Description
The dried flowering tops of the St. John’s Wort plant, traditionally used in herbalism for mood support. It is brewed as a tea, often noted for its slightly bitter, resinous taste.
The dried flowering tops of the St. John’s Wort plant, traditionally used in herbalism for mood support. It is brewed as a tea, often noted for its slightly bitter, resinous taste.
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.
Dried eucalyptus leaves, known for their powerful, pungent, and aromatic scent. They are primarily used in steam inhalations, infusers, or added to baths to clear the airways and promote respiratory comfort.
Small, potent granules of organic flower pollen collected by bees, known for being a dense source of vitamins, minerals, and protein. Often consumed as a supplement, it is sprinkled over yogurt, cereal, or added to smoothies for a natural, slightly sweet, and earthy boost.
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 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.
(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.
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