plant.

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

Shade-grown yerba mate from Misiones, Argentina, flame-dried and aged: coarse, faintly smoky, bittersweet and caffeinated, the shared daily cup of the Rio de la Plata.

$13.50

A Taiwanese Jin Xuan oolong rolled into small green pearls, with a natural note of warm cream and orchid and no milk at all.

$19.50

The blue pigment of spirulina, for color without the pond taste.

$28.00

Shelled hemp seeds, soft, buttery and nutty like pine nuts, about a third protein and mechanically hulled: scatter them over yogurt, oatmeal or salad straight from the bag.

$18.00

Dried and milled Andean lucuma: a dense, warm-ochre powder that tastes of maple sugar, sweet potato and dried apricot.

$14.00

A tincture pressed from burdock's long, dark taproot alone: bitter, earthy and faintly sweet underneath, taken in a little water before meals in the old bitters tradition.

$20.50

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

A garnet-dark cordial of frost-picked hawthorn berries from the Carpathian foothills, rounded with raw honey: plummy, tart and faintly of the hedgerow.

$24.00

Ginkgo biloba leaf extract in capsules, from the oldest tree species alive: one with breakfast, one with lunch.

$32.00

Hulled hemp seed, cold-milled and sieved to a fine grass-green powder that tastes somewhere between walnut and cut grass, with about twenty grams of protein in a single scoop.

$26.00