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Single herbal tincture made with dried herb of Eschscholtzia californica (California Poppy).
California poppy, also known as golden poppy (Eschscholtzia californica), is a plant with golden-yellow flowers belonging to the poppy family. The plant is native to California, which explains its name.
The aerial parts of the golden poppy contain various natural compounds, including quinolide alkaloids, rutin, phytosterols, carotenoids, and cyanogen glycosides. Indigenous peoples in North America used the plant for their traditional purposes.
Today, California poppy is used in herbal teas and other herbal preparations and is valued for its botanical characteristics and aromatic properties.

Chlorella is a single-celled green algae belonging to the green algae group. This microscopic algae occurs naturally in freshwater environments such as lakes and rivers and is cultivated worldwide. The name chlorella is derived from the Greek words chloros (green) and ella (small), which refers to its color and size.
Chlorella is known for its natural composition and is described in nutritional and botanical sources as an algae that naturally contains various nutrients, including proteins, vitamins, minerals, and fatty acids. In addition, chlorella contains chlorophyll, the green pigment that plays an essential role in photosynthesis.
Furthermore, descriptions of chlorella often mention plant-based compounds such as beta-carotene and lutein.

Chia, also known as Salvia hispanica, is a plant from the Lamiaceae family, originally from central and southern Mexico and Guatemala. The Aztecs cultivated this plant even before Columbus discovered America, and chia seeds were used as currency to the rulers. Today, chia is still prized in Mexico and Guatemala; the ground seeds are used in dishes, while whole seeds are often added to nutritious drinks.
The main purpose of growing chia is for its seeds, which are rich in omega-3 fatty acids. About 25-30% of the seed contains vegetable oil, including alpha-linolenic acid (ALA). Chia seeds are small and oval, about 1 mm in diameter, and have a color palette of brown, gray-black and white.

Pau d’arco (Tabebuia avellanedae) is a tree native to the Amazon region. Traditionally, the inner layer of the bark is primarily used. This bark has a long history within various cultures in South America.
Pau d’arco bark naturally contains various plant compounds, including flavonoids and quinones. More than twenty different quinone compounds have been identified in the bark, including lapachol and beta-lapachone. These compounds contribute to the characteristic composition of pau d’arco.
Pau d’arco is traditionally made into tea or other herbal preparations and is valued for its natural origins and rich plant profile.

Chicory (Cichorium) belongs to the composite family (Compositae or Asteraceae) and includes well-known vegetables such as chicory and endive. It is mainly consumed for health reasons.
Since the late years of the twentieth century, chicory roots have been cultivated not only for chicory, but also for the production of inulin and sweeteners, especially fructose. Both inulin (a dietary fiber) and fructose are widely used in the food industry.
Roasted chicory root is used as a coffee substitute or as an ingredient in coffee brewing. In the past, this was done out of necessity, such as during the Napoleonic blockade during the French occupation.

Breechwort (Herniaria glabra) is a low-growing herbaceous plant in the carnation family (Caryophyllaceae). The plant can be annual, biennial, or perennial and typically blooms from June to October. Its modest size and growth habit make it particularly noticeable in dry, open areas.
The plant is native to parts of Europe and prefers sandy, poor soil. Its creeping habit and small, greenish flowers often make it inconspicuous in the landscape.
Historical Context
The Dutch name "breukruid" refers to the plant's use in earlier times. Historical herbals and folklore sources mention "breechwort" in connection with traditional uses. These names and descriptions reflect the thinking and customs of the time.

Devil's claw (Harpagophytum procumbens) owes its name to the striking, claw-like spines that cover its fruits. The botanical name is derived from the Greek word harpagos, meaning "anchor," and refers to the characteristic shape of these spines.
The plant grows naturally in dry regions of southern Africa, particularly in the Kalahari Desert, which extends across parts of Namibia, Botswana, and South Africa. Devil's claw is a distant relative of the sesame plant and blooms with striking, trumpet-shaped flowers in shades of red to purple.
Botanical and ethnographic descriptions primarily focus on the underground parts of the plant, such as the tubers and roots. 

California poppy, also known as golden poppy (Eschscholtzia californica), is a plant with golden-yellow flowers belonging to the poppy family. The plant is native to California, which explains its name.
The aerial parts of the golden poppy contain various natural compounds, including quinolide alkaloids, rutin, phytosterols, carotenoids, and cyanogen glycosides. Indigenous peoples in North America used the plant for their traditional purposes.
Today, California poppy is used in herbal teas and other herbal preparations and is valued for its botanical characteristics and aromatic properties.

Anise seed has a naturally sweet, warm taste reminiscent of licorice. It is a versatile seasoning that can be used in both sweet and savory dishes. All over the world, anise seed is used in confectionery, and it is also often added to liqueurs, such as Ouzo.
You can add anise seeds to bread, pastries, cookies, fruit and gingerbread. In Indian cuisine, anise is indispensable in curries and fish dishes, and it gives a delicious flavor to vegetables such as pumpkin and carrot. In the Netherlands it is a tradition to use anise seed on rusk with mice at birth.
Anise seed tea has a warm, mild flavor and is popular as an after-dinner tea.

The Scots pine (Pinus sylvestris) belongs to the pine family (Pinaceae) and can reach an age of 200 to 300 years. This tree is known for its rich resin content and characteristic pine scent.
The needles and buds of the Scots pine contain natural compounds such as tannins, flavonoids, and vitamins. The tree's resin contains turpentine and a large number of monoterpenes, including α-pinene, β-pinene, and limonene, which are components of the tree's essential oil.
Scots pine is traditionally used in various applications, such as in aromatic products and in the production of pine oil. Both needles and buds are used in some traditional preparations for their fragrance and flavor.

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