Posted by|05 October 2014
Preparing a simple decoction is one of my favorite ways to consume roots. While leaves and flowers lend themselves well to a quickly-brewed tea, the roots can take a little more planning. A decoction is a method of simmering roots, barks, berrries, etc. to extract their properties. It takes a little more effort, but it is well worth it – especially when you can enjoy a lovely combination like the following…
Digestion Root Tea
2 Tablespoons organic Burdock Root
2 Tablespoons organic Dandelion Root
2 Tablespoons organic Astragalus Root
1 Tablespoon organic Ginger Root
Combine all the herbs in a saucepan with 3-4 cups cold or tepid water. Bring to a boil for a few minutes before turning the heat down to low and letting the herbs simmer and steep in the hot water for another 5-10 minutes. At this point, you can either strain the herbs and drink the tea or you can let the herbs rest in the water for a longer time (even pouring into a jar, covering and letting sit overnight) for an even stronger decoction. Strain before drinking.
Posted by|03 October 2014
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…
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.
Posted by|02 October 2014
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…
Posted by|01 October 2014
“It is only the farmer who faithfully plants seeds in the Spring, who reaps a harvest in the Autumn.”
- BC Forbes
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.
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.
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.
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.
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.
Posted by|29 September 2014
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
- 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.
- Remove bowl from mixer (remove lid if necessary) and cover with plastic wrap, let sit for about an hour and a half.
- 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.
- Place prepped crusts on middle or lower racks and cook for 45-50 minutes at 325 degrees. Cool.
- Top and bake for 10-12 minutes on middle or top rack at 500 degrees. Slice and enjoy!
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.
- 10 organic fresh Roma tomatoes (or one can organic tomatoes, strained)
- 1 cup water
- 2 Tbsp organic Extra Virgin Olive Oil
- 1/4 cup organic sugar
- 1 Tbsp organic white vinegar
- 2 tsp fine Sea Salt
- 1 Tbsp dried organic Basil Leaves
- 1 tsp organic Oregano Powder
- 1 tsp organic Garlic Powder
- 1 tsp organic Onion Powder
- 1 tsp organic Black Ground Peppercorn
- 1/2 tsp organic Cayenne Powder
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!
Enjoy the party!
Posted by|28 September 2014
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!
Posted by|26 September 2014
One 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, peppercorns, flax 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.
Posted by|25 September 2014
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?
Posted by|24 September 2014
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?
Posted by|23 September 2014
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 winner will be announced on October 1st!
Posted by|21 September 2014
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!
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!
Posted by|19 September 2014
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!