Juniper Berries – Juniperus communis. Juniper Berries are spicy, sweet, with a piney aroma. They are delicious in stews and soups and with meats (especially wild game). They also give gin its distinctive flavor and are a common flavor ingredient in bitters.

Chaste Tree Berries – Vitex agnus-castus. Chaste tree berries are often used as a female tonic. They benefit both the body and the mind through their balancing and normalizing properties, and they’re often used for support during change-of-life periods.

Gentian Root – Gentiana lutea. Gentian grows in mountainous regions throughout the world and takes 7-10 growing seasons to mature. Use of this herb has been documented for over two thousand years, primarily in digestive bitters and teas.

Thyme – Thymus vulgaris.  Thyme is a low growing herbaceous plant, sometimes becoming somewhat woody. It is native to southern Europe. Thyme adds a distinctive aromatic flavoring to sauces, stews, stuffing, meats, and poultry – almost anything from soup to salad. In medieval times the plant symbolized courage, and to keep up their spirits, knights departing for the Crusades received scarves embroidered with a sprig of thyme from their ladies. There was a popular belief, too, that a leaf tea prevented nightmares, while another held that tea made of thyme and other herbs enabled one to see nymphs and fairies. Herbalists of the Middle Ages regarded thyme as a stimulant and antispasmodic, and recommended sleeping on thyme and inhaling it as a remedy for melancholy and epilepsy.

Linden Flowers – Tilia europaea. Linden flowers include this plant’s small yellowish flower and oblong flower bracts, which look like leaves. They are called lime flowers in Europe, where they are popularly used as a soothing herbal tea

Lavender Flowers – Lavandula angustifolia. The fresh, sweet aroma of lavender has relaxing and uplifting qualities that leave users with a sense of calm and balance, making it one of today’s most popular scents. Lavender is a gentle, multi-purpose herb. Lavender flowers have been used throughout history, to encourage love and passion, as a soothing component in skin care, hair care and cosmetic products, and in an array of perfumes, colognes and bath products.

Winter savory – Satureja montana. Savory is a perennial herb native to warm temperate regions of southern Europe. It is a semi-evergreen, semi- woody sub shrub growing to over 230 cm tall. The leaves are opposite, oval-lanceolate, 1-2 cm long and 5 mm broad. The flowers are white. Winter savory has been purported to have antiseptic, aromatic, carminative, and digestive benefits. It has also been used as an expectorant and in the treatment of stings. The plant has a stronger action than the closely related summer savory. A sprig of the plant, rubbed onto bee or wasp stings, brings instant relief. The plant is harvested in the summer when in flower and can be used fresh or dried. The essential oil forms an ingredient in lotions for the scalp in cases of incipient baldness. An ointment made from the plant is used externally to relieve arthritic joints.

Sage – Salvia officinalis. Sage is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. As a kitchen herb, sage has a slight peppery flavor. The strongest active constituents of sage are within its essential oil, which contains cineole, borneol, and thujone.

Life Everlasting Flowers – Helichrysum Italicum. Life Everlasting, also known as strawflower or Helichrysum, is a member of the sunflower family. Native to Africa, Europe and Asia, it is used as a bitter tonic and the yellow flowers are used in herbal crafts such as potpourris and wreaths.

Rosemary – Rosmarinus officinalis. The evergreen densely branched rosemary shrub of the mint family reaches a height of 1 to 2 m. It bears very short stalked, linear needle-shaped foliage leaves which are 15 to 35 mm long, 1.5 to 3.5 mm broad and rolled inwards along the edges. They have light green to dark green smooth upper sides, whereas the lower sides, which are rolled inwards, are matted with a densely felt growth of whitish hairs. The midribs of the leaves are very prominent. During flowering, rosemary has very noticeable light blue blossoms. The odour and flavour of rosemary is intensively aromatic and camphor-like. Fresh from the herbal garden or dried, the strong spicy leaves are carefully dosed, particularly in the Italian cuisine and added to meat dishes, fish, potatoes, vegetables and salads. In addition, rosemary is used in the pharmaceutical, perfume, beverage and cosmetic industry


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