Dried organic sage leaves, known for their strong, slightly peppery, and earthy flavour. A classic pairing for pork, poultry stuffings, and essential for traditional Italian and British cooking.
Fine powder from the marshmallow root, known for its high mucilage content which creates a thick, soothing texture when mixed with water. Used traditionally for soothing irritated membranes in the digestive and respiratory systems.
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.
Cut and dried lemon verbena leaves, ideal for rapid infusion into highly aromatic, clean-tasting herbal teas and liqueurs.
(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.
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.
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.
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