Our Plants

The base of our infused honeys — thick, golden and unheated, so it keeps its raw character. Honey has been gathered and treasured across every ancient culture, from the rock-art of early foragers to the jars sealed in Egyptian tombs.

A golden rhizome from South and Southeast Asia, ground to a warm ochre powder with an earthy, peppery edge. A cornerstone of Indian kitchens and markets for thousands of years, colouring everything from curries to ceremonial rice.

A knobbly, aromatic root with a bright, peppery zing and a sweet warmth beneath. Traded along the ancient routes between Asia and Europe for centuries — the warming heart of countless kitchens and teapots.

A fiery red chilli, dried and ground to a fine, glowing heat. Carried out of the Americas along the world's spice routes, it brings the slow-building warmth that gives Fire Honey its name.

The "king of spices" — sun-dried berries from a tropical climbing vine, pungent and warming. So valued in the ancient world it was counted out as currency and even paid as ransom.

The fragrant inner bark of an evergreen tree, curling into quills as it dries. Once worth its weight in gold and prized by ancient Egypt and Rome, it lends a sweet, woody warmth wherever it's used.

The roasted seed of the Theobroma tree — "food of the gods" to the Maya and Aztec, who drank it bittersweet and spiced long before it ever sweetened Europe. Deep, rich and gently bitter.

An earthy root grown high in the Peruvian Andes, with a malty, butterscotch note. A staple food and trade good of the high mountains for centuries, dried and milled into a soft golden powder.

A tall meadow plant whose deep, woody root carries an unmistakable old-cellar aroma. A classic of the European evening garden, gathered and dried for the close of the day.

An extravagant climbing vine with intricate, clock-like blooms — named by early missionaries for the Passion. Native to the Americas and long woven into gardens and evening cups.

Tiny, apple-scented daisies, soft and honeyed in the cup. The quiet end-of-day brew across Europe for generations, grown in cottage gardens almost everywhere.

A silvery Mediterranean shrub crowned with violet spikes and a clean, floral perfume. Beloved by the Romans — who named it for bathing — and by every herb garden since.

A soft, lemon-scented member of the mint family, brightly citrus and gently sweet. Grown since antiquity in monastery and bee gardens — its name means "honey-bee."

Deep crimson petals of the roselle flower that steep tart, cranberry-bright and ruby-red. A vivid, cooling cup loved from West Africa to the Caribbean to Egypt.

The soft, pale root of a marsh-loving plant — mild and faintly sweet, turning silky and velvety as it steeps. Cultivated since ancient Egypt, and the original source of the sweet that still bears its name.

A fragrant, clove-scented basil held sacred in India and grown in courtyard gardens for centuries. Warm, peppery and deeply aromatic in the cup.

Bright orange-gold petals of the pot marigold — a cheerful fixture of cottage gardens since the Middle Ages, scattered into pots and brews for their warm colour.

The soft green leaf of the familiar bramble, with a mild, black-tea-like character. A traditional country tea long gathered from hedgerows and garden rows.

A bittersweet, coffee-deep root and bright golden bloom — long pulled from old herb-gardens as the days lengthen. The whole humble "weed" has graced spring tables for centuries.

Bright, grassy and green — one of the oldest wild greens of the hedgerow, gathered in early spring when the shoots are tender. The sting vanishes the moment it's steeped.

The purple coneflower of the North American prairie — named from the Greek for "hedgehog" after its bristly centre. A striking, hardy garden bloom.

A bold, purple-crowned thistle, its leaves marbled with milky-white veins and its seeds gently bitter. A fixture of the Old World herbalist's cupboard for centuries.

A cool, bright cross of water-mint and spearmint, sharply refreshing. Cultivated in England's mint fields since the 1700s and loved the world over.

The sun-dried flower bud of a tropical evergreen, intensely warm and sweet-spicy. So prized that empires fought over the small islands that grew it.

A tall wild plant with soft, flannel-grey leaves and a spire of pale yellow flowers — a familiar sight on roadsides and old fields across Europe and now far beyond.