Detoxify

Dandelion (Taraxacum officinale) is a plant that has been used for centuries in various cultures. Both the root and the aerial parts of the plant are used and are known for their versatile uses.
The young leaves of the dandelion are traditionally used in dishes such as salads, especially in spring. The yellow flowers can be used as decoration and are also suitable for drying and making into herbal tea.
Dandelions naturally contain various plant compounds, including bitter substances, flavonoids, and fatty acids. They are also a source of vitamins, such as B vitamins and vitamin C, and contain minerals such as calcium, magnesium, zinc, and manganese. Because of this composition, the dandelion is valued as an edible wild plant in herbal culture.

Dandelion (Taraxacum officinale) is a plant that has been used for centuries in various cultures. Both the root and the aerial parts of the plant are used and are known for their versatile uses.
The young leaves of the dandelion are traditionally used in dishes such as salads, especially in spring. The yellow flowers can be used as decoration and are also suitable for drying and making into herbal tea.
Dandelions naturally contain various plant compounds, including bitter substances, flavonoids, and fatty acids. They are also a source of vitamins, such as B vitamins and vitamin C, and contain minerals such as calcium, magnesium, zinc, and manganese.

Dandelion (Taraxacum officinale) is a plant known for centuries and used both in its wild form and in nutritional supplements. Both the root and the above-ground parts contain a wide range of natural substances. Dandelion contains bitter substances, phytosterols, fatty acids such as linoleic acid, linolenic acid, palmitic acid, and oleic acid, flavonoids, various B vitamins, vitamin C, beta-carotene, and minerals such as calcium, chromium, magnesium, zinc, manganese, selenium, and sulfur.

Single herbal tincture made with dried herb & root of Taraxum officinale (Dandelion).
Dandelion (Taraxacum officinale) is a plant that has been used for centuries in various cultures. Both the root and the aerial parts of the plant are used and are known for their versatile uses.
The young leaves of the dandelion are traditionally used in dishes such as salads, especially in spring. The yellow flowers can be used as decoration and are also suitable for drying and making into herbal tea.

Herbal tea composed of various herbs

The dog rose (Rosa canina) is a native rose species in the Benelux region and is native to Europe, Northwest Africa, and West Asia. It was later introduced to North America. The plant often grows along forest edges, hedgerows, and thickets.
It is a large, upright shrub that can reach a height of approximately 1 to 4 meters. The long, arching branches can partially arch. The glandless leaves and branches are green and sometimes have a reddish tinge.
Flowering occurs from June to July. The flowers are usually light pink, sometimes white, and are approximately 3.5 to 4.5 centimeters in diameter. They appear singly or in small clusters of one to ten flowers.

Herbal tea composed of various herbs
Nice for early morning

Purple coneflower is a perennial plant native to North America and cultivated worldwide. The Latin name Echinacea refers to the Greek word echinos, meaning "hedgehog," because of its spiky flower cone. Indigenous tribes used the plant traditionally, and knowledge about it was later adopted by colonists. Today, Echinacea purpurea is often used in supplements and herbal preparations.

The elderberry (Sambucus nigra L.) is a native tree or shrub that grows widely in the Netherlands. It grows in a variety of locations, such as along roads, in forest edges, and in gardens.
At the end of May, the elderberry blooms with large umbels of small, creamy-white flowers that exude a sweet, floral fragrance. These blossoms are traditionally used to make elderflower liqueur, syrup, and pancakes, among other things.
The flowers contain various natural plant compounds, including flavonoids such as rutin, quercetin, and astragalin. They also contain tannins, triterpenes, fatty acids, and essential oils.

The elderberry (Sambucus nigra L.) is a native tree or shrub that grows widely in the Netherlands. It grows in a variety of locations, such as along roads, in forest edges, and in gardens.
At the end of May, the elderberry blooms with large umbels of small, creamy-white flowers that exude a sweet, floral fragrance. These blossoms are traditionally used to make elderflower liqueur, syrup, and pancakes, among other things.
The flowers contain various natural plant compounds, including flavonoids such as rutin, quercetin, and astragalin. They also contain tannins, triterpenes, fatty acids, and essential oils.

Siberian ginseng is a perennial plant native to Russia, Japan, Korea, and China. The roots of the plant have been used in traditional herbal medicine for centuries. Siberian ginseng is often used in supplements and herbal preparations. It is important not to confuse this species with Korean ginseng (Panax ginseng) or American ginseng (Panax quinquefolius), as they are different plants.

Siberian ginseng (Eleutherococcus senticosus) is a shrubby plant native to parts of Russia, China, Korea, and Japan. The plant belongs to the Araliaceae family and is botanically related to, but distinct from, the better-known Panax species such as Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius).
The roots of Siberian ginseng have long been mentioned in East Asian and Russian botanical literature. These historical and cultural sources describe the plant as part of traditional practices. This long history of use has also led to Siberian ginseng becoming known beyond its native range.

Siberian ginseng (Eleutherococcus senticosus) is a shrubby plant native to parts of Russia, China, Korea, and Japan. The plant belongs to the Araliaceae family and is botanically related to, but distinct from, the better-known Panax species such as Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius).
The roots of Siberian ginseng have long been mentioned in East Asian and Russian botanical literature. These historical and cultural sources describe the plant as part of traditional practices. This long history of use has also led to Siberian ginseng becoming known beyond its native range.

Fenugreek (Trigonella foenum-graecum), also known as fenugreek, fenugreek, or Greek hay, is a versatile plant native to the Mediterranean and later became popular in parts of Asia.
The aromatic seeds and leaves are widely used as a spice in Indian cuisine and can help soften bitter flavors in dishes or products. Fenugreek contains minerals such as iron and copper, and naturally occurring compounds like saponins and coumarins, the latter contributing to its characteristic hay-like aroma.

Fenugreek (Trigonella foenum-graecum), also known as fenugreek, fenugreek, or Greek hay, is a versatile plant native to the Mediterranean and later became popular in parts of Asia.
The aromatic seeds and leaves are widely used as a spice in Indian cuisine and can help soften bitter flavors in dishes or products. Fenugreek contains minerals such as iron and copper, and naturally occurring compounds like saponins and coumarins, the latter contributing to its characteristic hay-like aroma.

Herbal tea composed of various herbs
Nice for a floral moment

Herbal tea composed of various herbs
Delicious for every moment

Garlic (Allium sativum) belongs to the Alliaceae family and is one of the oldest cultivated plants in the world. The plant develops a leafy, round flower shaft from the bulb in spring. Garlic is prized worldwide for both its characteristic flavor and distinct aroma.
The use of garlic has a long history in various cultures. Since ancient times, the plant has been part of traditional cuisines and herbal lore. Its intense aroma makes garlic a common ingredient in a wide variety of dishes.

Garlic (Allium sativum) belongs to the Alliaceae family and is one of the oldest cultivated plants in the world. The plant develops a leafy, round flower shaft from the bulb in spring. Garlic is prized worldwide for both its characteristic flavor and distinct aroma.
The use of garlic has a long history in various cultures. Since ancient times, the plant has been part of traditional cuisines and herbal lore. Its intense aroma makes garlic a common ingredient in a wide variety of dishes.

The great yellow gentian, also known as Gentiana lutea, is a perennial plant in the gentian family (Gentianaceae). It grows naturally in European mountains, primarily at altitudes up to 2200 meters.
The plant can reach a height of 0.5–1.5 meters. Its opposite leaves have five to seven arching veins. The large yellow flowers appear in clusters of three to ten in the axils of the upper leaves, but the plant only blooms after seven to ten years and can then live for 40 to 60 years.
The rhizome of the great yellow gentian can grow up to 1 meter long and is fleshy and thickened to 5 cm. The root contains sugars such as gentiobiose and natural bitter substances, as well as phytosterols, phenolic acids, oligosaccharides, and pectins. 

Single herbal tincture made with dried root of Gentiana lutea (Gentian Large Yellow).
The great yellow gentian, also known as Gentiana lutea, is a perennial plant in the gentian family (Gentianaceae). It grows naturally in European mountains, primarily at altitudes up to 2200 meters.
The plant can reach a height of 0.5–1.5 meters. Its opposite leaves have five to seven arching veins. The large yellow flowers appear in clusters of three to ten in the axils of the upper leaves, but the plant only blooms after seven to ten years and can then live for 40 to 60 years.

Ginger (Zingiber officinale) is a plant whose rhizome is used worldwide as a spice and ingredient in various foods. The root is known for its distinct aroma and spicy flavor and is used in both traditional cuisines and modern food products.
Ginger root naturally contains several bioactive plant compounds, including gingerol, shogaol, and zingiberene. These compounds contribute to ginger's characteristic profile and are preserved through various processing methods.

Ginger comes from the root of the ginger plant (Zingiber officinale) and is used worldwide as a spice for its characteristic flavor. The root contains natural compounds such as gingerol, shogaol, and zingiberene, which contribute to ginger's characteristic aromas and flavors.
Ginger is a versatile plant used in cuisines around the world, both fresh and dried, and can be incorporated into teas, spice blends, or dishes.

Ginger comes from the root of the ginger plant (Zingiber officinale) and is used worldwide as a spice for its characteristic flavor. The root contains natural compounds such as gingerol, shogaol, and zingiberene, which contribute to ginger's characteristic aromas and flavors.
Ginger is a versatile plant used in cuisines around the world, both fresh and dried, and can be incorporated into teas, spice blends, or dishes.