Armenian / Caucasian

A small fragrant mountain herb gathered in summer across the Armenian highlands.

Traditional use: Brewed as a daily tea for colds, sore throat, and unsettled stomachs. Honey is added once the tea cools.

Leaves from the walnut trees that ring most Armenian village gardens.

Traditional use: A strong infusion is gargled for sore throats and used as a wash for minor skin irritation; sometimes a thin t…

Tart red berries from the dogwood, ripe in late summer and dried or cooked into syrup.

Traditional use: Made into a tart syrup for children's upset stomachs and to gently lower fever. The dried berries make a vitam…

The tart crimson spice ground from sumac berries — a staple of Armenian and Levantine kitchens.

Traditional use: Sprinkled on food as a daily souring spice; brewed into a tea after meals to support digestion. Modern researc…

Leaves of the white mulberry, the same tree whose fruit is dried for winter.

Traditional use: Brewed as a mild tea for blood-sugar balance and a calm late afternoon. Modern studies note compounds that blu…

An anise-scented green herb so loved in the Caucasus that it's the flavoring of the bright-green Armenian soda of the same name.

Traditional use: Fresh sprigs are chewed for fresh breath and digestion. A mild tea is sipped for appetite and mild bloating.