This antioxidant rich berry tea has the sweet taste of berries and chocolate. We’ve mixed great tasting Açai berries with our favourite mild (whole leaf) Green Tea and Rose Hips. Try this dark and exotic tea today!

Treasured by farmers since ancient times, Alfalfa was known to the ancient Arabs as the “Father of all Foods.” The ancients knew intuitively what we are just re-learning today: Alfalfa contains many important vitamins and minerals. For this reason, it has been used to nourish man and beast throughout the ages.

Today, Alfalfa is associated with the sweet smell of fresh hay and is often enjoyed in the form of sprouts and tea.

Alfalfa has long been utilized by both humans and animals for its beneficial nutritive and medicinal properties. This perennial herb is native to Asia, but can now be grown in many parts of the world.

Peppermint has been valued since the time of the ancient Egyptians for both its flavour and vast medicinal properties. It is currently one of the most common, and agreeable herbal teas.

Blended, these herbs complement each other well, creating a unique and appealing flavour.

Ingredients: sea salt, garlic powder, onion powder, hickory smoke, and a tantalizing blend of herbs and spices.

Ingredients: sea salt, garlic powder, onion powder, hickory smoke, and a tantalizing blend of herbs and spices.

Plague epidemics during the tenth century in France saw some of the first recorded uses of Angelica. Apparently, the secrets of this ancient herb were besttowed upon a monk by Archangel Raphiel, whom Angelica was later named after.

All parts of Angelica can be eaten, but the roots are usually used in folk medicine; they make a good poultice, linament, or a powerful herb tea.

This annual herb, native to the Mediterranean region, is an ancient spice cultivated by the Egyptians and later by the Greeks and Arabs. The early Arabic name for Anise was "anysum" from which the present day name is derived. In the ninth century, Anise was grown on royal British estates and became of such value that its import was taxed.

Today Anise grows around the world in temperate regions. It is commonly used as a liqueur flavouring, a spice, and a great tea with a slight Licorice taste and aroma.

Give fish and shellfish a wonderful Mediterranean flavour by adding Anise Seed to seafood stews. Make a quick sauce for fish by combining melted butter, toasted Anise Seed, lemon juice, and green onions.

Star anise is essential to Chinese cuisine. It combines especially well with port and duck. Because it is very pungent, only a very small amount is required. Add a pinch to a stir-fry or a single star to soup for flavour. Also goes well in sweet dishes like jams.

Use arrowroot for thickening foods. 1 Tbsp Arrowroot = 1.5 Tbsp Wheat Flour = 2.25 Tbsp Cornstarch. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals in homemade ice cream.

Also known as "Indian Ginseng" and "Winter Cherry," Ashwagandha is used extensively in Indian healing systems (Ayruvedia). It grows wild along the edges of rice patties and roadsides in many areas of India and is now cultivated in some parts of the United States.

Medicinally, its effects are comparable to only a handful of the most potent herbs such as Asian Ginseng or Echinacea, but it’s gentle enough on the human system that even children can use it.

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

Astragalus is one of the most famous herbs used mainly in China. The long oval leaves have a feathery appearance and the Astragalus puts forth handsome bell shaped flowers with pale yellow petals. The root, which is used in herbal preparations has a yellowish white interior and a faint sweet taste.