Whether your unique mane coils into bouncy ringlets, twists into wild waves, or cascades down as straight as a pin, you’ve undoubtably experienced bad hair days. On too many occasions to count in my life, I’ve stumbled out of bed in the morning and glanced into the mirror to find a sight only explainable by a bird crafting a nest out of my frazzled locks overnight. After reaching for every fancy spritz and spray buried in my cabinets, I’d more often than not be left with relatively tamed frizz, greasy roots, and a wafting heavy perfume fragrance that was less than desirable. Inevitably, I would succumb to the classic slicked-back ponytail or throwing my mop of hair under a big hat on days such as these.

The Caribbean islands, scattered between North and South America, are a hotspot of weather, plant biodiversity, and culture. Islands range from tropical rainforests to chilly mountain peaks, some densely saturated with remote mogotes: isolated, steep-sided mounds on otherwise flat plains. The high humidity and rainfall contribute to a lush flora and fauna. There are over 11,000 discovered plant species, 189 amphibian species, and 564 bird species. The Caribbean’s herbal traditions are rooted in this abundance of biodiversity.

Eating sprouted seeds is a relatively recent culinary trend in the U.S., even though they are ridiculously easy to grow and can be an excellent source of potassium, magnesium, folate, beta-carotene, calcium, vitamin C, and vitamin K. These days, bean sprouts, grain sprouts, and salad sprouts are readily available at farmers markets, natural foods stores, and in the produce section of many grocery stores. But I grow my own because it’s easy to do, saves me money, and I like to keep control over the process to ensure that the sprouts I feed my family are safe and at the peak of flavor and nutrition.

Have you heard of "no 'poo" and scratched your head in wonder about what this means? While the term is definitely not my favorite, the philosophy behind it is worth exploring. It refers to moving away from using expensive commercial shampoos and conditioners, which often contain harsh synthetic fragrances, sodium laureth sulfate, propylene glycol, and other creepy ingredients from mystery labs around the world. Because we trust that such products will make our hair gorgeous, we drench ourselves in weird chemicals without knowing how they affect our overall health. Plus, think of the millions of plastic bottles from all the hair care products we use that end up in recycling bins or landfills.

But we HAVE to use shampoo, right?—Wrong!

All of us here at Mountain Rose Herbs are thrilled to embark on another year of exciting herbal event endeavors! Last year, we had the much-anticipated opportunity to reunite through in-person gatherings, along with continuing our virtual events to ensure herbal education remains accessible to those out of arms reach in the PNW. In 2024, we're looking forward to watching the blossoming return of herbal events and strengthening the bond of the ever-expanding herbalism community.

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.

I am a firm believer in broths for their gut-supporting, extremely tasty, and nourishing qualities. You can pack so much nutrition in each little sip. Adding a myriad of herbs to our broth base is the perfect vehicle for incorporating wellness into our modern lives.

In a hyper-connected world full of consumption, how do we make the best choices when purchasing products? How do we determine the impact of our decisions based on our values? Now more than ever, we are faced with businesses greenwashing customers, and as a result, consumers have become detached from where things come from or how they have come to be. Terms like “natural” or “therapeutic” are used with reckless abandon and we are given minimal information to make the best choices for our bodies and our planet.

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.