Teas

Chaste tree berries are also known as vitex or "monk's pepper." Vitex "trees" grow from 3 to 18 feet high and produce dark purple aromatic berries about the size of peppercorns that smell and taste like fresh ground pepper.

The ancient Greeks thought vitex encouraged chastity, so leaves of the plant were strewn on couches associated with Demeter, the goddess of agriculture. As this legend was passed on, monks would carry the leaves in their pockets to assist in their vows of celibacy.

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A native plant of all temperate and north Arctic regions, Chickweed was said to have naturalized itself wherever the white man has settled. Its popularity with birds probably accounts for its name. Chickweed has egg shaped leaves with small white star-shaped flowers. The flowers open in the morning and remain facing the sun throughout the day. The leaves approach each other at night so that their upper surfaces protect new shoots. Young leaves of the plants are used in salads. When boiled, it can hardly be distinguished from spring spinach. Learn More

Green Tea is celebrated as the original tea in China with its heritage dating back 5000 years. Processing involves hand picking selected leaves, steaming, hand rolling, then roasting until they reach an acceptably low moisture content. This is a gentle, full bodied, satisfying, medium strength tea, neither harsh nor quick to go bitter.

Ancient Chinese saying: "Better to be deprived of food for three days, than tea for one."

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Chinese Green Tea is considered to be the standard Green Tea enjoyed worldwide.  This is a gentle, full bodied, medium strength tea that is neither harsh nor quick to go bitter.  The addition of Eleuthero to this classic tea creates a powerful blend with an earthy, mellow, and smooth flavour. For a satisfying summer treat, try it on ice with a touch of honey and lemon. Learn More

The stems of Cleavers are lined with raspy little teeth which easily catch on clothing and "cleave" to a passerby. As of old it was customary to use Cleavers as a bedding material for childbirth, since it mats into itself well. It is thus known as "bedstraw" and is thought to have been the bedding material used by Mother Mary when she gave birth to Jesus.

We learn from Dioscorides that the Greek shepherds of his day employed the stems of this herb to make a rough sieve to strain milk, and is still used the same way in Sweden to this day. Cleavers is a very beneficial herb, makes an excellent vegetable and the tea can be enjoyed as a drink or used as a facial wash.

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Cornsilk is the "beard" that can be seen on nearly any variety of corn. Corn is known by the botanical name Zea mays but Cornsilk is known by the botanical name Stigmata maydis or "Mother's Hair."
Indian corn was discovered in Central America by Christopher Columbus, where it was cultivated by the Incas (and many other native cultures). He took it back to Spain, where it was frequently known as "TurkeToday, corn is a staple crop in many cultures, but few recognize its herbal benefits.

y Corn". Learn More

Cornsilk is the "beard" that can be seen on nearly any variety of corn. Corn is known by the botanical name Zea mays but Cornsilk is known by the botanical name Stigmata maydis or "Mother's Hair."

Indian corn was discovered in Central America by Christopher Columbus, where it was cultivated by the Incas (and many other native cultures). He took it back to Spain, where it was frequently known as "Turkey Corn". Today, corn is a staple crop in many cultures, but few recognize its herbal benefits.

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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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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 flavour as an herbal tea.

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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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The use of Dandelion root as an herb was recorded in China in the seventh century. In the eleventh century the Arabs promoted its use. By the sixteenth century, it was well established throughout Europe.

Today, Dandelion root is an important medicinal herb and is also used as a caffeine free coffee substitute. Makes a wonderful tea!

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The use of Dandelion root as an herb was recorded in China in the seventh century. In the eleventh century the Arabs promoted its use. By the sixteenth century, it was well established throughout Europe.

Today, Dandelion root is an important medicinal herb and is also used as a caffeine free coffee substitute.

Makes a wonderful tea!

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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Roasted Dandelion root is one of the best caffeine-free coffee substitutes on the market today and makes a great morning brew. This medium roast gives a unique, full bodied nutty flavour, which Europeans call ‘dandelion coffee.’ For an extra delicious Sunday morning treat, brew Roasted Dandelion root with some Chicory and Burdock, then sweeten with a touch of Licorice root. Enjoy! Learn More

The use of Dong Quai, also known as "Tang Kuei" (which means "proper order"), is recorded as early as 400 B.C. and is considered to be the "empress of all herbs." It is highly valued in Chinese medicine as a lady's best, friend helping her to retain her youthful glow. Today, it continues to be one of the most widely used herbs in oriental medicine.

Dong Quai has a pungent flavour similar to celery, and is often used to enhance oriental soups and stews.

It makes a very satisfying tea.

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