While leading women’s backpacking trips into northern California’s wilderness areas in the late 1980s, Mountain Rose Herbs’ co-owner Julie wanted to create a tea blend that would help hikers relax at the end of an active day. That’s how “Sleeping on Rocks” (now dubbed Fidnemed Nighttime Tea) was born.

Recently, Mountain Rose Herbs visited Devon Young of the Nitty Gritty Life homesteading blog on her beautiful property in Amity, Oregon. Nestled between the rolling green hills of wine country, her charming old-fashioned farmhouse bustles with eight children, a host of farm animals, and some friendly furry pets. Devon truly homesteads (“doing things the hard way”), which means she practices subsistence agriculture as much as possible.

I was first introduced to kava (technically called “kava kava”) while visiting Hawaii’s Big Island. After getting back to the mainland, I began to notice kava everywhere. Kava bars were now easy to find on my travels coast-to-coast, from Asheville, North Carolina to Portland, Oregon. Articles in publications like The New York Times extolled its increasing popularity as an alternative to caffeine-fueled coffee shops or alcohol-centric drinking establishments.

While I’ll never stop loving a classic café latte, I’m amazed by the variety of creamy drinks you can create with healthful herbs and teas. That's why we were overjoyed to see this submission from Rita Gillan (ritadoula.com), a recipe contest winner from our Fall 2017 catalogue. Enjoy her simple how-to-guide and chai maca latte recipe. Now you can make this delicious herbal beverage in the comfort of your own home. Thanks, Rita!  

It’s that time of year when the days get a bit shorter and the nights a little cooler. One of our favorite things to do at this time of year is to sip on a nice steaming cup of Earl Grey Tea.

This Love Tea simple syrup is something special. With hints of cacao and cinnamon, this floral syrup is perfect for crafting unique cocktails or stirring into a cozy morning latte. It’s also an easy addition to sparkling or ice water: refreshing, with a delicate flavor that will mystify your friends!

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.

I love raspberry leaf! It is a pleasant tasting herb with a mildly sweet flavor reminiscent of black tea but sans all that caffeine. I have fond memories of drinking this blend during my pregnancy many years ago. Since it’s gentle on the stomach, I drank quite a bit, and it really agreed with me at a time when many other foods didn't!

It’s chai time, and I’m about to make some of my favorite tea.

Would you like some?

With half of my family from North India, I’m fairly accustomed to the ritual of drinking chai. Not the frothy, ultra-sweet, flavored-milk drink you get from national coffee chains. I mean real chai, made from raw ingredients, and crafted to suit the individual’s preference. And it never fails to surprise me how varied people’s tastes can be.

A “Farm To Table” Tea Meeting

In November, we had the great honor of hosting a delegation of tea marketers and producers from Eugene’s Sister City of Kakegawa, Japan. The group carefully prepared and served Fukamushicha (deep steamed green tea) for members of the Mountain Rose Herbs team.

You may have heard about the resurgence in returning to diets higher in fat. Ever since learning about this trend, I’ve been experimenting with ways to add fat back into my diet. I especially enjoy the luxury that a boost of fatty goodness can bring to a cold morning.