The Stillroom Botanical Tea

Observations from the Herbalist's Cabinet

01 | Cut Marshmallow Root

Althaea officinalis | Root

A cherished botanical of the European physic garden, marshmallow root has been cultivated and gathered for centuries for its distinctive mucilaginous character. Rich in naturally occurring polysaccharides, particularly mucilage, the root has traditionally been prepared in soothing herbal infusions and macerations. Its contribution to The Stillroom is gentle and understated, establishing a soft, earthy foundation beneath the more fragrant flowers, leaves, and seeds.

02 | Fragrant Elderflower Blossoms

Sambucus nigra | Flower

The delicate, cream-coloured blossoms of the elder tree have long been gathered from European hedgerows for fragrant waters, cordials, and traditional herbal infusions. Elderflowers contain naturally occurring flavonoids and phenolic acids, alongside aromatic constituents responsible for their distinctive floral perfume. Their airy, gently sweet fragrance lends The Stillroom its characteristic floral opening, recalling the flowering hedgerows of the early summer countryside.

03 | Garden Lemon Balm Leaf

Melissa officinalis | Leaf

A beloved inhabitant of the historic physic garden and household stillroom, lemon balm has been cultivated since antiquity for its refreshing, lemon-scented foliage. Its leaves contain naturally occurring rosmarinic acid and other polyphenols, alongside volatile aromatic compounds such as citral and citronellal. Fresh, green, and delicately citrus-like, lemon balm introduces a beautiful garden brightness to the infusion.

04 | Bright Lemon Peel

Citrus limon | Fruit Rind

The fragrant outer rind of the lemon has long been employed in preserves, aromatic preparations, and botanical infusions. Naturally containing citrus flavonoids and aromatic compounds, including limonene, lemon peel contributes a lively, gently bittersweet character. Its brightness illuminates the softer floral notes and lends a refreshing clarity to the composition.

05 | Sweet Garden Spearmint

Mentha spicata | Leaf

A familiar herb of the old kitchen garden, spearmint possesses a softer, sweeter fragrance than its more intensely cooling relative, peppermint. Its aromatic character arises largely from volatile constituents such as carvone, alongside naturally occurring phenolic compounds. Spearmint lends The Stillroom a restrained green freshness, complementing the lemon balm without overwhelming the delicate elderflower.

06 | Warming Ginger Root

Zingiber officinale | Rhizome

A treasured aromatic rhizome with a long history in traditional herbal preparations and the culinary arts. Ginger contains naturally occurring pungent compounds, including gingerols and shogaols, alongside fragrant volatile oils. Used in a modest measure, it introduces a gentle, lingering warmth, bringing depth to the floral and herbaceous character without creating a distinctly spiced infusion.

07 | Sweet Licorice Root

Glycyrrhiza glabra | Root

An enduring botanical of traditional herbalism, licorice root has been esteemed since antiquity for its remarkable natural sweetness. Its distinctive flavour arises largely from glycyrrhizin, a naturally occurring plant constituent, accompanied by flavonoids and other compounds. A small addition lends The Stillroom a rounded sweetness and gentle persistence, drawing together the flowers, citrus, and aromatic roots.

08 | Lightly Crushed Fennel Seed

Foeniculum vulgare | Fruit

An aromatic plant cultivated throughout the Mediterranean and European physic gardens for centuries. The fragrant fruits, commonly called fennel seeds, contain volatile aromatic compounds, particularly anethole, responsible for their naturally sweet, softly anise-like character. Lightly crushed and used sparingly, fennel introduces a delicate sweetness that supports the composition without dominating its floral and citrus notes.

09 | Crushed Green Cardamom Seed

Elettaria cardamomum | Seed

Enclosed within fragrant green pods, cardamom seeds possess an extraordinary aromatic complexity. Rich in volatile compounds, including 1,8-cineole and alpha-terpinyl acetate, they impart a delicate warmth with suggestions of citrus, eucalyptus, and sweet spice. Lightly crushed, the seeds provide The Stillroom with an elegant, lingering aromatic finish.

The Daily Infusion

Steep 1 heaping teaspoon in freshly boiled water for 10-15 minutes, according to the desired strength.

Enjoy warm, allowing the delicate elderflower, garden herbs, and aromatic roots to unfold as the infusion gently cools.

For a softer, more rounded preparation, allow the botanicals a longer covered steep.

The Stillroom, After Hours

For a particularly lovely botanical refreshment, prepare a stronger infusion and allow it to cool. Serve over ice with sparkling water, a thin slice of fresh lemon, and a sprig of garden lemon balm or spearmint.

A delicate foundation for a botanical mocktail, with its floral fragrance, refreshing garden citrus, and naturally sweet aromatic finish.

Rosa rugosa (Coastal Rose Fruit), Calendula officinalis (Golden Calendula Petals), Mentha × piperita (Garden Peppermint Leaf), Cichorium intybus (Roasted Chicory Root), Avena sativa (Milky Oat Tops), Rosa spp. (Early Rose Petals), Glycyrrhiza glabra (Sweet Licorice Root), Elettaria cardamomum (Crushed Green Cardamom Seed).