Guías
YERBERO guides
How to make tea from a whole leaf or a chip of bark, a pitcher of agua de jamaica, a pot of mole from the paste, and what public health sources say about the herbs that need care.
Guide
Some of our bags print a short steep under a lid, others a simmer of a quarter of an hour and a rest off the heat. The part of the plant does not decide which, and each bag that prints a preparation tells you the one it needs.
Guide
Our guanábana comes as whole dried leaves in five bags, from a trial size to a pound of some 1,300 leaves. The 1.05 oz bag prints a simmer of four to five leaves to the cup, and Memorial Sloan Kettering publishes a short list of cautions worth reading before the first cup.
Guide
A loose cup of dried flor de jamaica, two pots of water and some sugar give you a pitcher of deep red agua fresca. The flowers also make a hot cup in winter and a filling for tacos once the water has done its work.
Guide
A mole paste holds the long part of the work already done: chiles, spices, nuts and chocolate ground into one dense block. What is left for you is broth, a pot, medium heat and a few minutes of stirring.