Boldo leaves, derived from the Peumus boldus tree native to Chile, are prized for their medicinal properties and traditional uses.

The sage leaf comes from the Salvia officinalis plant, known for its intense aroma and slightly bitter, earthy flavor. Used since ancient times, it has been valued in various cultures not only for its fragrance but also for its versatility in the kitchen. Its aromatic profile makes it an essential ingredient in many culinary traditions.

Senna leaves are the dried leaves of the Senna plant(Cassia angustifolia vahl), traditionally used as a natural laxative. The Senna plant is native to tropical regions and is primarily cultivated in Africa and the Middle East.

Horsetail is a wild plant with a unique appearance, resembling a horse’s tail. It has been used since ancient times for various purposes.

Lemon balm leaves come from the plant Melissa officinalis, an aromatic herb in the mint family known for its lemony scent. This plant has been used for centuries in various cultures due to its fresh, pleasant aroma and mild flavor. The lemon balm leaves are bright green with a slightly sweet taste, making them a versatile ingredient in cooking.

Birch leaf is a gentle yet aromatic ingredient, mainly used as an herbal tea but also intriguing in creative culinary and mixology applications.

Savory is a Mediterranean herb with a peppery, mint-thyme flavor, commonly used in its dried leaf form for culinary applications.

Artichoke leaves are a bold, bitter ingredient, primarily used in infusions but also gaining ground in creative culinary and botanical uses.

Lavender flower is one of the most cherished aromatic herbs in gastronomy and culinary traditions across various cultures. With its unmistakable floral aroma and slightly sweet notes, this flower has become a special ingredient for those looking to add a distinctive and elegant touch to their recipes. (Lavándula hybrida)

The whole hibiscus flower is a stunning dried blossom with a deep red hue and fruity, tangy aroma. Its elegant shape makes it perfect for cocktails, teas, and desserts, adding a touch of sophistication and exotic colour.

Lemongrass is an aromatic plant with an intense citrus fragrance. Its fresh and slightly sweet flavor makes it an essential ingredient in many global cuisines.

Lemon verbena crushed leaf (Lippia citriodora), also known as lemon beebrush, cedron, or lemon verbena, is an aromatic plant cherished for its bright, fresh lemon fragrance. It is classified as an herbal infusion and aromatic condiment.

The green nettle leaves come from the plant Urtica dioica, a perennial known for its stinging properties, meaning it can cause skin irritation when touched. However, once cooked or dried, the green nettle leaves lose this effect and become a highly valued ingredient in both traditional and modern cuisine, particularly in Europe and Asia.

Eucalyptus (Eucalyptus spp.) is a tree native to Australia, known for its strong aroma and rapid growth. Its leaves contain essential oils and have been used in various applications, including cooking.

Echinacea (Echinacea spp.) is a plant native to North America, recognized for its vibrant pink and purple flowers. It has been used in various traditions, both in cooking and crafts.

Poleo is an aromatic plant from the Lamiaceae family, commonly found in regions of Europe, Asia, and North America. Known scientifically as Mentha pulegium, it is recognized for its fresh, menthol-like scent, making it popular in various culinary preparations. The plant is often used in infusions, but it also has broader applications in cooking.

Sideritis angustifolia, commonly known as "mountain tea" or "ironwort", is an aromatic plant from the Lamiaceae family. It grows in the mountainous regions of the Mediterranean, particularly in Greece and Turkey, and is well-known for its use in herbal teas.