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A herbal-fruity tea blend for a good start to the day.

Ingredients: Blackberry, raspberry and strawberry leaves, hibiscus, rosehip, apple pieces

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

Simply WOW: Our ADVENT TEA! atmospheric red elegant, velvety taste with Ceylon cinnamon, beetroot and cardamom Herbalist Silvija has created a delicious blend. It tastes velvety smooth (not sour!) and develops a beautiful red color when brewed. Love it! Also available under the atmospheric names: Red crackling Red Velvet Fireplace…

Ingredients: Beetroot, Ceylon cinnamon, apple pieces, sea buckthorn berries, aronia berries, sweet orange peel, rosehip, cardamom

Preparation: Pour 1 to 2 teaspoons of the mixture into 250 ml of boiling water and let it steep for 10-15 minutes.

• Vegan
• free from any artificial additives
• 100% natural
• without preservatives
• Gluten-free and free from genetic engineering (GMO free)

Artemisia annua (annual mugwort) from Styria

Artemisia annua leaf products are grown organically in Styria and are gently processed and dried after harvest.
This preserves the aroma and the incomparable green color.

From sowing to harvesting and processing to the end product, everything is in the hands of a responsible family business.
The herbs are sown and weeded with love, planted and harvested and processed into valuable products.

Notice
In the European Union, Artemisia annua (annual mugwort) is not approved as a dietary supplement.
Due to legislation we cannot provide information about the use of Artemisia annua.

storage
Store in a dry place, protected from light.

• Vegan
• free from any artificial additives
• 100% natural
• without preservatives
• controlled quality

Cistus tea has a very high content of polyphenols (more than green tea). The cistus is a shrub that grows in the Mediterranean region. The plant has been known in folk medicine in Crete and Greece since ancient times. The polyphenols (a group of secondary plant substances) in cistus leaves are said to have many positive properties .
The tea is currently on everyone's lips and is highly praised. We have also long loved the essential oil of cistus , which smells warm and spicy, has regenerative properties and is said to "uplift delicate souls". Customers with sensitive, dry skin appreciate Ingeborg Stadelmann's cistus cream .

Preparation: Pour 250ml of boiling water over 1 tablespoon of rockrose, cover and let it steep for 4 to 5 minutes, strain and enjoy.

In our herbal drugstore you can also get cistrose as an elixir, drops and lozenges. If you are interested, please send us an email .

Storage: Store aroma-protected, dry and not above room temperature (25 °C).
Filling weight: 100 g
Other spellings: Cistus - Cistus

Quercus cortex

For inflammation of the gums and oral mucosa. With increased foot sweat secretion. For chilblains and tears in the anus area. To prepare rinsing, washing and gargling solutions, boil 2 tablespoons in 1/2 liter of water for 15 minutes, then drain. If you have inflammation in the mouth and throat, gargle several times a day. Use as a sitz or foot bath for 15 to 20 minutes twice a day. Close tightly again after removal. Keep out of the reach of children.

Herba Verbenae

In catarrh of the upper respiratory tract. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Close tightly again after removal. Keep out of the reach of children.

Rosae pseudo-fructus

To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Close tightly again after removal. Keep out of the reach of children.

Matricariae flos

For feelings of fullness, flatulence, and mild, cramp-like gastrointestinal complaints, as well as for inflammation of the mouth and throat and catarrh of the upper respiratory tract. To make a cup of tea, pour 1 teaspoonful of boiling water over the tea bag and strain after 10 minutes. For inhalation, pour 1 to 2 tablespoons of boiling water over the tea bag. For gastrointestinal disorders, drink a warm cup of freshly prepared tea 3 to 4 times daily between meals. For inflammation of the mucous membranes in the mouth and throat, rinse and gargle with a freshly prepared tea infusion several times daily. For catarrh of the upper respiratory tract, inhale the vapors of a freshly prepared tea infusion. Reseal tightly after use. Keep out of reach of children.

Radix Taraxaci

For digestive problems and to stimulate kidney activity. For a cup of tea, bring 1 teaspoonful of water to the boil briefly and strain after 15 minutes. Drink 1 cup of freshly made tea in the morning and evening. Dandelion leaf tea can also be taken alternatively. Close tightly again after removal. Keep out of the reach of children.

Cardui mariae herba

Use as a tea to support digestion. Pour boiling water over ½ teaspoon of finely chopped drug and strain after 5-10 minutes. 2-3 cups daily. Keep out of the reach of children.

Salviae officinalis folium

For inflammation of the gums, mouth and throat mucosa as well as digestive problems. To treat indigestion, add 1/2 teaspoonful to a cup of tea, and to treat inflammation in the oral cavity, pour boiling water over 1 teaspoonful and strain after 10 minutes. If the mucous membranes in the mouth and throat area are inflamed, rinse or gargle several times a day with a still warm tea infusion. To treat indigestion, drink 1 cup of warm tea several times a day 1/2 hour before meals. Sage tea should not be taken for long periods of time. Close tightly again after removal. Keep out of the reach of children.

Equiseti herba

To increase the amount of urine in catarrhs ​​of the urinary tract, in cases of urinary grit and to prevent urinary stones. To make a cup of tea, boil 1 teaspoon full of water for 15 minutes and then strain. Drink a cup of a freshly prepared tea decoction between meals several times a day. Warning: Horsetail herb tea must not be used if there is water retention (edema) as a result of restricted heart or kidney activity. Close tightly again after removal. Keep out of the reach of children.

Folium Juglandis

For mild skin inflammation. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea 3 to 4 times a day between meals. Close tightly again after removal. Keep out of the reach of children.

Fun fact:
This spice blend, which originated in England in the 19th century, is rarely used in Indian cuisine. Curry makes the world go round!

Ingredients:
Cinnamon, Clove, Cayenne, Allspice, Turmeric, Black Pepper, Ginger, Cardamom, Coriander, Fenugreek, Nutmeg

Store in a dry place protected from light.

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.