Traditionally, dill has been used to support digestion, ease gas and bloating, freshen the breath, support gentle respiratory comfort, and bring light aromatic warmth to meals. It is a friendly herb: soft enough for soup, strong enough to remind lentils…
Clove is the dried, unopened flower bud of a tropical evergreen tree in the myrtle family. Those tiny brown “nails” in the spice jar are actually flower buds harvested before they open. Traditionally, clove has been used for oral comfort,…
Chaste Tree Berry, also called vitex, chaste tree berry, or monk’s pepper, is the small dark fruit of a Mediterranean shrub in the mint family. The berries look a little like peppercorns and have a sharp, peppery, slightly bitter taste.…
Traditionally, California poppy has been used to support relaxation, sleep rhythm, nervous system calm, and mild physical tension. It is usually considered gentler than strong sedative herbs, but still strong enough to deserve respect. In herbalism, the aerial parts of…
Traditionally, artichoke leaf has been used as a bitter digestive herb to support bile flow, liver function, fat digestion, appetite, and post-meal comfort. It is especially known in European herbal practice as a classic “bitter before meals” plant. Artichoke Leaf…
Traditionally, anise has been used to support digestion, gas comfort, respiratory ease, oral freshness, and gentle warming after meals. It is one of those herbs that manages to be both practical and pleasant, which is not always a guarantee in…
Ajwain, also called carom seed or ajowan, is the small seed-like fruit of a plant in the Apiaceae family, the same broad family that gives us fennel, dill, cumin, parsley, and celery. Traditionally, ajwain has been used in South Asian,…
Traditionally, valerian root has been used to support relaxation, sleep rhythm, nervous system calm, and patterns of physical tension. It is one of the better-known nighttime herbs, but it is also one of those plants that works best when used…
Linden is the fragrant flower and bract of the linden tree, also called lime flower in European herbal traditions. Despite the name, it has nothing to do with citrus lime, so no tiny green fruit is hiding in this tea.…
Hops are the female flower cones of a climbing plant best known for giving beer its bitter flavor and aromatic character. In herbalism, those same bitter, resinous cones are traditionally used for sleep support, nervous tension, digestion, and calming evening…
Echinacea is a North American prairie plant. The roots, aerial parts, and flowers have all been used in herbal preparations, depending on the species and product. Today, echinacea is best known as a seasonal immune-support herb. It is the kind…
Boswellia is the resin of a tree that produces Indian frankincense. When the bark is carefully cut, the tree releases a sticky resin that hardens into golden, amber, or pale tears. Those resin “tears” are then dried and used in…
Bacopa is often called “brahmi,” but that name can cause confusion because gotu kola is also called brahmi in some herbal traditions. For accuracy, product labels should use the botanical name Bacopa monnieri. Bacopa Monnieri (Bacopa monnieri) Traditionally, bacopa is…
Arnica has a long history of external use, but it is not a casual tea herb. is a bright yellow mountain flower from the daisy family, traditionally used in topical preparations for bumps, bruises, sore muscles, and overworked joints. It…
Traditionally, red clover blossoms have been used as a gentle tonic herb for women’s wellness, skin health, lymphatic support, respiratory comfort, and general nourishment. It is one of those friendly meadow plants that looks delicate but has a surprisingly serious…
Raspberry leaf is best known in herbal traditions for women’s wellness, especially late-pregnancy tea traditions, menstrual comfort, digestive tone, and tissue support. It is a calm, steady herb — more like a practical aunt with good advice than a dramatic…
Mint is a fragrant family of herbs known for its cooling taste, bright aroma, and long history in food, tea, oral care, and traditional herbal preparations. The word “mint” can refer to several species, but the most common herbal and…
Catnip is a fragrant mint-family herb best known for its famous effect on cats, but it also has a long history of human use as a gentle tea herb. Traditionally, the aerial parts — leaves, flowers, and tender stems —…
Gotu kola is a low-growing, creeping plant with small rounded leaves that has long been used in Ayurveda, traditional Chinese medicine, and Southeast Asian food traditions. It is not related to kola nut and does not contain caffeine, despite the…
Caraway is an aromatic seed from the parsley family, often recognized by its warm, slightly sweet, anise-like flavor. It is famous in rye bread, sauerkraut, soups, cheeses, liqueurs, and traditional digestive blends. Caraway (Carum carvi) Traditional Uses of Caraway Digestion:…
Astragalus is a yellowish, slightly sweet root used for centuries in traditional Chinese medicine as a strengthening tonic. It is often sliced into long, pale pieces that look a little like wooden tongue depressors from an herbal apothecary — not…
Schisandra is a bright red berry used in traditional Chinese medicine and modern herbalism as a tonic for resilience, liver support, stress response, and vitality. It is often called the “five-flavor fruit” because the berry contains sour, sweet, salty, bitter,…
Maca is a hardy root vegetable native to the high Andes of Peru, where it has been grown as both food and traditional medicine for centuries. It belongs to the mustard family, which makes it a botanical cousin of radish,…
Eyebright is a small flowering herb traditionally associated with the eyes, upper respiratory comfort, and mild mucous membrane support. Its name gives away its reputation rather clearly — herbalists were not being subtle with this one. Eyebright (Euphrasia officinalis /…
Elderberry is the small, dark purple-black fruit of the elder tree, a shrub traditionally used in European and North American folk herbalism. It is best known today as a seasonal wellness herb, especially in syrups, teas, gummies, and capsules. Elderberry…
Cumin is a small, aromatic seed from the parsley family, famous in kitchens from India to Mexico, the Middle East, North Africa, and the Mediterranean. In herbal tradition, cumin is best known as a warming digestive spice — the kind…
Bilberry is a small, dark-blue woodland berry closely related to blueberry, but with a richer purple flesh that stains fingers, tongues, and sometimes kitchen towels with impressive enthusiasm. Traditionally, herbalists have valued bilberry fruit for its deep color, tart flavor,…
Oat straw is the dried green stem and leaf of the oat plant, harvested before the grain fully matures. It is different from oatmeal, oat bran, and milky oat tops, though all come from the same generous plant. Oat Straw…
Rhodiola is a hardy mountain plant that grows in cold northern and alpine regions. Its root has been used in traditional systems of herbalism, especially in Russia, Scandinavia, Central Asia, and parts of Europe, where it earned a reputation as…
Mullein is a tall biennial plant with large, soft, fuzzy leaves and bright yellow flowers. Herbalists have long used the leaf and flower, especially in teas, syrups, oils, and soothing respiratory blends. Mullein (Verbascum thapsus) Traditional Uses of Mullein Respiratory…
Milky oat refers to the fresh, immature seed of the oat plant harvested during the brief “milky” stage, when the seed releases a white, latex-like fluid when squeezed. This is different from oatmeal grain and slightly different from oat straw,…
Meadowsweet is a fragrant flowering herb that grows in damp meadows, riverbanks, and moist woodland edges. Its creamy-white flower clusters smell sweet and almond-like, which makes its old common name, “queen of the meadow,” feel very well earned. Meadowsweet (Filipendula…
Ginkgo biloba is one of the oldest living tree species on Earth, sometimes called a “living fossil.” Its fan-shaped leaves have been used in traditional wellness systems and modern herbal preparations, especially for brain health, circulation, and age-related cognitive support.…
Coriander is a bright, aromatic herb used both as fresh leaves and dried seeds. In the United States, the fresh leaves are usually called cilantro, while the dried seeds are called coriander. Same plant, different personality. Coriander (Coriandrum sativum), Cilantro…
Cayenne is the hot red pepper made from pungent Capsicum fruits. It is used around the world as a culinary spice and has a long history in herbal traditions as a warming, stimulating herb. Cayenne (Capsicum annuum / Capsicum frutescens)…
Flaxseed is the small, glossy seed of the flax plant, a crop that has been used for thousands of years for both food and fiber. In herbal and nutritional traditions, flaxseed is best known for its rich mucilage, plant-based omega-3…
Elderflower is the creamy-white flower of the elder shrub, traditionally gathered in late spring when the blossoms are fragrant, airy, and just dramatic enough to make herbalists stop mid-walk. Elderflower (Sambucus nigra) Traditional Uses of Elderflower Respiratory Comfort: Elderflower has…
Dandelion leaf is the familiar green part of the dandelion plant, often unfairly accused of being “just a weed.” Herbalists, however, have long appreciated it as a useful spring green, bitter tonic, and mineral-rich leaf for everyday wellness. Dandelion Leaf…
Slippery elm is a North American tree whose inner bark becomes silky, thick, and gel-like when mixed with water. That “slippery” texture is exactly why herbalists have traditionally used it for throat comfort, digestive soothing, and irritated mucous membranes. This…
Gymnema is a climbing vine native to India, Africa, and parts of Asia, best known in Ayurveda by the name gurmar, often translated as “sugar destroyer.” That nickname comes from a fascinating effect: when gymnema leaf touches the tongue, its…
Cacao is the seed of the tropical Theobroma cacao tree, the plant behind cocoa powder, cacao nibs, cocoa butter, and chocolate. Traditionally, cacao has been used as a nourishing, warming, gently stimulating food-herb connected with mood, energy, circulation, and ritual.…
Aloe vera is a thick-leaved succulent best known for the clear gel inside its leaves. That gel has been traditionally used to cool, soothe, and moisturize the skin, especially after sun, heat, dryness, or minor everyday irritation. Aloe is simple-looking,…
This bright green culinary herb has been traditionally used to support digestion, urinary flow, fresh breath, and everyday mineral-rich nourishment. Herbalists use parsley leaf most often, though parsley root and seed also appear in traditional herbal practice. The leaf is…
Lemon is one of the most familiar medicinal foods in the kitchen-herbal world. The juice, peel, zest, and essential oil are all used differently, which makes lemon more than just a garnish for tea. Traditionally, lemon has been used to…
Sage is a strongly aromatic Mediterranean herb with soft gray-green leaves and a long history in both kitchens and herbal traditions. Herbalists have traditionally used sage for oral and throat comfort, digestion, sweating, and cognitive wellness. It is warm, drying,…
Black pepper is one of the world’s most familiar spices, but herbalists see more than a table seasoning. Made from the dried unripe fruits of Piper nigrum, black pepper has traditionally been used to warm digestion, support appetite, encourage circulation…
Yarrow is a hardy, aromatic wildflower with delicate, fern-like leaves and flat clusters of tiny white or pale pink flowers. Herbalists have traditionally used yarrow for digestion, skin support, menstrual comfort, and seasonal wellness. It has a slightly bitter, aromatic…
Thyme is a small, woody Mediterranean herb with a big personality. Herbalists have traditionally used thyme for respiratory comfort, digestion, oral wellness, and seasonal immune support. It is warming, aromatic, and pleasantly sharp — the kind of herb that walks…
Burdock root is a long, earthy taproot from a sturdy biennial plant in the Asteraceae family. In Japan, it is known as gobo and is eaten as a vegetable. In Western herbalism and traditional systems, burdock root is valued as…
Ashwagandha is a small shrub in the nightshade family, traditionally valued for its root. The name is often translated as “smell of the horse,” referring to the root’s strong earthy scent and its traditional association with strength and stamina. Do…
Green tea is one of the world’s most studied herbal beverages. It is made from Camellia sinensis leaves that are quickly heated after harvest to limit oxidation, helping preserve their green color, fresh flavor, catechins, and delicate aroma. Green Tea…
Garlic is the pungent bulb of Allium sativum, a close relative of onion, leek, chive, and shallot. It has been used for thousands of years as food, spice, and traditional household medicine across Mediterranean, Middle Eastern, Asian, and European traditions.…
Dandelion root is the deep taproot of the familiar yellow-flowered plant that many people call a weed and herbalists call “free medicine trying very hard to get your attention.” In traditional herbalism, dandelion root is used mainly as a bitter…
Orange peel is the fragrant outer rind of the sweet orange. In herbalism and traditional food cultures, the peel is used as an aromatic digestive herb, flavoring agent, tea ingredient, and bright companion to heavier or more bitter herbs. Orange…
Cardamom is a fragrant spice from the ginger family, best known for its sweet, warming, slightly citrusy, eucalyptus-like aroma. In herbalism and traditional food cultures, the small seeds inside the green pods are used for digestion, breath freshness, respiratory comfort,…
Skullcap is a gentle-looking mint-family herb with small blue-purple flowers and a long history in North American and Western herbal traditions. The part most commonly used is the aerial portion of the plant: leaves, stems, and flowering tops. Skullcap (Scutellaria…
Plantain leaf is one of those humble backyard herbs that many people step over without realizing they are walking past a classic herbal ally. The leaves of Plantago major and Plantago lanceolata have been traditionally used in Western herbalism for…
Licorice root is a sweet, earthy root with a long history in Western herbalism, Ayurveda, Traditional Chinese Medicine, and traditional European medicine. It is famous for its naturally sweet taste, which comes largely from glycyrrhizin, a compound many times sweeter…
Holy basil, also known as tulsi, is a fragrant member of the mint family with a long history of use in Ayurveda and household herbal traditions. It is not the same as sweet basil used in Italian cooking, though the…
Calendula is a bright orange or yellow flower in the Asteraceae family, traditionally used as a gentle skin, lymphatic, digestive, and mucous membrane herb. In herbalism, the flower heads are the main part used, especially the sticky green resinous base…
Passionflower is a climbing vine with dramatic purple-and-white flowers that look almost too fancy to be real. In herbalism, the part most often used is the aerial herb: the leaves, stems, and flowers of Passiflora incarnata. The fruit is edible…
Rosehip is the small red-orange fruit-like part that forms after a rose flower has been pollinated and the petals fall away. Technically, it is not a true fruit in the simple botanical sense, but in everyday herbal life, it behaves…
Oat is both a familiar food and a respected herb. Most people know oats as breakfast, but herbalists also use the green aerial parts, oat straw, and fresh milky oat tops as gentle restorative herbs for the nervous system, stress…
Hibiscus is a bright, tart, ruby-red herb best known as a refreshing tea. In herbalism, the part most often used is not the showy flower petal, but the fleshy red calyx that surrounds the seed pod of Hibiscus sabdariffa. That…
Fennel is a fragrant, sweet, anise-like herb in the carrot family. In herbalism, the “seeds” used in tea and cooking are technically the dried fruits of the fennel plant. They are small, aromatic, and surprisingly hardworking for something that looks…
Rose is one of the most beloved herbs in traditional herbalism, and for good reason. It is beautiful, fragrant, edible, emotionally comforting, and surprisingly practical. Herbalists use different parts of the rose plant in different ways: petals are often used…
Marshmallow root is the soft, soothing root of Althaea officinalis, a perennial plant in the mallow family. It is rich in mucilage, a slippery plant compound that becomes gel-like when mixed with water. In herbalism, marshmallow root is one of…
Rosemary is an evergreen Mediterranean herb with needle-like leaves, a resinous aroma, and a long history in kitchens, gardens, and traditional herbal practice. It is one of those herbs that feels both practical and poetic: good with roasted potatoes, but…
Spearmint is a bright, sweet, aromatic mint with soft green leaves and a gentler personality than peppermint. It belongs to the mint family and is widely used in teas, culinary dishes, oral care products, herbal blends, and traditional wellness preparations.…
Turmeric is the deep golden-orange rhizome of a tropical plant in the ginger family. It has been used for centuries in food, traditional herbal preparations, and cultural wellness practices across South Asia and beyond. Turmeric (Curcuma longa) Traditional uses of…
Oat straw is the dried green stem and leaf of the common oat plant, harvested while the plant is still green and mineral-rich. While oats are best known as breakfast food, oat straw belongs more to the “slow nourishment” side…
Peppermint is a bright, aromatic herb in the mint family, traditionally valued for digestion, cooling comfort, clear breathing, and mental freshness. It is a natural hybrid of watermint and spearmint, and its strong scent comes mostly from volatile oils such…
Cinnamon is the aromatic inner bark of trees in the Cinnamomum genus. It is one of the most familiar kitchen spices in the world, but in traditional herbalism it is also valued as a warming digestive herb, aromatic circulatory stimulant,…
Nettle is a deeply nourishing green herb with a personality that is both generous and slightly prickly. Fresh nettle leaves are covered in tiny stinging hairs, but once dried, cooked, or properly prepared, the sting disappears and the plant becomes…
Ginger is the warming, spicy rhizome of a tropical plant in the Zingiberaceae family. It has been used for centuries in food, tea, traditional herbal practice, and household wellness routines, especially when the body needs warmth, digestive support, and a…
Lavender is one of the most recognizable aromatic herbs in traditional Western herbalism. Its purple flower spikes, soft floral scent, and calming reputation have made it a favorite in teas, sachets, baths, infused oils, and evening routines. Lavender (Lavandula angustifolia)…
Health Benefits | Key Preparations | Shop Herbs & Products Camellia sinensis Health Benefits Green tea is used to gently support everyday energy, antioxidant wellness, digestion, and mental alertness. Herbalists often choose green tea when someone wants a clear, bright…
Lemon balm is a fragrant member of the mint family with soft green leaves and a bright lemony scent. Herbalists have traditionally used it when the nervous system feels “on edge,” digestion feels tense, or rest is hard to settle…
Chamomile is one of the most familiar and widely used herbs in traditional Western herbalism. Its small daisy-like flowers have a gentle apple-like aroma, a mildly bitter floral taste, and a long reputation for supporting calm, digestion, skin comfort, and…
