A real gem from the mountains of Uzbekistan. This type of thyme not only surprises with its delicate green, perfectly formed leaves, but also with its sweet and aromatic flavor. Unique here is the distinct, cooling camphor note, whose aroma unfolds in the cup with a wonderful freshness. Our mountain thyme can be enjoyed hot as well as on ice or also refined with honey.
Tulsi, also known as "Indian basil" or "holy basil", is experiencing a revival. In Hinduism, tulsi plays an important role: it represents the divine presence and thus also protection and blessing. The tasty, sweet and simultaneously slightly spicy herb is also popular as a tea in Ayurvedic cuisine.
There is hardly another product that has so many different names. Its original and real name is crisped mint. The name spearmint derives probably from its specific mint taste, with no menthol nuances. NANA-Mint is a traditional drink and can be drunk at any time of the year. Both hot and cold, the infusion is a real thirst-quencher with a delicious spearmint taste.
The wild growing peppermint, one of innumerable mint varieties, can only be found in Central and Southern Europe. It is cultivated in the entire European, Northern African and North American areas today. Peppermint has a pure, refreshing, menthol like character. Due to the cultivation of many different mint varieties over a long period of time, the once original wild-growing species has been changed a lot. It is suspected that it is also due to this that the NANA-Mint (# 22498), with its distinct spearmint flavor, was formed.
The stinging nettle itself is only one variety of the plant, which is collectively named “nettle plant”. In Europe, approximately 45 varieties of this plant can be found. The qualities of the soil as well as the nettle variety are very important factors for the cultivation of the stinging nettle. The different varieties grow between 4 and 98 in. tall. A lot of different types of butterflies use the stinging nettle as nourishment when they are still caterpillars. The human being, however, likes the younger shoots better and uses them, depending on age and freshness, for salads, cooked or even for the production of delicious cheese. A freshly brewed stinging nettle tea can be described as typically herbal with a slight hint of spinach.
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