Hierbas medicinales

Medicinal Herbs is a traditional catalogue category for botanicals with a long history of use in home preparations and folk kitchens. In this collection it groups dried leaves, roots, flowers and barks such as nettle, dandelion root, elderflower and liquorice, described here by their plant part, origin and character rather than any use.

The aromas and flavours vary by plant. Roots are often earthy and slightly bitter, leaves green and grassy, flowers light and floral, and barks warm and woody. The herbs are sold loose and dried, ready to be measured out and steeped in hot water or added to homemade blends.

To prepare most of them as an infusion, use roughly one teaspoon per cup, pour over freshly boiled water, and steep for five to ten minutes before straining. Roots and barks are firmer and are often simmered a little longer. Keep the dried herbs in airtight jars away from heat and light.

Frequently asked questions

How do I brew these herbs?

Use about one teaspoon per cup, pour over freshly boiled water and steep for five to ten minutes, then strain. Firmer roots and barks can be simmered a little longer.

What do the different plant parts taste like?

Roots are earthy and slightly bitter, leaves green and grassy, flowers light and floral, and barks warm and woody.

Are the herbs sold loose?

Yes. They are supplied loose and dried, so you can weigh out what you need and brew a single herb or combine several into your own blend.

How should I store them?

Keep the dried herbs in airtight jars away from heat, light and moisture to preserve their aroma.