• Rosemary
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    Rosemary

    Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking. First, it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs, has a high nutritional value to it and is rich in iron, calcium, and vitamin B-6, and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly…

  • Multiple Herbal Tea Infusions
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    Multiple Herbal Tea Infusions

    The people of China have been drinking tea for more than 5,000 years and have learned a significant amount about loose leaf tea during that time. The Chinese perfected processing of the Camellia sinensis plant and the development of different types of tea. The also developed the proper infusion methods that guarantee a perfect cup of tea. Today, many Chinese and other tea drinkers throughout the tea drinking world, utilize multiple infusion of whole tea leafs as a quality, cost effective way to enjoy tea. The concept of multiple infusions means that high quality whole leaf tea is infused with pure water more than once but the resulting tea drink does not loose any flavor or body. It is…




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