Peppermint
Mentha × piperita — dried leaf cut
- Native Environment
- Europe, naturalised in temperate regions worldwide
- Water Temperature
- 85°C — avoid boiling to preserve menthol notes
- Flavor Profile
- Cool, sharp, slightly sweet finish
Specimen Index
Leaf & Flower Entries
Hover over any card to reveal native environment, optimal water temperature, and flavor profile data.
Chamomile
Matricaria chamomilla — whole flower heads
- Native Environment
- Western Europe, Western Asia
- Water Temperature
- 80°C — delicate petals scorch above 85°C
- Flavor Profile
- Light, honeyed, mildly apple-scented
Elderberry
Sambucus nigra — dried berry pieces
- Native Environment
- Europe, North Africa, Western Asia
- Water Temperature
- 95°C — requires extended simmer for full color
- Flavor Profile
- Deep berry, slightly tart, rich purple liquor
Skullcap
Scutellaria lateriflora — aerial parts
- Native Environment
- North America, wetland margins
- Water Temperature
- 90°C — moderate heat for balanced extraction
- Flavor Profile
- Grassy, mildly bitter, pale yellow-green liquor
Lemon Balm
Melissa officinalis — dried leaf
- Native Environment
- South-Central Europe, Mediterranean
- Water Temperature
- 80°C — citral compounds are heat-sensitive
- Flavor Profile
- Bright lemon, soft herbaceous undertone
Rooibos
Aspalathus linearis — needle-cut leaf
- Native Environment
- Cederberg region, Western Cape, South Africa
- Water Temperature
- 95°C — full boil recommended for rich color
- Flavor Profile
- Warm, slightly nutty, naturally sweet finish
Archive storage · jarred specimens
Reference Notes
Reading the Cards
Each entry in the cabinet follows a consistent format. The front face shows the botanical name, Latin designation, and primary flavor tags. The reverse — revealed on hover — contains environmental origin, recommended water temperature, and a detailed flavor description.
Temperature values assume filtered water at sea level. At higher altitudes, water boils at lower temperatures; adjust steep duration accordingly.
Root & Bark Entries
Dense Material Index
Ginger Root
Zingiber officinale — sliced dried rhizome
- Native Environment
- Southeast Asia, cultivated globally
- Water Temperature
- 95°C — simmer 8–10 min for full extraction
- Flavor Profile
- Sharp, warming, slightly sweet aftertaste
Cinnamon Bark
Cinnamomum verum — rolled quills
- Native Environment
- Sri Lanka, Southern India
- Water Temperature
- 92°C — moderate boil, 7–8 min steep
- Flavor Profile
- Warm spice, sweet resinous character
Licorice Root
Glycyrrhiza glabra — cut root pieces
- Native Environment
- Mediterranean, Western Asia
- Water Temperature
- 95°C — extended steep up to 10 min
- Flavor Profile
- Distinctly sweet, anise-like, dark amber liquor
Cross Reference
Pair with the Steeping Lab
Once you have selected an herb from the cabinet, visit the Infusion Lab to set your timer, confirm weight ratios, and track steep-level properties during preparation.
Open Infusion Lab
Mixed index · floral & leaf blend