One of the questions that often pops up here on the Mountain Rose Herbs blog is how to make substitutions between dried and fresh herbs. What if your garden bounty is begging to be enjoyed but your recipe calls for dried herbs? Or if you find yourself in the middle of holiday meal prep and forgot to get an ingredient or two?

As autumn is now officially here, my mind has turned to the supportive power of elder berries. Elderberry syrup is obviously a tried and true ally for immune system support*, but elder berries also make an excellent base for cocktails and mocktails. My Elder Bellini recipe is one such fall cocktail that provides both remarkable flavor and immune system support*. I must admit that it isn’t exactly an “herbal cocktail” per se—because it is made with herb-infused spirits, it is ostensibly an extract that is added to juice to impart a slight herbal flavor in a full-bodied cocktail. The beauty of this method is that you can make the infusion ahead of time, so you have your elderberry-infused base on hand whenever you get the urge for a remarkably beautiful, delicious cocktail.

If you’ve scoured the pandemic-hit canning section at your local store for supplies this year, you know the pickings are slim. My favorite low sugar dry pectin, which was readily available and selling for just a couple dollars a box six months ago, is currently impossible to find here in Eugene, and when I finally turned to online options, I discovered it selling for between $8 and $15 a box…that is madness! And it’s terrible timing, too, because I was recently gifted with a whole pound of organic, dried hibiscus flowers, and I really wanted to make hibiscus hot pepper jelly. What’s a girl to do? Hearken back to the old days!

Snuggling up to our canine-companions is an act that brings so many of us joy and security. As an adult who has never had children, I’ve always treated my pets as if they were my babies. Natural pet care is important to me, and I bring that approach into everything from the food they eat to the things I put on their coat/skin.

Fruit compote might be the most flexible and versatile digestive support you’ll make this fall. It’s a mishmash of all sorts of delicious things and there aren’t many rules—all you need is some fruit you can cook and make squishy--and it’s the perfect vehicle for all sorts of herbs and spices.

When Europeans arrived on the east coast of what was to become the United States, they found that the indigenous people regularly made an astringent decoction by boiling the leaves and twigs of a particular deciduous, flowering shrub. These Native Americans were making the decoction from Hamamelis virginiana, or American witch hazel, and they used it extensively for a wide variety of health supporting applications and skin irritations. Today, high-quality witch hazel, distilled as an extract, is still beloved as a gentle skin toner and astringent. It is a key ingredient the best DIY and over the counter toners, cleansers, makeup removers, after sun sprays, etc. Additionally, the extract’s naturally low pH helps balance the typically high pH of soap, so it makes a wonderful after-wash refresher that is suitable for most skin types and can be used alone or incorporated with other ingredients. And, best of all, because witch hazel takes on the properties of whatever herbs you infuse it with, you can customize it for your skin’s specific needs!

You may have noticed that many DIY skincare recipes include coconut oil. While the moisturizing benefits of coconut oil are a great option for many, it is problematic for those who are allergic to coconut*. In addition to coconut allergies, some find coconut oil to exacerbate acne. In this case, a suitable substitute is necessary. 

When the thermometer starts to register in the 80s and 90s, my mind takes up residence in the shade of my patio, situated near the grill and not too far from the drinks’ cooler. For foodies like the folks in my family, backyard cookouts mean long lazy days brushing a perfect protein with a tangy sauce over a slow fire. It means tossing together colorful, herby appetizers and barbecue side dishes, imbibing in a newly invented icy drink, and whipping up a batch of homemade ice cream to go with pie. Other than a loose plan of when we want to eat, we let the day guide itself. We just sink into the mindful, soul nurturing process of preparing a meal to eat outside. I think of this time as some of the very best summer medicine.

Who doesn’t love a frosty, foamy root beer on a hot day? From drive in burger joints to movie theaters, root beer is the classic American drink. However, the corporate world has turned root beer into a cheap artificial drink full of high fructose corn syrup and other artificial flavors. Real homemade root beer is full of healthful and flavorful herbs.

Most herbalists will tell you that they became interested in herbs because they had some condition that they wanted to find a better way to address. For me, it was more about learning to be in charge of my emotions. It’s not that they were out of control, but I studied psychology in college, and this interest has never left me. Strong emotions can be uncomfortable and do considerable damage to various bodily systems.

When sharing treats with my family and friends, I love to hide herbs and spices that they may not know about or know how to use. Adding fun twists to classic preparations is an exciting pastime of mine. One classic dessert that I find to be endlessly entertaining is fluffy, creamy whipped cream. Not only is the flavor of fresh whipped topping better than store-bought, but you can infuse flavors to tailor it to whatever you are serving it with. And if that isn’t enough to make you want to make your own, it’s a much more ecofriendly alternative, as it does not come in a single-use container.