Hoary Rock-rose (Cistus Incanus) – Herb
You can rely on this herb. The dried leaves of this unassuming plant contain so many antioxidants that they can easily outperform green tea, red wine and lemons. Brew from rock-rose tastes herbal and a little bitter, but that doesn't change the fact that you'll quickly grow to love it. It's included in many herbal blends, tinctures or extracts for a reason.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
100 % CistusBrew & Taste
Hoary rock-rose tastes strongly herbal, is aromatic, slightly bitter and experienced consumers recommend serving it with lemon and honey. The infusion is pale yellow in color.
Origins
We don't have to travel far to find this exotic herb. Cistus incanus, or hoary rock-rose, is at home in the Mediterranean. However, it is commonly found in 170-200 species, so it can be found in North and, to a limited extent, South America.
Maybe you have this lovely perennial in your flower bed. It really does look like a rose. It is a low, compact shrub that requires a sunny habitat. It blooms from May to June with striking pink and strongly scented flowers. These appear for one day only and are usually white, pink or yellow. The fruit is a capsule.
The plant's ability to thrive in Mediterranean conditions is due both to its symbiosis with root fungi (mycorrhiza) and its rapid regeneration after fires. The seeds are adapted to a long stay in deep soil and germinate after several seasons.
According to surviving reports, rock-rose was already used in Persian traditional medicine. It was even one of the most valuable natural remedies ever. Its leaves are collected for the preparation of infusions and tinctures.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
|
2-5 minutes
|
1 to 2 teaspoons for 150-200 ml
|
Instructions for preparation
Pour 150-200ml of boiled water (100°C) per 1-2 teaspoons of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 2-5 minutes, then remove the strainer.
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