Tara Lanich-LaBrie

It’s Love… A Whole Head of Green/Young/Tiny Garlic The answer to why I’m late to everything… it’s LOVE I was minding my own when this young garlic I thought was going to be great just chopped up & sautéed with mushrooms came out in these perfect little slices. Is it worlds within worlds, or maybe like vascular bundles of celery under a microscope, or the promise of what’s coming (everything) ? I was awestruck, in love, and eventually late, all of which are near-daily occurrences because the past few years (lifetime) have taught me to sit with fleeting beauty and allow Awe to be forever a part of what’s unfolding in the rush. #latestandgreatest #awestruck #tinygarlic #garlic #garliclover #maybeitsadhdmaybeitsawe

FORAGED & GROWN is coming in 1 week! I can’t wait to share this book with you! Foraged & Grown is filled with 100 delicious and vibrant recipes to create deeper connection to the natural world through food. 🌿Every recipe in the book is gluten & dairy-free, plant-focused, and made for everyone! 🌿There are simple swaps and forager’s notes so it can be used anywhere in the world in any season. 🌿There’s a detailed Plant Glossary of more than 30 herbs, flowers and mushrooms. 🌿There’s a Seasonal Pantry Section, a Resource section, and a section on Building a Culinary Herbalist’s Pantry. 🌿You can now preorder the book wherever books are sold, from your local bookstore to any online retailer! Preordering is a huge support in sharing the book with world and it’s coming in just a week! Thank you so much for supporting this book and I’m so excited to get it into your hands!💚

LILAC IMMERSIONS... Lilacs, like all plants, show up in different ways for different people but the scent is unmistakable, unforgettable; a dream maker, a heart healer. An ancestral plant for many, and a joy to immerse ourselves in during their brief window. Lilacs love a cold infusion - lemonade or syrup, wild sodas or in milk to make ice cream sandwiches. Lilacs are a medicinal & edible flower, Syringa family plants related to olive trees, most apparent in their branches. In the past, they were rumored to be an anti-periodic, helpful in treating illnesses like Malaria. They come from the Mediterranean, and are a fragrance that’s difficult to capture. Mostly I aim to share in their essence in food and treats as they don’t impart their scent after a Time. Ephemeral, magical flowers for just this moment! 1. The most amazing foraging basket by @adkbaskets 2. Nettle & Lilac Ice Cream sandwich (gf/df) 3. lilac popsicles 4-6ish - different lilac varieties 7ish- Lilac Butter Enfleurage - experiments that didn’t get to the book💜 Lilac & grape hyacinth lemon dandy Madeline (gf/df)

Lilac Flower Water Sometimes the simplest preparations are the best, and Lilac Water is one of the most delicious ways to enjoy this flower! This is a simple, overnight cold infusion of lilac & violet and lemon balm leaves. Violet leaves are cooling and demulcent, soothing the throat and helping to calm our allergies. Lilacs have a floral flavor that I love and this is a very simple preparation for anyone, taking just a few minutes to put together. Ingredients & Directions: Just add a few handfuls of lilacs, dandelion or other flowers or edible herbs you enjoy to a large jar and pour cool water over the top. Seal with a lid and place in your fridge overnight, strain and enjoy with a squeeze of lemon!

Lilac Ice Cream from my book Foraged & Grown: Healing, Magical Recipes for Every Season🌸 This is a dreamy, lilac-infused dairy-free ice cream I make every year when the lilacs start blooming and they’re a month early right now so we’re gathering them before a deep freeze tomorrow! Ice cream is one of my favorite ways to incorporate this fragrant flower into desserts because it’s more possible to gather the scent of this ephemeral flower into fat than anything else. I still love to incorporate it into things for the beauty & essence but ice cream is a dream. This can be sandwiched between cookies and rolled onto cones for a floral-infused, dairy-free treat! Lilacs are a lifelong love of mine; as a child outside Chicago I took refuge from the humidity & sun under their flowering branches with my turtle Johnnie, spending hours in the heady-scented understory. Lilacs are a medicinal and edible flower, a delightful bitter, and are related to those twisting, wise olive trees. In the past, they were rumored to be anti-periodic, helpful in treating illnesses like Malaria. Lilacs are a forever muse, whether they are immersed in ice cream or sprinkled across donuts. Have you ever tasted lilacs? #lilacs #veganicecream #culinaryherbalist

🌸Cookie Dough Crystals w/Flowers (gf/no-bake) The flowers are always talking, a little nudge of color, a beautiful dream of fragrant lilacs, or a very direct “over here! from a loud Dandelion. Everyone experiences and hears the plants in different ways—there’s no right or wrong here. From childhood I heard them in the context of food and what I later understood to be healing practices. Flowers in the spring are often deliriously fun and boisterous, with some cleansing qualities and grief-soothing mixed in, too. These are a delicious, easy no-bake recipe to enjoy the edible spring flowers and keep on hand in the freezer for whenever you want a healthy treat. Ingredients: Cookie Dough: 1 1/4 c almond flour 1/4 cup tahini 1/4 cup melted coconut oil 2-3 Tablespoons date or maple syrup or honey 1 1/2 Tablespoons @animamundiherbals Rose Dirty Chai 1 Tablespoon Anima Mundi Cacao Powder 1/2 Teaspoon Vanilla powder 1/4 Teaspoon of sea salt 1/2 cup chopped dark chocolate or chocolate chips Chocolate Bottom: 1/4 cup very dark chocolate 1 Teaspoon Coconut oil Edible flowers in the bottom For the Matcha chocolate: Ingredients: 1/4 cup white chocolate of choice 1 teaspoon Anima Mundi Matcha powder 1 teaspoon Coconut oil Edible flowers for the base Directions: Melt chocolate on a double boiler. You can also slowly heat in a microwave. Stir in melted oil and if using the matcha, add and whisk until blended. Place edible flowers in the bottom of ice cube trays of your choice-silicone is easy to pop out. Spoon the melted chocolate over the flowers -about one teaspoon per ice cube place. Put in the freezer to harden while you make the cookie dough. Mix all the dry dough ingredients, except the chocolate, in a large bowl, and stir in the tahini, syrup and oil. Fold in the chopped chocolate or chips. Take the ice cube trays out of the freezer and add the cookie dough on top of the chocolate, pressing it in. Freeze for about 10 minutes, remove from the tray, and enjoy! #culinaryherbalist #plantconsciousness 🌸Do you talk to the flowers?

Sold Out! Thank you🌿 You can join my email list to receive updates first about future events, retreats, remedies & recipes-link in bio! 🌸The Medicine Circle 2026 Mentorship Our in-person, Culinary Herbal Mentorship is beginning soon. Join us starting this May to October at our Farm @esoterraculinary in Colorado. This will be an experiential, heart-centered journey with the healing, magical plants all around us. 🌸This is a course for everyone - you do not need to be an herbalist or cook! 🌸All recipes that we make and share will be gluten-free, dairy-free and refined sugar-free. What will you do over the 6 months? 1. You will learn to connect to the plants in a deeper way through a variety of heart-centered practices, learning to listen to what they’re sharing. 2. You will learn the best time to harvest certain plants from elderflowers to elderberries, nettle leaf to nettle seeds and roots, rose petals to rose hips, and so much more. 3. You will learn the essentials of Culinary Herbalism : creating beautiful and delicious food with medicinal herbs, preserving and preparing the harvest, and ways to easily include the plants in your daily meals. Culinary Herbalism is food-as-medicine as an integrated practice. 4. You will learn to create your own culinary herbal apothecary of healing elixirs, syrups, flower essences, medicinal broths, alcohol and vinegar extracts, herbal bitters and digestives, and herbal pantry items to enhance and inspire your daily meals. 5. You will be in Community with people as curious as you are about the beauty and medicine of connecting deeply with plants around us. 6. All plants, take-home materials, and delicious treats will be included! If you’re curious, comment below and I’ll send you the details🌸 Space is limited, so please reach out if you have any questions!

Rose & Ginger Chocolate-Dipped Shortbread 🌸 Happy Full Moon🌕 This moon is often called the Pink Moon, a reference to the first blooming flowers at this time of year in the Northern Hemisphere. This recipe celebrates these first blooms, and is gluten & dairy-free. Rose is an incredible ally for the immune system, and it’s great for digestion and stomach issues, it’s a gentle bitter, and a mild aphrodisiac. Rose is known as both a heart-opening and softening herb and as a protector and guardian of the emotional heart—soft petals and fierce thorns! Scented roses are the often the strongest medicinally, but all roses are edible and medicinal. Rose & Ginger Shortbread dipped in Dark Chocolate Ingredients: 1 ¼ cups gluten-free 1:1 flour blend 1 cup oat flour 1 cup vegan butter, cubed and at room temperature (can use regular butter) ½ cup powdered sugar (monkfruit or powdered sugar) ¼ cup maple syrup 1-2 Tbsps fresh grated ginger or 2 teaspoons dry powdered ginger 3 Tbsps rose powder ½ teaspoon sea salt 1 teaspoon vanilla extract ½ cup 60% or more dark chocolate Garnish with flaky salt and dried rose petals Directions: In a large mixing bowl, use a hand or stand mixer and whip together the powdered sugar and butter, and add the maple syrup, until well-combined. Add the rose powder, vanilla, ginger, and salt and mix well until combined. Now add the flour and mix until the batter is a smooth ball. Roll out the ball to about 1/2 inch thickness between two pieces of parchment paper. Use a knife to cut out 3 inch by 1 inch long rectangles-it doesn’t need to be perfect. Place in the freezer for about 10 minutes until they harden up. Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper. Bake the cookies for 10-12 minutes until they begin to get slightly golden. Cool completely on a rack before dipping in chocolate. Melt the chocolate in a heat-safe bowl and dip the cookies halfway, placing them on parchment paper. Garnish with a sprinkle of rose petals and flaky salt and enjoy!

Rose & Nettle Cosmic Spiral Shortbread Spirals are forever an inspiration and combining rose & nettle in a delicious gluten-free & vegan cookie seemed a perfect way to celebrate them. These are surrounded in dark chocolate & a sprinkle of flowers—have the recipe sent to you by commenting with 🌿 or 🌀or cookies. These are a colorful offering to the spiral in all the spring flowers unfurling and the unstoppable circular force that is Nature itself! Spirals and circles are symbols found in various cultures across the world, showing up in ancient cave paintings and decoration for hundreds of thousands of years.. I added rose petal powder and nettle powder to add to the magic of these spirals🌸 Comment 🌀 or 🌿 to get the recipe or see above!

🌸Fermented Buckwheat Bread This is the dreamiest buckwheat bread made with just a few nervous-system soothing ingredients: hulled buckwheat, butterfly pea flower, blue lotus & water! Buckwheat helps to balance blood sugar, support heart health, soothe the nervous system, and reduce inflammation in the body. It’s delicious and rich in fiber; making for a perfect and easy gluten-free bread. Butterfly pea flower and blue lotus are both calming and stress-relieving plants that inspire deep sleep and relaxation. Butterfly pea flower adds the beautiful blue color, indicating some of its color medicine. Despite its name having “wheat” in it, buckwheat is a gluten-free pseudocereal, technically a fruit seed. Topped with dried, edible flowers and black & white sesame seeds, this is a beautifu, fermented and phytonutrient rich bread. Enjoy with your favorite spreads or butter and adjust fermentation time depending on the temperature of your house. I soak the buckwheat for over 24 hours and then after blending, allow it to ferment for 24 hours or more - this has given me the best texture! Ingredients: 2 1/2 Cups and 1 Tablespoon (500 mg) hulled buckwheat kernels 0.9 Cups Spring or Filtered Water (200 ml) (chlorine in the water can inhibit fermentation) Optional: 1-2 Tbsps Butterfly Pea Flower Powder & 1 Tablespoon Blue Lotus Flowers 1 Teaspoon Rosemary, minced or ½ teaspoon dried and powdered 3/4 Teaspoon salt Optional but recommended for topping: 2 Tablespoons Black & White Sesame Seeds, dried Rose petals, calendula, blue lotus, etc. Directions: 1. Soak the buckwheat for at least 12-24 hours and then drain quickly-don’t rinse!! 2. Add to a high speed blender with salt, water, powder & rosemary or anything you like and blend until smooth. 3. Pour into a clay pot or bowl and lightly cover -let it ferment on the counter for 12-36 hours, until it’s bubbled up and fluffy. 4. Preheat the oven to 325-350F and grease & flour a bread pan. 5. Bake for 65-90 minutes and let it sit awhile before slicing. This is best when sliced and toasted! Enjoy!

Happy Spring Equinox!🌸 Flowering Petal Spring Rolls 🌸 Spring rolls are a great way to eat all the fresh veggies, flowers, and fruits of the season, and they look so beautiful! I think of spring rolls like little paintings, adding the flowers first, and building a “background” of dark leafy greens, noodles, and other veggies, layering the different colors and textures throughout. Petal rolls are easy to make with whatever veggies and fruits you have on hand, and are a great meal to take on the trail or pack up. Spring rolls have a long history that most likely originates in China with fried spring rolls, but became very popular in Vietnam, where it is an iconic dish called: gỏi cuốn in the south, nem cuốn in the north, and bánh cuốn in central Vietnam. In Vietnam, the names mean something akin to ‘summer’, ‘spring’, or ‘fresh’ rolls. Each region has different flavorful sauces. Use Spring Roll Wrappers/rice wrappers for the outside & a few ideas for inside: Ingredients: 2-3 Cucumbers or Summer Squash, cut into lengthwise strips Edible flowers: wild mustard flowers, scarlet begonias, nasturtiums, roses, calendula, dandelion, violets, 1 Bunch of Mint-about 1 Cup 1 Bunch Cilantro-About 1 Cup Combination of fresh Veggies:Turnips, Radishes & Carrots-sliced in thin sticks Spinach, Nasturtium Leaves, Marigold, or other tender green leaves 1 Avocado, sliced thin (optional) Wild Asparagus sliced in thin sticks 10 oz Pack of thin rice noodles - prepared according to directions All of these ingredients are recommendations meant to inspire, but always use what you have! What would you add to your rolls?

The Mini Rainbow No-Bake Tarts I ate 🍓🍊🍋🍍🥭🥕🌽🥬🥒🫐🍇✨ to experience a little extra functional magic from these jaw-droppingly gorgeous superfoods. Trust me when I tell you these tiny treats are like dopamine dressing for your food! 🌈created with @animamundiherbals herbal magic For the crust~ ¾ cup pecans 1 cup unsweetened shredded coconut 2 Tbsp melted coconut oil or vegan butter 2 Tbsp maple or date syrup 1 Tbsp lemon juice ¼ tsp salt Pulse pecans & coconut in a food processor. Add the rest & blend until sticky. Press into mini tart pans or lined muffin tins (about halfway up the sides). Chill until firm. For the filling~ Blend: 1 cup soaked cashews ⅓ cup coconut oil ¾ cup full-fat coconut milk 1 Tbsp lemon juice 1 tsp Anima Mundi vanilla powder pinch sea salt Taste the rainbow~ Divide into 5 bowls (~⅓ cup each). Stir 1 tsp plant powder of your choice into each (Anima Mundi powders used here: butterfly pea flower, moringa, rose, golden sun milk, belly love & hibiscus) to create tiny multicolored masterpieces. Spoon colorful layers into the crusts, top with edible flowers, 🌸🌼 & chill ~20 min. Enjoy! #eattherainbow #nobakedessert #goldenmilk #edibleflowers #nutrition