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MO Red Bud Herbal Salad Salt

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SIZE

Clear

INGREDIENTS

Fresh Herbs: Parsley, Mint, Turkestan Oregano, Lemon Thyme, Zambezi Thyme, Chives, Evening Primrose, Fennel Fronds, Hyssop Produce: Red Chilies Spices: Sumac, Purple Garlic Powder, Pink Peppercorns, Purple Peppercorns Citrus Zest: Lemon Zest Other: Missouri Red Bud Flowers, Maldon Salt

Recipe/Usage Suggestion:

Asparagus & Mint Spring Salad with Spring Herb Salt

Missouri redbud trees dominate the landscape in early spring; their vibrant pink blossoms symbolize emergence and summon attention to the vivacity needed to sprout forth. Their sweet vegetal flavor and earthy grassiness mingles with the peppery herbaceousness of evening primrose and older parsley bursting with new shoots. Refreshing mint and savory thyme add depth. Garlicky spring chives and citrusy pink and purple peppercorns contribute playful yet sharp notes, creating an exquisite palette that begs to be sprinkled generously over spring delicacies like asparagus, morel mushrooms, ramps, lamb, and eggs.

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FOLLOW HERBAL ROOTS ON INSTAGRAM

myherbalroots

I’m @picoypero 👩‍🦰 What you see here is a symbol of my artistry and creative spirit, a manifestation of where I’ve been & who I’ve encountered. 🌺 🌿 🌸

Those citrus blossoms from @mediumfarm ; I’ve be

Those citrus blossoms from @mediumfarm ; I’ve been air drying them and now I’m going to grind them up into a heavenly fairy dust powder. Part I’m going to mix with epson salt for my bath and the other part use around the kitchen in my general magic.

I love when my ideas work - the smell is intact and potent!!

True story: I once bought an old oud at a flea mar

True story: I once bought an old oud at a flea market in Jerusalem and brought it back to the U.S. for a then-lover. It smelled like the perfume of the Middle East. I loved how intoxicating that smell was. He loved it—and me—for the sultry gesture.

That story—and so many others—are reflected in this season’s herbal salts: My Arab Spring, The Awakening Collection.

This collection is rooted in my Middle Eastern origin story—beginning in Israel when I was 29 - then stretching into my 50’s into Jordan, Turkey, Tunisia, Egypt, and Cyprus. It’s built from those travels, many of them deeply intertwined with herb work and herb people—who handed me the generosity of their wisdom, the herbaceous and life-kind—especially their fire. My boldness has been peppered by my time in the Middle East

The wisdom and strength of the Middle Eastern people—their resilience—is like spring itself. This collection celebrates that power, that need to rise up, to revolt, to speak out. Like spring, they burst forth from the dirt—because awakening has only one direction: up…… forward.

These salts are deeply personal—fiery, fresh, and rooted in history, religion, politics, economics, trade annd commerce and above all openness of perspective and protectiveness of my own creativity and vision

This is My Arab Spring—the flavor of resilience and revolt. Taste it now.

www.Shop.Herbal-Roots.com

Limited as always.

See story for more details.

This is my first work sans my helper Inca. He is deeply missed and yet visibly present in this collection. Don’t worry I didn’t put his ashes in. Lol.

Im addicted to making a cocktail cube on every col

Im addicted to making a cocktail cube on every collection. Super limited because these are intricate to make.

#Jasmine if you’re lucky enough like most Northe

#Jasmine if you’re lucky enough like most Northern Californians, to have this thriving in your yard or on a hiking path- USE IT!

I love using it in sweet and savory forms. I usually air dry the flowers and the flower beds (those have extra potent flavor) by laying flat in a large bowl where these is good air circulation. It takes about a week. I sometimes finish them in the oven 200 degrees on a cookie sheet for about 10 min.

One of my favorite things is make is jasmine sugar - I love adding cardamom and mahlab to mine. I use this for baking, cocktails, mint tea and so on. Using this one for a rhubarb and blueberry coffee cake.

The lavender rhubarb jam (that’s in one of the s

The lavender rhubarb jam (that’s in one of the salts) turned into a little gin thing. Chamomile for a sweet nose tickle.

Spring 2025 My Arab Spring: The Awakening Collect

Spring 2025
My Arab Spring: The Awakening Collection
Awakening | Pulse | Vitality | Emergence | Commons | Audacious | Unyielding

May 1st at www.Shop.Herbal-Roots.com

It’s #RedBud season and I’m lucky to be headin

It’s #RedBud season and I’m lucky to be heading to MO this week- I’m gonna shove my suitcase full of them to bring back to California.

If you’re lucky enough to have them around, USE them.

They taste like floral sweet peas,,,, they freeze well too.

🌸🌺🌿

The Spring 2025 Herbal Roots Herbal Salt Collectio

The Spring 2025 Herbal Roots Herbal Salt Collection (which has been percolating inside of me as the world wakes from a winter slumber) is now in motion and I promise it will be revolutionary!!

The collection will debut May 1st.

A little spring dinner happening here this is a Fa

A little spring dinner happening here this is a Fava , wild arugula, mint goat cheese spread. A flowery cheese (I can’t remember what kind) green olives and sourdough toast. Little wild violets for decor. Thank @mediumfarm for all the herbs…… 🌿

Tomorrow I’m in a contest. A #ChiliCookoff - I’m not a newbie in contests - and I never play it safe- I always go for herbal and what might appears weird - my #HerbalForeplay smoked meat technique is making its way into what will be a Woodfired Tropical Pork Chili Verde (Nissa style). Plus I’m making a bonus hot sauce (Funky and Smoky Mango Chikhuacle Negro Hot Sauce and some #mangocrema

The chilhuacle negro pepper is an ancient, fruity chili that’s a. dark chocolate brown purple color. It’s used is Oaxacan moles. I’m adding guajillo chilies for heat and the mango coconut to tame.

Minty Shish Tawook pita sandwich with herbalized f

Minty Shish Tawook pita sandwich with herbalized fixins’

Damascus Rose, Sumac (from @curiospice ) Mint Pick

Damascus Rose, Sumac (from @curiospice ) Mint Pickled (with Meyer lemon champagne vinegar) in the making for some Shish Tawook Pita Sandwiches…..

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(Shop) Herbal Roots © 2016 - 2025 by Nissa Pierson on Behalf of Ger-Nis Culinary & Herb Center is licensed underCC BY-NC-ND 4.0 Policy

MO Red Bud Herbal Salad Salt | Herbal Roots

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