Rosehip - sounds beautiful, doesn’t it, but what actually is it? Rosehip tea is derived from the dried fruits and buds of the rose flower that develop after being pollinated. The rosehip buds themselves form in two main varieties; rosa gallica and rosa canina, originating primarily from Asia and ...

Bamboo water. What comes to mind when you read that? Do you like subtle yet nutrient-filled coconut water or birch sap? Then this water might for you! As you may already know, bamboo is amongst the fastest growing plants on the planet, with certain varieties growing up to a metre in a 24-hour ...

Nigella seeds or black cumin (Nigella sativa) are an anciently known, old spice, they were found in Tutankhamun’s tomb, and the Old Testament Bible mentioned them too! Nigella seeds come from the Ranunculaceae plant family and is native to South and Southwest Asia. These black seeds have a peppery, ...

Ginger tea - tasty all year round. But when is it particularly handy? Right now! Not only great for your digestive health, ginger tea can also be used to relieve the symptoms of a nasty cold or simply as a classic winter warming drink. Ginger tea is the iconic go-to for its spicy autumnal taste and ...

Bamboo mainly grows in East and South East Asia, and has been used throughout history as construction material, for scaffolding, ornamental blinds and many other things around the home. It's one of the world's fastest growing plants and can grow up to one metre per day! It has of course, also been ...

Artichokes look like one of the most intimidating vegetables to grace the shelves of any supermarket. A widely consumed vegetable throughout the Mediterranean, it's actually a member of the thistle family, as you might probably guess from its thick, almost thorn-like “leaves” and tough outer skin. ...

When we talk about capers, we're referring to the flower buds of the Capparis spinosa (caper bush) perennial plant (ie. living longer than 2-years) that are usually salted, pickled and used to garnish and season dishes. Capers are native to the Mediterranean basin. They are produced mainly in ...

Natto is a Japanese speciality made of fermented soybeans. Legend says that it was discovered a thousand years ago (around 1051 AD) and was studied for the first time in 1894 by Dr. Kikuji Yabe (at the University of Tokyo) referring to it as "vegetable cheese". In 1980 the nattokinase enzyme, a ...

White tea - what is it? It might sound like a milky cup of English Breakfast, but White Tea is actually a particular strain of green tea made from the Camellia sinensis plant, that gets its name from the ripeness of the leaves; picked just before they fully open, they are covered in tiny white ...

Miso (みそ or 味噌) is a traditional Japanese and Chinese fermented ingredient that has been used for centuries. Its paste is made by fermenting soybeans with koji (fungus) and salt (sometimes other ingredients like rice, millet and barley may be added). There are many different types of Miso mainly ...

As we have seen with kimchi, fermented foods date back a long way. It seems that the Romans already mentioned preserving turnips and cabbage with salt. Sauerkraut originated from China and was then “exported” to Europe, some claim, by the Tartars who changed the original recipe a bit by ...

Olives. Something we know all about, right? Wrong! Olives come in a wide array of forms, fermentation/growth processes, and with those come varying yet glorious advantages. Olive trees grow most typically in hotter climates as the soil in coastal areas suits them better. Greece is the country most ...