Eucalyptus

Eucalyptus is a generic name for more than 600 different trees and shrubs. We use the aromatic leaves of Eucalyptus globulus, a tree native to Australia that reaches 60 meters in height. They have a refreshing, slightly bitter and acidic taste.

Basil

The "royal plant," as the ancient Greeks called basil, arrived in Northern Europe in the 12th century. It has a wonderful spicy aroma that stands out perfectly in both Mediterranean cuisine and freshly brewed tea.

Thyme

Thyme is a labiate valued by humans for thousands of years as a spice and medicinal plant. It grows mainly around the Mediterranean Sea and has an intense, slightly acidic aroma. Thanks to its appreciated components, thyme was chosen as the medicinal plant of the year in 2006.

Licorice

Licorice root, also known as sweet wood, has been known since ancient times as a medicinal plant and is one of the 50 basic herbs in traditional Chinese medicine (TCM). It is about 50 times sweeter than sugar and has a gently sweet, yet acidic and bitter taste. Thanks to its appreciated nutrients, licorice was chosen as the medicinal plant of the year in 2012.

Ginger

Ginger has been used in the Far East for more than 3,000 years as a spice and medicinal plant. It has a spicy and fruity taste and contains, in addition to various vitamins, essential oils and valuable minerals.

Cardamom

Cardamom has been one of the most popular spices throughout Asia and the Arab world for thousands of years. Its delicate spicy-sweet aroma leads to cardamom being used in numerous dishes, from spicy curries to spiced Christmas sweets. Thanks to its essential oils and other important nutrients, cardamom is also one of the oldest medicinal plants in the world.

Cinnamon

Cinnamon is one of the most expensive spices in the world and must have been used in China 3,000 years BC as a spice and medicinal plant. Cinnamon is obtained from the bark of the cinnamon tree in South Asia, has an aromatic sweet taste and contains numerous tannins and beneficial essential oils.

Mullein

Not only its external but also its internal qualities give mullein a truly majestic appearance. It grows straight as a candle up to two meters high and has intensely yellow flowers with a mild to aromatic taste. In 1999, mullein was chosen as the medicinal plant of the year.

Alfalfa

The "father of all foods," a translation of the Arabic word alfalfa, has been appreciated for thousands of years for its beneficial components. In addition to proteins, minerals, and trace elements, alfalfa seeds contain numerous vitamins, such as E, K, B6, and D. Alfalfa has a slightly nutty taste that is spicy and aromatic.

Fennel

Fennel is one of the oldest medicinal plants known worldwide. It belongs to the parsley family and has been internationally popular for thousands of years due to its intense aroma. Fennel has a spicy-sweet taste that slightly resembles anise.

Elecampane

Elecampane, which originally came from Asia, was once an essential part of any farm garden. As early as the 4th century, the Roman chef Apicius wrote in his cookbook "De re coquinaria" that this plant should be in every home: "It is a condiment that is not lacking." Elecampane belongs to the daisy family and grows primarily in moist meadows and fields. Its aromatic root has a slightly bitter taste and emits a pleasant aroma.

Vanilla

The "queen of spices" is among the most popular flavors in the world. It belongs to the orchid family and is native to Mexico. Its delicate flavor and complex processing make vanilla a particularly prized spice and medicinal plant.

Cloves

Cloves are the flower buds of the clove tree and in our latitude are mainly known as a spice in dishes such as gingerbread or red cabbage. They belong to the myrtle family and have an intense spicy aroma, which is why they were even paid for with gold in ancient China and Egypt.

Black Pepper

Black pepper, also known as the "queen of spices," is currently, along with salt, the most important spice in the world. It originated from the Malabar coast in India and has an intense spicy taste that is also characterized by various degrees of spiciness. Ancient Ayurvedic medicine recommends black pepper not only as a condiment, but also, due to its valuable substances, as a medicinal plant.