Herbs

Greek and imported herbs, from mountain tea and dittany to valerian, echinacea and licorice, in leaves, flowers and roots.
The variety covers both culinary herbs — bay leaf, rosemary, basil, sage — and those that are drunk as a decoction, such as chamomile, lemon balm, rockrose, and birch.
For a good infusion, steep the herbs in hot water for three to five minutes and cover the cup to preserve the essential oils. Store in a dark place; light fades both the color and aroma.