Single Herbs
We have carefully selected these dried flowers and leaves for their flavour and character. Many also feature in our own herbal tea and tea recipes. Some are grown in France, while others, such as hibiscus and yerba mate, come from regions with the climate they need.
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Quality plants from organic farming
All our herbs are organically grown, without synthetic pesticides or artificial additives. Where possible, we work with local growers, especially for French plants such as lemon verbena, peppermint, lavender, lemon balm and thyme. For plants that require a different climate, including hibiscus and yerba mate, we select partners who meet our quality standards.
Which herb should you choose for an infusion?
Each botanical offers its own flavours and traditions. Yerba mate gives a robust, naturally caffeinated infusion; thyme is warmly aromatic; and camomile flowers make a gentle, floral cup. Hibiscus is tangy and refreshing, while rosemary brings fragrant Mediterranean notes.
Fennel has a soft aniseed flavour; raspberry leaves have a mild herbal character; and lemon balm is lightly citrus-scented. Peppermint tastes cool and invigorating, while lemon verbena is bright and lemony. Lavender adds a floral touch and rosebuds a delicate perfume. Enjoy these herbs individually or combine them in your own blends.
How long should you infuse dried herbs?
As a general guide, steep 1–2 teaspoons in water at around 95°C for 7–10 minutes, adjusting the quantity and brewing time to your taste and the herb selected.
Explore related collections, including French-grown herbs and herbal tea blends.
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