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Blueberry Germanium Flower Lemonade

Recipes (in story) developed back when I live in Bolinas. I grow geraniums ever since just to make this with the blooms - and the geranium black pepper salt on lemon cucumbers - also in story.

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#summer herbs put to work for an easy breezy, summer bbq night.

Grilled corn and Pahlavi orzo salad with fresh mint, Romano beans and grilled zucchini with basil and fresh garlic, lemon and olive oil, turkistan oregano Laban, fresh tomatoes, grilled lemon and herb chicken.

I went to a super nice restaurant in Nashville recently and they didn’t use herbs on anything. What a shame it was.

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It’s hard to enjoy anything while the entire world goes to shit but my lightly fermented herb and fruit sparkling waters and the pool on a 90 degree day makes me feel like I’ve woke the lottery of life.

Remember to not take life for granted yours or someone else’s.

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Fruit Herb Tartlets
Stone Ground Danko Rye @grapewoodfarm crust thanks @jessica.a.botta

Apricot Lavender Thyme
Cherry Rosemary
Raspberry Lemon Verbena
Strawberry Chamomile
Blackberry Lavender

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Lightly fermented fruit and herb sodas in the works thanks to the #healdsburg #farmersmarketfinds

Raspberry Lemon Verbena & Chamomile
Boysenberry (@mediumfarm ) Lavender Carrot flower
Passion Fruit, Mulberry Purple Sage, White Sage & Cinnamon Basil

In about 4 days these syrups are going to be AMAZING!

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Super summer centric herbal dinner.

Roasted Sea Bass with Lemon & Herbs and my Palestinian Green Shatta Salt

Whole Lemon Green Olive Sala Verde (spring onions, basil, Flowering Lavender Thyme, Turkistan Oregano, Italian Parsley, Chive Blossoms, Basil and @frankies457foods Olive Oil

Also the first Summer Basil-Verbena Succotash in the works…..

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If you have never tried the deliciousness of a zucchini and herb omelette, it’s now moving into that season-zucchini season!

Just grate some zucchini, sauté it in a pan - I added mint, parsley and slivers of green chili. Add beaten egg over it (like an omelette) the zucchini I and the egg become one and then you can stuff it, roll it, flip it etc. I stuffed mine with smoked cheddar and wild arugula!

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Spring 2025 collection now officially #SOLDOUT

But I have a stash of the good stuff - and I’m using it all the time, tonight a mulberry smoky mustard sage rosemary thyme rub with the jasmine salt - over boney pork chops (used my Jordanian BBQ Zarb Salt- delish.

All my weird little varieties of herbs in the containers are happy and giving me lots of what makes me happy. Some times all it takes is an herb leaf….

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Shop.Herbal-Roots.com
Limited supplies of all herb salts left.
Discount code: ILoveNissa gets you some money off! #FreeShipping -link in story

Turkish OttomanMint “Kofta” Salt

My favorite city in the world is Istanbul—electric, pulsing with the history and vibrations of countless cultural uprisings: Anatolians, Romans, Byzantines, Seljuks, Ottomans. This salt—despite its opulence—reminds us that uprisers must eat. And no one does herbs and spice more luxuriously than the Turkish people. For them, it was never about wealth. Herbs and spices meant survival, flavor, healing. Foraged in famine, layered in stews, passed through mothers hands. A cuisine of power built from the ground up. This herbaceous salt is a modern take on all flavors past: spicy, potent, sharp, grassy, green. Bright sumac—the poor man’s spice— overflows. Parsley, mint, cilantro, oregano—forward and grounded—speckled with citrusy woods: lemon thyme, bay, tangy sorrel. Ottoman spices swirl like smoke, evoking the Grand
Bazaar that feeds everyone. Based on centuries-old blends, modernized for the herbal kitchen— this is total opulence for the commoner. It suits the sultans, but it belongs to the people. Much like Istanbul’s Nicole, my favorite restaurant in the world. This is your kebab salt. Your lamb, black lentil, tomato salad, smoked octopus salt. This is how anything becomes Ottoman. While yesterday was long ago, it was always about tomorrow.

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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!!

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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.

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

Herbal Roots © 2016 - 2025 by Nissa Pierson on Behalf of Ger-Nis Culinary & Herb Center is licensed under CC BY-NC-ND 4.0
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