Native to the tropics of the Americas, Papaya has been in continuous cultivation for several centuries, principally for its sweet fruit. The leaves are widely used in cooking and contain an enzyme that is useful in tenderizing tough meat. In some parts of South Asia, the young leaves are steamed and eaten like spinach.

Papaya was once considered a mystical tree; its leaves were used for medicine and its fruit for food. It remains one of the most popular herbs in Central and South America.

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Plantain has an honoured medicinal history in its native Europe and has spread to all continents in the last few centuries. In fact, it was spread so rapidly by settlers that it was coined "White-man's footprint" by the North-American natives. The unattractive and tenacious Plantain is the scourge of gardeners, but is still highly respected around the world for its unique properties.

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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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Dandelion’s first use was recorded in China in the seventh century. In the eleventh century the Arabs promoted its use, and by the sixteenth century it was well established throughout Europe. It was introduced to North America by the early settlers where it now grows wild. Today, Dandelion greens are common in spring salads. The leaves also bear special properties and good flavouras an herbal tea.

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This Australian native has been naturalized to many parts of the world for use as a decorative tree and an herbal remedy.

A time-honoured folk remedy, Eucalyptus can be used for many complaints, but is an especially useful tonic for symptoms involving the respiratory tract. The high oil content of the leaves makes Eucalyptus tea an effective inhalant. Make an extra hot cup of tea to evaporate the volatile oils, then just breathe in the steam!

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Yarrow has a history dating back as far as the battle of Troy, where it was used to treat injured soldiers and adopted the common name of 'soldier's woundwort'. The ancient Greeks gave Yarrow the name ‘Achillea’ after Achilles, the legendary heroic warrior.

This perennial herb grows to about 3 feet tall and is found in Europe, west Asia, and North America. The white flowers appear in flat, daisy-like clusters. It may be found in pastures, meadows, and along roadsides.

Yarrow makes a very good medicinal tea with a strong, astringent taste.

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Popular in teas, herb butters, chicken soup, creamy soups, eggs, peas, snap beans, liver, fish, and quince chutney.

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Indigenous to eastern Europe, Parsley has a long history of use in Turkey and Lebanon. Later, the English would spread it around the world after learning its many uses. Associated with spiritual protection, war, and St. Peter, the Greeks originally used Parsley as a garnish to guard a meal from evil. The tradition of garnishing with Parsley continues today, but the purpose is different; it has a fresh clean flavour and many medicinal benefits that chefs appreciate.

Brewing a nice green cup, with aromas of a summer garden, Parsley tea is an ancient and revered beverage that is being rediscovered today.

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Yarrow has a history dating back as far as the battle of Troy, where it was used to treat injured soldiers and adopted the common name of 'soldier's woundwort'. The ancient Greeks gave yarrow the name "achillea" after Achilles, the legendary heroic warrior.

This perennial herb grows about 3 feet tall and can be found in Europe, west Asia and North America. The white flowers usually form flat, daisy-like clusters up to a foot across and may be found in pastures, meadows and along roadsides, flowering from summer to autumn. Yarrow makes a very good medicinal tea with a slightly astringent taste.

With this bulk package you can create a vast array of home remedies including tinctures, capsules, poultices, salves and, of course, herbal tea.

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With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

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Damiana can be found growing wild throughout the southern United States, South America and the West Indies. It is a small shrub with yellow flowers and long, broad, light green leaves. The flowers have an aromatic scent with a warm, bitter camphor-like taste. Damiana was named 'mizib-coc' (meaning plant of asthma) by the Mayan Indians of Yucatan, but the herb's legendary reputation is noted by the second part of its botanical name ‘aphrodisiaca.’

Today, Damiana is renowned for its effects and holds a special place in Mexican folklore and medicine.

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The use of mint is documented in the Bible and in herbal manuals of ancient apothecaries. In those times, mint was a different plant closely related to the bland “horse mint” or “wild mint.” It is only through thousands of years of horticulture that we now have such a potently aromatic and invigorating herb as Spearmint.

Spearmint is appreciated chiefly for its high oil content and “double mint” flavour. We owe a debt of gratitude to our forbearers for giving us this wonderful and luscious plant.

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Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

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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