17 teabags (35.7g)
Ingredients: lemon grass*, lemon balm*, dandelion*, nettle*, spearmint*, raspberry leaves*, lavender flowers*, fennel*, carrot*, linden flowers*, alfalfa*, parsley*
Directions to use: Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 6 minutes – or longer for a stronger flavour.
More about the ingredients:
Dandelion is among the best-known and most widespread wild plants. It thrives almost anywhere that allows it to sprout its bright yellow composite in the direction of the sky. Its leaves taste extremely aromatic: Subtly tart and slightly bitter, they are excellently suited for salads and smoothies. They are obviously also appropriate for delicious teas.
Nettle: The famous painter Albrecht Dürer saw it as “a gift from God”: the nettle, which can reach a height of 1.5 metres. It grows in temperate zones throughout the world – at the wayside and along fences, as well as in meadows and gardens. Thanks to its pleasantly mild taste, it is an increasingly popular ingredient in foods, hot beverages or smoothies.
Lavender flowers: We can smell it everywhere around the Mediterranean: the tantalising fragrance of lavender. The plant of the mint family is native to these areas, even if it is now cultivated throughout the world because of its beautiful flowers. Lavender tastes tart-spicy and slightly bitter. It contains valuable essential oils.
Lemon grass contains essential oils and has a strong, lemony-fresh taste. The origins of this plant from the family of grasses that is primarily used in the Asian kitchen are still unclear to this day.
Lemon balm: Bees love its nectar-rich fruit, and human beings appreciate the spicy-fresh, lemony taste of its leaves. In the Middle Ages, lemon balm was so highly valued that it had to be cultivated in every European monastery garden per decree.