, sweetly woody, citrus aroma with a sharp resinous back note that is both complex and uplifting.

Palo Santo is used in South America in much the same way as White Ceremonial Sage is used in North America – to combat negative energy and to cleanse the space. This uniquely aromatic oil is quickly gaining popularity in the aromatherapy and perfumery worlds. This grounding oil is prized for its spiritual applications, and adds a lovely rounding note to essential oil blends.

The Palo Santo essential oil offered by Mountain Rose Herbs is distilled from sustainably cultivated wood that comes from a 50 acre farm in Ecuador with both naturally occurring and replanted Palo Santo. They have replanted over 5000 Palo Santo trees on the land so far to ensure adequate supply for the future.

Learn more about the amazing oil HERE!

Photo Thursday!

Posted by Alieta|18 September 2014

Photo Thursday!  Mother Earth News Fair!

We had so much fun at the Mother Earth News Fair last weekend! It was wonderful to connect with our Pennsylvania customers and to meet some new faces!  Hannah Kincaid, Assistant Editor at Mother Earth News, captured this sweet moment at our booth when Mason and Kori had a heartwarming chat about the fancy dress this little festival goer was wearing. She was so proud that her mom made it just for her!

We will have more photos from the event to share soon!

 

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Meet Us

  • ErinErin (359)
    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 (136)
    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 (68)
    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.
    AlietaAlieta (41)
    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.
    FriendsFriends (37)
    An array of voices from around Mountain Rose Herbs and beyond share their wisdoms, inspirations, and exciting stories from the herbal world.
    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 (17)
    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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