digestion.

Wild-harvested dandelion root, slow-roasted in small batches until it smells almost like coffee: a dark, reddish-brown, caffeine-free brew tasting of roasted chicory and scorched c

$12.50

Whole fennel seeds from Gujarat, sun-dried on open threshing floors: crush a spoonful, steep it long, and sip a licorice-sweet cup with a clean aniseed finish after supper.

$11.00

A rice-paper-wrapped disc of ripe pu-erh from old-growth gardens in Yunnan: earthy and deep, scented with dried fruit and old wood, and good for many steepings.

$28.00

Small, dense chewable tablets of licorice root with most of its glycyrrhizin removed, deep with malt and anise, to chew or let melt slowly before a meal.

$19.00

Finely milled slippery elm inner bark from sustainably managed Appalachian trees, stirred into warm water as a smooth, old-fashioned gruel.

$16.00

Pale, linen-colored marshmallow root, harvested young in the Balkans and steeped cold overnight into a smooth, mild, faintly silky tea to sip through the day, chilled or gently war

$13.50

Fresh lemon balm leaf, picked and macerated the same day in cane alcohol, so the tincture keeps the bright citrus snap of a leaf crushed between two fingers.

$18.00

Coarse-cut South Indian ginger and turmeric root with whole black peppercorns and a curl of orange peel: a fiery, citrus-bright, marigold-gold cup for cold afternoons.

$13.50

Cut peppermint leaf, cold and bright even dried, with stinging nettle for a mineral green depth: a plain, caffeine-free cup for after dinner or a slow afternoon.

$12.50

True Mitcham peppermint, grown in England and extracted 1:4 in 50% alcohol: startlingly cold on the tongue, then slowly warm, for a dropper in warm water after dinner.

$14.50

Stinging nettle and dandelion root steeped into a bracing green bitters, murky and mineral, for ten drops on the tongue before you sit down to eat.

$17.50