Herbal and Spices – Cinnamon, Fennel, Spearmint

Cinnamon (Cinnamomum Zeylanicum)

Both the essential oil and the bark are used for tea, accent piece for hot chocolate’s, hot toddy drinks and also is commonly combined with other teas, herbs for ailments. We also use the powdered form in baking and cooking, plus you can also get a capsule of powdered cinnamon.

The native cinnamon tree is know to grown in India, but is also cultivated in tropical places through out the planet.

A related plant grown in Japan and China is called “Cassia” and is known to carry a more stronger flavor.

Research: “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s

Fennel (Foeniculum vulgare)

A full plant can be used but the seeds are well used to create that “Licorice” taste in teas, baking and flavoring.

This plant helps to aid the acids in intestines and the stomach and is also can increase your appetite, can stimulate the digestive system and relieves gas.

Although the plant does remind us as a Yarrow plant, it is not part of the Yarrow family.

(Research: “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s)

Spearmint (Mentha Spicata)

Both the flowers and leaves are generally used either on their own or blended with other herbs or teas. This plant is part of the Mint family— peppermint, spearmint, catmint.