Wild'Erb Seasoning Ingredients:

COW PARSNIP SEEDS (Heracleum maximum): This plant is in the parsley family. The seeds are similar in flavor to celery seeds only more pungent and unique in flavor.

DANDELION LEAVES (Taraxacum officinale): Major herb to stimulate bile production and enhance liver function.

DAY LILY FLOWERS (Hemerocallis fulva): This plant sustained many Native American tribes with its tuberous roots. The flowers and buds can be added to salads and stir-fries, or dipped in batter to make mouthwatering fritters, or dried and crumbled as a mild seasoning with a sweet, delicate fragrance. Adds a nutty flavor and lovely color.

GARLIC MUSTARD (Alliaria officinalis): A slight aroma of garlic in the leaves and flower tops makes this a flavorful addition to any seasoning blend.

NETTLES (Urtica dioica): This plant is high in Iron, Calcium and Vitamin A. Nettles have a green, parsley-like flavor. Early settlers dried and ground nettles into a powder and mixed it with flour to add nutrition to their bread, especially during the winter.

SASSAFRAS (Sassafras albidum): The leaves of the sassafras tree have been used by many cultures throughout the ages for a savory seasoning. Choctaw Indians of Louisiana were the first to use them. Sassafras leaves, with its unique flavor and pungent, sweet smell, is still used in the South to flavor gumbo recipes.

SPRUCE TIPS (Picea pungens glauca): Native American Indians used the dried, ground new growth of the spruce tree as a savory spice for meat and wild game. High in Vitamin C and very aromatic.

SWEET CLOVER (Melilotus alba): The mild, sweet flavor of this clover lends itself well to season any food. It is nutritious, being high in minerals and protein.

VIOLETS (Viola papilionacea): The leaves and flowers of this plant, high in Vitamin C, are a healthy and colorful addition.

WILD BERGAMOT (Monarda fistulosa): The lovely lilac flowers and leaves have a spicy taste and fragrance that adds savory overtones.

WILD CARROT (Daucus carota): In the parsley family, the leaves, flowers and seeds have a sweet, carroty taste and add a subtle flavor.

WILD CHIVES (Allium schoenoprasum): The mild oniony flavor of this wild herb enhances all kinds of foods. Rich in Vitamin C and Iron.

WINTER CRESS (Barbarea vulgaris): In the mustard family, the early leaves and flowers of this plant can be used in salad. The young flower heads look like small broccoli and can be eaten after cooking. The plant is rich in vitamins A and C.

WOOD MINT (Blephilia hirsuta): A variety of wild mint with a mild flavor. Gives a unique zest to the seasoning blend. Enhances the flavor of meats and wild game. Aids in digestion.

Other Ingredients: Juniper Berry Powder, Lemon Peel Powder, Orange Peel Powder, Onion Granules, Garlic Granules, Kelp Powder, Dulse Powder, Portabella Powder, Shiitake Powder, Beet Root Powder, Lovage, Bay Leaf Powder, Ground Celery Seed, Black, White and Red Pepper, Salt, and Natural Flavors.

Natural Wild Herb Oil, MSM Capsules, Wild'Erb Salve, Herb Massage Cream, Herbal Soap, Lip Balm
Wild'Erb Moisturizer, Colloidal Silver Cream, Natural Wild Herb Seasoning

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