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This thistle-like plant is native to the temperate Mediterranean and we use its bitter, silvery green leaves for tea. Artichokes you find in the grocery store are the large, green, unopened flower buds that form above the leaves. Because the leaves carry... [read more]

Earthy and strong ~ Chaga is a fungus that grows on birch trees in the boreal forest. It’s in symbiosis with the birch tree, helping seal wounds and keeping sick trees alive that would otherwise die. Unlike the soft fruiting bodies of common... [read more]

Mellow and bright, Chamomile is a humble daisy relative, now growing wild in most temperate regions ~ a tough, adaptable plant found along gravelly paths and in poor soils. The small white & yellow flowers are used for tea. Its name literally... [read more]

Sun-warmed and aromatic, this small shrub grows wild across Mexico, Central America, the Caribbean, and parts of the southern United States. Damiana is known by its bright yellow flowers and long, broad, soft leaves. The flowers and leaves both have an... [read more]

Dandelion leaf offers a bitter, earthy taste with grassy undertones, making it a classic ingredient for herbal infusions and wellness blends. Its robust flavor is excellent in spring tonics, homemade tinctures, or as a base for cleansing teas. Many... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

Dandelion Leaf delivers a pronounced bitter and earthy flavor, with a subtle grassy undertone that stands out in both warm and cold preparations. Its naturally crisp texture makes it a distinctive addition to herbal teas, where it imparts a robust, green... [read more]

The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well established throughout Europe. Settlers carried it across the... [read more]

Native to Eurasia, Dandelion has been gathered and prepared for centuries, with records reaching back to the seventh century. As people moved across regions and settled new ground, the plant followed easily, spreading wherever people went and becoming a... [read more]

Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup sometimes served in place of coffee. During periods of coffee... [read more]

Devil’s Claw Root offers a robust, earthy flavor with pronounced bitter undertones, making it a distinctive addition to herbal infusions and decoctions. Its fibrous texture lends itself well to simmered preparations, and it is often used in traditional... [read more]

Use Dill seed to add flavour to potato salads, salad dressings, sauerkraut, soups, cabbage, and meat dishes. Using Dill seed in pickles, the most famous culinary use.Ingredients:Organic Dill seed (Anethum graveolen)Our Dill Seed Whole is robust with an... [read more]

Pair Dill Weed with seafood, creamy sauces and vegetables such as beets, cucumbers, and potatoes. The flavour of Dill Weed dimishes greatly the longer it is cooked. Add it at the last minute for full flavour and aroma.Ingredients:Organic Dill Weed... [read more]

Rooted and aromatic ~ Dong Quai, sometimes called Chinese Angelica, is a graceful plant related to carrot, celery, parsley and coriander. With its feather like leaves and clusters of small white flowers, it grows in the mountainous regions of China. Its... [read more]

“Masala chai” means spiced tea ~ typically black tea simmered with milk, water, and spices. Our Double Chai is different: it’s tea-free, letting the spices take the lead. In India and surrounding countries, chai recipes vary by region and household... [read more]

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The “Narrow-Leaf Purple Coneflower,” grows wild on the prairies of North America. With tall stems and purple-pink petals, it is the most valued of a dozen Echinacea species. Native to the prairies, this herb was important to Indigenous cultures. Once... [read more]

The Narrow-Leaf Purple Coneflower, grows wild on the prairies of North America. With tall stems and purple-pink petals, it is the most valued of a dozen Echinacea species. Native to the prairies, this herb was important to Indigenous cultures. Once... [read more]

Echinacea is native to the open prairies of North America, where its tall purple blossoms have long been appreciated for their beauty and resilience. Indigenous peoples of the prairies have long valued Echinacea, and their traditions helped shape how... [read more]

Wild and strong, this stately plant is one of a dozen or so common Echinacea species. This one is also known as eastern purple coneflower, red sunflower and hedgehog coneflower. The plant shares botanical kinship with daisies, sunflowers, and chamomile ~... [read more]

Elderberries offer a tart, slightly sweet flavor with subtle earthy undertones and a chewy texture, making them a distinctive addition to both sweet and savory preparations. They are commonly simmered into herbal teas or cooked down into syrups, lending... [read more]

Across Europe, Elderberries have been simmered into syrups, preserves, and infusions for generations. Echinacea has deep historical ties to the Plains, where it has been traditionally valued for centuries. A true kitchen-table classic, this blend... [read more]

The Elder is a legendary tree, often described as magical and sacred in folklore and myth. It has long been associated with rural life, where it’s respected as a generous and familiar tree along field edges and lanes. The Elder tree produces... [read more]