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…
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…
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…
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…
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,…
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…
