Knowledge

Our organic chamomile flowers are harvested at the peak of freshness. Matricaria chamomilla is a well-known blossom in the herbal world and is renowned for its gentle actions. German chamomile is most often prepared as an infusion of chamomile tea, and the flowers are widely used in hair and skin care recipes.

Chamomile promotes relaxation and supports digestive health*.

Chamomile is a gentle herb known throughout most of the world which has been used continually for many centuries. It is often ingested as a tea for calming purposes and to soothe the digestive tract and is mild enough to be administered to babies. Chamomile is soothing to the skin and is often found in lotions and hair products. It is known in commerce as Matricaria recutita and by its synonym Matricaria chamomilla. Common names include German chamomile, Hungarian chamomile, mayweed, sweet false chamomile, and true chamomile.

A member of the Asteraceae family, these aromatic herbaceous plants have white daisy like flowers and scent reminiscent of apples or pineapple. In fact, the common name "chamomile" is derived from the Greek word kamai which translates to "on the ground" and melon which means apple. Accordingly, the Spanish name Manzanilla, means "little apple." M. chamomilla is an annual that can grow up to 24 inches whereas the similar C. nobile is a perennial low growing groundcover growing no more than ten inches high. M. chamomilla is native to Europe and western Asia.

Chamomile was used in ancient Egypt and was given as an offering to their gods. Chamomile has been utilized extensively in Europe as somewhat of a panacea which supported digestive health. Common preparations were teas, baths and sitzbaths, gargles, inhalations, and compresses. Germans refer to this herb as alles zutraut meaning 'capable of anything.' Matricaria chamomilla and Chamaemelum nobile are similar and have been traditionally used interchangeably to some degree, although differences in taste and action have been noted. In the Mexican folkloric tradition, manzanilla was used to support healthy respiratory function and for soothing the stomach and easing digestion. In the highlands of southern Mexico, the Tzeltal Maya make a chamomile tea containing an orange and a lime leaf to lift the mood.

Native Americans have used this and related species since their introduction to the Americas, often utilizing the entire plant. The Aleut drank teas to alleviate gas, and also considered the plant a cure-all. Drinking the tea was a Cherokee trick for "regularity." The Kutenai and Cheyenne got creative, the former making jewelry and the later, perfume, out of the pulverized dry flowers.

Chamomile has magical implications for attracting money and, accordingly, as a hand rinse for gamblers needing good luck. Cosmetically, chamomile has also been used as a rinse for accentuating highlights and lightening blonde hair. Topically, this herb has an emollient effect and is softening and soothing to the skin. It has also been used as a perfume and flavoring agent for liqueurs such as Benedictine and vermouth.

According to an herbalist Matthew Becker, the type of person who responds best to chamomile is one "who complains often…for fretful children…and for adults who act like children." The genus name Matricaria stems from the Latin word matrix meaning 'womb' hinting at its beneficial effects for women. Chamomile possesses what Rosemary Gladstar describes as "soft power" to assuage occasional stress and tension. She suggests not only sipping chamomile tea while bathing in it, but also tucking a chamomile sachet under the pillow at night to promote restful sleep.

Precautions
Persons with allergies to other members of the Asteraceae family should exercise caution with chamomile. The infusion should not be used near the eyes. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Native to Central America, Salvia hispanica is a member of the extensive mint family and has small, mucilaginous seeds known as chia. Chia seeds have been consumed as a food and in beverages for their nutritive properties since the time of the ancient Aztecs. Still popular today, chia seed is commonly consumed with cereal grains, added to smoothies, or incorporated into fruit juices.

Chia is widely known in Latin America and has been consumed as a nutritive medicinal food and beverage since the time of the ancient Aztecs. It is still popular today in its native habitat of Mexico and Guatemala, and also in Paraguay, Bolivia, and Argentina. More recently, it has become popular in the United States for its antioxidant and fiber content and as a high mucilage superfood that provides Omega 3 fatty acids. It is best eaten with cereal, added to smoothies, or made into fruity beverages. The plant is also referred to as Spanish sage.

Chia is an annual in the mint family (Lamiacea) and is native to the Americas in Guatemala and Mexico. It is similar looking to other species of sage, growing up to 3 feet tall, having purple or white flower clusters ending in a spike at each stem and bearing opposite leaves. The origin of the word 'chia' is thought to come from Nahuatl (language of the Aztecs) word 'chian' meaning oily, as the oil was used for a variety of applications in ancient Mexico. Further, the Mexican state of Chiapas received its name from this meaning 'chia water' or 'chia river.' There are several plants known as chia, a very similar one being Salvia columbariae, which is more commonly known as the golden chia. Others are S. seemannii, S. tiliaefolia, and Hyptis suaveolens, all members of the mint or Lamiacea family sharing some medicinal similarities to S. hispanica.

Cultivation of chia as a commercial crop was initiated in 1991 in an area of Argentina that had struggled with sugar and tobacco crop failures in the prior years and was looking for an alternative crop. Chia is still cultivated in Argentina, in its native habitat in Mexico and Guatemala, and also in Bolivia, Nicaragua, Ecuador, and Australia. However, due to its extreme popularity as a natural health food, it is emerging as a viable commercial crop for other countries also. So far, it has only been cultivated commercially in tropical and subtropical areas, but now, due to "groundbreaking" research conducted at the University of Kentucky, which resulted in new patent-pending chia varieties, it can be grown in temperate regions as well.

In pre-Columbian times, chia was a staple food source and a major crop from 1500-900 B.C.E. In Tenochtitlan, the capital of the Aztec Empire, chia was received as a payment from conquered nations in amounts of 5 to15,000 tons a year. This seed was an offering to the Aztec gods, and its oil (which the Aztecs referred to as 'chiamatl') was used, somewhat indirectly, in ceremonies as it was added to paint which they used to decorate their bodies. Due to its association with religious rituals, the Spanish conquerors prohibited its use and therefore chia cultivation diminished almost entirely for 500 years.

S. columbariae 'golden chia,' native to the southwestern United States and northern Mexico, was used similarly to S. hispanica amongst indigenous tribes of that region. It was believed that 1 teaspoon of this nutritive food could provide enough energy for a full day of trekking through the desert, and it was also administered as an eyewash and to quell diarrhea. Further, the early Spanish settlers believed that a poultice of this seed was highly useful for wounds. Chia was used in the rest of the U.S. in a similar fashion too, and according to The Dispensatory of the United States of America from 1918:

The chia seeds are used not only when crushed as food and for the making of mucilaginous poultices, but also for the preparation of a mucilaginous drink, prepared by adding a teaspoonful of the seed to a tumblerful of cold water, allowing it to stand for half an hour, sweetening and flavoring to taste.

Michael Moore suggests using the leaves of S. columbariae to make, in his words, a very "purple-tasting" tea to alleviate hangovers. Other, more common preparations in the southwestern United States include making chia into a drink mixed with lemon and sugar called 'chia fresca'. Drinking chia seems to be the way to go, in Colombia it was also made into a drink called 'chiapinolli'; and in the Nayarit region of Mexico, made into an 'atole' (which is a thick beverage often made with maize flour) and enjoyed during the 'Mitote' festival celebrated during November or early December.

This seed is a source of Omega 3 fatty acids, a known source of linolenic acid, and has become an increasingly popular source of fatty acids as the concern over fish intake rises due to sustainability issues and potential heavy metal toxicity. Chia contains antioxidants, vitamins, minerals and a soothing source of mucilage that can be drunk or made into a gruel or pudding to soothe the stomach and digestive tract. The seeds dissolve into water, forming a jelly like substance due to its extreme hydrophilic properties (it can absorb 12 times its weight in water). This makes it a perfect substitute for flax seeds in many instances and a great addition to smoothies and baked goods that call for gels or thickeners.

Chia is high in mucilage and soluble fiber; a variety of vitamins, minerals, antioxidants, and is a source of essential fatty acids and isoflavone. According to the USDA, a one ounce serving of chia seeds contains 18% of the recommended daily intake of calcium, 42% of dietary fiber, and also contains phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. The major compounds include essential fatty acids such as: alpha-linolenic and linoleic acid, oleic acid, palmitic acid, the flavanoids: quercetin and kaempferol, and the isoflavone daidzin. Further present in lesser concentrations were tocopherols, polyphenols, carotenoids and phospholipids, and caffeic acids such as rosmarinic acid and chlorogenic acids such as ferulic acid.

Studies on a small group of individuals reveal that topical application of chia oil is beneficial as a soothing moisturizer in cases of itchy irritated skin. Yet most other studies are on individuals who eat the seed for its beneficial effects on supporting cardiovascular health. Chia may also be helpful in maintaining a healthy balance of fats in the bloodstream.

Remember the terra cotta animals that would magically grow hair when filled with water? Chia Pets were coated with, as the name suggests, chia seeds. This novelty item has delighted children for generations thanks to the man that made these pets so famous, Joe Pedott. When he was 25, he moved to San Francisco, opened an advertising firm, and quickly had his first encounter with a chia pet via a business associate who was importing them from Mexico. Pedott bought the rights from his associate and ventured off to Mexico to visit the town where these “animalitos” were made. The rest is history; he settled on the catchphrase "Ch-ch-ch-Chia" and before long was manufacturing, importing, and selling multitudes of chia pets all over the world. Especially popular was his Jerry Garcia chia pet known as the “Chia Garcia.”

Precautions
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

English lavender, or Lavandula angustifolia, is not actually native to England but to the Mediterranean. Lavender flower is a favorite for its sweet, relaxing, floral aroma, and the flowers and leaves have a long history of use in traditional western herbalism. Dried lavender flowers can be added to potpourri blends, used as a cooking or baking spice, and incorporated into body care recipes.

For years we have sold both Lavandula angustifolia and Lavandula x intermedia as Lavender flowers. We are now excited to be able to offer you both of these beautiful flowers. In general, they can be used interchangeably; however some people do prefer one over the other.

Lavandula angustifolia is the classic lavender that most people are familiar with. It can also be found on the market as Common Lavender, French Lavender (when it comes from France), True Lavender, or Lavender. You may also see it labeled as Lavandula officinalis. This little greyish purple flower is known for its sweet floral aroma. The genus Lavandula is in the mint family.

Lavender is an aromatic perennial evergreen shrub. Its woody stems bear lavender or purple flowers from late spring to early autumn, although there are varieties with blossoms of white or pink. Lavender is native to the Mediterranean, but now cultivated in cool-winter, dry-summer areas in Europe and the Western United States. The use of Lavender goes back thousands of years, with the first recorded uses by the Egyptians during the mummification process. Both the Greeks and the Romans had many uses for it, the most popular being for bathing, cooking, and as an ingredient in perfume. Lavender was used as an after-bath perfume by the Romans, who gave the herb its name from the Latin lavare, to wash. During the Great Plague of 1665, grave robbers would wash their hands in a concoction called Four Thieves Vinegar, which contained lavender, wormwood, rue, sage, mint, and rosemary, and vinegar; they rarely became infected. English folklore tells that a mixture of lavender, mugwort, chamomile, and rose petals will attract sprites, fairies, brownies, and elves.

As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in herbs de Provence seasoning blends. Lavender may be used on its own to give a delightful, floral flavor to desserts, meats, and breads. The flowers can also be layered within sugar to infuse it with its distinctive aroma for use in cookies and candies.

Lavender has been thought for centuries to arouse passions as an aphrodisiac and is still one of the most recognized scents in the world.

Precautions
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Hibiscus sabdariffa is a member of the mallow family known for its vibrant red flowers. Large, showy hibiscus flowers thrive in tropical habitats and are commonly made into hibiscus tea. The cooling, refreshing brew can be quite tart. When enjoyed hot or iced, its common to add a natural sweetener to dull the tartness. Our organically cultivated hibiscus flower is ideal for blending into herbal infusions, crafting herbal syrups, and dying fabric.

There are over 220 species within the genus Hibiscus which belong to the Malvaceae plant family. Hibiscus plants grow in most tropical areas of the world, with a minority of species able to survive in freezing environments. The abundant species found in the tropics cannot tolerate more than a few days of freezing weather and will die if such conditions persist. Hibiscus flowers come in a magnificent variety of colors. Also called roselle and ambashthaki.

Hibiscus flowers are the main ingredient in many wonderfully refreshing teas made around the world, especially in Mexico, Latin America, and North Africa. A tea known as Agua de Jamaica, or simply Jamaica in Mexico, is usually served chilled with copious amounts of sugar to sweeten the natural tartness of the hibiscus.

Precautions
Hibiscus flowers are often intercropped with peanuts. Occasionally fragments of peanut shells are present. Caution for individuals with severe peanut allergies. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.