Persian spice, or advieh (literally 'spice' in Farsi), is a blend I fell in love with years ago and started incorporating into food that we cooked at home. It's fragrant, warm and complex but also comforting. There's only one catch - it's not the easiest spice to find in my experience, even at specialty shops. Luckily, it isn't hard to make if you can source a few of the important ingredients.
A prolific number of basils are available to use as an herb in cooking, and it is one of the most well-known herbal ingredients in the United States. While many may be familiar with traditional sweet basil or Thai basil or even holy basil (more on this in another post), one of our more recent tea offerings features African blue basil (Ocimum 'African Blue') as the star component in a refreshing and calming Perennial blend.
Perfected by the 19th century French perfumeries, enfleurage fell quickly out of favor with the advent of chemical mimicry, but this simple technique still stands out as an inexpensive way to indulge in fleeting fragrances like lilac long after the flowers are gone.
Mindfulness has become a buzzword for all kinds of methods that involve slowing down, practicing being present and meditation, often with breathwork. Out of the many renditions of mindfulness, one practice that can be remarkably effective even if you don’t believe you have the time or the focus to be mindful is utilizing a mindfulness bell.
Tisanes (‘tee-zahn’), a lesser-known French term for any hot herbal beverage fell out of usage early this century but is making a comeback. So what exactly is a tisane? What many of us refer to as ‘herbal tea’ doesn’t actually contain any tea leaves. Tea is the term for the leaves of the Camellia Sinensis plant, which grows well in Asia but is much more difficult to cultivate in the United States.