In 400 B.C.E., in his On Regimen in Acute Diseases, Hippocrates wrote, “You will find the drink, called oxymel, often very useful…for it promotes expectoration and freedom of breathing.” It’s too bad I didn’t have that definition the first time I saw the word “oxymel,” because I came across the term right about the same time that I was reading the Harry Potter series to my daughter. This might explain why an oxymel sounds to me like something one would whip up in potions class.

St. Patrick’s Day is one of those holidays that delights the comfort-foodie in me. Within my circle of friends, it’s been known to inspire Jameson-fueled quests to perfect the finer points of Irish soda bread. Although people often think of soda bread as being a product of Ireland, it’s actually an American invention that shows up in many cuisines around the world because of its simplicity, and the results are SO good! It’s a quick, one-bowl process and, because it relies on a chemical reaction between baking soda and a moist acid like buttermilk, the bread requires no resting or rising. In truth, soda bread is more or less a big biscuit. This five-seed, Himalayan-salted version retains the super-easy nature of traditional soda bread while seriously upping the nutritional content and flavor by adding whole wheat pastry flour and aromatic seeds. Whether you’re aiming for a perfect St. Patrick’s Day loaf, or you just want to try your hand at one of the world’s simplest bread-baking methods, this seeded soda bread may be just the answer!

Brassicas—that genus of plants in the mustard family that includes broccoli, cauliflower, cabbage, and brussels sprouts, among others—have not always been my vegetables of choice. I blame the fact that I was a child of the 70’s: bell bottoms, 8-track tapes, rotary phones…and seriously overcooked vegetables. My father was considered a “health nut” who insisted we eat whole grains and sprouted seeds, and that we take a daily dose of what he called mushroom tea, now commonly known as kombucha. However, outside of our home, it was a weird time for food, an era when a popular party and potluck dish called “Watergate Salad” was made from a horror list of ingredients that included marshmallows, instant pistachio pudding, and a whipped topping of high fructose corn syrup and hydrogenated oil. But, in my opinion, it was the abused vegetables that were the worst. Bowls of once healthful veggies were commonly presented as limp, cooked-to-death wastelands. No wonder I spent years thinking I didn’t like brassicas.

A fantastic scrub butter like Neroli or Awapuhi leaves the skin feeling moisturized, exfoliated, and loved—these body scrubs are a wonderful way to practice self care! However, for some people (like me), salt- and sugar-based body scrubs aren’t as ideal. No matter how gentle I am, the intensity of salts and sugars rubbed into my skin always leaves me feeling like I lost some epidermis that I actually wanted to keep. This has become truer as I’ve aged. Exfoliation is important for happy skin, but I want a gentler touch these days… which explains my recent quest to perfect a DIY “microderm” body scrub that does a good job, but dials back some of the scrubbing fierceness of sugars and salts.

Facial toners have come a long way since the 1990s, when the most common commercial varieties (often marketed to teenagers) used high concentrations of alcohol to help remove oil from the skin. Purported to reduce acne, they were purposely drying and too astringent for most skin types. Today’s facial toners with natural ingredients, on the other hand, provide benefits that can help to maintain the normal pH and hydration of our skin, both of which are essential to maintaining the moisture and elasticity that gives our complexions a smooth, healthy appearance. 

Here at Mountain Rose Herbs, we understand that the modern commercialization of Mother’s Day sometimes makes it easy to forget that this holiday is rooted in age-old celebrations from around the world. One of the most ancient “mother holidays” was a festival held by the Greeks in honor of Rhea, the mother of the gods. At dawn, people made offerings of cakes, drinks, and flowers in her honor. Other celebrations, like the sixteenth century “Mothering Sunday,” evolved over the centuries to become a day in which grown children visited home and little ones picked flowers for their mothers. Sounds familiar, doesn’t it?

My family loves fruity vinegars. We use them multiple times a week in vinaigrettes, marinades, barbecue sauces, sipping vinegars, and shrub cocktails.

As a parent, I found an enormous amount of joy in watching my babies develop and grow. Teething, however, was not one of the happy times. Fussy, cranky, drooling, tearful babies rend a parent’s heart and stretch everyone’s patience. There is nothing worse than feeling helpless while your child suffers.

When I was growing up in the mountains, my father gave me two “winter tips” that were passed down to him from his parents and grandparents. First, keep a pot of water on the wood stove as a sort of rustic humidifier to moisten the dry air that happens in homes shut up tight against the winter cold. This helped avoid the dry mucous membranes and throats that would otherwise plague us. And second, keep a jar of raw, local honey in the cupboard at all times, as this beautiful gift from the bees does wonders to soothe an irritated throat. With the cold weather now upon us here in western Oregon, I’m reminded of that steaming pot of water, stoking the fire against chilly nights, and Papa handing me a spoonful of honey before I brushed my teeth for bed.

If you’ve ever dried herbs in your home, or arranged aromatic resins in an incense dish, or placed a jar of lavender stems on a shelf, you know that herbs and spices—as well as adding compelling flavors to food and providing healthful benefits to our bodies—bring a natural beauty and delicious fragrance to our homes. And when you put those natural ingredients into the hands of a master crafter, you can end up with unique herbal decorations that are simple to do even for those of us who aren’t so “crafty.”

Recently, my husband and I were taking a training class with our puppy, Gracie Cakes. The dog trainer suggested that we class attendees head to the grocery store and buy jars of baby food as training treats for the dogs — apparently, dogs love the common pureed ingredients used in commercial baby foods. I say this to explain how I found myself standing in a baby food aisle for the very first time in my life. I realized, as I stood there not knowing where to even begin, that I had raised three babies to healthy adulthood and, until Gracie Cakes the terrier, had done so without ever twisting the lid from a commercial baby food jar.