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Event 2
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Events & Classes, Virtual

Event 2

<p class=”quoteText”>“The Waystone Inn lay in silence, and it was a silence of three parts.

The most obvious part was a hollow, echoing quiet, made by things that were lacking. If there had been a wind it would have sighed trough the trees, set the inn’s sign creaking on its hooks, and brushed the silence down the road like trailing autumn leaves. If there had been a crowd, even a handful of men inside the inn, they would have filled the silence with coversation and laughter, the clatter and clamour one expects from a drinking house during the dark hours of the night. If there had been music…but no, of curse there was no music. In fact there were none of these things, and so the silence remained.

Inside the Waystone a pair of men huddled at one corner of the bar. they drank with quiet determination, avoiding serious discussions of troubling news. In doing these they added a small, sullen silenceto the lager, hollow one. it made an alloy of sorts, a counterpoint.

The third silence was not an easy thing to notice. If you listened for an hour, you might begin to feel it in the wooden floor underfoot and in the rough, splintering barrels behind the bar. It was in the weight of the black stone heart that held the heat of a long-dead fire. It was in the slow back and forth of a white linen cloth rubbing along the grain of the bar. and it was in the hands of the man who stood there, polishing a strech of mahogany that already gleamed in the lamplight.

The man had true-red hair, red as flame. his eyes was dark and distant, and he moved with the subtle certainty that comes from knowing many things.

The Waystone was is, just as the third silence was his. This was appropriate, as it was the greatest silence of the three, wapping the other inside itself. It was deep and wide as autumn’s ending. It was heavy as a great river-smooth stone. It was the patient, cut-flower sound of a man who is waiting to die.”</p>

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The Verdant(ce) Gin Dry Vermouth (Wish I had gr The Verdant(ce)

Gin 
Dry Vermouth 
(Wish I had green chartreuse in hand!)

I also am out of sugar so I made a simple syrup using powdered sugar (honestly I’m now obsessed)

Celrey leaves, parsley, Moroccan  mint, spearmint, black lime, peach blossoms rose water, tiny bit of Vietnamese litsea berry 

Lemon and lime 
Soda water 

If you know me you know I’m obsessed with celery juice in cocktails / star fruit celery gimlet my absolute fav.
Special project for @loandbeholdhealdsburg by @my Special project for @loandbeholdhealdsburg  by @myherbalroots 

Winter-Sweet
Herbal Chrysopoeia Salt 


Fresh Herbs: Fennel Fronds, Parsley, Celery Leaf, Wild Arugula, Coriander, Red Dandelion, Calendula Petals, Violets Produce:  Whole Lemons & Tango Tangerines, Turnip Greens, Carrot Tops, Spigarello Broccoli Greens Spices: Sumac, Purple Shallow Powder, Fermented White Peppercorns, Yellow Mustard Seed, Fennel Seed, Juniper Berries  Citrus Zest: Lemon Zest Other: Maldon Salt

Description
Chrysopoeia is the ancient alchemical act of turning base matter into gold. A hard freeze did exactly that in my garden — starches converting to sugar, and what was bitter and stubborn became something unexpectedly sweet and concentrated. This bright, herbaceous salt is the result of that cold snap. Carrot tops, turnip greens, and spigarello yield earthy, subterranean, dug-up flavor — the depth before light, on the way to bright. Frost-kissed red dandelion, bolted wild arugula, and coriander display pleasant bitterness, minerality, and sharpness as they move from cold into early spring sun. Celery leaf reedy and clean. Parsley the green electricity, dancing with whole bright lemons and spicy Tango tangerines — slurried like hail and slushed into the salt. Calendula petals lend a buttery, faintly resinous warmth while violets flicker color like dancing light off frost. A subtle mix of spice keeps this citrus-forward salt firmly on the savory side. Sumac offers a minuscule tinge of tart. Fermented white peppercorns heat like our warmer pre-spring days. Juniper adds a quiet forested depth beneath everything. Yellow mustard and fennel seed swirl in further complexity — the savory undercurrent that keeps the brightness honest. All of it engulfed in winter-sweet fennel fronds threading anise freshness throughout. The result is urgent, alive, bright winter/spring herbaceousness. It tastes of the cusp we lie on.

Unlike the fraudulent practitioners who chased chrysopoeia for wealth, this salt returns to the ancient truth at its heart — the gold was never the goal. It was the practice. 

This  is my herbal alchemy.
Lemony Rosemary White Beans and Broccoli & a Fried Lemony Rosemary White Beans and Broccoli & a Fried Egg
I’m making my Passion Fruit Pork Mole this year - I’m making my Passion Fruit Pork Mole this year - but regardless what the “flavor is” I love making Christmas Mole and Tamales… 

Link in my story for my Mango version, which I think is amazing. Mole and tamales are a fun project for a full house and feeds en masse. 

A reminder that a long list of ingredients isn’t a bad thing- especially for those of you who have spice stocked kitchens which you all should! (@curiospice has last minute sales I’m sure for gifting yourself or loved ones if your kitchen isn’t stocked)
WINTER 2025 Illuminated Juxtapositions & Enlight WINTER 2025 

Illuminated Juxtapositions & Enlightening Travel

Contradiction | Refraction | Shape-Shifting | Wandering | Mingling | Illumination | Coalescence

www.shop.herbal-roots.com
Impromptu healthy quick garden meal. Beet green Impromptu healthy quick garden meal. 

Beet green and shaved fennel chicken meatballs over a little gem radicchio parsley mint salad with pomegranate, grapefruit and oranges (also from the garden) 

Feta. (@mt.eitan.cheese obviously)
Orange olive oil vinaigrette- and my Kefalonia Black Olive Sheepherders Herb Salt @myherbalroots winter collection out Thursday.
If you ask me there are two essential tail compone If you ask me there are two essential tail components to an exceptional cranberry sauce. Herbs and liquor. This one I’m making is rather simple (not per my usual)it’s got like a French orange and thyme vibe - although it’s rather inviting which isn’t stereotypically French. lol.
Chicory season…… Chicory season……
Leftover hers laying around? Italian salsa verde Leftover hers laying around? 

Italian salsa verde.
If you received my Cinnamon Basil Vanilla Pie Spic If you received my Cinnamon Basil Vanilla Pie Spice from the Fall Collection - use it in a Pumpkin Basque Cheesecake. 

#Recipe link in story
WHISKEY CARAMEL UPSIDE-DOWN CAKE Makes 1 9-inch ca WHISKEY CARAMEL UPSIDE-DOWN CAKE
Makes 1 9-inch cake

A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey 
Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake 

I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt.

This is equally delicious with pears.

Ingredients

For the apples and sauce:
6 tablespoons butter
2 teaspoons finely chopped sage leaves
1 teaspoon maldon salt
¾ cup raw sugar
¼ cup dark brown sugar
¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice
2-3 apples, cored and sliced thin

For the cake:
1 ½ cup all-purpose flour
¼ cup sprouted grain flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground long pepper (optional)
¼ teaspoon ground cardamon or grains of paradise
1 ½ teaspoon finely chopped rosemary needles
2 teaspoons of orange zest
¾ cup softened butter (salted)
¾ cup raw sugar
2 eggs
2/3 cup Greek yogurt, plus 1 cup

Directions

Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.

Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute.

Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward.

Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl.

In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth.

Spoon the batter evenly over the apples and smooth the top.

Bake about 45 minutes, until a knife tip comes out clean.
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Event 2 | Events & Classes