Lavender and camomile have been paired in cups for centuries, and each plant carries its own long history. The ancient Greek naturalist Dioscorides wrote about lavender's medicinal properties, recommending it for indigestion, headaches and sore throats, and people once believed it could cleanse wounds and treat burns. The Roman naturalist Pliny the Elder listed further uses: upset stomachs, kidney disorders, jaundice, dropsy, insect bites. Queen Elizabeth I is said to have used lavender for her migraines and encouraged the growth of lavender farms. Camomile has its own lineage: the Ancient Egyptians linked it to the sun god Re and worked it into skincare, cosmetics, hair treatments and rituals, while Anglo-Saxon society counted it among the Nine Sacred Herbs.
In the cup, the blend is floral and smooth, sweet lavender set against refreshing camomile flower, with a faint honey note under the aroma and a touch of vegetal, herby, almost medicinal depth beneath the sweetness. It's naturally caffeine-free, which suits it to an evening cup as much as a quiet afternoon one. Traditionally, lavender and camomile have been drunk to ease digestion and abdominal discomfort, to soothe the skin, and, taken before bed, to encourage restful sleep, thanks to their reputed calming effect on the nervous system.
Tea & Coffee packs its blends to order at its factory in Pluckley. To brew, steep the herbs in freshly boiled water for around ten minutes; letting it run past fifteen tends to make the cup bitter rather than better. Anyone pregnant, nursing or on medication should check with a doctor first, since herbs can interact with certain treatments.
