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• Tasty and decorative
• Lovingly bottled by hand in the herbal drugstore
• Small size
• Nice souvenir
• Individual label possible

A rose is a rose is a rose...

Rosebuds are a treat for the eyes – and also for the palate. They can be brewed as rose tea, you can use them to flavor green, black or rooibos tea and they make a nice accessory in a frizzante, juice or cocktail.

The buds also look beautiful as table decorations.

The fine floral taste of rose tea captivates the palate and the senses and has a beneficial effect on the body and mind.

Tip from the herbal druggists:

Pour rose buds together with lavender or chrysanthemum flowers.

Delicate and calming.

As with MiniTee and MiniTee, it is also possible to design exclusively personal labels for the rose buds.

Personal text on the label

Just as popular for family celebrations such as weddings, christenings and birthdays as well as for company events

When purchasing quantities of 20 or more, we will be happy to write a personal text on your label.

Alternatively, you can buy the teas with a blank saying field and add a nice line or name yourself by hand.

Flos Stoechados

For mild bile problems. 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.

Verbasci flos

For loosening mucus in cases of catarrh of the respiratory tract. To make one cup of tea, pour 1 tablespoon of boiling water over it and strain after 10 minutes. Drink a cup of freshly brewed tea 3 to 4 times daily between meals. Reseal tightly after use. Keep out of reach of children.

Flos Pruni spinosae

For constipation. For a cup of tea, pour boiling water over 1 to 2 heaped teaspoons and strain after 10 minutes. Drink 1 to 2 cups of freshly made tea daily between meals. Close tightly again after removal. Keep out of the reach of children.

Bertram (Anacyclus pyrethrum) is a fascinating spice and ancient medicinal plant that has regained popularity primarily through the writings of Hildegard von Bingen. The plant, which belongs to the daisy family, resembles chamomile in appearance, but only the root is used as a spice. After harvesting, the bertram root is dried and ground into a fine powder. Bertram's flavor is unique: initially, it tastes mild and slightly earthy before a warming, peppery spiciness spreads in the mouth. This aroma, which is also reminiscent of mustard, adds a special depth to many dishes. Bertram has a wide variety of uses in the kitchen. It goes perfectly with savory dishes such as soups, stews, sauces, meat and fish dishes. It is also used in modern cuisine, for example in porridge, spelt dishes, or even on a simple buttered bread. Hildegard von Bingen valued bertram not only for its taste, but also for its digestive and generally strengthening properties, which is why it is often referred to as the "universal spice" in Hildegard's cuisine.

Ingredients:
Fennel, caraway, coriander, anise

Store in a dry place protected from light.

Fennel seeds (whole) are a versatile spice known for their sweet, anise- and licorice-like aroma. The small, greenish-brown seeds come from the fennel plant and are widely used in Indian, Middle Eastern, and Mediterranean cuisine. Their flavor is warm and slightly sweet, and they are often used in dishes that require longer cooking times to fully release their aroma. Whole fennel seeds are an essential ingredient in curry powders and garam masala, as well as in cured meats, breads, and pastries. They are excellent with fish and meat dishes, especially roast pork and lamb, as they provide a beautiful contrast to the fatty meat. In Indian cuisine, they are often chewed after meals as a digestive aid or mouth freshener. Lightly toasting them in a pan intensifies their flavor and makes them nuttier.

Rosemary is a powerful, aromatic herb whose needles develop an intensified aroma when dried. The flavor is tart, resinous, and piney, with notes of camphor and a subtle pepperiness. Unlike fresh rosemary, which has a softer texture and fresher aroma, the dried form is robust and can withstand long cooking times. Dried rosemary is an essential spice in Mediterranean cuisine and a perfect partner for hearty dishes. It goes well with roasted or braised lamb, pork, and beef, as well as with potato dishes, pot roasts, and soups. To best release the aroma, rub the dried needles between your fingers before use. It can be cooked from the beginning to add a deep, spicy base note to dishes.

Ingredients: Strawberry leaves, anise, hibiscus blossoms, orange peel, apple pieces, elderflowers

Preparation: Pour 1 teaspoon of herbal tea into 1/4 liter of boiling water, let it steep for 5–10 minutes. Strain and let cool slightly. Can be consumed cold or warm and can be enhanced with juice.

Ingredients: Cistus, pansy, rose, nettle, marigold Preparation: Pour 2 tablespoons of herbs with 1⁄2 to 1 liter of boiling water, let it steep for 10–15 minutes, drink lukewarm

Ingredients: Passionflower, Chamomile, Anise, Marshmallow Leaves, Blue Mallow Flowers, Calendula

Preparation: Pour 1 teaspoon of the tea mixture over 1/4 liter of boiling water. Let it steep for 5–10 minutes.

Ingredients: Blackberry leaves, ginger, rosemary, yarrow, clove, thyme, marigold

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

The ultimate oat cookie!

Delicious oat cookies with chocolate chips.

Pack size: 3 pieces

The ultimate oat cookie!

Delicious oat cookies with raisins.

Pack size: 3 pieces

Has a calming effect on the tummy.

Ingredients: Chamomile, anise, fennel, peppermint, caraway, ginger

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

Ingredients:

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

Ingredients: Lady's mantle, yarrow, hawthorn, sage, St. John's wort, birch leaves

Preparation: Pour 1 teaspoon into 250 ml of boiling water, let it steep for 5–10 minutes. Strain and let cool slightly.

Ingredients: Damiana, rosemary, yarrow, angelica, nana mint, calendula

Preparation: Pour 1 teaspoon into 250 ml of boiling water, let it steep for 5–10 minutes. Strain and let cool slightly.

Ingredients: Nettle, birch, dandelion, yarrow, elderflower

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

Ingredients:

Sweet clover, woodruff, linden blossom, rosehip, hibiscus, ginger, coriander

Preparation:

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