All of us here at Mountain Rose Herbs are excited to connect with you at events this year. We now have an event calendar that can be sorted to show events at each of our stores in Eugene, Seattle, and Palm Springs, as well as community events that we sponsor and support around the country.

Please note that this is an ever-evolving calendar, and we will continue to add more events throughout the year. 

We can't wait to see you out and about! 

Certain flavor combinations hold a special place in my heart (and my tastebuds). Many of these flavors include household names such as chocolate and peanut butter, caramel and sea salt, or apples and cinnamon. While all of these dynamic duos are undeniably delicious, my tastebuds have lately become infatuated with a lesser-known flavor combination—citrus and sage. Something truly magical happens when bright, mouth-puckering citrus comes into contact with peppery, earthy sage, and it’s no secret why this is!

The intersection of art and nature has always been my biggest draw to herbalism. Throughout history, the roots of herbalism and art have long been intertwined by the rich tradition of botanical illustration and self-expression. Just as no two artists would illustrate a figure drawing in the same way, it’s unlikely you’ll find two herbalists whose home apothecaries display identical herbs—and that right there is the beauty of creativity!

After months of bundled-up hibernation under gloomy grey skies, the arrival of spring feels like a long-awaited exhale. Although the springtime seasonal shift tends to stir us awake with a returned sense of energy, it often arrives with its own unique kind of overwhelm. Calendars start to fill up, all your friends want to make plans, and suddenly the gentle transition into spring turns into a never-ending to-do list. In the midst of all this regrowth, it’s no wonder many of us find ourselves a bit scatter-brained. That’s where our herbal allies come in!

Unless you’re one of the lucky few who have succeeded in dodging this modern age of social media, you’ve probably seen Dubai chocolate swirling around the web. You know, those giant chocolate bars filled with a crunchy, yet creamy pistachio filling that have taken over our screens and just about every other gas station checkout counter? Yep, that’d be the one. After succumbing to peer pressure, I finally tried this very chocolate bar in question, and—after setting me back a whopping $18—I had to admit that it was pretty darn delicious.

I’ve always had a soft spot for recipes that feel a little extra without actually being complicated. Just like any good relationship, there’s something comforting about knowing you can create something special without overthinking every step or ingredient. This very sentiment is what inspired Every Rose Has Its Hawthorn—a Valentine’s Day mocktail crafted to encapsulate love in all its layered, often messy, yet simplistic nature at heart.

I recently purchased a kitchen scale, and it has completely changed the game when it comes to testing and developing recipes. My newest culinary gadget has been such a gamechanger that I am quickly forgetting the many years I spent guesstimating measurements and eyeballing ingredients. This has been especially true for simple yet finicky recipes, such as bread dough,

This blog is final recipe of the 6-part series on recipes featuring our new line of organic flavor extracts.

Well, it’s official folks. My 6-part recipe series showcasing Mountain Rose Herbs’ new line of organic flavor extracts is coming to a bittersweet close. Dusting off my flour-drenched apron and reflecting on the recipe rabbit holes I have fallen down since beginning this journey, I’ve found myself filled with gratitude for each and every uniquely delicious experiment we’ve explored together. Starting off simple yet strong, we began with vanilla crème brûlée, then onto notes of sweet and sour with my hazelnut pear tart and lemon poppyseed Bundt cake, followed by the chocolatey wonderland of peppermint mocha and orange chocolate. For our final stop, I wanted to challenge myself and bring us full circle with the last flavor extract on the list: almond extract.

This blog is part of a 6-part series on recipes featuring our new line of organic flavor extracts. Stay tuned for more flavor inspiration coming soon!

Maybe this is just me and my sweet tooth, but the candies I enjoyed as a child have stuck in my brain like hard candy sticks to molars. From distinctly wrapped strawberry bonbons, saltwater taffy from the Oregon coast, to orange-shaped chocolate spheres covered in gold foil, each sugary morsel shaped many of my earliest memories. In particular, the latter takes me back to (literal) sweet moments spent carefully breaking off each chocolate orange slice one by one, and letting the rich, citrusy flavors melt onto my tongue. With this mouthwatering memory in mind, I set out on a mission to recreate this nostalgic treat in my own kitchen.

This blog is part of a 6-part series on recipes featuring our new line of organic flavor extracts. Stay tuned for more flavor inspiration coming soon!

With each added layer of clothing marking the days leading up to winter, there is little my bundled-up self wants to do besides sip on a piping hot beverage. Once my taste buds tire from drinking gallons of spiced apple cider and homemade chai, I tend to gravitate towards the famed and festive beverage synonymous with the holiday season: the one and only, peppermint mocha.

This blog is part of a 6-part series on recipes featuring our new line of organic flavor extracts. Stay tuned for more flavor inspiration coming soon!

Long before I learned how to read, much of my time as a young girl was spent perched in a particularly sunny window, staring wide-eyed at vibrantly illustrated picture books. My fascination with eye-catching imagery quickly evolved from kids’ books to another type of illustrative literature that my mom kept an impressive collection of: cookbooks! Something about flipping through page after page of appealing images woven with thoughtfully crafted recipes has always filled my empty stomach with inspiration, and is what I credit to leading me to be the culinarian I am today.