The seasons guide us to make provisions for life circling the sun.

Sometimes called “stickyweed,” cleavers are well-known to hikers and gardeners for taking a ride on pant legs. Oddly enough, this tender green is an ideal springtime tonic known by herbalists for helping bodies to let go instead of clinging on! Cleavers support the systems of detoxification and overall kidney function.* Its leaves are often used fresh in herbal juices (a.k.a. a succus) or preserved in vinegar or a tincture.

An earthy springtime green and potent source of vitamins and minerals, like A, C, E, iron, and calcium. Traditionally, this nutrient-dense herb is collected when young, and the leaves are prepared in seasonal foods–like pesto and creamy soups–and preserved in teas, tinctures, and vinegars. We use this tonic to strengthen our bodies during the shifting seasons and to support sinus and respiratory system health.*

Energetically cooling and moistening, violet is known as a demulcent in herbalism–which means it soothes irritated tissues inside and out.* Violet’s heart-shaped leaves and delicate purple flowers are traditionally enjoyed in spring teas, sprinkled over cakes,  infused into nourishing topical oils, or preserved in tinctures and vinegars.

One of the most misunderstood weeds by most, but beloved by herbalists. The root is roasted for an earthy coffee-like flavor and used as a bitter to stimulate and support healthy digestive system function.* The leaves are nutrient-dense and good for supporting the kidneys and natural systems of detoxification.* Dandelion is traditionally used in salads, soups, teas, tinctures, and bitters.

A prolific and well-loved plant native to the Northeast and Appalachia ecosystems. When you scratch the tree’s twigs it releases a fragrant wintergreen aroma, which can be carefully extracted from the tree’s bark. Its lightly spicy and caramel-like taste has made it a favorite addition to rootbeer and herbal teas. The methyl salicylate present in birch is similar to compounds found in aspirin, making it a popular herb for minor discomforts internally and externally.*

Chickweed is a native to Europe that’s now a naturalized “weed” throughout North America and beyond. This ground cover generally pops up in early spring and is appropriately named, as it’s beloved by both humans and chickens. Traditionally this cooling, vibrant green is infused into herbal salads, vinegar, and formulas for a boost of nutrition–including calcium, magnesium, iron, and vitamin C. Topically it’s commonly used in a poultice or salve to soothe minor irritations.*

A universal symbol for romance, this rosy red flower is used cross-culturally to spread love and lift spirits. The blooms are traditionally distilled into hydrosols and essential oils and used in perfumery for their uplifting and enchanting qualities. Rose is deeply calming and helpful for calming heat.* Rose waters and petals are commonly used in  traditional foods and infused into drinks, desserts, and syrups.

Used for thousands of years in Ayurveda, this aromatic nervine makes life feel a bit brighter. There are a few different species commonly used in herbalism—including Rama, Krishna, and Vana—that all stem from the mint family and are rich in essential oils and compounds that help to soothe the nervous system and boost healthy immune function.* The leaves are traditionally used whole or powdered in ghee, oil, tea, and other traditional foods. We love adding it to tinctures and other seasonal elixirs.

This vibrant, resinous summer flower most commonly blooms in yellow and orange, and is traditionally used as a coloring agent, in foods, and as a favorite amongst herbalists in skincare. Its rich skin-nourishing properties make it an ideal herb for inside and out, commonly used to soothe irritated skin and the digestive tract.* You can infuse it into teas, soups, baths, salves, lotions, and more. The fresh petals are great at brightening up your mood and your salads.

When harvested during the early growth stage, the milky oat tops have a nourishing white latex-like substance, which is rich in vitamins and minerals and especially helpful for strengthening the nerves.* Milky oats are energetically cooling and sweet and the plant’s mucilaginous quality helps to protect and build up healthy nervous system function.*

A native to North America, this herb’s first documented use was shared by the indigenous peoples here. Its delicate purple flowers are an indication of harvest time, as it signals when it’s at its most potent stage. Herbalists use this herb more than ever, a powerful nervine and tonic to soothe and restore healthy nervous system function.* Most commonly used in teas and tinctures.

Known in China as the “mushroom of immortality,” this adaptogenic orangey-red mushroom is revered for its ability to boost overall stamina and immune function.* These hearty mushrooms grow at the base of logs and trees and generally have a lacquer-like finish. Reishi is traditionally wild-collected and infused into teas, broths, and other traditional eastern medicines. We enjoy its earthy, rich taste paired with our sweeter herbal preserves.

This powerful sunny summer bloom has bright yellow star-shaped flowers, which is what herbalists use to lift spirits and support nervous system health.* When fresh, the flowers can be pressed and ooze a bright red substance–an indicator of when its herbal medicine is at its peak. Commonly used topically for irritated skin and preserved in tinctures, which yields a potent ruby-red extract.

Ginkgo is an ancient relic, a prehistoric tree that no longer exists in the wild. Its bright yellow leaves help us remember and keep us sharp. Traditionally the leaves are used as herbal medicine and the nuts of the tree are enjoyed in congee, a traditional Asian porridge, and at celebrations like weddings and Chinese New Year. We use the leaves in our herbal formulas to support cognitive health.*

The bitter, earthy root of yellow dock contains berberine, an important active constituent, and what gives yellow dock its colorful hue and name. This bitter active supports the liver and digestive system, and the whole plant is commonly used to support iron absorption.* We use it in bitters and for liver support in our tinctures.

This warming rhizome is a favorite amongst cooks, infused in just about everything from candies and curries to beer and teas. Its warming qualities help to stimulate the body and herbal formulas. Its zingy flavor makes herbal blends tastier, and when used at the right dose is a great way to support digestive health and relieve stomach cramping.*

The entire elder tree from flower to berry is used in traditional crafts and herbalism, but the berry is beloved by herbalists for its juicy purple hue and immune-boosting properties.* High in flavonoids that are rich in antioxidants, this herb works overtime to protect the body and activate its defenses.* It’s commonly harvested fresh in fall and made into juice, wine, syrups, and dried for teas.

These mushrooms are built tough and strong enough to support your immune system through the changing seasons. Unlike the more tender fungi, turkey tail mushrooms are super hardy and are best when cooked down into broth, tinctures, or ground up for beverages. They contain a high level of beta-glucans which support overall body health and give a boost to the immune system.*

This shaggy-looking mushroom is named perfectly. You can find this mushroom in the wild by its hairy-looking white spines growing off fallen logs and dying trees. Well-loved by cooks and herbalists, this mushroom can be sauteed or skewered for flavor or used as brain food.* Many studies have also shown that Lion’s mane supports the production of nerve growth factor.*

 Hawthorn leaves, flowers, and fruit contain chemical compounds that have been studied and shown to increase blood flow to the heart, as well as support overall cardiovascular health.* Energetically, hawthorn opens the heart to forgiveness and is believed by many herbalists to soothe grief. Their large thorns remind us of the value of healthy boundaries. 

This bright and citrusy green comes from one of our favorite evergreen trees. High in vitamin C and essential oils, white pine needles are a circulatory stimulant that bolsters the immune and respiratory systems.* We like to use it during the colder seasons to avoid winter woes and support the immune system.*

This juicy and jammy fruit is small but mighty. Rich in vitamin C and perfectly tart, this herbal food is a great way to store the bounty of the sunny seasons all winter long. The rose hips can be used fresh and infused into tinctures, cordials, and other elixirs, or dried to use in teas through the year when you need a healthy boost.*

Beloved since ancient times, this ruby-red spice was commonly used by royalty in Egypt and Persia, where it was used as an ink, dye, oil, and for medicinal purposes. In Rome, it was sprinkled along the paths walked by important people and on the beds of newlyweds as a symbolic gesture and likely a nod to the warm and luxurious feelings the plant evokes. The name “saffron” evolved gradually but has roots in the Persian word “zarparān,” which translates to “golden leaves.” The precious red threads (or stamens) produce a vibrant yellow hue when cooked or extracted. This herb is revered cross-culturally as a semi-sweet and highly aromatic delicacy that gives a glow to everything it touches. Notably, it’s used in dishes like Persian rice cakes, Spanish paellas, French rouille sauce, Italian risotto, Indian korma, and many more. Herbalists of past and present turn to this herb to ease nervous tensions and boost overall mood.*