Traditionally valued for its anti-inflammatory, antibacterial, tonic, diuretic, emmenagogue properties…

Flower and leaf with a camphor-like taste.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: Use as a condiment in soups, omelets, meat, poultry or fish dishes, pasta, sauces, butters, fruit salads, etc.

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.

Traditionally valued for its calming, sedative, expectorant, anti-inflammatory and antispasmodic properties.

Flower and leaf with an aniseed taste.

Preparation :

As an infusion : Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: With an aniseed flavor, it is used as a condiment in fish dishes, fruit salads, desserts, etc.

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and potential drug interactions.

The honey mushroom is a mild-tasting mushroom with generous, firm flesh that is ideal for simmered dishes.

25g of dried mushrooms is equivalent to more than 250g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation: Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

Crushed leaves with the aromas of marjoram, rosemary, sage and thyme.
Traditionally valued for its digestive properties.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: Use as a flavoring in meat, poultry, legume dishes, soups, marinades, breads, rice…

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.

The hollow-stemmed bolete is a mild-tasting mushroom with firm, yellowish flesh that is ideal in brown and spaghetti sauces, creams, pasta, pizzas…

Preparation :

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

 Warning: Never eat raw wild mushrooms. It is important to cook dried, rehydrated mushrooms.

The golden bolete is a mild-flavored mushroom with firm, yellow flesh. It is ideal in stir-fries, sauces, creams, pasta dishes, omelets, etc.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation: Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

Chaga is considered a superfood for boosting energy and immunity.

It is traditionally valued for its antioxidant, anti-tumor, anti-inflammatory, antiseptic, antiviral properties…

Preparation :

To prepare a decoction, bring one liter of water to a boil, reduce the heat, add 20 g of chaga pieces, and simmer gently for 2 to 4 hours, until a rich brown color is achieved. The decoction time and the amount of chaga will vary depending on the size of the pieces and the desired concentration. Once ready, remove the pieces and store them cooled in an airtight container or bag in the refrigerator for short-term use, or in the freezer. Strain and enjoy hot or cold.

It's possible to make 4-5 decoctions with the same pieces. The later decoctions, being less concentrated, can be added to soups or used for cooking rice and pasta…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The lobster mushroom has firm, white flesh encased in an orange rind reminiscent of a cooked lobster shell, adding a beautiful color to dishes. Slow-cooked for a long time, it's ideal for making sauces to add to pasta.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation :

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

Traditionally valued for its stimulating, astringent, anti-inflammatory, and antibacterial properties.

A plant with aromatic notes reminiscent of resinous trees, thyme, eucalyptus and honey.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: With a balsamic aroma, use as a condiment in pork, poultry, oily fish dishes, apple and pear compotes, etc.

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.

Enjoy a touch that is fruity, floral and resinous all at once.
A blend traditionally valued for their expectorant, antiseptic, and tonic properties.

Herbal tea made from eight conifers (fir, white spruce, white pine, grey pine , red pine , hemlock , thuja , larch).

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.

A mixture of white spruce and black spruce needles.

Traditionally valued for its immune-boosting, expectorant and digestive properties.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

Or

In a saucepan, bring 250 ml (1 cup) of water to a boil. Add 5 ml (1 tsp) of needles. Reduce the heat and simmer gently, covered, for 10 minutes. Let stand for 10 minutes, strain, and enjoy.

In the kitchen: Use the needles as a flavoring in fish dishes, meat dishes, soups, salad dressings, desserts…

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.