Apple tree
Apple trees have oval toothed leaves and white-pink blossom. Variety and drying method affect the fruit’s acidity and sweetness. Thin dried pieces make a mild infusion base; remove the core and do not crush the seeds.
Parts used in cooking
Pieces of flesh with the core and seeds removed.
How to use in cooking
Cut dried fruit into small pieces to help release flavour. Check the label for added sugar, flavourings and preservatives, especially sulphites if sensitive. Do not replace fruit with the plant’s leaves. Follow a recipe or product instructions and strain the drink; dried fruit does not dissolve completely.
Flavour pairings
Cinnamon · Mint · Ginger
These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.
How to store
Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.
Before using a plant
Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.
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