Posts tagged herbal
What's In my Bag with Herbalist Anja Rothe
What's In My Bag with Herbalist Anja Rothe

You've most likely seen Anja Rothe's work. Whether that be on social media or in a specialty shop, Anja's herbal business, Fat of the Land Apothecary has a strong presence in the herbal community. The photos Anja posts on her social media have a haunting beauty about them that resonates with the energy of New York's Hudson Valley, where Anja lives. Being an east coaster myself, seeing that land through Anja's eyes has a way of making me miss home. Scrolling through her feed, you can't help but take notice of the seasonal changes in that great eastern part of North America. Frosted and delicatly barren in winter, made cozy with warm mugs of tea and rooty herbs. In Spring, it flourishes. Suddenly everything is green and baskets are brimming with wildflowers and earthy mushrooms. 

With a beautiful nod to those changes, Anja is currently offering Seasonal Apothecary Boxes. Each box is shipped out quarterly and is filled with herbal treasures from Fat of the Land Apothecary. For your own little portion of Anja's magic in the Hudson Valley, learn more HERE.

Spencre xo

Anja Rothe
Anja Rothe


My “bag” takes many forms. Sometimes it’s a backpack I can slide on while cycling, sometimes a harvesting basket, and too often just a stack of goods on the passenger’s seat of my car. But the contents are pretty consistent. In addition, there’s always a snack or two to keep my blood sugar stable. I usually opt for some tamari roasted almonds, hard boiled egg, and/or fruit.


ROSE GERANIUM HYDROSOL: I am full stop obsessed with hydrosols and can be found with at least a half dozen in circulation at any time. I made my first batch of Rose Geranium hydrosol last autumn and it’s been a game changer for me since. I picked this one up a couple weeks ago from Laura of Perennial Herb Collective and it’s been keeping my fire tamed during this warm spring. I really love what Laura’s doing to connect the herbal community - definitely check her work out!

LYME DEFENSE by Good Fight Herb Co: Out here in upstate New York we are living in what feels like the hostile tick epicenter of the world. I’ve been working on changing my relationship from paranoia to something that resembles gratitude toward those insidious little buggers, but it’s slow going. This formula gives me a little peace of mind, between the frequent tick-checks, and is made by Lauren, a local herbalist who just opened up a rad shop in Hudson, NY.

MOTHERWORT TINCTURE: My nervine of choice these days. I love the bitter quality and can feel the effects straight to my chest, the place I hold way too much tension and anxiety. I
collected these plants on the perimeter of my land, which adds some extra potency to the

CBD PEN from Select CBD: As someone who formerly leaned a little to hard on pot as anxiety medicine, and which currently has the adverse effect on my body, this is a nice option for me without all the systemic dryness. Not many CBD products I’ve tried have had much of an effect on me, but i’m digging this one for acute situations.

INFUSIONS: I make about a half gallon of overnight infusion every evening before bed, strain in the morning, and sip it throughout the day. It’s the best thing I do for myself. Right now i’ve been heavy on the nettle, strawberry leaf, red clover and oatstraw.

WILD FLOWER GUIDE: This is my favorite wildflower IDing guide out there. It’s so nice to pull it out when i’m on a trail and not rely on phone apps or having to harvest the plant to ID at another time. I used it just this morning to identify a forest floor covered in rue anemone- so pretty!

Photo by Gabrielle Greenberg @ gbrllgrnbrg

Photo by Gabrielle Greenberg @gbrllgrnbrg


Find Anja online at Fat of the Land Apothecary and on instagram @fat_of_the_land

Backyard Herbal Shakshuka
Backyard Herbal Shakshuka

I love mornings. I try to wake up early so I can make coffee, sit around, sipping and encouraging my brain to wake up. I'm usually not very productive till about 4 pm, when a jolt of energy strikes and I finally start getting my work done. 

Making breakfast is a big part of my morning ritual. I typically devote a pretty hefty portion of my morning to it because breakfast, for me, is a necessary way to begin my day. Plus, it really allows me to get creative with food. 

Like most Americans, I discovered shakshuka in a cookbook - or maybe it was social media, I honestly don't remember. I was immediately struck by the simplicity and sweet beauty of the dish and it's become a weekly ritual for me an my partner, Connor. Shakshuka, traditional North African dish that was introduced and made popular in the Middle East. Shakshuka - or shakshouka - translates to "stuck together" or "mixture" in Arabic. In Israel, it is traditionally served with challah bread (my favorite), but since I don't often have challah on hand, I'll make some flatbread or pick up a loaf of sourdough.

Once the shakshuka is ready, I'll heap a hefty portion of greens such as mint or parsley on top. And since they're in season, I also like to pick fresh violet leaves from the backyard. Violet leaves are high in both Vitamins C & A and have a mucilage quality that is full of fiber. They have a slightly creamy and very earthy flavor that offset the brightness of mint in a really beautiful way. You could also add fresh lemon balm, which is helps soothe the nerves and has a zingy citrus and mint flavor. Backyard medicine at its best. 



1 can diced tomatoes (preferably unsalted)
1 tomato or 1 cup cherry tomatoes, chopped
1 small onion, chopped
1 red pepper, sliced
1 tbs minced garlic
1 tbs honey
1 tsp balsamic vinegar
Eggs (2-4)
Fresh mint or parsley
Fresh violet leaves or lemon balm
1 tsp ghee
Salt, pepper & paprika to taste
Soft chèvre or feta


Heat up a medium sized cast iron pan (non stick works too), then melt ghee. Add onions and peppers and sauté until soft. Combine honey, balsamic and garlic then stir till honey has melted. Pour in canned and fresh tomatoes. Season to your liking and let simmer till tomato juice has evaporated. Crack eggs in into tomato mixture then either cover the pan with a lid or place in a preheated oven (350ºF/176ºC). Cook eggs until the yolks have set. (I prefer my yolks just a tiny bit runny, but cook to your liking.) Remove skillet from heat and garnish with greens and cheese. Serve warm with a loaf of crusty bread for dipping.