Alvita

Rose Hips (Rosa canina), the fruit of the rose after the flower has bloomed and the petals have fallen, are native to Europe and North America. Rose Hips were once referred to as “Food of the Gods” by the ancient Greeks and used for their varied health benefits. During World War II, when faced with a serious shortage of fresh fruits, the governments of England, Sweden and Norway began looking to botanicals. They discovered that Rose Hips were an excellent food source. Because of their abundance, they were used in teas, soups, purees, etc. Rose Hips are still used today as a favorite nutritious food, often brewed into a delicate, fruity tea.

A small branched shrub found mainly in moors, humus-rich soil and open woods from lowland mountains, Bilberry (Vaccinium myrtillus) bears small blue-black, many-seeded berries. Also commonly known as whortleberry, Bilberry has been a source of fresh jam for hundreds of years. Extensively written about in 16th century herbals, this plant is native to northern Europe and Asia; with its nearest American counterpart being the huckleberry. During World War II, Royal Air Force pilots swore that eating Bilberry jam prior to night missions significantly improved their visual acuity in the darkness.

Native to the Mediterranean, where warmer temperatures prevail, Rosemary (Rosmarinus officinalis) was introduced to Britain by the Romans. Boughs of Rosemary have had many uses in the past. They were carried at weddings, used to freshen rooms, and burned as incense. They are also used as pungent flavoring in cooking. The leaves, fresh or dried, can be used with chicken, meats (especially lamb), stews, breads, pizzas, and vegetables. Dried leaves can also be added to the coals of barbecues near the end of cooking to impart Rosemary's characteristic flavor to meats. In addition to its varied culinary uses, Rosemary also has a history as a health-giving herb. In 1525, Banckes' Herbal, the first book devoted exclusively to herbs and their uses, was printed in England and included Rosemary. Early Arabian physicians are credited as the first to recommend this fragrant herb as a tea. And today, it is still enjoyed, often before retiring for the evening.

An erect shrub with small pink or white flowers, Blueberry (Vaccinium myrtillus) is native to North America and is now harvested throughout Europe. It bears large, smooth-skinned berries that turn a deep purple as they mature. Apart from their size and preferred sweet taste, the berries are distinguishable from other species of the same botanical family because of their colorless juice. Blueberry fruits grow in clusters and are available from July to September. They are often used in jam, juice, compote and are also suitable for fruit salads and pastry fillings. The leaves have historical use for their health benefits and are often enjoyed as a refreshing tea.

To the ancients, including the Arabians, Sage (Salvia officinalis) was associated with longevity and was highly prized. The genus name derives from the Latin for “salvation”. In early Dutch trading days, the Chinese preferred Sage tea to their own native tea, and gave traders up to four times the quantity of their choicest tea in exchange. The American Indians used it both topically and internally for its health benefits. Sage is often used today as a spice for flavoring vegetables, chicken, meats, fish and eggs. It can be sweetened with maple syrup, brown sugar or honey, or flavored with a squeeze of orange, lemon or a dash of cinnamon.

One of nature’s oldest legumes, Alfalfa (Medicago sativa) is known to be cultivated for over 2000 years. However, unlike most legumes, where only the seed is consumed, the entire Alfalfa plant (leaves, sprouts, and seeds) is eaten by man. The Arabs, centuries ago, used Alfalfa as feed for their horses and claimed it made the animals swift and strong. When they tried the herb themselves they became so convinced of its benefits to their health and strength that they named the plant “Al-Fac-Facah”, meaning “Father of All Foods”. The Spanish later changed the name to Alfalfa. The roots of the Alfalfa plant burrow deep into the earth to reach minerals that are inaccessible to most other plants. Alfalfa naturally contains a variety of nutrients and enzymes.