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Bright & Lemony Autumnal Thyme Salt

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Clear

INGREDIENTS

Fresh Herbs: Rose Petal Thyme, Lemon Thyme,Spearmint, Lemon Basil, Zuta Levana, Lemon Verbena, Lemon Leaf, Fennel Fronds, Pineapple Sage Flowers, Parsley, Variegated Sage, Myrtle, Nasturtium Petals Produce: Red Onion Juice, Orange Bell Peppers Spices: Toasted Onion Powder, Purple Shallot Powder, Egyptian Green Onions, Purple Kale, Rainbow Chard Citrus Zest: Lemon Zest Other: Maldon Salt

Recipe/Usage Suggestion:

Roasted Brussels Sprouts, Apples & Mint

Fall How To use my salts

Warmth and comfort take on a bright, fresh dimension in this herbal salt featuring fall’s bumper crop of tender, earthy mint shoots. Robust autumn herbs, like sage and zuta levana, counterbalance mint’s lingering sweetness. Myrtle leaves introduce lemon-infused woody undertones. Meanwhile, lemon verbena, lemon basil, and fresh parsley come together to create a holding vehicle through which the robust autumn herbs can be delivered more tenderly. A verdant symphony of peppers, onions, kale, and chard are laced throughout, paying homage to the abundance found in this particular fall garden. This is your new favorite salt to use on all fall vegetables: fresh, fried, roasted, and stewed.

Storage & Seasons Year Fall 2024

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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. 🌺 🌿 🌸

Rosemary Chocolate Pudding

Rosemary Chocolate Pudding

Creamy Mushroom Soup with loads of herbs (parsley,

Creamy Mushroom Soup with loads of herbs (parsley, savory, marjoram, rosemary) plus kale, carrots leeks. Made with chanterelle and cremini. My recipe roasts some mushrooms in the oven with some onions garlic leeks and herbs along with dried mushroom powder while I’m chopping it’s them sauted into the other fresh mix and deglazed with some cognac before a buttery chicken stock is added. Finished with a splash of heavy cream that was thickens a bit with a whisk. The end result is delicate, herbaceous and earthy. Creamy but not too creamy.

Herbaceous northern Italy #Venezia

Herbaceous northern Italy #Venezia

If you were lucky enough to get one of my herbal b

If you were lucky enough to get one of my herbal brines from my latest collection- it’s time to start planning your brine strategy. I make it easy just head to my blog MyHerbal-Roots.com

My herbal salt brines were crafted to make #herbalforeplay with your bird efficient and flavorful, think of it like a super in-depth quickie if you know what I mean. And just so we are clear I am on team dry brine! My herbal salt brines are crafted for dry brining, which I believe is superior to the a messier wet brine—(which s should never go in your bathtub FYI).

I prefer herbal dry brining over wet brining because it enhances the turkey’s flavor and penetrates the meat more deeply—from bone to skin. By applying my herbal salt brine along with some added fresh herbs and orange zest directly to the turkey, dry brining allows flavors to infuse deeply, creating richly seasoned, succulent meat. The process draws out moisture, which dissolves the salt and is reabsorbed back into the turkey, naturally tenderizing it without adding excess water. This results in a juicier turkey with a satisfying, non-mushy texture. Additionally, dry brining encourages the skin to dry out in the fridge, leading to beautifully crisp, golden skin when roasted. Unlike wet brining, which requires a large container and gallons of liquid, dry brining is simple, space-saving, and mess-free—making it a favorite among chefs and home cooks alike.

Link in story for the directions.

@brewkrug is using my Cranberry Chipotle Mezcal Sage Brine for bird going on my table this year and it’s my absolute favorite!

As the weather gets colder we gravitate to comfort

As the weather gets colder we gravitate to comforting ingredients like beans- let this be a friendly herbaceous reminder that a bowl of beans and greens topped with eggs and mint is the perfect cold morning or rainy day breakfast. , i am in love with the deeply warming qualities of #Mint in savory winter dishes.

Also #NissasFreshMintHarissa #IYKYK

Sunday #HerbalForeplay An earthy and sultry expe

Sunday #HerbalForeplay

An earthy and sultry experiment that I think is perfect for a fall braising rainy afternoon. I’m going to serve it over a porcini amaranth porridge.

Sometimes I think the red wine braised beef dishes are too one demential rich. I think sort of in the same way I don’t love balsamic vinegar. Im always looking for a lighter, sultry more complex richness that doesn’t overpower and I like the idea a beef braise being super fall centric- which is how this came about.

Rosemary Persimmon Cinnamon Braised Short Ribs

In addition to rosemary (dried and fresh) I used marjoram and sage and seasoned it with my Cinnamon and Thai Basil Spent Blooms Baking Salt with more cinnamon , ground dried porcini mushrooms and counter dried cinnamon basil. Some fresh turmeric, onions, garlic and Nantes carrots sauted up in the meat drippings- deglazed with #MelettiAmaro ( @meletti_usa ) (which I adore paired with persimmons ) and beef broth. Now it will braise and cook down into goodNiss for the next three hours…..

Herbal foreplay started out a bit of a joke, a playful take on my style of using herbs for prep and where others don’t usually and the fact that foreplay in general doesn’t often get the credit it deserves in terms of contributing to the best results- something I think herbs also don’t get enough credit for.

Basically in the end it’s a reminder of the general importance of time and play and I guess play coupled with passion, which I think we all need more of in the kitchen.—I can’t speak for your bedrooms. 😀 and whatever anyone says. Everyone has more time. Just depends on what you choose to do with it.

Stay tuned for the final dish….

Ps if you’re free tonight…..

I use cinnamon basil spent blooms in my pie spice

I use cinnamon basil spent blooms in my pie spice mix, but you don’t have to.

Recipe link for my pumpkin basque cheesecake in story.

your Thanksgiving table needs this

Rosemary Rye Fig Tart

Rosemary Rye Fig Tart

Lavender Goat Cheese Ice Cream in the making

Lavender Goat Cheese Ice Cream in the making

A rich, herbaceous fall root vegetable brodo on th

A rich, herbaceous fall root vegetable brodo on the last simmer and yes that is an apple core in it. I needed a touch of sweetness. (Those are some bits of dried porcini simmering too. The roasted root vegetables were made into a stock and strained before this step. It will get strained one last time tomorrow.

Those ravioli will be cooked in this brodo and served with some root vegetables and fried sage butter.

I think this one is my favorite.

I think this one is my favorite.

Here it is, the herbal magic you’ve been waiting

Here it is, the herbal magic you’ve been waiting for!

Making their debut on election day no less a day when you can surely use something other than political waiting.

My new collection includes 4 Herbal Salt Brines and 4 Fall/Thanksgiving Herbal Salts—perfect for creating a warm and flavorful communal table, something we’ll surely be craving and need after today!

Each herb salt has its own story and unique character. I invite you on this day, a day in which you surely have time and need for distractions, to discover the journey and artistry behind these herb salts, their meaning to me, and the carefully selected herbs and techniques that make each one distinct.

⚠️ Supplies are very limited, and these salts sell quickly. Grab yours before they’re gone!

www.shop.herbal-roots.com

Link in story

Take a moment today to explore the collection—you deserve a delicious distraction!

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@2019 Ger-Nis Culinary & Herb Center

Bright & Lemony Autumnal Thyme Salt | Herbal Roots

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