By Plant

Alfalfa is native to modern-day Iran and Türkiye. Its name comes from the Arabic language: al-faṣfaṣa which translates literally to Father of all Foods, reflecting its importance in early agriculture. With clover-like leaves and deep roots, Alfalfa has... [read more]

Native to modern-day Iran and Türkiye and now familiar on many continents, Alfalfa is a field herb, easily recognized by its delicate leaves and clusters of small purple blossoms. It brings a gentle, green character to the cup. Peppermint has been... [read more]

Allspice is an aromatic spice that tastes like a combination of cinnamon, nutmeg and cloves, but hotter and more peppery. Great in sweet and savoury foods, it's also used extensively in Caribbean cuisine.Ingredients:Organic Allspice (Pimenta dioica)Our... [read more]

Allspice is an aromatic spice that tastes like a combingation of cinnamon, nutmeg, and cloves, but hotter and more peppery. Great in sweet and savory foods, it's also used extensively in Caribbean cuisine.Ingredients:Organic AllspiceOur Organic Allspice... [read more]

Aromatic and earthy, this is a tall plant with clusters of pale green blooms. It grows across Europe and Asia, sharing botanical ties with plants such as carrot, dill, and fennel. Lore states that the secrets of this ancient herb were bestowed upon a... [read more]

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.Ingredients:Organic Anise Seed (Pimpinella... [read more]

Anise Seed comes from a delicate annual herb native to the eastern Mediterranean and Southwest Asia. The plant grows with soft, feathery leaves and airy clusters of small white flowers that set into tiny, ridged seeds as the season turns. These seeds... [read more]

Arrowroot is a superior thickening and nutritional agent for puddings, sauces, and other cooked foods. Unlike flour, it's absolutely tasteless and turns clear when cooked.Ingredients:Organic Arrowroot powder (Maranta arundinacea)Our Arrowroot Powder is... [read more]

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]

[read more]

Ashwagandha Root offers a deeply earthy, mildly bitter flavor with subtle woody undertones, making it a classic choice for herbal teas and wellness blends. Its fibrous quality lends itself well to simmered decoctions, and it is often enjoyed in warm milk... [read more]

Powerful and resilient, this small shrub grows in the dry regions of India, North Africa, and parts of the Middle East, spreading low to the ground with soft green leaves and small red berries enclosed in papery husks, which give rise to the name Winter... [read more]

Powerful and resilient, this small shrub grows in the dry regions of India, North Africa, and parts of the Middle East. It spreads low to the ground with soft green leaves and small red berries enclosed in papery husks, which give rise to the name Winter... [read more]

This tea comes from northeastern India, where the Assam style developed in low-lying growing areas defined by heat, heavy rainfall, and high humidity. These conditions are ideal for fast-growing tea plants with broad, durable leaves, setting this style... [read more]

Originating in Northern Asia, Korea, and Japan, Astragalus is well known and revered amongst Chinese herbalists. Its Chinese name is Huang Qi which means 'yellow leader', referring to the root's yellow color. Usually only the roots are used, tasting... [read more]

Astragalus is a hardy perennial native to northern and eastern China, where it grows in open grasslands and sandy soils under wide skies. The plant carries rows of small oval leaflets along slender stems, giving it a soft, feathery look. In season, it... [read more]

Tasting Notes Tasting literally of green leaves, Bancha tea has a medium vegetable flavour with a somewhat complex finish. It is very healthy and retains a naturally high polyphenol content. You may recognize the aroma and tasting experience of this tea... [read more]

Folklore surrounding Basil is part of many ancient cultures. Romans believed it would only grow if you shouted curses while planting. In Romania, if a girl gives her boyfriend a sprig of basil, they are engaged.Ingredients:Organic Basil (Ocimum... [read more]

The secret ingredient, Bay leaf is used to bring together sauces, soups, stews and other savoury dishes. Place the full leaf in your pot while simmering and remove before eating.Ingredients:Organic Bay Leaf (Laurus nobuilus)Our Organic Bay Leaf is mild... [read more]

Celebration Herbals Beetroot Powder delivers a deep, earthy sweetness with subtle hints of natural sugar and a fine, powdery texture. Its vibrant magenta color makes it a standout ingredient for smoothies, pancakes, and baked goods, adding both flavor... [read more]

When peppers are dried, their flavours intensify because much of the water is removed. When cooking with them, they will absorb water, thickening any tomato sauces and leaving breads dry and light.Ingredients:Organic Dried peppers (Capsicum annuum)Our... [read more]

A close relative of the blueberry, Bilberries have grown wild across northern Europe for centuries. Low to the ground and spreading, the shrub bears dark blue berries that stain lips and fingers with deep purple juice. Long valued as food ~ eaten... [read more]

Various species of Bilberry grow in cooler regions of Europe and North America. It likes acidic, open ground where plants hug the hillsides and forest edges. This hardy, low bush is easy to recognize by its small, bright green, oval leaves with fine... [read more]

Woodland native, this beauty is at home in the rich, shaded forests of eastern North America. It favors moisture-holding soil and steady canopy cover ~ popping candle-like flower stalks above other ground cover. It’s commonly wildcrafted in parts of... [read more]