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While the east coast has its first snow, I’m still plucking basil from the garden here in California.

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Fall 2025 Collection Thanksgiving Sale
10% off with discount code Fall Meander

With the collection purchase you get a choice of one of the fall herbal brines, plus the six collection sliders and the bonus peppercorns!

These are beautiful additions to your Thanksgiving excursions, make amazing gifts and are just generally joy (herb) filled.

www.Shop.Herbal-Roots.com

All Thanksgiving orders this this week to arrive by early next week in time for planning and inspiration.

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My Cinnamon Basil Pie Spice in action

Persimmon braised short ribs with butternut squash over mashed potatoes.

I used some beer that @rachel._pierson left in my fridge a long time ago. Lots of fresh herbs as well as shallots and garlic and Hachiya persimmons.

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Fall 2025
Meandering through Fall’s Functional Disorientation Collection

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Green Bean Verbena
Green Vegetable Salt

Fresh Herbs: Lemon Verbena, Lemon Grass, Lemon Thyme, Lemon Leaf, Parsley, Chives, Spearmint, Carrot Flowers, Calendula Petals, Wild Arugula, Pineapple Sage Leaves & Flowers, White Rose Petals, Tulsi Produce: Romano Beans, Swiss Chard Stems Spices: Purple Striped Garlic, Toasted Onion Flakes, Purple Peppercorn, Calabrian Chili Flakes Citrus Zest: Grapefruit, Yuzu & Lemon Zest Other: Maldon Salt

Mature, ambiguous lemon —drifting from one version to the next—lemon verbena, lemongrass, lemon leaf, lemon thyme—all exploring the earthy, warmer and deeper side of citrus-forward plants. Instead of evoking the sharp glare of their summer essence, this fall concoction feels more honeyed. The lemony miscellany moves slower, like sunshine filtered through vegetal amber glass—grassy, earthy, on the vine too long garden green beans, Swiss chard, and toasted onion. Parsley, chives, wild arugula, and spearmint pump it alive with energy, carrying the memory of sunlight but subtle enough to forgo its blaze. Grapefruit and yuzu zests anchor it in the quiet brightness of dormancy to come. Tiny tints of fall florals recall life before breakdown, while Tulsi flowers and white rose petals root us in the purity of transformation. Use this one not
to cut through fall fats, but to flavor them brighter. Pork belly, pork chops, BLTs, and all your fall vegetable staples—green bean casserole, Swiss chard lasagna and sautéed wild mushrooms and pancetta for the big reveal.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com

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Fall 2025
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

A staple in my fall collection, the brine I use on my bird (or porchetta) and if you have doubts an herbal (dry) salt brine is the bomb.

Chipotle Cranberry-Mezcal
Herbal Salt Brine

Fresh Herbs: Purple Sage, Green Sage, Rosemary, Thyme, Winter Savory, Bay Leaves, Myrtle, White Sage, Wormwood, Licorice, Mexican Oregano Spices: Desert Hibiscus, Cinnamon, Wild Mesquite, Dried Mora Chipotle, Mace, Purple Tulsi, Smoked Paprika, Black Lime, Raki Seeds, Pemba Cloves, Black Pepper, White Pepper Citrus Zest: Lime Other: House Made Mezcal Cranberry Sauce, Smoked Alder Salt, Maldon Salt

Myhouse-made ‘Vida Mezcal’ cranberry sauce with crispy butter-fried sage, infused into Maldon and smoked alder salts, enriched by a medley of classic fall herbs, returns as my favorite and “best brine seller.” Wild Mexican botanicals like hibiscus and mesquite are woven into hand-ground mora chipotle chilies, adding smoky heat and fruity balance. Sweet licorice lends softness, complimented by raki seeds, cinnamon, mace, and cloves further softening the piquant autumnal core. Earthy, citrusy, robust Mexican oregano is abundant, while classic fall herbs like sage, rosemary, thyme, and bay leaves, firmly root this salt in American Thanksgiving
tradition. As a dry brine, this smoky, savory herbal magic sticks to the skin, infusing your bird with deliciously rustic Latin micro-flavors, extra crispy fiery spiced skin and the tastiest
herbaceously-salty, fat drippings divine for gravy and sauce. Its bold, smoky depth and chili-forward salty tang enhance fruit, pork, hearty mole sauces, and any bean dish. Nachos, steak, empanadas, and avocados also benefit. And this is most definitely your go-to salt for a cranberry Mezcal margarita.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com

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Fall 2025
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Pomegranate Mint
Fall Salad Salt

Fresh Herbs: Persian Mint, Moroccan Mint, Spearmint, Parsley, Lemon Thyme, Syrian Oregano, Lemon Verbena, Carrot Flowers, Pineapple Sage Flowers, Malabar Spinach Spikes, Purple Shiso Leaf, Nasturtium Leaves, Wild Arugula, Red Rose Petals Produce: Pomegranate Arils, Purple
Torpedo Onion Spices: Sumac, Dried Mint, White Pepper, Black Pepper, Rose Harissa Citrus Zest: Lemon Zest Other: Maldon Salt

This one conjures a slow meander through an imaginary Middle Eastern mint forest— unexpected warmth, ripe earth, dense, sweet and pleasant, dank freshness. Carrot flowers and
Malabar spinach spikes, along with wild arugula, ignite that green, fresh spark. Red and white rose petals
soaked in rose harissa and vinegar punch through with fruity spice. But make no mistake—this is
minty and its forward, reminding us, through its powerful Persian influence, that it will always transform rather than die off. Twists of shiso, lemon verbena and Syrian oregano whisper the layered secrets of ambiguous minty-like tones and potencies. Pomegranate arils are caked into the salt crystals and loads of parsley add a beaconing freshness and brightness to the extravaganza. This season’s salad salt reminds what it feels like to be alive whilst we go quiet. It longs to be sprinkled over garden little gems and store-bought Mexican cucumbers and sheep feta, yet feels equally at home in Middle Eastern soups and on any grilled meats and fish. Fall grain salads and beets beckon this one.

The fall collection of herb salts is available for sale on the site November 6th - www.shopHerbal-Roots.com

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Brown rice, persimmon congee with lemon grass and Vietnamese coriander. Black garlic with persimmon herb roasted chicken and mushrooms.

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1) Fall Garden Salad (little gem, baby chard, spinach leaves, red dandelion, wild arugula, parsley, mint and fennel leaves)

2) How to Dress a Fall Garden Salad (gold beets, pomegranate arils, goat feta, red walnuts and a blood orange, Calabrian chili white balsamic vinaigrette- also my current house Fall Herb Salt

3) The House Fall Salt - maple roasted squash, loads of sage varieties, marjoram, rosemary, lavender thyme, French thyme and lots more herbs (see story).

New Fall collection available Nov 6th

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While I was in Vietnam my kitchen was doing magic in its own by drying rose petals for the new Fall 2025 Herbal Roots Salt Collection - out Nov 6th.

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Lions tail/lions ear/wild dagga - one of my autumn herbal blooms. It’s in the mint family. Sometime referred to as cape hemp.

South African native, it loves California.

The flowers are fruity tasting like pineapple. The leaves are bitter. Roots earthy fruity bitter.

It’s a magnet for hummingbirds and pollinators.

It’s been used in traditional medicine for relaxation, brain health, gut health, stress relief, mood improvement, euphoria and digestion - plus more. It’s known as a mild psychoactive herb (when smoked for instance or its roots in a tea or tincture) and has a lot of contradictory ideology on its uses and cautions in the mainstream but is still widely used in south African cultures medicinally and spiritually.

I use it in my herb salts and sometimes in cocktails. I’m still playing with its uses and getting to know it better.

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Herbaceous #Vietnam

@myherbalroots @roadsandkingdoms

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Some colors and flavor of #Hanoi #Vietnam

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