Hibiscus

As a general guide use one to two teaspoons of dried herb or mixture of herbs to a cupful of water. Place the herb in a cup. When brewing hibiscus bring water to the boil but allow to cool before pouring over the herb to prevent scalding. Leave to steep for up ten minutes before straining. Hibiscus is also delicious when chilled. For further information and recommended dosage please consult a qualified practitioner.

Our herbs are handled in an environment that handles gluten, soya, nuts, peanuts, sesame, mustard and celery.