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Marjoram is a delicate and aromatic herb closely related to oregano, but with a much milder, sweeter, and more floral flavor. While oregano has a strong, peppery note, marjoram is softer and warmer, with a spicy, slightly lemony flavor. It is a classic spice in German and French cuisine and indispensable in traditional sausage production. Marjoram goes well with meat dishes, especially pork, lamb, poultry, and minced meat. It also enhances potato dishes, soups, and stews. Because its delicate aroma is sensitive to heat, marjoram is best added toward the end of cooking to retain its full flavor. It is used both fresh and dried, with the dried form having a more concentrated flavor.

Nutmeg is the hard, egg-shaped nut of the nutmeg tree. Its flavor is warm, sweet, and nutty, with a spicy, slightly peppery note. The whole nut is the best choice, as its aroma is volatile, and the essential oils evaporate quickly in ground powder. Only freshly grated does it unfold its full, intense aroma, adding a special depth to any dish. Grated nutmeg is an essential spice in European cuisine and is used in both savory and sweet dishes. It goes perfectly with creamy sauces (such as béchamel), potato dishes (mashed potatoes, gratins), and vegetables (spinach, cauliflower). It is also popular in baking, enhancing cakes and pastries. It is often used in mulled wine and eggnog at Christmas. Incidentally, the reddish covering around the nut produces the spice mace, which has a similar but more delicate aroma.

Whole black peppercorns are the dried, unripe fruits of the peppercorn plant (Piper nigrum) and the most widely used spice in the world. They are characterized by their strong, hot, and warm spiciness, accompanied by a complex aroma with woody and slightly earthy notes. For the best flavor experience, peppercorns should always be freshly ground, as their aroma is very volatile and can only fully develop this way. They are an extremely versatile spice and go well with almost any savory dish, from grilled meat and fish to stews and soups, sauces, and salads. Whole peppercorns are also often cooked in marinades, broths, and pickled vegetables to slowly release their flavor.

Provençal herbs is a spice blend that captures the aroma and sunshine of the French Provence. It consists of dried herbs such as rosemary, thyme, savory, and oregano, often complemented by marjoram. Lavender blossoms are sometimes also included, lending the mix a slightly floral note. The flavor is spicy, tart, and highly aromatic, with a woody depth. The herbs are very robust and retain their flavor even at high temperatures and long cooking times. They pair perfectly with grilled or roasted meat (especially lamb and poultry), fish, baked vegetables, stews, and are a perfect seasoning for marinades or sauces. "Herbs of Provençal" are therefore an all-rounder for Mediterranean cuisine.

Store in a dry place protected from light.

Juniper is a distinctive spice obtained from the dried, small, blue-black berries of the juniper shrub. Its flavor is intense, resinous, and piney, with a spicy, slightly peppery note and a hint of citrus. The berries are an essential part of German and Nordic cuisine and are often used to temper the strong flavor of game dishes such as venison, roe deer, or wild boar. Juniper is also a classic spice for sauerkraut, stews, marinades, and pâtés. To optimally release their aroma, the juniper berries are often lightly crushed before cooking. They are also the key ingredient in flavoring gin, to which they impart their characteristic taste.

Ingredients: Cinnamon Cassia, Cocoa Shells Rose Petals, Sweet Orange Peels Essential Oil Vanilla

Preparation: Simmer 1 to 2 teaspoons with 1/4 liter of water for 5 minutes, then let it steep for another 10 minutes.

A tasty herbal tea blend to stay healthy.

Ingredients:
Linden blossom, rosehip, thyme, elderflower, chamomile, orange peel

Preparation:
Pour 1 teaspoon with 1/4 liter of boiling water and let it steep for 10 minutes.

Suitable from the 4th week.

Ingredients: Anise, caraway, fennel, lemon balm, chamomile

Preparation: Pour 1 teaspoon into 1/4 liter of boiling water and let it steep for 5 minutes. Let it cool. Do not add sweetener.

Ingredients: Nettle, raspberry leaves, fennel, lemon balm, rose petals, marigold

Preparation: Pour 1/4 liter of boiling water over 1 level tablespoon of herbs and let it steep for 5-10 minutes.

A highlight of every summer season. Our iced tea blend with elderberry, fruit, and a hint of mint.

Ingredients: Rosehip, apple, hibiscus, elderflower, orange peel, mint, licorice

Preparation: Pour boiling water over one teaspoon, strain after 10 minutes and let cool. Or: Mix a teaspoon of herbs with cold water and let it steep for a few hours. Refine with honey, fruit juice, ginger syrup, …

Ingredients:

Elderflower, chamomile, verbena, orange blossom, cat's foot, safflower, calendula, cornflower

Preparation:

Pour 1-2 teaspoons of tea into ¼ liter of boiling water and let it steep for 5-10 minutes.

Ingredients:

Hibiscus, rosehip, apple, sweet orange peel

Preparation:

Pour boiling water over one teaspoon per cup and let it steep for 10-15 minutes.

Herba Fagopyri

Harpagophyti radix is ​​used as a tea for joint pain. For joint pain, pour 1 teaspoon of the herb into 300-500 ml of boiling water and let it stand at room temperature for 8 hours, then strain. Drink in 3 portions throughout the day. Keep out of reach of children.

Psyllii semen For constipation: Allow 1 tablespoon of psyllium seeds to soak in a little water 2 to 3 times daily, then take with plenty of liquid with meals. The effect will occur after 12 to 24 hours. Warning: Do not use in cases of unexplained abdominal discomfort or suspected intestinal obstruction. Reseal tightly after use. Keep out of reach of children.