Small, deep purple organic elderberries, highly valued for their high vitamin C and antioxidant content. These are traditionally cooked to make syrups, tinctures, or jams, and are often used during cold and flu season.
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 elderberries, commonly used in cooking and herbal preparations to make syrups, cordials, and teas for their traditional immune-boosting 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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