Right around Spring Equinox, I start to take inventory of what is in my apothecary, what needs to be used in the next few months, and what needs to be replaced now. This timing is serendipitous because as winter comes to a close and summer’s nutritious fresh berries are still months away, I start to crave the bright flavor and nutritious zing of freshly made superfood jelly. Hence, the end of March is my annual dried berries jelly-making time. This year, I was excited to find that my dried hawthorn berries and bilberries are on the 2024 refill list. These two superfood berries, particularly in combination, are perfect for early spring jelly-making and result in one of my all-time favorite jellies. One batch carries my family happily into summer.

We live in a time when being a foodie is a celebration. As the more middle-class cousins to gourmets and gastronomes, we foodies have the same discriminating palates and passion for flavor, experimentation, and a mix of food cultures to help us build our skills and develop our cooking hobbies. We’re also very good at cooking on a budget. In the world of mixologists—a particular breed of foodie—making gin is the perfect representation of this. It’s crazy-easy, doesn’t take long, and you end up with excellent alcohol without breaking the bank.

I recently spent a night at a hotel with an outdoor saltwater soaking pool. I didn’t see much of the hotel itself because I could not convince my body that there was even one good reason to leave the buoyant 102°F saltwater paradise. I braided my hair ahead of time with the—in hindsight ridiculous—idea that maybe I could keep it dry, but by the time I finally conceded I needed to go to bed, it was thoroughly wet. So I toweled it dry-ish, ran a brush through it, and fell into bed for a deep, restful sleep. I woke up in the morning to voluminous hair that had fabulous waves. As I stood in front of the mirror blinking in confusion, it dawned on me that I had inadvertently given my hair a sea salt treatment… which reminded me that I could do this at home for significantly less money with DIY sea salt hair spray!

I love a good Irish coffee. The conundrum, however, is that I generally limit my daily caffeine consumption to a morning espresso and I don’t want whiskey for breakfast, so it’s hard to figure out when to have said Irish coffee. St. Patricks Day is almost here and I'll be getting together in the afternoon with my coffee-loving friends and family, which will include traditional, festive Irish coffee. Happily, my talented mixologist of a husband recently got inspired by a tin of Mountain Rose Herbs herbal coffee. I wasn’t sure what he was up to tinkering away in the kitchen, and then he came out with this creamy glass of pure ambrosia. Although I am not generally an all-caps kind of woman, this herbal Irish coffee recipe is, OMG SO GOOD. Bonus: I can drink a glass in the evening and still get a good night’s sleep.

It’s the time of year when I’m working my way through the last of our stored root vegetables and winter squash looking for ways to extend their lifespan and nutrition. With this in mind, I spent an afternoon last weekend hasselbacking. In its simplest form, hasselbacking is a special cutting method for raw vegetables (also some fruits and even bread) before roasting. The most common version is Hasselback potatoes: the Potato à la Hasselbacken or, in Swedish, hasselbackspotatis. The glory of this cutting/cooking method is that it allows you to get flavorful fats and your favorite herbs and spices down inside the food so all that deliciousness gets roasted in. Plus, hasselbacking makes your food so pretty!

As herbalists, many of us create infusions (teas) with health and wellness in mind, choosing herbs based on what constituents they can provide us. As tea enthusiasts, we also care about the tea-drinking experience and the synergistic way that the flavors and aromas of different herbs can join together when put in hot water. It is this synergy that comes into play with tasting notes. Tasting notes are the descriptive language that connoisseurs use to help us understand the nuances at play in each cup: a set of terms to describe visual cues, aromas, taste, sensations, and more. I can’t tell you why ‘tangy, lively, and refreshing’ are the flavor notes in my everyday go-to drink-it-all-day herbal tea, but knowing those terms helps steer me toward other herbs and spices that work well together when making my own herbal tea blends.

Fermented rice water has a long history of use in Asia as a hair rinse. When we soak or cook rice, we capture the natural inositol from the grain in the water. Inositol is a form of sugar that our bodies naturally produce to provide structure to our cells, and is also found in some foods, including grains and legumes like rice. Inositol-rich rice water, especially when fermented, also carries proteins, vitamins, minerals, and amino acids believed to support a healthy scalp, hair strength, and shine. Want to take it up another notch? Infuse rice water with hair-loving herbs! 

We are big stir-fry and Asian food fans at my house, and I love a really good stir-fry sauce. But I struggle with the high fructose corn syrup and the way-too-many-preservatives-and-ingredients-I-can’t-pronounce problem in most bottled sauces. Also, the presence of seafood and/or gluten are issues for my vegetarian and gluten-free family members. And finally, for many households like mine, it’s hard to get through an entire bottle before the contents spoil. All of this means I refuse to purchase pre-made stir-fry sauces and the oyster or hoisin sauce that is so common (and delicious) in my favorite Asian sauces. I wanted to create an easy-to-use substitute that packs in the umami goodness I love about these sauces.

I like inclusivity in food, and my friends and family group includes omnivores and vegetarians/vegans, as well as people with food allergies, autoimmune diseases, religious restrictions, etc. I love to feed my people, so I’m always experimenting, which is how I found myself going down this agar-agar as a replacement for gelatin rabbit hole, and then one thing led to another, and I got curious to know how much agar is the right amount for the best mouthfeel in vegan gummies (welcome to my brain). I made elderberry juice gummies, which were tasty and a fun way to get an extra boost of vitamins and minerals. Then I discovered apple cider vinegar gummies—I love these little ACV morsels!

2023 was quite a year! While we worked hard to ensure access to pure, organic ingredients to support health and wellness, the Mountain Rose Herbs team also completed some exciting goals. As we reflect on the last year, we want to share our most notable accomplishments and extend our gratitude to you. We could not have accomplished these things without your incredible support. Here are some of our favorite initiatives from 2023 and a peek at what’s coming up in 2024.

In 2001, we moved Mountain Rose Herbs from California to Oregon to be closer to our farm operations, wild harvesters, and processors. We are proud of the fact that we have nurtured relationships with our Pacific Northwest farm partners for 30-plus years. Today, we source about 75% of our American-grown organic herbs from Pacific Northwest farmers here in the bioregion we call home.