The leaves have more beta-carotene
than carrots.
They contain more iron and
protein than spinach and are
abundant in vitamin K.

A great source of calcium,
vitamin A and vitamin C.

Good for digestion, nausea,
headaches, fatigue and
even depression.


This foraged spring tea tonic is an organic and healthy hot drink made from 100% natural ingredients. It also has many health benefits such as reducing the feeling of fatigue and nausea and aids digestion. It’s easy to make and perfect for brewing while you’re out in your garden, or even when you’re camping in the countryside.

You may want to begin by finding the necessary ingredients. (Make sure that violets, dandelions and mint leaves are picked from unsprayed areas and not found by roadsides.) If you already have them, make a fire in your firepit or chimenea, then let the heat build and the flames die down.

Next, bring a saucepan of approximately 3 cups of water to boil. Once boiled, remove the saucepan from the fire.

Wash the plants thoroughly before use, then add equal amounts of dandelions, violets and mint to the boiling water. About 3 large handfuls is sufficient. (One handful per cup of water.)

Let the leaves and flowers steep for 10 – 15 minutes then pour the foraged spring tea tonic through a sieve and enjoy the fortifying flavours of foraged spring flora!

TIP! Try adding stinging nettle to the mix for some extra anti-inflammatory benefits! They can help hay fever and even joint pain!