Dried hyssop leaves and flowers, offering a slightly bitter, minty, and pungent flavour. It is used both in culinary applications (soups, stews) and traditionally as a tea for respiratory support.
The dried leaves of the coltsfoot plant, traditionally used in herbal smoking mixes or brewed as a tea for respiratory comfort. It has a mild, somewhat grassy flavour.
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, 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.
The dried aerial parts of the eyebright plant, traditionally used in herbal compresses and washes for eye care. It has a mild, slightly astringent flavour.
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.
Fine powder made from dried liquorice root, offering an intense, distinct, and naturally sweet flavour. Used in baking, confectionery, and herbal remedies for its traditional soothing properties.
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