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California Citrus & Bay Leaf Holiday Fennel Brine

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INGREDIENTS

Fresh Herbs: Bay Leaves, Lemon Thyme, Marjoram, Fennel Fronds, Purple Sage, Lavender Flowers, Savory, Rosemary Produce: Fresh Fennel, Meyer Lemon Juice, Orange Pulp Spices: Fennel Seed, Andante Mustard, Sweet Paprika, Black Peppercorn, Urfa Chili Flakes, Garlic Flakes, Red Coriander, Sumac, Wild Mesquite, Desert Hibiscus, Mace Citrus Zest: Lemon Zest, Red Grapefruit Zest, Orange Zest Other: Maldon Salt

Recipe/Usage Suggestion:

#HerbalForeplay Turkey Brining | Beet Pickled Deviled Eggs

Fall How To use my salts

Bright, bold, and herby, this jar is packed with everything amazing about California, feeling like savory, herbaceous sunshine. Fresh and potent, slightly floral, and earthy California bay leaves are dried and crushed into flake salt drenched in a slurry of fresh fennel, orange, and lemon. Hand-crushed fennel seeds (wild and domestic) and mustard seeds are blended with smooth, smoky, and piquant spices. Extra wild added with a touch of wild mesquite and desert hibiscus adding a California desert vibe. This zest-forward herbal salt is complex, fragrant, and layered, offering a little bit of everything—yet with a consistent tone, much like California. The light licorice essence from fennel, along with floral and citrus notes of lavender and lemon thyme, keeps the bright, fun flavor profile balanced. Bay leaf’s subtle bitterness and woodsy notes temper the citrus sharpness, creating a harmonious mix of freshness, herbaceousness, and depth. Ideal for your bird brine, Thanksgiving stuffing, green beans, and all seafood long after the holiday passes.

Storage & Seasons Year Fall 2024

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FOLLOW HERBAL ROOTS ON INSTAGRAM

myherbalroots

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!

While traveling the globe as I have done my entire

While traveling the globe as I have done my entire life, I noticed people worldwide use fresh herbs far more generously than Americans, who tend to buy herbs but use them sparingly, often unsure how to finish them and often confused on how to use them. My mission has always been to change that. When asked, “How do I use them all up?” my response is simple: “Just use them!” Embrace the flavors, take risks, and move past the caution. It’s how we grow as cooks and eaters. Ly herbal salts are just another way I build enthusiasm and educate on pairing and usage. Read about how to use my herbal magic and mind of how it started in the link in my story.

Fall collection comes out next week.

Unbeknownst to most people, a fall herb garden on

Unbeknownst to most people, a fall herb garden on the verge of disappearing into soon to be cold and dark winter days offers some of the most potent flavors imaginable for making my culinary magic. The same summer herbs that appear to be dying an unceremonious fall death are often alive and rich with potency. The metaphor is strong: life cycles carry the essence of transformation and change, and change offers something new; in this case new flavors, aromas and textures that we might not expect.

A few years ago, with a garden of seemingly dying cinnamon and thai basil, I discovered the beauty of their spent blooms and Thanksgiving.

Most people (myself included) haven’t paid much attention to spent blooms or really know what it means beyond some kind of flower. A spent bloom is a bloom that has finished flowering and is basically dying off. All gardening advice is the same; spent flowers should be removed promptly to promote continued blooming. Of course, with freezing temperatures looming, more blooms will not happen, so this is the ideal time of year to let them go, which I learned has great flavor potential.

Since this discovery I love using spent flowers in my culinary creations. They have incredible aroma and flavor, very different from the plants and flowers when they are in peak production. There is something very fall and wintery about spent blooms. I use them in many of my herb salts, and I love to use them as cocktail garnish.

Thai and Cinnamon Basil spent blooms are my favorite; they have a stunning dark purple color and one of the most incredible smoky burnt cinnamon aromas. I have learned to use them in all forms including when they are brown and seedy. One of my favorite uses for them in this stage is toasting them and grinding them up with my signature pie spice mix, I cant tell you how I adore it! the concept is now an herb salt, available next week!

Local stuff salad with dill feta dressing by @pris

Local stuff salad with dill feta dressing by @prism84

And so it begins. Fall 2024 Herb Salts Sage, S

And so it begins. Fall 2024 Herb Salts

Sage, Savor & Symbolism: Thanksgiving Shared Gratitude Collection

Warm | Altruistic | Communal | Collaborative | Gracious | Nourishing | Sapid | Noble

Available in limited supplies Nov 5th
Stay tuned….

Dried Safflower (poor man’s saffron) @mediumfar

Dried Safflower (poor man’s saffron)
@mediumfarm

From my herbal soulmates @loandbeholdhealdsburg

From my herbal soulmates @loandbeholdhealdsburg

Apple & Kohlrabi Salad with peppery arugula! Kohl

Apple & Kohlrabi Salad with peppery arugula!

Kohlrabi is a member of the Brassica family, a low, stout cultivar of wild cabbage. Despite its lineage, however, its taste is more reminiscent of a sharp, radish-flavored apple. The tartness of the apple and vegetal notes of the kohlrabi pair beautifully in this crunchy salad. I added spiced hazelnuts, peppery arugula and celery to make the salad hearty enough to be served deep into fall.

This was part of my apple recipes for an article in @ediblemarinwc - link in story

Photos by the amazing @nat.cody

If you know me than you know I’m famous for my s

If you know me than you know I’m famous for my seasonal #farro #salads

The general formula is simple
Farro, seasonal vegetables and fruits, citrus, vinegars and saucy stuff. Toasted nuts always toasted with spice on them. And feta!

This one started with roasted cauliflower and honeynut squash (which I’m not a big fan of by the way). Roasted with Shallots, red onion, red kale stems and some of my Brown Butter Bergamot Apricot Chili Cobbler Salt (Summer 2024) and maple and lots of fresh sage. Almonds roasted with more salt and cobanero chili flakes

Cooked hot farro poured over raw chopped red kale - all the roasted stuff mixed in later. Maple white balsamic black pepper soaked currants and feta. Olive oil and rosemary salt.

I’m just a few seconds you can mortar and pestle

I’m just a few seconds you can mortar and pestle a teaspoon of herb oil that you can put on anything.

I have used herbs in my pies since I was in my ear

I have used herbs in my pies since I was in my early twenties. I believe my first herb-pie combo was apple-rosemary and, surely, I got the idea from @marthastewart48 . She was one of few cooking “idols” I looked to for ideas, back then and now. For many of us who consider ourselves creative home cooks, she was one of the original sources of inspiration- the influencer of all culinary influencers really.

I never had much interest in pies until I started to herbalize them. The common way to cook fruit pie seems to take the flavor and freshness out of the apple, pears, and other fruits. To me, this means that most just taste one dimensional, sweet and a little bland. I’m not a one-dimensional cook, and the idea of making something sweet just for the sake of it seems like a waste of time. What interests me is making pies with some depth and the appearance of some secret flavors laced in. When I make pies, I like to coax out not just the freshness and flavors of seasonal ingredients but, also, the textures and nuances of initial and finishing aromas and flavor essences. Herbs and spices help me do just this.

Herbal compound butters a a must in my holiday pies.

Link in the story will direct you to my herbal pie story and 3 of my favorite holiday pies

OLD FASHIONED APPLE PIE

MAPLE SAGE CRUSTED PUMPKIN TART

GINGER CRANBERRY PEAR CRUMB PIE

All using my signature #HerbalForeplay to coax out unique flavors.

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@2019 Ger-Nis Culinary & Herb Center

California Citrus & Bay Leaf Holiday Fennel Brine | Herbal Roots

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