Meet the plants behind the blends.

A Name With a Story

The plant’s small blue flowers have a hooded shape that resembles an old-fashioned cap or helmet, helping give skullcap its memorable common name.

Garden Sunshine

Calendula petals historically brightened more than gardens. Their brilliant color also found its way into foods, teas and household preparations.

Not the Opium Poppy

California poppy is botanically different from the opium poppy and does not contain morphine.

Seed That Isn't a Seed

Like fennel and anise, what cooks commonly call caraway seed is botanically a dried fruit.

The Apple-Scented Flower

Chamomile’s apple-like fragrance is so distinctive that naming traditions around the plant have long referred to apples.

One Plant, Many Traditions

Elder offers both flowers and berries to traditional foodways, but the different plant parts have their own uses and are not interchangeable.

Another Fruit Called a Seed

The fennel “seed” used in tea is technically the dried fruit of the plant.

Root in Name Only

Nearly everyone calls it ginger root, but botanically the part used is an underground rhizome.

Herb and Food

Gotu kola has not always lived only in the herbal cupboard. In parts of Asia it is also eaten as a leafy green.

The Part in Your Cup

The dramatic red ingredient commonly called hibiscus flower is usually the fleshy calyx surrounding the fruit rather than the decorative petals.

A Little Goes a Long Way

Lavender’s aromatic oils are so expressive that a small amount can perfume an entire blend.

Melissa and the Bees

The genus name Melissa has a long linguistic association with bees, fitting for a plant whose flowers famously attract them.

Sweeter Than Sugar

Licorice’s sweetness is chemically very different from ordinary sugar and produces an unusually persistent finish.

Before the Candy

Early versions of the marshmallow confection took their name from preparations made with this very plant.

Those Famous Leaf Hairs

The velvety appearance comes from countless fine hairs — the same reason careful filtration matters so much.

From Sting to Supper

Nettle was not only food and herb. Its strong stem fibers were also historically used for cordage and textiles.

Not the Oatmeal Part

Oatstraw comes from the green above-ground plant rather than the mature grain that becomes oatmeal.

The Aroma Lives in the Peel

The tiny dots visible on orange peel are oil glands holding much of the fruit’s volatile aroma.

A Flower Full of Symbolism

European observers named passionflower after interpreting its extraordinary floral structures through Christian Passion symbolism.

A Natural Hybrid

Peppermint arose from watermint and spearmint — a botanical family story reflected in its distinctively powerful cooling character.

Leaf, Not Berry

Raspberry-leaf tea tastes nothing like raspberry fruit. Its character is green, tannic and tea-like rather than fruity.

Remember Rosemary

Rosemary’s association with remembrance traveled through weddings, funerals, literature and study traditions for centuries.

More Than Decoration

Rose petals entered sweets, syrups, waters, teas, preserves and perfumes long before they became modern luxury décor.

A Name Connected With Wisdom

In English, “sage” also came to mean a wise person, giving this herb a cultural identity far beyond the kitchen.

Peppermint’s Softer Relative

Spearmint tastes sweeter and softer because its dominant aromatic chemistry differs from menthol-rich peppermint.

Holy Basil

Tulsi is often called holy basil in English because of its longstanding sacred and household importance in India.

You Usually Smell It First

Dried valerian root has such a distinctive aroma that people often recognize the smell long before learning the plant’s name.

The Willow–Aspirin Connection

Willow’s salicin-related chemistry belongs to the history that eventually helped lead scientists toward salicylate medicines. Modern aspirin is acetylsalicylic acid — not simply powdered willow bark.