A caffeinated South American holly leaf traditionally shared from a gourd.

A caffeinated Amazonian holly leaf traditionally prepared as a morning infusion.

North America’s naturally caffeinated holly, often prepared today as a roasted botanical infusion.

The fermented and roasted seed behind cocoa and chocolate.

Food-grade petals used for aroma, color and an elegant floral finish.

The dried calyx of roselle, widely brewed into bright red drinks.

An aromatic shrub leaf from Mexico, Central America and nearby regions.

An aromatic basil brewed alone or in spiced herbal blends.

A caffeine-free South African shrub with red and green processed-leaf forms.

A lemon-scented member of the mint family commonly used in herbal infusions.

Food-grade flower buds used sparingly to perfume botanical blends.

Small daisy-like flowers brewed as a widely recognized caffeine-free infusion.

The aerial parts of a North American passionflower vine with a history in herbal traditions.

A pungent root with a long history in European herbal preparations.

A North American wetland verbena—not “blue valerian” and not a substitute for valerian root.

An Artemisia species associated with household, culinary and dream folklore.

An aquatic flower associated with ancient Egyptian imagery and modern ethnobotanical interest.

A South African succulent sold as fermented herb or standardized extract.

A Pacific Island root traditionally prepared as a communal beverage.