Description
Whole, dried, star-shaped fruit known for its intense, licorice-like flavour, essential in East Asian and South Asian cooking. Used whole in broths, stews, and spice blends like Chinese five-spice powder.
Whole, dried, star-shaped fruit known for its intense, licorice-like flavour, essential in East Asian and South Asian cooking. Used whole in broths, stews, and spice blends like Chinese five-spice powder.
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 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 stems of the horsetail plant, rich in silica and traditionally used in herbalism to support connective tissue and bone health. It is typically prepared as a decoction due to its high mineral content.
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 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.
Fragrant, dried chamomile flowers, perfect for brewing a relaxing, mild, and slightly sweet herbal infusion to aid sleep and soothe digestion.
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