Nettle is native to North America and Europe and can be found with ease in most abandoned fields and hedgerows. Stinging Nettle (Urtica dioica) is the most common species; deriving its name from its tiny stinging hairs, which don't sting once dried or boiled. Harvested in its young stage, good quality nettle should be light green - with a light vegetable flavour. Beyond being used as a nutritious food in many cultures and traditions, Nettle is one of the most important herbs in herbalism - and is used in a wide variety of ways. Learn More

Bringing together other flavours, giving them depth, and adding richness is what Bay leaves do best. Add them to fish dishes, meats, vegetables, soups, stews, marinades, sauces, and even custards.

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Raspberries are a summertime favourite of many, and are easily recognized throughout the northern hemisphere by their flexible stalks, tough thorns, lovely flowers, and delicious fruit.

Tasting pleasant, but nothing like the fruit, Raspberry leaves have been used since ancient times in the folk remedies of many cultures. Today, the tradition continues with Raspberry leaf as one of the most important herbs in North American and European folk medicine.

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