Plant power

Every plant we grow, forage and dry, and what each one brings to the glass, the teapot and the garden.

Our herbs

Leafy, aromatic and grown in our Yorkshire beds. These are the herbs behind our teas, cordials and garnishes.

Aloysia citrodora
Lemon verbena

The most intensely lemony leaf in the herb garden. Wonderfully fresh in teas, cordials and cocktails, and traditionally taken after a meal.
Ocimum basilicum
Basil

Not just for the kitchen. Its sweet, peppery leaves add a bright, aromatic twist to tonics, garnishes and summer drinks.
Melissa officinalis
Lemon balm

A bright, citrusy herb from the cottage garden, traditionally enjoyed to calm and unwind at the end of the day.
Mentha × piperita
Peppermint

Cool, clean and invigorating. Traditionally sipped after meals to settle the stomach, and a natural partner for cordials and juleps.
Salvia rosmarinus
Rosemary

Resinous, piney and full of character. The traditional herb of remembrance, and brilliant in syrups, gin cocktails and as a garnish.
Borago officinalis
Borage

Star-shaped, sky-blue flowers with a fresh cucumber flavour. The classic garnish for a summer cup, and a magnet for bees.

Flowers, roots and wild treasures from Yorkshire's gardens, meadows and moors, long brewed in kitchens and apothecaries.

Matricaria chamomilla
Chamomile

Little daisy-like flowers with a soft, apple-sweet scent. A cottage garden favourite, traditionally sipped as a gentle, calming tea before bed.
Calluna vulgaris
Heather

The purple of the North York Moors. Gently floral, and long used in Yorkshire for teas, ales and honey.
Echinacea purpurea
Echinacea

The striking purple coneflower, adored by pollinators. Traditionally brewed as a winter tea when colds are doing the rounds.
Taraxacum officinale
Dandelion

Far from a weed. Its roasted root makes a toasty, earthy brew, and its sunny flowers have long been made into cordials and wines.
Arctium lappa
Burdock

An earthy, gently sweet root best known for dandelion and burdock, the much-loved old British soft drink.
Cichorium intybus
Chicory root

Roasted until dark and toasty, it brews into a rich, slightly bitter drink. A traditional caffeine-free alternative to coffee.

Our own dried chillis, the heart of our cocktail syrups. Think spicy margaritas with a Yorkshire accent.

Heat: hot
Cayenne

Slender, fiery and clean-tasting. Our go-to for a punchy chilli syrup with plenty of kick.
Heat: medium to hot
Purple pumpkin

Squat, pumpkin-shaped pods that ripen through deep purple. Fruity and full of character, and a real talking point.
Heat: mild (mostly)
Padrón

Famously gentle, though the odd one bites back. Brings a soft, grassy warmth to a subtly spiced drink.
Heat: medium
Jalapeño

Bright and lively. The classic choice for a spicy margarita syrup.
Heat: mild
Poblano

Once dried it turns rich, raisiny and gently sweet, and is known as ancho. Adds depth rather than fire to syrups and shrubs.
Heat: very hot
Bird's eye

Tiny but ferocious. A little goes a long way in infusions and syrups for those who like it seriously spicy.

Traditional uses are shared for interest and aren't medical advice.