(Note: Weight not specified) The dried aerial parts or root of the comfrey plant, historically known as “knitbone.” It is mainly used externally in balms and poultices due to its traditional skin-soothing properties.
The dried flowers and leaves of the goldenrod plant, traditionally brewed as a gentle tea valued for its use in supporting urinary tract health. It has a pleasant, slightly floral and mild herbaceous taste.
Dried leaves of the lemon balm plant, offering a gentle, refreshing, and distinctly citrusy aroma and flavour. It is traditionally brewed as a tea to soothe nerves, reduce stress, and aid restful sleep.
Dried, often roasted dandelion root, used as a traditional coffee substitute or brewed as a digestive tonic. It has a rich, deep, slightly bitter flavour and is valued for its traditional liver-supporting properties.
A pure, white starch extracted from the roots of the arrowroot plant, used primarily as a superior thickening agent. It is ideal for thickening clear sauces, glazes, and fruit pies, as it creates a clear, glossy finish without clouding, and works well at low temperatures.
The dried, sliced root of the burdock plant, traditionally used in herbalism for its mild, earthy, and slightly bitter flavour. Often prepared as a decoction, it is valued for its traditional purifying and cleansing properties.
Vibrant, dried organic calendula petals, used in herbal teas and often incorporated into homemade oils, salves, and washes for their traditional skin-soothing properties.
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