Tag: DriedHerbs

  • Elevate Your Cooking with Dried Herbs: Your Big Questions Answered (Indian Borage, Basil & Lavender)

    Elevate Your Cooking with Dried Herbs: Your Big Questions Answered (Indian Borage, Basil & Lavender)

    Maybe there is a pouch of dried Indian borage, a jar of dried sweet basil and some dried lavender sitting quietly in your cupboard. You add thyme and curry powder to almost every pot, but these herbs feel “new” and a little intimidating.

    From messages and search data, we keep seeing the same questions:

    • “Are dried herbs as good as fresh?”
    • “How much should I use so it does not taste bitter?”
    • “Can I even use herbs like Indian borage or lavender in our everyday dishes?”

    This guide brings those real questions together and answers them in one place, with a special focus on Indian borage, basil and lavender – all available as gently dried, kitchen-ready herbs in the Green Unison eShop.

    Important: this article is for everyday cooking, comfort and flavour only. It is not medical advice and it does not replace speaking to a qualified health professional about any symptoms, diagnosis or treatment.

    Q1. I see Indian borage, basil and lavender on your shop. Where do I even start?

    Let’s meet each herb in simple kitchen language.

    Indian Borage (Mexican Mint / Cuban Oregano)

    Flavour: bold, mint-meets-thyme with a hint of oregano.
    Best for: rich, savoury dishes that need a lift – beans, stews, pepper soup, sauces and marinades.
    Think of it as: a flavour “reset button” when your pot tastes flat or too heavy.

    You can get food-grade dried leaves here: Nature Powered Dried Indian Borage (Mexican Mint / Cuban Oregano) .

    Sweet Basil

    Flavour: warm, slightly sweet and soft, with that classic tomato-friendly basil aroma.
    Best for: anything tomato-based – stew, jollof-style rice, oven-baked chicken in tomato sauce, egg sauce, noodles with home-made pepper mix.
    Think of it as: your go-to partner for tomato, onions and pepper.

    Shop it here: Nature Powered Dried Sweet Basil .

    Lavender

    Flavour: floral and slightly sweet; strong in tiny amounts.
    Best for: gentle “aroma accents” – simple bakes, honey, sugar, syrups for drinks, or as a tiny twist in zobo, pap toppings or dessert sauces.
    Think of it as: vanilla’s floral cousin – use sparingly.

    Explore culinary-friendly dried lavender here: Nature Powered Dried Lavender .

    All three sit inside the Dried Herbs eShop, so you can easily add them to a single order.

    Q2. Do dried herbs really work in our kind of cooking, or are they just for “foreign” recipes?

    Short answer: yes, they work beautifully in everyday home cooking.

    Dried herbs are simply fresh herbs that have had their water gently removed. That drying step concentrates flavour, which is why cooks usually need less dried herb than fresh. For long-cooked dishes like stews, soups and slow sauces, dried herbs often perform better than fresh because they have time to rehydrate and release flavour into the pot.

    In practice, that means:

    • Your long-simmered tomato stew loves dried basil.
    • Your pot of beans or pepper soup can handle a bold herb like Indian borage.
    • Your simple sugar syrup or honey can happily hold a pinch of dried lavender.

    You do not need to change your whole menu. You are simply layering more depth, aroma and character into dishes you already cook.

    Q3. How much dried herb should I use compared to fresh?

    A common rule in cookbooks is:

    Use about 1 part dried herb for 3 parts fresh.

    In everyday kitchen language:

    • 1 teaspoon dried ≈ 1 tablespoon chopped fresh.

    Some herbs (like Indian borage and lavender) are naturally stronger, so you may need less. For a family pot (4–6 servings), here is a gentle starting guide:

    • Indian borage: about ½ teaspoon dried leaves stirred into beans, stew or pepper soup in the last 5–10 minutes of cooking.
    • Sweet basil: about 1 teaspoon dried leaves for a tomato stew or jollof-style rice; start with ½ teaspoon and adjust next time if you want more.
    • Lavender: a pinch (⅛ teaspoon or less) in a small batch of syrup, biscuit dough or dessert topping. Too much quickly becomes perfumey.

    Always start small; you can add more in your next pot when you know your preference.

    Q4. When should I add dried herbs to soup, stew or sauce?

    Timing makes a big difference.

    For long-cooked dishes (stews, beans, pepper soup)

    • Base layer: add part of your dried herb earlier in cooking so it can rehydrate and blend with the sauce.
    • Finishing layer: add a small extra pinch near the end for fresh aroma just before serving.

    Example for a tomato stew:

    1. After frying your pepper–tomato mix, add about ½ teaspoon dried basil and simmer.
    2. In the last 3–5 minutes, crush another small pinch of basil between your fingers straight into the pot for a bright aroma.

    For very strong herbs (Indian borage, lavender)

    • Indian borage: add towards the middle or end of cooking (last 5–10 minutes), especially if the pot will still simmer. It is powerful, so you do not need a long cook time for the flavour to appear.
    • Lavender: use mainly in short-cooked recipes – infusing honey or syrup, or flavouring batter for biscuits and simple cakes – and always measure tiny amounts.

    Q5. Which everyday dishes can I use Indian borage, basil and lavender in?

    Here are practical, tonight-friendly ideas.

    Dried Indian Borage in savoury dishes

    Indian borage’s mint-thyme profile makes it shine in hearty, savoury pots.

    • Beans and stews: add about ½ teaspoon dried Indian borage to a pot of beans or mixed stew in the last 10 minutes. Taste and adjust salt and acid (for example, a squeeze of lemon or lime).
    • Pepper soup: add a small pinch along with your usual pepper soup spice mix; it gives an aromatic, slightly cooling background note.
    • Marinades for fish or meat: combine crushed dried Indian borage with garlic, oil, salt and a little lemon for oven-baked fish or grilled chicken.
    • “Flat” pots that need rescue: if your sauce tastes dull, crush a small pinch between your fingers and stir in near the end of cooking. It can act like a mini flavour reset.

    You can stock up on dried Indian borage leaves here: Dried Indian Borage (Mexican Mint / Cuban Oregano) .

    Dried Sweet Basil in tomato-based favourites

    Basil and tomatoes are a classic pair across many cuisines, and the same rule works beautifully in West-African-style tomato dishes too.

    • Tomato stew for rice or yam: add about 1 teaspoon dried basil once your pepper–tomato mix has fried and the oil “comes up”. Simmer, taste, and finish with a small extra pinch if you want more aroma.
    • Jollof-style rice: stir ½–1 teaspoon dried basil into the base sauce before adding rice. It adds depth without changing the identity of the dish.
    • Egg sauce: sprinkle a pinch into your onion–pepper–tomato mix just before you pour in beaten eggs.
    • Noodles with homemade sauce: toss cooked noodles in a quick tomato-onion–pepper sauce with a pinch of dried basil and a squeeze of citrus instead of seasoning cubes alone.

    Find dried sweet basil here: Nature Powered Dried Sweet Basil .

    Dried Lavender in small sweet touches

    Lavender is powerful. In cooking, it is usually treated like a gentle background note rather than the main flavour.

    • Lavender sugar or honey: stir a tiny pinch into a small jar of sugar or honey and leave for a few days to infuse. Use in tea, on toast or over yoghurt and fruit.
    • Simple biscuits or tea loaves: add a tiny pinch to vanilla biscuit dough or a basic tea loaf mixture. Lavender loves sugar, vanilla and citrus.
    • Drink syrups: infuse a pinch into a small pot of sugar syrup, then strain and use the syrup to sweeten zobo, drizzle over fresh fruit, or stir into chilled water with lemon for a floral cooler.

    Dried lavender is available here: Nature Powered Dried Lavender .

    For extra kitchen inspiration with other herbs and teas, you can also explore herb-focused articles by searching for “peppermint”, “lemongrass” or “Indian borage” on our blog: peppermint, lemongrass, Indian borage.

    Q6. How do I stop dried herbs from tasting medicinal or bitter?

    If dried herbs have ever “slapped” you in a dish, it is usually because of one of three things:

    1. Too much at once – herbs like Indian borage and lavender are naturally potent.
    2. Added at the wrong time – some herbs taste better added early (to cook in), others near the end.
    3. No balance with salt, acid or fat – herbs need company.

    To keep flavours round and friendly:

    • Start with tiny amounts, especially for Indian borage and lavender. You can always add more next time.
    • Crush dried leaves between your fingers just before adding. This wakes up their aroma and helps them blend into the dish.
    • Balance with a pinch of salt and a dash of acid (tomato, lemon or lime) if the dish tastes “sharp herbal” rather than delicious.
    • Pair herbs with friendly bases: tomatoes, onions, garlic, citrus and mild chilli help herbs shine instead of shout.

    Q7. How should I store dried herbs, and how long do they last?

    Proper storage is one of the most common questions we see – and it makes a real difference to flavour.

    For dried herbs like Indian borage, basil and lavender:

    • Keep them in airtight jars or resealable pouches.
    • Store in a cool, dry cupboard, away from direct sunlight, cooker heat and steam.
    • Always use a clean, dry spoon to scoop from the jar.
    • As a general guide, most dried herbs keep their best flavour for 6–12 months when stored well.

    If you open a jar and the aroma is weak or dusty instead of fresh and herbal, it may be time to refresh your stock.

    You will find storage and shelf-life guidance printed on each Green Unison dried herb pack, and the resealable packaging is designed to make these steps easy.

    Q8. Can I use the same dried herbs for tea as well as cooking?

    Yes – as long as you are using culinary dried herbs from the food-grade herb range (not essential oils or cosmetic-only products).

    Examples:

    • Dried Indian borage can go into stews and also be brewed as a gentle herbal drink in small, food-like portions.
    • Dried sweet basil can flavour tomato stew and also be steeped briefly as a simple herbal infusion.
    • Dried lavender is commonly used in both tea and baking; the key is keeping the quantity low.

    If you would like detailed tea brewing steps for mint family herbs and relaxing evening cups, you can search for “mint tea” or “calming tea” on our blog: mint tea articles.

    In this particular guide, we are focusing mainly on cooking, so we recommend:

    • Treat tea from dried herbs like a light, food-like drink.
    • Keep daily amounts moderate, especially with stronger herbs.
    • Always talk to a health professional if you plan to drink any herb regularly for specific health reasons.

    Q9. Is there anyone who should be more careful with herbs?

    Even though we are talking about food-like use, it is still good to stay on the safe side:

    • If you are pregnant, breastfeeding, managing a health condition or taking regular medication, check with a qualified health professional before using herbs like Indian borage or lavender regularly as tea or strong infusions.
    • Avoid giving concentrated herbal teas to babies and very young children unless a paediatric professional has advised it.
    • If you ever notice unusual reactions after using any herb, stop and seek proper medical advice.

    Used in normal culinary amounts in food, these herbs are typically enjoyed as part of everyday meals in many cultures. The key is moderation, variety and listening to your body.

    Dried Herb Quick-Start Cheat Sheet (Family Pot)

    Save or print this as a one-page guide for your kitchen. You can also turn it into a downloadable PDF or image in your media library.

    HerbFlavourHow much?* (4–6 servings)When to addGreat in
    Indian borageBold mint–thyme½–1 tsp dried leavesLast 5–10 mins of cookingBeans, stews, pepper soup, fish/chicken marinades
    Sweet basilWarm, sweet, tomato-friendlyAbout 1 tsp dried leavesHalf early in sauce, small pinch at the endTomato stew, jollof-style rice, egg sauce, noodles
    LavenderFloral, sweet, very strongPinch (⅛ tsp or less)Short-cooked recipes, syrups, battersBiscuits, syrups for zobo, honey or sugar jars

    *These are gentle starting points. Always adjust to your own taste.

    Ready to turn those jars into real flavour?

    If this guide has sparked ideas for your next pot, here are easy next steps:

    Little herbs, big flavour – one pinch at a time. 🌿

  • DIY Herbal Tea Blends for Health & Comfort (Using Green Unison Dried Herbs)

    DIY Herbal Tea Blends for Health & Comfort (Using Green Unison Dried Herbs)

    There’s a special kind of peace that comes from wrapping your hands around a warm mug of herbal tea—especially after Lagos traffic, a busy work day, or during dry, dusty harmattan evenings.

    The beautiful thing? You don’t need a fancy tea brand to enjoy that comfort. With a few spoonfuls of dried herbs you already have at home, you can create your own gentle, caffeine-free blends that support your body and calm your mind.

    In this guide, you’ll learn how to use Green Unison’s nature-powered herbs—like Dried Lemongrass Leaves, Dried Lavender, Dried Indian Borage and our different mints—to make soothing herbal tea blends for:

    • Bedtime calm and better rest
    • Harmattan comfort and breath support
    • Hormone-friendly comfort on “PMS days”
    • Clear-headed focus during busy hours

    All with simple recipes you can repeat again and again.

    Note: This article is for gentle, everyday wellness and comfort. It’s not medical advice and not a replacement for seeing a health professional.

    Why Make Your Own Herbal Tea Blends?

    Buying ready-made tea bags is convenient, but creating your own blends has big advantages:

    • You control what’s inside. No hidden flavours, caffeine or preservatives—just clean, dried herbs.
    • You can tailor it to how you feel today. Heavy after eating? Tired? Anxious? You can adjust your blend.
    • It’s cost-effective. A small pouch of herbs from the Dried Herbs shop can last weeks or months.
    • You support local farmers. Green Unison herbs are grown and gently dried in Ogun State with care from farm to pouch.

    A Quick Herbal Tea Brewing Guide

    Before we dive into recipes, here’s a simple base method you can use for almost any blend.

    For 1 mug (about 250 ml):

    1. Measure the herbs
    • Total of about 1–2 teaspoons of dried herbs per 250 ml water.
    • If a blend has many herbs, use smaller amounts of each so the total still fits in that 1–2 tsp range.
    1. Boil and pour
    • Bring fresh water to a boil.
    • Pour over herbs in a mug, tea pot, French press or infuser.
    1. Cover and steep
    • Cover your mug/teapot so the beneficial oils don’t escape with the steam.
    • Steep 5–10 minutes, depending on how strong you like your tea.
    1. Strain and sip
    • Strain out the herbs.
    • Enjoy plain, or sweeten gently with honey if you like.

    You can safely adjust steeping time and herb quantity to match your taste. Start mild; you can always make it stronger next time.

    Blend 1: Bedtime Calm – Lavender, Spearmint & Lemongrass

    When your mind is busy and sleep feels far away, a soft herbal blend can help you slow down and signal to your body that it’s time to rest.

    This blend combines:

    • Dried Lavender – a calming floral herb often used for relaxation rituals and night routines.
    • Dried Spearmint Leaves – gentle, sweet mint that soothes without feeling too intense.
    • Dried Lemongrass Leaves – bright, citrusy and often used after meals to ease heaviness and support digestion, which is perfect before bed.

    What this blend is good for

    • Unwinding after a long day
    • Creating a simple night-time ritual
    • Light post-dinner comfort so you don’t go to bed feeling too heavy

    Ingredients (1 mug)

    How to brew

    1. Add all herbs to your mug, teapot or infuser.
    2. Pour 250 ml freshly boiled water over the blend.
    3. Cover and steep for 7–10 minutes.
    4. Strain and sip slowly. Add a little honey if you like something sweet.

    Best time to drink

    • 30–60 minutes before bed
    • As part of your evening “wind-down” routine—phone away, lights dim, maybe a journal or gentle music.

    Blend 2: Harmattan Comfort – Indian Borage, Peppermint, Lemongrass & Marigold

    Dry air, dusty breeze, scratchy throat and that “I might be coming down with something” feeling—harmattan can be a lot. This blend leans on herbs traditionally used for respiratory comfort and warmth.

    We’ll use:

    • Dried Indian Borage – a bold, mint-thyme herb often used in homes for steam inhalation, teas and soups to support easy breathing.
    • Dried Peppermint Leaves – strong, menthol-cool leaves that open up the chest and feel refreshing in the throat.
    • Dried Lemongrass Leaves – adds warmth and gentle digestive support.
    • Dried Marigold Petals – a beautiful, caffeine-free flower often used in herbal blends for general comfort and a touch of sunshine in your cup.

    What this blend is good for

    • Harmattan evenings
    • Scratchy throat or dry, uncomfortable feeling in the chest
    • Cozy, warming moments after being out in dusty air

    Ingredients (1 mug)

    How to brew

    1. Add all herbs to your mug or teapot.
    2. Pour 250 ml freshly boiled water over them.
    3. Cover and steep for 6–8 minutes.
    4. Strain, then inhale the steam gently before your first sip.

    Best time to drink

    • In the evening after a dusty commute
    • On cool mornings when your chest feels tight or dry

    ⚠️ Gentle reminder: This is a comfort tea, not a cure. If you have difficulty breathing, chest pain, fever or persistent symptoms, please speak to a doctor or qualified health professional quickly.

    Blend 3: Hormone-Friendly Comfort – Spearmint, Lemongrass & Marigold

    Some days feel heavier than others—bloating, moodiness, cramps, low energy. While herbal tea can’t fix everything, a gentle blend can be a kind companion on “PMS days”.

    Here we lean more on spearmint, which many women around the world enjoy as part of their hormone-friendly routines, along with lemongrass and marigold for warmth and comfort.

    We’ll use:

    What this blend is good for

    • Days when you feel bloated or low-energy around your cycle
    • Evening self-care with a hot water bottle and a calm playlist
    • Pairing with a grounding meal like pap, oats or plantain-flour porridge

    Ingredients (1 mug)

    How to brew

    1. Place all herbs in your mug/teapot.
    2. Add 250 ml freshly boiled water.
    3. Cover and steep for 7–10 minutes to build flavour.
    4. Strain and sip slowly. You can add a teaspoon of honey if you enjoy sweetness.

    Best time to drink

    • Late afternoon or evening, especially on days you feel crampy or easily irritated.

    ⚠️ If you’re pregnant, trying to conceive, on medication or managing a diagnosed hormone condition, please check with a health professional before using herbs regularly as part of your routine.

    Blend 4: Clear-Headed Focus – Menthol Mint, Sweet Basil & Lemongrass

    For those days when your brain feels foggy but you don’t want to rely on coffee, a bright herbal blend can help you feel more awake and refreshed—without caffeine.

    This blend features:

    • Dried Menthol Mint – stronger than regular mint, with a cool, sharp lift that wakes the senses.
    • Dried Sweet Basil – familiar kitchen herb with a cozy, savoury aroma that grounds the blend.
    • Dried Lemongrass Leaves – bright and citrusy, tying everything together and making the tea feel “clean”.

    What this blend is good for

    • Mid-morning or mid-afternoon slumps
    • Long work or study sessions
    • Replacing a second cup of coffee with something gentler

    Ingredients (1 mug)

    How to brew

    1. Add all herbs to your mug/teapot.
    2. Pour 250 ml freshly boiled water over them.
    3. Cover and steep for 5–7 minutes (shorter steep keeps it bright and lively).
    4. Strain and enjoy warm. You can also let it cool and sip as a room-temperature focus drink while you work.

    Best time to drink

    • Morning or afternoon, not too close to bedtime, because the cooling menthol can feel quite awakening.

    How to Build Your Own Signature Herbal Tea Blend

    Once you’ve tried the recipes above, you can start creating your own blends using the herbs you have at home. Here’s a simple framework:

    1. Choose your base

    Pick 1–2 herbs that will make up most of the blend:

    Use about 1–1½ teaspoons total of your base per mug.

    2. Add a “support” herb

    This is where you bring in extra character or focus:

    Use about ½–1 teaspoon of your support herb per mug.

    3. Finish with a “top note”

    Finally, add a small amount of something special:

    Usually ¼–½ teaspoon is enough for your top note in a 250 ml mug.

    General Safety Reminders

    Herbs are powerful, even when they feel gentle. Keep these in mind:

    • Start with small amounts and notice how your body responds.
    • If you’re pregnant, breastfeeding, on regular medication or managing a health condition, talk to a qualified health professional before drinking herbal blends daily.
    • Stop using any herb that makes you feel uncomfortable or triggers unusual symptoms.
    • Herbal tea is a supportive habit, not a replacement for medical care, medication or professional advice.

    Ready to Brew Your Next Mug?

    You don’t have to wait for a special occasion to enjoy herbal tea. Whether it’s:

    • A quiet evening cup of lavender, spearmint and lemongrass,
    • A harmattan comfort blend with Indian borage and peppermint, or
    • A clear-headed focus blend while you work,

    you can create something beautiful from simple, dried leaves on your shelf.

    Explore the full range of herbs in the
    👉 Green Unison Dried Herbs shop

    and start building your own cozy, health-supporting tea rituals—one mug at a time.

  • Indian Borage: The “Emergency Herb” Your Home Garden Should Never Be Without

    Indian Borage: The “Emergency Herb” Your Home Garden Should Never Be Without

    Some plants are just pretty.
    Indian borage is pretty and practical.

    This thick, velvety herb sits quietly on a balcony or windowsill… until there’s a mini “emergency” at home:

    • Heavy meal sitting like a stone in your stomach
    • Stuffy air after a long, dusty commute
    • Soup or sauce that somehow tastes flat, even after all that effort
    • A room that smells a bit “closed” just before guests arrive

    That’s when this bold, mint‑meets‑thyme leaf becomes the hero of the story.

    In this guide, we’ll walk through five simple, everyday “emergency” uses of Indian borage you can try at home, using:

    Along the way, we’ll keep everything science‑aware, gentle and realistic—no miracle claims, just smart ways to use a very aromatic herb.

    Meet Indian Borage (Mexican Mint / Cuban Oregano)

    Indian borage (Plectranthus amboinicus) is a member of the mint family with thick, succulent leaves and a strong aroma that sits somewhere between mint, oregano and thyme. It’s also known in many places as Mexican mint, Cuban oregano, country borage or broad‑leaf thyme.

    Researchers have found that the leaves are rich in essential oils (like thymol and carvacrol), flavonoids and other polyphenols with antimicrobial and anti‑inflammatory activity in laboratory and animal studies.

    That doesn’t turn it into a medicine on its own—but it does help explain why so many cultures traditionally reach for this herb in teas, steams, rubs and home cooking.

    Important: All ideas in this article are for everyday comfort, flavour and home care. They do not replace professional medical advice, diagnosis, treatment or emergency care.

    1. A Quick “Comfort Cup” When the Air Feels Heavy

    You know that feeling when the weather swings, dust is everywhere, and your chest or throat feels a bit “tight” and uncomfortable?

    That’s one of the classic moments people reach for Indian borage tea.

    How to brew a gentle Indian borage tea

    You can use either dried or fresh leaves:

    With dried leaves

    • Add 1 teaspoon of Dried Indian Borage Leaves to 250 ml of freshly boiled water.
    • Cover and leave to steep for 4–6 minutes.
    • Strain, then sweeten lightly if you like (honey, date syrup or plain sugar).
    • Sip slowly while warm.

    With fresh leaves

    • Rinse 2–3 medium leaves from your Indian Borage Seedlings.
    • Tear gently to help release the oils.
    • Brew as above, steeping for about 5 minutes before straining.

    Why this cup makes sense

    • Warm herbal drinks are a traditional way to bring comfort and moisture to the throat and chest.
    • Lab studies on Plectranthus amboinicus show essential oil and extract components with antioxidant, antimicrobial and anti‑inflammatory activity, which may help explain why this herb is used historically for respiratory discomfort.

    That doesn’t mean this tea “treats” any illness—but as a caffeine‑free comfort drink, it earns its place in the evening routine.

    Safety first

    • Keep portions moderate (1–2 cups a day as a food‑like drink for most healthy adults).
    • If you’re pregnant, breastfeeding, have a health condition or take medication, talk to your health professional before drinking any herb regularly.
    • For high fever, chest pain, difficulty breathing or symptoms that don’t improve, seek proper medical care quickly.

    For more tea inspiration with mint family herbs, you can also check out our guide:
    Brewing Bliss: A Guide to Mint Herbal Tea from Dried Leaves.

    2. An Aromatic Steam Bowl for Stuffy, Stale Air

    Sometimes the house feels heavy—maybe after harmattan dust, smoke from nearby cooking, or a long day with windows closed. A simple herbal steam bowl can feel like a mini spa for your nose and face.

    How to make an Indian borage steam bowl

    You’ll need:

    • 1–2 teaspoons Dried Indian Borage Leaves
    • Or a small handful of fresh leaves
    • A heat‑proof bowl
    • Hot (not violently boiling) water
    • A towel

    Steps

    1. Place the leaves into the bowl.
    2. Pour in enough hot water to half‑fill the bowl.
    3. Let it cool for 1–2 minutes so the steam is warm, not scalding.
    4. Sit comfortably, lean over the bowl at a safe distance and drape a towel loosely over your head.
    5. Breathe in the aromatic steam for 5–10 minutes, taking breaks if it feels too warm.

    You’re simply using the strong, mint‑thyme aroma as a comfort ritual—similar to how people use menthol rubs or minty steams—without claiming to “treat” anything.

    Very important safety notes

    • Keep hot water far away from children and pets.
    • This is not for babies or toddlers.
    • Do not press your face too close to the water; steam burns are real.
    • If you feel dizzy, too hot or uncomfortable, stop immediately.

    3. A “Heavy Meal Helper” After Starchy or Oily Food

    Big plates of swallow, rice, beans or rich sauces are comforting—but sometimes leave you feeling heavy or bloated.

    Indian borage has a long history in traditional systems as a culinary herb used after heavy meals, especially in teas and spiced dishes.

    Two simple ways to use Indian borage around meals

    a) Light after‑meal sip

    After a heavy or late dinner:

    1. Brew a small cup of Indian borage tea (as in Section 1).
    2. Sip slowly, instead of reaching straight for fizzy drinks.

    The warm, aromatic drink encourages you to slow down, sit upright and give your stomach time to settle—simple lifestyle habits that make a practical difference on their own.

    b) Add it directly into your cooking

    Indian borage’s bold flavour stands up well in:

    • Beans and stews
    • Pepper soups
    • Marinades for fish and meat
    • Oily sauces that need more “lift”

    Try:

    Start small—this herb is strong—and adjust to taste.

    Again, this is about flavour and comfort, not treatment. If you often feel pain, burning, or severe discomfort after meals, get proper medical checks rather than self‑treating with herbs.

    4. Emergency Flavour Rescue for “Flat” Pots

    You’ve added onions, garlic, stock, pepper… yet the pot still tastes somehow flat. Before you give up, Indian borage can act like a tiny emergency reset for savoury dishes.

    The leaf flavour is minty with a thyme‑like depth, thanks to aromatic compounds that give it a strong, herbal punch.

    How to use Indian borage as a flavour fixer

    For stews, beans and sauces

    • Crush a pinch of Dried Indian Borage Leaves between your fingers.
    • Stir into the pot in the last 3–5 minutes of cooking.
    • Taste, then adjust salt or acid (a squeeze of lemon or lime) as needed.

    For roasted or grilled foods

    • After cooking, drizzle a little Indian Borage Infused Oil over:
    • Roasted yams, potatoes or plantains
    • Grilled fish or chicken
    • Toasted bread or flatbreads

    That last‑minute drizzle behaves like a finishing sauce, lifting the aroma right before serving.

    If you enjoy this style of flavour “rescue”, you might also like our minty kitchen ideas in:
    Elevate Your Lifestyle with Mint Ice Cubes—and Support a Greener Planet.

    5. Living Air Freshener and Mood‑Lifting Balcony Buddy

    Indian borage doesn’t only belong in the kitchen. With its thick leaves and strong scent, it makes a lovely living air freshener for small spaces.

    Simple ways to use the plant around the home

    • Balcony or window box:
      Keep a pot of Indian Borage Seedlings near a window or balcony rail. When the breeze blows through the leaves, the scent gently circulates.
    • Hand “scent swipe”:
      Before guests arrive, lightly rub a clean leaf between your fingers and brush your hands over curtain edges or around the balcony railing. The herb ensures a subtle, herbal scent without synthetic sprays.
    • Herbal corners:
      Combine Indian borage with other aromatic plants like mint and marigold so your home garden does double duty: beautiful, fragrant and more attractive to helpful insects like pollinators.

    For more ideas on using aromatic plants as natural helpers, you can read:

    Natural scent is powerful, but still just one layer. For proper pest and mosquito control, keep using nets, covered drains and other proven methods.

    Growing Your Own “Emergency Herb” Kit

    You don’t need a big backyard to enjoy Indian borage. A sunny balcony, corridor corner or bright kitchen window is enough.

    Start with seedlings

    Our Indian Borage Seedlings are:

    • Raised with clean water and chemical‑free practices
    • Grown and packed in Iperu Remo, Ogun State, with fast delivery to major cities
    • Already strong enough to transplant into pots or beds

    Basic care

    • Light: Bright light with a few hours of sun daily.
    • Water: Let the top of the soil dry slightly before watering again—this plant doesn’t like constantly soggy roots.
    • Pruning: Regularly pinch off growing tips; it keeps the plant bushy and gives you fresh leaves to use.

    Stock the pantry too

    For days when rain is heavy, or you can’t step outside to cut fresh leaves, keep shelf‑stable options on hand:

    Together, the live plant plus pantry products give you a simple Indian Borage toolkit that covers flavour, comfort and home fragrance.

    Frequently Asked Questions About Indian Borage

    1. Is Indian borage the same as ordinary borage?

    No.

    • Indian borage is Plectranthus amboinicus, part of the mint family, with thick, fuzzy leaves and a strong, oregano‑like aroma.
    • Common borage (Borago officinalis) is a different plant with blue star‑shaped flowers and a cucumber‑like taste, often used for its seed oil.

    This article is about Plectranthus amboinicus, the one sold as Indian borage / Mexican mint / Cuban oregano in our shop.

    2. Can I drink Indian borage tea every day?

    Used like a culinary herb in small, food‑like amounts, Indian borage tea is generally considered safe for most healthy adults in traditional use.

    However:

    • There aren’t many long‑term human studies.
    • If you’re pregnant, breastfeeding, managing a health condition, or taking regular medication, speak to a qualified health professional before using it daily.
    • Stop immediately and seek help if you notice any unusual reactions.

    3. Can children take Indian borage?

    Many families traditionally give mild herbal teas to older children, but safety depends on age, health history and dose.

    We recommend:

    • Avoiding herbal teas in babies and toddlers unless specifically guided by a paediatric professional.
    • For older children, use very weak tea, and only occasionally, after checking with a health practitioner who knows the child’s history.

    4. I’m pregnant or breastfeeding. Is Indian borage safe for me?

    Scientific data in pregnancy and lactation is limited. Some sources recommend caution with concentrated herbal use in these stages.

    It’s best to:

    • Treat Indian borage as a normal culinary herb only, in small quantities,
    • Avoid heavy or long‑term self‑medication with any herb, and
    • Ask your doctor or midwife before using Indian borage regularly as tea or steam.

    5. How many leaves should I use in cooking?

    For a family‑sized pot (4–6 servings):

    • Start with ½–1 teaspoon dried leaves or 2–3 fresh leaves, chopped.
    • Taste, then add a little more if you want a stronger flavour.

    It’s easier to add more later than to fix an over‑herbed pot.

    Ready to Give Indian Borage a Home?

    If you’ve been curious about this bold little herb, now is a good time to add it to your home routine—gently, safely and deliciously.

    Here’s how to get started:

    Browse more nature‑powered goodies on greenunison.com, or explore our full herb range via our WhatsApp catalogue:
    👉 https://wa.me/c/2348103043789

    Want personalised help choosing what to order?

    👉 Chat with us on WhatsApp

    Let Indian borage earn its spot as the “emergency herb” in your home—quietly waiting in its pot or jar, ready for those little moments when you need comfort, flavour or freshness in a hurry.

  • From Our Farm to Your Cup: How We Preserve Herbal Goodness in Every Dried Leaf

    From Our Farm to Your Cup: How We Preserve Herbal Goodness in Every Dried Leaf

    There’s something special about sitting down with a warm cup of herbal tea or stirring a spoonful of fragrant herbs into a simmering pot – especially when you know exactly where those leaves came from and how they were treated along the way.

    In this behind-the-scenes look, we’re taking you on the journey our dried herbs make – from our fields to your cup – and how we protect flavour, aroma and quality at every step.

    If you’ve ever wondered:

    • How are these dried herbs actually made?
    • What makes one brand more trustworthy than another?
    • How do I get the best flavour in my tea or cooking?

    …this guide is for you. 🌿

    What “Farm to Cup” Means for Our Dried Herbs

    “Farm to cup” is simple to say, but it’s a long chain of careful decisions.

    For us, it means:

    • We grow or work directly with growers for the herbs we dry.
    • We control the key steps: harvesting, drying, storage and packing.
    • We avoid shortcuts that might save time but damage flavour, colour or aroma.

    So when you brew a cup of tea made with our dried herbs, you’re tasting leaves that have been gently handled from the field all the way to your kitchen shelf.

    Step 1: Growing Herbs with Care

    Good dried herbs always start as healthy, vibrant plants.

    On our farm in Iperu Remo, Ogun State, we focus on:

    • Healthy soil – building soil with compost and organic matter rather than depending on harsh chemicals.
    • Thoughtful planting – giving herbs enough space, sun and airflow so they grow strong, not stressed.
    • Minimal intervention – we prefer gentle, nature-friendly approaches to keep plants thriving.

    This careful start is what later becomes your:

    Each one starts life as a fresh, living plant before the drying ever begins.

    Step 2: Harvesting at the Right Moment

    The timing of harvest is one of the quiet secrets of quality.

    We aim to:

    • Harvest when leaves are full of natural oils (which carry the aroma and flavour).
    • Avoid harvesting when plants are stressed or waterlogged.
    • Handle leaves gently, so they don’t get bruised before drying.

    You can think of it this way: the better the herb smells in the field, the better it will smell in your jar.

    Step 3: Gentle Drying – Locking In Aroma and Flavour

    Drying is where many herbs lose their magic if it’s done too fast or too hot.

    We rely on carefully controlled drying rather than intense, harsh heat. That means:

    • Warm, carefully controlled conditions rather than scorching temperatures.
    • Leaves spread out so air can move around them.
    • Patience – allowing herbs to dry fully without rushing.

    This slow, even drying helps:

    You’ll notice the difference when you open a pouch of dried lemongrass leaves or dried lavender, and the scent greets you immediately.

    Step 4: Thoughtful Storage and Food-Safe Packing

    Once herbs are fully dry, the next big enemy is moisture and light.

    To protect quality, we:

    • Store dried herbs in airtight containers in a cool, dry place before packing.
    • Pack them into resealable, stand-up pouches that keep out moisture and dust.
    • Store them away from direct sunlight and heat until they’re ready to ship.

    On your side at home, a few simple habits help keep them fresh for longer:

    • Seal the pouch tightly after each use.
    • Keep herbs in a cool, dry cupboard (not right above a steamy cooker).
    • If you decant into jars, use clean, airtight glass and label the jars with the date.

    A quick rule of thumb: if the herbs no longer smell fragrant when you crush a small pinch between your fingers, it’s time to refresh your stash.

    Step 5: From Shelf to Cup – Brewing Dried Herbs the Right Way

    How you brew your herbs also affects what ends up in your cup.

    Here’s a simple starting guide you can follow for most of our dried herbs for tea:

    Basic Herbal Tea Method (Per Mug)

    • Herbs: 1–2 teaspoons of dried leaves or petals
    • Water: 250 ml freshly boiled water
    • Time: 5–10 minutes of steeping, covered

    Steps:

    1. Add the herbs to a mug, teapot, or infuser.
    2. Pour in hot water and cover – this helps trap the delicate aroma.
    3. Steep for 5–10 minutes, depending on how strong you like it.
    4. Strain and sip. You can sweeten it with honey or sugar, or enjoy it plain.

    You can use this method for:

    For deeper recipes and step-by-step photos, you can also read:

    Not Just for Tea: Cooking and Everyday Uses

    Because our herbs are food-grade, you can use them beyond tea:

    For more ideas, you might enjoy:

    Note: All tips in this post are for culinary, home and general lifestyle use only and are not medical advice.

    Frequently Asked Questions About Dried Herbs

    1. Are dried herbs as good as fresh?

    Fresh and dried herbs each have their role.

    • Fresh herbs are lovely for garnish and quick, bright flavours.
    • Dried herbs are concentrated, convenient and easier to store.

    When herbs are dried properly at low heat and stored well, you only need a small amount to add plenty of flavour and aroma to drinks and cooking.

    2. How long do dried herbs last?

    Flavour and aroma naturally soften over time.

    • Unopened packs are best enjoyed within about 12 months when stored correctly.
    • Once opened, aim to use them within about 6 months for the best aroma and taste.

    Always trust your senses:

    • If the colour has faded a lot, or
    • The aroma is weak when you crush the leaves between your fingers,

    …it’s a sign to top up with a fresh batch.

    3. Can I blend different herbs in one cup?

    Yes, absolutely. Some simple ideas:

    • Mint + Lemongrass – bright and refreshing.
    • Peppermint + Lavender – cooling and aromatic.
    • Mint + Sweet Basil + Lemongrass – layered herbal flavour for savoury broths.

    Start small, take a sip, and adjust the ratio until you find your favourite mix.

    4. Can I use the same herbs for tea and cooking?

    Yes. Many of our herbs are versatile:

    Just remember that dried herbs are more concentrated than fresh, so you usually need less.

    5. How are your dried herbs different from what I might find elsewhere?

    A few key differences:

    • We focus on low-heat drying, not harsh heat that can burn away aroma.
    • Our herbs are sorted and cleaned carefully, with food-safe handling.
    • We use resealable, food-grade pouches, not thin bags that let in moisture.
    • You know exactly where they come from – straight from our farm and trusted partners.

    Ready to Taste the Difference? 🌿

    If you’ve been curious about trying dried herbs for tea, cooking or home projects, this is a great time to start.

    Explore our full range of dried herbs here:

    You can order directly on the website or use WhatsApp if that’s easier for you:

    Whether you’re brewing a quiet evening cup, stocking your pantry, or exploring gentle, nature-based projects at home, we’re here to make sure every dried leaf from our farm to your cup is worth savouring. 💚