Brahmi Leaf, c/s (Bacopa monnieri)
Bacopa monnieri is a wetland perennial, native to India and Sri Lanka.
Lemon Verbena Leaf, c/s (Aloysia triphylla)
The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in light protein dishes. When dried, it has a toned-down scent and flavor ideal for lemon verbena tea, herbal infusion blends, and potpourri.
Lemon Verbena Leaf, Whole (Aloysia triphylla)
Lemon Verbena is well-loved for its naturally intense lemon fragrance — often stronger and sweeter than lemon balm or lemongrass. The whole leaves preserve their essential oils and aromatic integrity, making them ideal for loose leaf tea, herbal blends, sachets, and botanical crafting.
Chaparral Leaf, Powder (Larrea tridentata)
Chaparral has resinous, evergreen leaves that can be described as pungently aromatic. Powdered chaparral leaf is added to creams, salves and other skin care preparations.
Soursop (Graviola) Leaf, c/s (Annona muricata)
The leaves are carefully harvested and dried to preserve their natural color and aromatic qualities, then cut and sifted for convenient use in herbal preparations. Cut and sifted soursop leaf is commonly prepared as a tea or decoction and is valued in traditional herbal practices throughout tropical regions.