An important ingredient in Thai and Vietnamese cuisines, Basil is now considered essential for tomato sauce and pesto. It is known for adding flavour to various meats, soups, stews, and sauces.

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Sage is a perennial member of the mint family, native to the northern shores of the Mediterranean. Much more than a culinary delight, Sage was an active part of the medicine cabinet of the ancient Romans. Manuscripts of monks from the 10th and 11th centuries document

Sage as an honoured herb among apothecaries. In medieval Europe, Sage tea was a favourite hot beverage and was often added to ale.

Today, Sage is popular as an aromatic tea as well as a culinary herb.
Enjoy!

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Marjoram is an important ingredient in Italian seasoning and works well on almost any pizza or in red sauce. A popular herb in the cuisines of France, Italy, Portugal, and Greece. Makes an excellent herb butter.

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Marshmallow’s genus "Althaea" is derived from the Greek word atho, meaning "to cure." This herb has been used for centuries. It was advocated by Hippocrates for its virtues, and it has long been used as a food in times of famine.

Native to Europe, Marshmallow grows in wet soils. Its leaves are harvested in August and are good in salads, and the roots are harvested in the autumn.

This light green tea has a very agreeable, mellow taste leaving you in a state of contentment.

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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

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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Various species of Bilberry grow throughout cooler areas of North America and eastern Europe in acidic, open areas. This hearty plant loves barren terrain and looks and tastes much like common low-bush blueberries. Bilberry is a low deciduous bush with small, bright green, shortly-stalked oval leaves with serrated edges.

Bilberry has been recognized for its medicinal effects since the 12th century when women used the berries to promote good health. The leaves of non-flowering plants are used medicinally.

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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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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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Hawthorn is found mainly in Europe, eastern Asia, and eastern North America. Its use has been growing since the 1800's. In Britain, Hawthorn was an important part of many May festivals and was known as 'May flower'. In France, Hawthorn goes by the name "l'epine noble" (a noble thorn) from the belief that the crown of thorns worn by Christ was made of its branches.

Hawthorn boasts dark-green lobed, toothed leaves and in late spring it yields clusters of lovely, sweet scented white flowers. The interaction of leaf and flower make for a taste that is sweet, yet slightly bitter.

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Comfrey has a very long and rich history. No herb garden or apothecary shop of the past was considered well-stocked without it.

Because it was considered such a valuable herb by settlers and explorers this herb has spread around the world. Originally native to Europe, Asia minor, Siberia, and Iran it is now naturalized to much of North America.

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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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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 Peppermint.

Renowned for its clean, refreshing flavour and sensation of coolness, Peppermint is by far one of the most famous herbs in the ritual of tea.

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