All the herbal information provided in this post are herbs that have been used in our herbal and ayurvedic blend. Let's take a closer look at some of the ingredients that go into herbal teas that make them so great. Many of the exquisite herbal and leaf teas listed above are comprised of one or more herbs, roots, flowers, leaves, twigs and spices. Often times making for both a delectable and health-enhancing beverage. But what about each constituent part? Taking a closer look at all these superb ingredients can help to paint a picture of what herbal teas and leaf teas are really all about. These different herbs, spices and other natural ingredients have a ton of health-promoting properties including helping to cleanse the blood, aiding in digestion and weight loss, lowering blood pressure and balancing out the effects of free radicals and oxidative stress. Many studies have shown a whole score of positive benefits all around. So, let us explore the world of herbal tea ingredients in all their natural and fantastic glory.

1. Alfalfa: Medicago sativa: Originating in Central Asia, with some of its first evidence of cultivation in Iran, this herb has been a component in traditional medicine and folk remedies for hundreds of years. Alfalfa is more than the name of one of the “Little Rascals”! It contains calcium, vitamins A, C and D and is also a source of protein. Studies show alfalfa can also help lower cholesterol, improve metabolism and gives the body a healthy dose of antioxidants. Alfalfa is described as having a mild, nutty and crunchy flavour and texture.
2. Amla: Phyllanthus Emblica: The amla, or, Indian gooseberry has been featured in culinary, medicinal and symbolic use for centuries. As its name suggests it is found in India where it was used as a symbol in early Indian Buddhism. It is also one of the most commonly used ingredients in the traditional Indic medicine system, Ayurveda. Amla provides antioxidants and can aid in digestion. Studies show amla can help to cure sore throats by providing vitamin C. It can reduce constipation. It can help in recovering from mouth ulcers. It has anti-inflammatory properties and also can aid in weight loss by assisting with speeding metabolism.
3. Anise: (Star Anise) Illicium verum Star anise comes from a type of evergreen native to Vietnam and China. The spice derived from the tree has been used in Asian cooking and medicine for centuries as well. And for good reason, star anise possesses a score of health benefits backed by research. Some of the benefits include providing the body with flavonoids, possessing antiviral properties, antifungal qualities, and antibacterial properties that can be effective in treating urinary tract infections. Star anise’s flavour has been described as having a sweet-mild licorice taste.
4. Aniseed: Pimpinella anisum: First cultivated in Egypt and the Middle East, anise was used for its medicinal properties. Soon it was taken to Europe, also to be used for medicine. Anise or aniseed is related to the carrot and parsley plants and has a score of health-enhancing effects. Some of its nutrients include protein, iron, fibre, calcium and potassium. Aniseed is also believed to reduce the symptoms of depression, help protect against stomach ulcers, act as an antifungal agent and also reduce inflammation. The taste of aniseed is similar to star anise, having a sweet-licorice type flavour.
5. Apple: Malus Domestica: The first wild apples are believed to have been found in Central Asia where they spread around the world. The apple has played a role in symbolism, religion and culture around the world, from the apple found in Genesis in the Bible, to its symbolism as found in Germanic paganism. In terms of health benefits studies have shown apples to be highly nutritious (despite not actually keep the doctor away). Some vitamins and minerals apples have include vitamin C, potassium and vitamin K. Apples also contain polyphenols which are powerful antioxidants. Apples can aid in weight loss by providing our bodies with fibre that increases bowel movements. Apples also just so happen to help lower our risk of heart disease. For those who have never tasted an apple, first I am sorry; luckily there is still time to taste an apple! Apples do, however, range in taste from the sour green apples, to the milder yellow to the highly sweet red apples.
6. Apple pieces: Malus Domestica: Of course, being the sliced and chopped pieces of the regular apple does not necessarily change much of the health benefits that apples provide us with. But using apple slices as snacks on their own, as ingredients in other beverages or meals, or even drying them for use in tisanes and infusion tea can bestow heaps of health-enhancing vitamins, nutrients and antioxidants. Some more health granting powers apples possess whether they are sliced or not, include, lowering our risk of diabetes, promoting healthy gut bacteria as a probiotic, possibly contributing to brain and bone health. The taste of apple slices will most likely be the same as whole apples, though if left to dry may have a milder almost starch taste.
7. Balm mint: Melissa officinalis: Use of balm mint for medicine goes back over 2000 years where it was utilized for its health-bestowing properties by the Greco-Roman world. Balm mint hosts many different nutrients and minerals that can increase our health. But what are some of them? First, are the antioxidant properties of balm mint. Next balm mint is believed to aid in calming the nerves and reducing anxiety. But that isn’t all, balm mint can ease insomnia and help us sleep better and can alleviate cold sores. As for the taste, it is, well, minty!
8. Barley: Hordem vulgare: An incredibly ancient grain, believed to go back 10,000 years. Barley is for more than just brewing beer, though; this is usually what most people (myself included) think of when the word comes up. But barely was also used to make other food staples like bread and fed to livestock as well. Now, what can barely do for our bodies? Studies have shown that barley can do a few different handy things for us. It is a good source of fibre. It can even help to lower cholesterol. Barley also plays a hand in balancing our gut bacteria. Barley can even help aid in weight loss. As for the taste of barley, it has a mild and nutty flavour that helps it compliment other foods in soups, stews and even teas rather well.
9. Basil: Ocimum basilicum: Basil originates in central Africa and Southeast Asia. It has been utilized in global cuisine for a long time and thrives in tropical climates. Some health benefits basil has included reducing the risk of developing cancer. Another health benefit is aiding to balance the body when it suffers from oxidative stress as a result of free radicals, you can thank its antioxidants for that. Basil can also reduce inflammation and swelling and reduce the effects of ageing. Basil is used in many types of cooking and the taste has been described as sweet, with a bit of peppery and slightly minty flavours.
10. Bean pod: Phaseolus vulgaris: Beans of all types have been used as staple crops all over the world. And as we will see there are more than a few reasons as to why. In regards to the health benefits, studies have shown bean pods to possess many beneficial vitamins and nutrients. Bean pods have shown to be beneficial for curbing obesity, diabetes, high cholesterol, kidney stones and even lung cancer. Bean pods have a soft interior and a pod that also has an interesting consistency and flavour.
11. Birch leaves: Betula: Birch leaves are produced by the various birch tree species found in the Northern Hemisphere. Birch trees are known for their striking bark which often resembles paper. Birch can lend itself to being made into birch beer, a type of soft drink. It also is packed with some beneficial properties. Studies have shown birch having some evidence of boosting our immune systems. Containing anti-inflammatories. Assisting with digestion. Helping us get a good night’s rest by alleviating insomnia. And for treating dandruff. As for taste, birch possesses a refreshing and sweet flavour.
12. Blackcurrant leaves and berries: Ribes nigrum: Blackcurrant originated in northern Europe and Asia. In Russia blackcurrant was grown in monasteries and during WWII in Britain, blackcurrant was used as a source of vitamin C. But what other vitamins and minerals do it have? Blackcurrant leaves and berries possess antioxidants, vitamin C and polyphenolic substances. Blackcurrant also increases blood flow, boosts our immune system and promotes a healthy kidney. And what does it taste like? The flavour is described as being an earthy and sweet taste that is unique to this fruit.
13. Black peppercorns: Piper nigrum: Native to India and Southeast Asia, this spice has been used for trade, cuisine and even as currency. The medicinal use of black pepper is also quite antiquated. Let’s take a look at what some of those medicinal properties are. Black peppercorn has been used in Ayurveda for centuries and some of the health benefits it possesses include antifungal, anti-inflammatories, vitamins A, C and K as well as calcium and zinc. Black peppercorn also features antioxidants. The taste of black peppercorn is sharp, spicy and a bit pungent.
14. Blackberry leaves: Rubus: Blackberries are indigenous to parts of Europe where they have been used for food such as jams and other confections. The health benefits of the leaves of the plant are manifold and can be used in herbal teas, too. Blackberries and their leaves provide a score of vitamin C. They also are packed with fibre. They can be beneficial to the skin and face. Blackberry also has some impressive anti-inflammatory properties. But most famously for the leaves, is as a remedy to sore throats and other mouth ailments. The taste of the leaves is astringent and often compared to Oolong tea.
15. Blue mallow: Malva sylvestris: This plant is found throughout Europe, Asia and Africa and has been used in cuisine and medicine around the Mediterranean for centuries. Blue mallow can grant relief from headaches. It can prevent bacterial infections. Studies have shown it has some other health-enhancing properties like improving digestion, relieving insomnia and alleviating congestion. As for the taste, many claim it has a muted or “plain” taste. That makes it easy to pair and add into any herbal tea.
16. Burdock root: Arctium: native to both Europe and Asia, East Asian cuisine often utilized burdock in manifold recipes and dishes. In Turkey, it is even believed burdock can ward off the evil eye as a good luck charm. Burdock plants also inspired the invention of Velcro! But besides these interesting facts, what kind of health-enhancing factors can burdock bring to an herbal tea? Studies have shown burdock root to possess antioxidants, which of course help to fight free radicals and balance out oxidative stress. Burdock is also a blood cleanser, removing various toxins. Burdock may potentially reduce the risk of contracting certain types of cancer. It is also an anti-inflammatory and can be beneficial when applied to the skin in removing acne and other blemishes. Burdock’s flavour is very interesting when prepared as an herbal tea; it has an earthy and sweet flavour.
17. Calendula: Calendula: The calendula plant is a type of daisy that is native to Europe, western Asia and the Mediterranean. In antiquity, it was used a dye and a replacement for saffron. The Greco-Roman world used it as a symbolic herb, wearing garlands of calendula like crowns. What are some health benefits to be gained by preparing calendula herbal tea? The oil from calendula can speed along the healing process on insect bites, scrapes and other small abrasions. It can promote oral health by killing harmful bacteria. The kin benefits even when it isn’t cut or bruised with calendula, the antioxidants can help improve the appearance of the skin, too. Calendula can reduce inflammation and also is beneficial to our vision. But will it taste good in an herbal tea? The flavour of calendula can range from spicy to tangy, to bitter to peppery.
18. Cardamom: E. cardamomum: Cardamom is found in tropical and subtropical Asia and is referenced in Ayurvedic and ancient Sumerian sources. Today it is also grown in Guatemala. Studies show that cardamom is a real health booster. Let’s take a look at some of its benefits, and perhaps it may find its way into your next herbal tea! It can help lower blood pressure. It may help to fight cancer. Its anti-inflammatory properties are a real plus. It may protect the stomach from digestive issues and ulcers. It may even also help to fight bad breath and cavities. The unique flavour of cardamom makes for a great herbal tea; it is minty, citrusy, spicy and herby.
19. Cassia mullein flowers: Verbascum thapsus: This large plant grows in Europe, North Africa and Asia before it was introduced abroad. It has been used mainly for remedies, and, in the Greco-Roman world, was linked to witchcraft and curses. Luckily today studies have shown they are NOT linked to casting malevolent spells on others…we don’t think. But they do have a host of benefits that will make for a great herbal tea. It can help treat the cold and flu with its anti-bacterial properties. It can relieve inflammation. It can help to treat ear infections. It is great for treating headaches. It improves your digestion, too! As for the taste? It is often described as sweet, aromatic and possessing a pungent flavour.
20. Celery seed: Apium graveolens: Some early depictions of celery are featured in the tomb of Pharaoh Tutankhamen. Iliad and Odyssey also feature the warriors enjoying wild celery. Today it is considered an incredibly healthy food or snack. But what sort of beneficial abilities do the seeds in particular have? The seeds are packed with nutrients like protein, iron, and calcium. They can support bone health. Celery seeds also promote red blood cell formation. They may also be able to help stave off infection and provide some valuable antioxidants. Their flavour is vivacious, having an earthy and grassy taste similar to celery stalks on steroids.
21. Chamomile: Matricaria chomilla: Both a lovely flower as well as an herb enjoyed since the time of the Greeks, chamomile makes for an excellent herbal tea. In fact, many studies have shown chamomile to be a real powerhouse of health benefits. Chamomile can help to reduce the pain of menstrual cramps. It can slow down osteoporosis, too. One of chamomile’s big claims to fame is its use as a sleep aid, in which it can help reduce anxiety to help us settle in for some shut-eye. Chamomile can also assist with staving off cold symptoms. As for the flavour of chamomile, some describe it as earthy with floral and apple hints.
22. Cinnamon: Cinnamomum verum: Cinnamon is an incredibly ancient spice imported to Egypt as far back as 2000 B.C. Originally from India; cinnamon was a hot commodity, even being reserved as one of the highest sacrifices one could donate to the Greek god Apollo. The reverence for cinnamon continued into the medieval period into today where cinnamon is not just delicious but packed with health-boosting vitamins and minerals. First, cinnamon has those magic antioxidants. Next, it has a ton of anti-inflammatory properties. Thirdly, it may protect against cancer. Fourthly, it has antibacterial and antifungal qualities. And fifth, and certainly not the final quality of cinnamon, it may potentially help fight HIV. The flavour of cinnamon is spicy, woody, aromatic, sweet and also a bit savoury. A perfect ingredient to any herbal tea.
23. Citrus: Citrus: Recent scholarship has traced the origin of the sweet and tangy citrus fruit to the Himalaya region, with other research suggesting the Southeast Asian region close to China’s Yunnan province (the birthplace of pu’erh). The citrus fruit has been traded and enjoyed for centuries, going back to 3000 B.C. and was enjoyed in ancient Egypt and Persia as well. Not only is this fruit a culinary delight, but it also is a healthy ingredient to herbal tea. Citrus packs a ton of fibre and can also help cut down on glucose levels and lower cholesterol. Not to mention them being powerhouses of vitamin C, which can help speed recovery from and stave off future illnesses. Because they also contain so much water they can help our bodies to hydrate. So cut some thin slices to add to your herbal tea! The taste of citrus is amazingly sweet and sour, but sweeter in comparison to their cousin, the lemon.
24. Clove: Syzygium aromaticum: This Indonesian spice has been a highly sought after and coveted item for both cuisine as well as medicine. They have been known to the wider world since antiquity and have featured heavily in the intercontinental spice trade. A spice worth trading for must have some great aspects that can keep us healthy, no? Some nutrients cloves contain include fibre, vitamins K and C. Cloves can help with bowel movements and are also high in antioxidants. Cloves also may be able to help protect the body from cancer, too. The taste of cloves is often mentioned to be pungent, sweet, bitter and astringent.
25. Valerian: Valeriana officinalis: Valerian has been used for medicine since antiquity by the Romans and Greeks. Often it was used to treat insomnia, and today it still retains that status as a sleep-inducing herb. It can help us to fall asleep faster, give us better quality sleep and also helps us to relax and feel relief from stress. As for the taste… The smell of Valerian may be distracting as it is described as being, well, “strong”. Perhaps mix this one with something more aromatic to alleviate the smell.
26. Coriander: Coriandrum sativum: Also known as cilantro, coriander comes from Iran and has been used in medicine and cuisine all around the Mediterranean and western Asia. It is another ancient herb, possibly being portrayed on Neolithic pottery. Coriander can reduce skin inflammation, lower cholesterol levels, aid in treating diarrhea, helps to regulate blood pressure and can even help to treat mouth ulcers. Coriander makes for great herbal tea and has a refreshing citrusy flavour.
27. Cornflowers: Centaurea cyanus: A plant native to Europe, it has been used as a dye for the colour blue and also to symbolize being in love. And even more, interestingly, studies have shown cornflower to have benefits that can liven up your herbal tea. Cornflower can help to treat fever, menstrual disorders, yeast infections, constipation and eye irritation. Cornflower has a spicy flavour.
28. Curcuma: Curcuma zedoaria: This herb is a cousin of turmeric and comes from Southeast Asia and India. It has often been used as a substitute for saffron. Curcuma has antioxidants that help combat free radicals that can cause oxidative stress to the body. Curcuma can improve brain function and potentially help defend the brain against developing brain diseases. Curcuma can lower your risk of heart disease. There is some evidence to indicate Curcuma may be beneficial to treating arthritis, too. Curcuma’s flavour is reminiscent of turmeric and is described as warm and bitter.
29. Dandelion root: Taraxacum: Type of weed native to Eurasia and North America, and have been used in Chinese medicine for hundreds of year, too. Native Americans also used the plant for medicinal and culinary purposes. For good reason, as studies have shown that dandelions contain vitamins A, C and K. Antioxidants are also present as a component. Dandelion roots can help aid against inflammation. Dandelions are also believed to promote healthy liver functions and lower blood pressure. Dandelion root is often said to taste like coffee.
30. Dried lemon: Citrus limon: Scholars suggest lemons first grew in the Assam region (same as Assam tea!) and were traded and spread throughout western Asia and the Mediterranean. Lemons have long been consumed to stave off scurvy when sailing long distances. The health benefits include heart health via the vitamin C lemons are packed with. Helping to lower cholesterol. Aiding in kidney stone prevention. Lemons are conducive to digestive health and may reduce the risk of developing cancer. Dried lemon is great to enhance any herbal tea, and once soaked in hot water has that sweet, mostly sour flavour we all know and love.
31. Elecampane: Inula helenium: A Eurasian plant, said to be named after Helen of Troy. The story stating that the plant sprung up where her tears fell. It has also been used to make that green beverage known as absinthe. But let’s look at the more health-conducive aspects, shall we? It is conducive to promoting good respiratory health. It can aid in digestion. It is an anti-parasitic and can also potentially help reduce blood sugar levels. As for taste, it is bitter, spicy and has a warming flavour.
32. Eucalyptus: Eucalyptus: Native to Australia, the first specimens of this plant were not collected until the 1700s. Eucalyptus has a host of unique properties and abilities as a plant. What are some that would be great in an herbal tea? Eucalyptus helps relieve cold symptoms, especially respiratory pain. Eucalyptus is beneficial for dental care. Eucalyptus can function as a pain reliever and can stimulate our immune system. The taste is unique as well, with a woody, caramel flavour and mentholated hints with some sweetness as well.
33. Fennel: Foeniculum vulgar: A Mediterranean plant. The fennel features in epic poems and stories from antiquity and the 10^th century as well. The plant was often used for cooking. Here are some reasons to add it to your herbal tea. Fennel has a score of vitamins and minerals like fibre and calcium. Fennel can contribute to bone health. Fennel can also help to lower blood pressure. Fennel helps decrease the risk of heart disease. Fennel may also help prevent cancer. The leaves of the fennel plant have a licorice taste while the roots and bulbs can often be quite light.
34. Ginger: Zingiber officinale: This was cultivated by Austronesian peoples in maritime Southeast Asia, where it was spread around the Pacific and Indian oceans via trade before reaching other parts of the world. But how can it spice up your herbal tea? Ginger contains both antioxidants as well as anti-inflammatories. Ginger is beneficial for treating nausea and morning sickness. Ginger can also help reduce muscle soreness. Ginger posses a warming and spicy taste.
35. Ginger bits: Zingiber officinale: In addition to the aforementioned, as ginger has been an important ingredient in Indic Ayurveda medicine, cutting up ginger into smaller pieces for different uses is a prudent choice. Ginger can also promote joint health and aid in circulating the blood. Ginger bits are great in herbal tea on its own or mixed with lemon or other ingredients as well.
36. Gingko Biloba: Gingko Biloba: Trees native to China and known for their brilliant foliage, gingko has also been used in Chinese cooking and traditional Chinese medicine. Let’s see what it can offer to herbal tea. Gingko’s antioxidants can help defend against free radicals that can cause the body oxidative stress. Inflammation is curbed by gingko. Gingko may be beneficial to treating arthritis, heart disease and irritable bowel disease. Gingko can improve circulation and promote healthy hearing. The flavour of gingko biloba is delicate and mild. Feel free to mix it in with some green tea or with some ginger or lemon.
37. Ginseng: Panax: Ginseng has been lauded as a supreme herb for medicinal use since ancient times. Ginseng is found in China, Korea, Russia and also in the United States in Canada. Ginseng makes for a superb herbal tea; let’s take a look at why. It’s antioxidants and anti-inflammatories. It can possibly benefit brain functions. It may be able to boost the immune system and it can also boost energy and help fight feelings of tiredness. Ginseng has a bitter and spicy flavour with some earthy notes.
38. Green tea: Camellia sinensis:
39. Hawthorn leaves and flowers: Crataegus laevigata: This plant is found all around the Northern Hemisphere where it has been used in cooking, with Native Americans also using it for medicine as well. Hawthorn has a score of antioxidants. It can potentially boost our immune system, lower our blood pressure, aid in digestion and cut down on bad cholesterol. Hawthorn has a pleasant and nutty flavour and makes a great herbal tea.
40. Hazelnut leaf: Corylus avellana: Some research has shown hazelnuts to have been processed as far back as 8000 years in Scotland. But the oldest date of their consumption by humans may go even further back. The leaves of this tree are superb in an herbal tea. It can aid in healthy bowel movements. It can help to reduce weight gain. The antioxidants in hazelnut can protect against free radicals. It can also help lower cholesterol. The taste of hazelnut leaf is delectable and makes for great herbal tea.
41. Heather flowers: Calluna vulgaris: A European plant, the heather has delicate blossoms and has been used as feed for animals as well as a dye for leather. Here is why it will make for an excellent herbal tea. Heather is beneficial for treating urinary tract infections, promoting prostate and bladder health and helps combat inflammation. It has been used a medicinal aid for stomach problems such as diarrhea and even for treating gout. The flavour has floral notes and an earthy and herby taste.
42. Hibiscus: Hibiscus syriacus/rosa- sinensis: The Syrian and Chinese varieties of hibiscus are both superb and beautiful. They have symbolic importance in Hinduism and other world religions and cultures and are even the state flower for many countries. The herbal tea made from this plant is exquisite. Hibiscus has antioxidants and may even help to lower blood pressure. The hibiscus contributes to lower cholesterol and can promote liver health. The hibiscus can also promote weight loss. The flavour of hibiscus is floral, fruity and a bit sour.
43. Honeybush: Cyclopia: This plant is found only in South Africa where it is brewed as a tea. A cousin of rooibos this herb has many health promoting aspects. It contains antioxidants, calcium, potassium and can boost the immune system and provide the body with vitamin C. The taste is sweeter and smoother than rooibos.
44. Juniper berries: Juniperus: Juniper was used by the ancient Greeks for medicinal purposes and was even found in the tomb of Tutankhamen. Juniper berries have some great benefits that can enrich any herbal tea or infusion. Some of the health benefits include easing upset stomachs, heartburn, bloating, urinary tract infections and joint and muscle pain. Juniper berries have a tart, citrusy and pine flavour.
45. Lavender: Lavandula: This flower is found all over the Old World and is even mentioned in the Song of Solomon from the Old Testament. Here are some health-enhancing aspects of lavender. It can help to improve sleep, it can aid in treating skin blemishes, reduce blood pressure and possibly even promote hair growth. Lavender is described as having a minty, apple-like flavour.
46. Lemon balm leaves: Melissa officinalis: Lemon balm was used by the Greeks and Romans for medicinal purposes over 2000 years ago. Let’s take a look at why! It features as an antimicrobial with antioxidants, can help calm the nerves, can help to treat insomnia and also to help alleviate cold sores. Lemon balm has lemony citrus and minty flavour.
47. Lemon peel: Citrus limon: There are still a whole host of health-boosting properties to be found in the lemon’s peel! Vitamin C and many vitamins and minerals enrich the peel just as much as the soft fruit. Lemon peels are great in green tea, mixed with ginger, or used in other herbal teas.
48. Lemongrass: Cymbopogon: Originating in India and Sri Lanka, lemongrass is now found in Asia, Africa and Australia, lemongrass is a medicinal and culinary herb used in Indian and African medicine and cuisine. Lemongrass can relieve anxiety, help to lower cholesterol, aid in preventing infection, boost oral health, and can relieve pain. Its flavour is akin to lemon and lemon mint.
49. Licorice: Glycyrrhiza glabra: Native to Europe, Asia and the Middle East licorice has been used for flavouring as well as traditional Chinese Medicine and Ayurveda. Licorice aids in digestive health can soothe cold and flu symptoms like sore throats can assist in lowering cholesterol and can help our skin with nasty blemishes. As an herbal tea, this is a great ingredient. Licorice isn’t everyone’s favourite flavour, being sweet, bitter sour and salty all at once.
50. Lime Flower/Linden Flower: Tilia cordata: A plant originally from Europe and bearing a great deal of cultural and symbolic importance, especially in the Czech Republic and the Slovak Republic. Lime flower or linden flower was known as the “Nectar of Kings” and believed to “gladden the Heart”. Linden can help alleviate coughs and the flu, promote digestion, reduce stress and anxiety and are conducive to heart health. The flavour of Linden flowers is sweet and floral. It makes for a great herbal tea or an excellent infusion for green tea.
51. Malva flowers: Malva sylvestris: This creeping plant originally came from Eurasia and North Africa. It features in North African cuisine and has some great qualities that promote good health. The leaves can speed up the healing process for certain aches, pains and even cuts, it can boost the immune system, it improves digestion and has a ton of anti-inflammatory properties. The flowers have a mild flavour and would be great paired with a stronger tasting herb.
52. Marshmallow root: Althaea offinalis: An indigenous Old World plant, the marshmallow has been used to make treats since the time of the ancient Egyptians. It was also used in ancient Greek medicine as well, let’s see why. Marshmallow root can help relieve coughs, improves dry mouth, can help protect against ulcers and protect the throat from painful and unpleasant gastric reflux. The flavour of the root is earthy and a bit mild, so perhaps add some more vivacious ginger or hibiscus.
53. Mistletoe: Viscum album (European Mistletoe), Phoradendron leucarpum (North American mistletoe): The mistletoe has symbolic and ritual meaning to a plethora of cultures, especially the ancient Celts, Romans and Christians who still hang it up during Christmas. But it also makes a great herbal tea. Mistletoe may be useful in staving off some types of cancer, possibly help combat the common cold, reduce anxiety, depression and gout. Make sure to use small doses of crude mistletoe only!
54. Mullein: Verbascum: A Eurasian native. This plant has long been used as a medicinal herb and used in Austria as a folk medicine in the form of tea. Some health benefits include easing respiratory problems, ability to help fight off flu-causing viruses and staving off ear infections. The flavour is said to be milder or even bitter so best to blend this with a more flavorful ingredient for herbal tea.
55. Nettle leaves: Urtica dioica: A Eurasian and Mediterranean plant, this plant features some nasty stinging barbs. It has been used in cuisine as well as folk medicine in places like Austria and Anglo-Saxon England. Besides stingers, it also has vitamins A, B, C and K, calcium and iron. It can also help treat an enlarged prostate, lower blood pressure and help control blood sugar. Luckily the plant has a tender and mild taste similar to spinach.
56. Orange blossoms: Citrus sinensis: The blossoms of the orange plant are often dried and used to make tea in Spain, and Marie Antoinette was supposedly an avid fan of orange blossom water, let us explore why. It can help cleanse and exfoliate your skin, it has anti-inflammatory properties, hosts antioxidants and can clear away germs. The blossoms taste a bit milder than their fruits and are very refreshing as an herbal tea.
57. Orange peel: Citrus sinensis: The orange is full of surprises, and just like its blossoms and the fruit itself, the peel is a great ingredient for herbal tea. Not only does it imbue other teas with a nice citrusy flavour, but it always imparts plenty of vitamins, minerals and nutrients like vitamin c. It may not be as sweet as the interior fruit but it can give a nice dose of flavonoids that promote good health.
58. Oregano: Origanum vulgare: This Eurasian and Mediterranean plant is aromatic and features in lots of Mediterranean cuisines. The health benefits for oregano are manifold, too. Oregano has antibacterial and anti-inflammatory properties. It can also assist in alleviating cold sores, sore throats and bloating. Oregano is pungent, sharp and peppery. It goes well with milder herbal teas.
59. Mate: Ilex paraguariensis: The yerba mate plant is native to South America where the Guarani and Quechua people enjoyed the plant for medicinal and recreational purposes before being introduced to Europeans. Studies show yerba mate has many great health-boosting effects on our bodies. It possesses antioxidants like polyphenols (which are found in green tea, too), can boost mental focus and energy, may boost the immune system, and even help to lower blood sugar levels. Yerba mate has a bitter and astringent taste.
60. Rooibos: Aspalathus linearis: A plant native to South Africa, where it was enjoyed as an herbal tea. Rooibos contains free radical battling antioxidants, improves blood pressure and circulation, strengthens hair and skin and can help out with weight loss. Rooibos has a slightly nutty and sweet flavour that makes for a superb herbal tea on its own.
61. Green tea: Camellia sinensis: Originating in southwestern China, green tea has been consumed both recreationally and medicinally for thousands of years. Its health benefits are manifold. It has polyphenols and flavonoids which are powerful antioxidants. It can improve energy and focus. It can also help to calm the nerves. Green tea also has health promoting tannin and aids in digestion. The taste of green tea differs based on many variables, but often runs the range from sweet, to astringent, to bitter to earthy to grassy.
62. Parsley: Petroselinum crispum: this Mediterranean plant has been utilized as a spice and garnish in many different cuisines. Parsley is rich in vitamins A, C and K, it possesses antioxidants, supports bone health and is beneficial to our eye health. Parsley is a mildly bitter flavour and can be a great addition to spicier herbal teas.
63. Passion flowers: Passiflora: A Central and South American flower, the passion flower has been used for decoration and also traditional folk remedies belonging to the Native Americans of North America. Passionflower can help alleviate anxiety, depression and insomnia. It can help to lower blood pressure and contains antioxidants and anti-inflammatories. It has a pleasant and mild grassy flavour.
64. Peppermint: Mentha x piperita: Peppermint originally comes from Europe and the Middle East. Peppermint has featured in cuisine especially when flavouring candy or drinks. It can be a great herbal tea flavour as well. Peppermint can help ease flatulence, menstrual cramps, diarrhea, nausea and anxiety. Peppermint is also useful in easing muscle and nerve pain. Peppermint has a cool menthol flavour that is great with milder teas or especially with cinnamon and ginger.
65. Raspberry leaf: Rubus idaeus: A Eurasian plant often found in temperate regions and forests this plant has some great health-boosting effects to add to any herbal tea. Raspberry is high in fibre and can aid in weight loss, is believed to reduce wrinkles, can guard against infections and even possibly cancer, and can strengthen the immune system. Raspberry leaf tea tastes similar to green tea.
66. Rosehip: Rosa rugosa: Rosehip is the fruit of the rose plant and is found in Eurasia and Africa. It is a key ingredient in Hungarian palinka which is a delectable brandy. Rosehip has lots of great health promoting aspects. Rosehip can strengthen the immune system, aid in digestion, support heart health and can possibly help prevent arthritis. It has a sweet flavour and is great alongside milder or blender ingredients.
67. Rose: Rosa: Many types of roses are native to Asia but can be found elsewhere. Roses have had a big impact on society and culture and carry a wealth of symbolic meaning; it has been used in Middle Eastern cuisine and Chinese medicine. Rose tea can ease menstrual cramps, improve mood, enhance the immune system and aid in digestion. Rose tea smells and tastes sweet and light. Combined with green tea makes for a superb infusion.
68. Safflowers: Carthamus tinctorious: Considered one of the world’s oldest crops, having been used in ancient Egypt as a dye and for decorative garlands. Safflowers contain omega-6 fatty acids and boost heart health. Safflowers also assist in weight loss, bestow hair-friendly vitamins and can help reduce acne. Safflowers have a milder taste compared to saffron and can be paired with stronger herbs like ginger or cinnamon.
69. Saffron: Crocus sativus: Believed to have originated in Iran, saffron has played an important role in many ancient cultures, especially Indic Ayurveda. From cuisine to medicine to use as a dye and religious offerings. Saffron smashes up free radicals with its antioxidants, balancing a body suffering from oxidative stress. It can improve mood and soothe depression. Studies show it may aid in weight loss and lower blood sugar levels. Saffron’s taste is unique and aromatic, being a mix of sweet, umami and pungent all at once. It makes for a great herbal tea, especially paired with a milder spice or two.
70. Sage: Salvia officinalis: The Mediterranean is this plant’s home, though today it is widespread. This plant has served a rather peculiar role in ancient medicine going back to ancient Greece. Some properties it was believed to have are the ability to ward off evil and snakebites among other things. Studies have shown it probably cannot ward off evil spirits... but let’s see what it can do! Sage possesses iron, protein, calcium and other valuable vitamins and minerals. It has a large dose of antioxidants, can support bone health and possibly alleviate diarrhea. Sage’s flavour is somewhat piney and bitter. It makes a superb herbal tea.
71. Sea holly: Eryngium maritimum: A popular herb in 17^th and 18^th century Britain, where it was believed to be an aphrodisiac…besides that, what are some other health benefits, maybe some more scientifically backed? Sea holly is beneficial in alleviating asthma and rheumatism. It can also potentially prevent the development of bladder stones. It has a bitter and sweet taste in tandem and makes for a potent herbal tea.
72. Spearmint: Mentha spicata: Spearmint originates in the Balkans and Turkey where it spread around Eurasia. It has been used as a medicinal herb since the Middle Ages. Spearmint is conducive to relieving digestive problems, is high in antioxidants, can possibly help reduce stress and ameliorate arthritis pain. Spearmint has a cool, refreshing menthol flavour that can embellish many types of herbal tea.
73. St. John’s wort: Hypericum perforatum: This herb has been seen as a potent source of medicine since the times of classical Greece. Today it is still utilized for its medicinal properties. St. John’s can possibly help reduce anxiety, depression, menopause-related symptoms and skin conditions like eczema. St. John’s is a bit bitter, a bit sweet and a bit astringent. Herbal tea with any of these notes but stronger would be a great combo.
74. Stinging nettle: Urtica dioca: Stinging nettle may not sound like the most pleasant name for an herbal tea ingredient. But actually, the taste is mild and similar to spinach and it is packed with health-enhancing vitamins and minerals that are beneficial for the joints.
75. Strawberry leaves Fragaria: While wild strawberries may be ancient, the garden strawberry was first bred in France in the 1700s. The fruit itself is a health-promoting treat, but so too are the leaves. Strawberry leaves contain tannins that can aid in digestion, they can ameliorate the pain of arthritis and contain vitamin C. The flavour of strawberry leaves is fruity and grassy with an astringent end taste.
76. Thyme: Thymus: Thyme was an ingredient in embalming used by the ancient Egyptians, while in Greece the scent was believed to promote courage. Thyme also has been believed to ward off evil spirits. Studies have shown it does not, but it does have some handy health-enhancing effects. Thyme can lower blood pressure, ameliorate coughs, strengthens the immune system and also functions as a disinfectant. Thyme has a pungent and bitter flavour. This allows it to pair well with some milder herbs for tea.
77. Tulsi: Ocimum tenuiflorum: The Tulsi plant is a native of South Asia but is more widespread today. It has been used in Hindu devotion, Ayurveda and Southeast Asian cuisine. Tulsi is beneficial to throat health by alleviating the pain of asthma, bronchitis, colds, congestion, coughs flu and can also help with various stomach ailments. Its flavour is considered to be bitter and astringent and so can be curbed with milder or sweeter ingredients in an herbal tea.
78. Valerian root: Valeriana officinalis: This herb has been used for medicine since Greco-Roman times, often as a cure for insomnia. Studies have shown Valerian root does in fact aid in alleviating insomnia as well as anxiety, hot flashes and mood disorders. Just like the valerian plant, the roots are said to have an unpleasant odour. So a good balance would be to pair this ingredient with something far more pleasant in terms of aroma.
79. Verina: Allium ampeloprasum: Also known as “leeks” this cousin of the onion has been enjoyed in cuisine since the time of the Old Testament. Today they are consumed in a wide array of cuisines. They can also be used to make some great herbal teas. Leeks contain flavonoid antioxidants, can help protect the liver, detox the skin, protect from UV rays and supposedly even promote hair growth. Leeks taste like milder onions and would make for a hearty tea taste. Perhaps pair this ingredient with barley or even ginger for a meal-like herbal tea.
80. Watercress: Nasturtium officinale: Native to Europe and Asia, this plant has been used in cuisine all over Eurasia. It is laden with vitamins, minerals and nutrients like vitamins A, C, K and calcium. Has antioxidants that can improve heart health and may even be able to help prevent certain types of cancer. Watercress is a cousin of mustard and wasabi and has a pungent taste.
81. White mistletoe: Viscum album: Mistletoe has had a long history as a religious symbol in European society going back to pre-Christian times. Today we mostly recognize it as a Christmas decoration, but it does have some health-enhancing qualities in its stocking. Mistletoe can lower blood pressure, promote good sleep, has possible cancer-fighting properties and boosts the immune system. Mistletoe is, however, potentially toxic, so please only attain mistletoe or mistletoe extract from a trusted and trained herbalist. Do not try to consume it straight from the plant.
82. White horn leaves Vachellia constricta: A North American plant that thrives in the American Southwest and in Mexico. It can also help treat snake bites, diarrhea, dysentery, sore throats and nausea. It has a sweet and astringent flavour and so can make for a nice herbal tea on its own or paired with a more vivacious flavoured ingredient.
83. Willowherb: Chamaenerion latifolium: A popular herbal tea in Europe and Russia. Some of the purported health benefits include protecting the body from mouth infections, ulcers and respiratory problems. The flavour of this herb is said to be soothing and astringent.
84. Yarrow flowers: Achillea millefolium: A plant that thrives in the temperate regions of the Northern hemisphere, and has been used as an essential oil as well as an herbal mixture since the middle ages and used in folk remedies and divination in China and in Native American cultures. Yarrow is believed to relieve fever, the common cold, diarrhea and stomach problems of all kinds. The flavour of this herb is sweet with a slightly bitter taste.