Description
The dried seeds of the milk thistle plant, traditionally consumed ground or in capsules for its role in supporting liver function. It has a mildly bitter flavour.
The dried seeds of the milk thistle plant, traditionally consumed ground or in capsules for its role in supporting liver function. It has a mildly bitter flavour.
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.
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.
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.
(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 aerial parts of the chickweed plant, traditionally used in herbal preparations and sometimes added to salads. It has a delicate, mild flavour and is valued in traditional practice for its cooling and soothing 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.
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