The first mention of this medicinal plant was found in the documents of Persian doctors around 900 A.D. The Ancient Greeks also quickly learned that the young, bittersweet dandelion leaves not only tasted delicious, but also contained numerous bitter and important substances.
Although it was once just reserved for the Japanese elite, matcha tea is still one of the finest types among all teas. An elaborate process is used to turn the leaves of the green tea plant tencha into the finely ground matcha powder: With a radiant green colour, it has a sweet-fresh taste and is full of valuable, energising nutrients.
Radiant red and full of nutrients: This is the acerola cherry. The mildly acidic and fruity-fresh tasting fruit primarily thrives in South America and Jamaica. With about 1,700 mg per 100 g, it has the highest vitamin C content of all known types of fruits and vegetables – about 37 times more than oranges.
Most people are familiar with raspberries as a sweet fruit used in desserts. However, the plant was used in ancient times for its medicinal properties. Raspberry leaves contain extremely high levels of vitamin C and provide nutritious tannins.
The cranberry belongs to the heather family and is an essential ingredient for every Thanksgiving meal in the USA. It is most commonly used in North American and Scandinavian cuisine and has a tart, sour taste. In addition to numerous vitamins, cranberries also contain nutritious flavonoids, such as eugenol and zinc.
Hibiscus, also known as mallow, was already being used in Greece thousands of years ago as a medicinal plant – thus earning its Greek name Althaea, which translates as ‘I cure’. This perennial plant flowers from June to August and produces sweet, box-like fruits.
Ginger has been used in the Far East for more than 3,000 years as a condiment and medicinal plant. It has a fruity-tart taste and contains essential oils and important minerals as well as various vitamins.