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!

With the exception of my stuffed mushroom recipe, this is my most requested potluck dish. I created this side dish 12 years ago when trying to figure out what to bring to a gathering. I was working with a pretty tight budget at the time, so I looked to my cupboard to see what I could make with what I had on hand. Rye berries—lots and lots of rye berries!I happened to be experimenting with growing oyster mushrooms and was using rye berries as a substrate.Since they are completely edible and I had an abundance, I decided that would be the main ingredient to build on. What I later learned was that rye berries weren’t just a cost-effective way to feed a lot of people. They are actually a great source of fiber and chock full of vitamins A, K, B2, and B6. Rye berries also contain manganese, potassium, copper, and phosphorus. So what I was staring at in my bulk goods pantry was a gold mine of nutritious possibilities.

I relish my morning cup of tea; sometimes, the thought of it is the only way I can get myself to leave the cozy warmth of my bed. That first sip is always just the thing I need to start feeling like an actual person that can function in the world. Would it be too dramatic to say that your first sip of tea is the most important sip of the day? Not only is it the thing that gets me out of bed, but it also sets the tone for the day and gives me a little opportunity to treat myself. Because of this, I like to switch up what I am drinking to keep it fresh and exciting.

Creating your own natural paper is a wonderful way to recycle paper scraps while making practical, botanical-themed art. Homemade petal paper is a delightful way to share a homemade personal touch to things like gift cards, tags, or table place cards. In an afternoon, you can create a whole bunch of different papers or experiment with different flowers, leaves, and herbs year-round. You can even craft “plantable” paper embedded with seeds!

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.

Scent is all around us. Sometimes it takes center stage in obvious ways, like when coffee is brewing or fresh bread is baking. In other instances, it’s in the background, subtly setting the tone for the environment. Whether we are actively paying attention or not, scent is a constant companion, with the ability to influence mood and our perception of life experiences. Throughout human history, aromatic plants have been used intentionally to shape the atmosphere of the places we inhabit and impact the nervous systems of the people within.

Just as we witness the turning of the seasons in the world around us, I have come to realize that we experience changing seasons within us as well. In nature, winter is a time of retreat and rest. In this part of the world, everything becomes darker, colder, and less colorful. Though life is still bustling all around me, it becomes quieter and more subdued (just as I do). While I welcome the rest and reflection that winter invites, there are times when I feel like the cold darkness weighs on me, and feelings of hopelessness can ensnare me.* And though I understand that it is important to give yourself space to feel your feelings and not run away from discomfort, it is also important to give yourself some extra self-care during these times.

These days more and more folks are participating in Dry January. Whether it be a New Years resolution, a health reset after holiday indulgence, or a lifestyle shift, a month without alcohol can feel like a sacrifice of sorts. But does it have to? With the holidays now over and months to go before the return of the sun, it’s important to find ways of bringing celebration into our lives. Which is why we like to think of Dry January as a celebration. And what better way to celebrate then by making copious amounts of delicious mocktails to replace the boozy beverages we might be missing?

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.