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    Muskoka Za'atarMuskoka Za'atar
    Muskoka Za'atar
    Muskoka Za'atar

    Muskoka Za’atar

    $8.00

    50g

    Wild Muskoka Staghorn Sumac (Rhus typhina) berries are the base of this spice with organically grown thyme, oregano, parsley from our garden and blended with ground rich sesame. Za’atar is a spice staple middle eastern blend that is so versatile! It can be used on meats, veggies, rice, and breads.

    Ingredients:staghorn sumac berries**, thyme*, oregano*, parsley*, sesame seeds*, sea salt.

    *organic

    **wildcrafted

    Muskoka Za’atar comes in a 2 oz glass spice jar. Kept in a cool, dry place it will keep for a year.

    1-2 weeks for shipping
    Free Shipping over $100.00

    Maker

    Laura is a community herbalist, and focuses her formulas on safe and effective remedies to maintain health and vitality. Her herbal education came both from incredible herbalist mentors and the wealth of knowledge to be found in books and through online courses, with lots of experimenting, some grand successes and learning opportunities in her failures.

    Learn more about Laura Gilmour – Wild Muskoka Botanicals

    Fattoush Salad

    2 medium cucumbers, with skin

    3 cups chopped tomatoes

    2 red bell peppers

    1 large red onion

    3 green onions

    1 cup chopped flat-leaf parsley

    ¾ cup chopped mint

    toasted pita or flatbread

    Muskoka za’atar

    Dressing:

     

    ¼ cup olive oil

    ¼ cup lemon juice

    zest of 1 lemon

    1 tsp. maple syrup

    3 cloves garlic, minced

    dash of salt & pepper

    Combine all salad dressing ingredients in a jar with a tight fitting lid. Shake well and set aside.

    Wash and chop vegetable into bite-sized pieces and chop up herbs. Place in a large bowl.

    Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to merge.

    Right before serving, sprinkle generously with Muskoka Za’atar, tear up flatbread or pita into bite-sized chunks and fold into salad. Enjoy.

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