Digestion & Nourishment

Rose hips are the nutrient-rich fruits of wild roses, traditionally gathered for winter nourishment. Firm, resilient and sustaining, they reflect preparation, endurance and long attention.

Ginger is a warming, aromatic rhizome traditionally used to stimulate digestion, movement and vitality. Potent and immediate, it reflects deliberate use shaped by season and sensation.

Spruce tips are the fresh spring growth of spruce trees, traditionally used as food, tea and syrup. Bright, citrusy and nutrient-rich, they reflect renewal and seasonal nourishment.

Mugwort is a tall, aromatic herb traditionally associated with boundaries, digestion and ritual use. Bitter and potent, it reflects deliberate, context-driven plant relationship.

Oregano is a warm, aromatic herb traditionally used as food and household support. Valued for flavour, preservation and everyday vitality, it bridges kitchen use and modern research.

Wild garlic is a strongly aromatic spring plant traditionally gathered as one of the first fresh foods of the year. Valued for flavour, nutrition and seasonal renewal, it reflects food-first use grounded in abundance and care.

Fireweed is a tall, pink-flowered plant known for colonising disturbed ground. Traditionally used as a tea plant - including fermented Ivan Chai - it reflects renewal, abundance and careful seasonal use.

Raspberry leaf is a familiar hedgerow plant traditionally used as a gentle, nourishing tea. Valued for long-term, everyday use, it reflects a steady relationship shaped by cycles, consistency and care.

Raw cacao is a minimally processed form of the cacao bean, traditionally used as a bitter ceremonial drink. Valued for its mineral content, flavanols and cultural significance, it bridges ritual, nourishment and modern research.

Layered, resilient and widespread, Turkey Tail is a familiar woodland fungus with deep roots in traditional practice. Here we explore its growth, use and evolving research context.