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Here at Mountain Rose Herbs, we’re frequently asked about various definitions in herbalism. Such as “what’s the difference between an essential oil and an infused oil?”

We thought you'd appreciate a simple guide to herbal terminology. Here are 10 definitions for your learning pleasure! Please let us know if there are any other definitions you’d like to see here! We'd love to add to this list in the future.

Infusing herbs into butter only takes a few minutes and is a tasty way to add an extra punch of flavor to your food. Herbal infused butters, also called compound butters, are decadent on steamed vegetables, warm dinner rolls, baked potatoes, pasta dishes, or incorporated into sautés and sauces. Here are a couple of my favorite recipes!

New Orleans is a special place for many reasons. It’s a hotbed for music and culture, but clearly one of its shining features is its delicious Cajun and Creole cuisine. New Orleans has countless native dishes, but I’d be hard-pressed to think of one more closely linked with this city or more celebrated than gumbo. I know vegetarian gumbo may sound like an oxymoron, but with the right organic herbs and spices, you won't even miss those traditional proteins. Feel free to call it vegetable stew if that suits you more!

Who doesn’t love a hot bowl of Tom Kha? I’m yet to encounter such a person. I first discovered this tasty Thai soup back in college at a local Eugene, Oregon joint. The trifecta of fresh and traditional herbs completely blew my mind. Lemongrass, kaffir lime leaves, and galangal root (where the “kha” in “tom kha” comes from) give this soup its incredible and unmistakable flavor. 

Well, it seems as if summer is finally here in the northwest! The weather has been absolutely stunning, and it’s been such a joy to get out and enjoy the sunshine. I’ve been hitting the hiking trail, the outdoor basketball courts, and the river a lot these days.

Call me frugal, but I love to save money. Nourishing herbal infusions are a great way to add a bit of extra botanical sustenance into your life without spending a lot of cash. Drinking herbal infusions has been a regular practice of mine for years now. I first learned about it from herbalist Susun Weed (who else?) on HerbMentor Radio.

Mountain Rose Herbs is excited to sponsor a variety of incredible events all across the country again this year. While we can't attend them all, we are honored to be involved in someway. From the Oregon Truffle Festival (yum!) in our hometown of Eugene, Oregon, to the New England Women's Herbal Conference, we’re proud to embrace herbalism, organic farming, sustainable forestry, and delicious eats! Hope to see you there.

Mushrooms have become very popular over the last few years. From shiitake and reishi, to chaga and maitake, more and more folks are feeling drawn to these fascinating and useful beings. When I’m at events, I get a lot of questions about how to prepare and consume them. Making a decoction is a good way to go, but I prefer making what’s called a “double extraction” since mushrooms contain some constituents that are water soluble, called beta-glucans, and some that are alcohol soluble, called triterpenes. A double extraction effectively pulls out these constituents with the added benefit of being shelf stable!