Raw Herbs & Uses
* Dry herbs are best stored in an airtight glass jar, placed in a cool and dry space.
* To gain the best benefits of an herbal tea made of dried leaves or stems: first boil water and pour over herbs in a glass and cover, this will capture beneficial oils back into the tea. Steep for at least three minutes before uncovering. To prepare an herbal tea made of dried fruit or seeds, boil in water, 10 minutes for fruits, 15 minutes for seeds. You can sweeten to taste with a bit of honey.
* Herbs are listed in alphabetical order and names in the following order: Bedouin Arabic, Latin, Common English
Ba’atharan /
Artemisia Judaica / Judean Wormwood
Ba’atharan is bitter in taste, but most potent antimicrobial medicinal herbs are. It activates the metabolism and cleanses the stomach of ingested irritants. The Bedouin dry and grind it down to a powder which is consumed with a glass of water to treat extreme stomach aches and gases. It can also be consumed as a tea to cleanse an upset tummy.
External Use: Bathe in cooled Ba’atharan tea to soothe irritated skin from insect bites or synthetic fabrics.
Bardagosh /
Salvia Multicaulis / Sage
Bardagosh is precious to the Bedouin; the flowers and leaves are traditionally consumed as a tea with honey or included in herbal infusions to treat a cough, lower blood pressure or relieve toothaches.
Culinary use: Bardagosh can also be used as a mild spice on cheese or in olive oil
Herbal mix: Bardagosh, Marmareya and Wild Rose blend well together to make a smooth, aromatic and soothing tea, especially for women during menstruation.
Habak /
Mentha Longifolia / Desert Mint
Habak is a relaxant, lowers blood pressure and is traditionally used to treat coughs and mild respiratory issues as well as ridding the stomach of gases.
Add a pinch of Habak to flavor a pot of black tea
Infusion as described above
Kharoob / Ceratonia Siliqua / Carob
Some valleys in St Catherine are home to gigantic Carob trees.The Jabaliya snack on the pods raw, after burying them in hot sand for a few days to soften or drink a hot cup of carob during the cold winter months.
The Bedouin use boiled Carob pods to cleanse the stomach of irritants and aid in digestion. Sometimes people grind seeds to a powder to include in remedies.
Culinary use: Carob can be dried, roasted and ground to make a gluten free flour or cocoa substitute in dessert recipes; it can be used as a natural sweetener or boiled down to a Carob molasses.
Culinary use: roasted carob boiled in water and sweetened to taste with a dash of milk makes a great hot chocolate substitute
Marmareya /
Salvia Triloba / Jerusalem Sage
Marmareya has a soothing and relaxing character, especially for women, as it regulates menstruation cycles and is traditionally used to aid those undergoing miscarriage. It is also prescribed to treat stomach and colon disturbances. Consuming Marmareya regularly as a general tonic, boosts one’s immunity and overall health.
Topical use: Sage oil can be manufactured for massage and to soothe skin burns.
Culinary use: Marmareya butter sauce goes perfectly with grilled meat or ravioli
Infusion as tea, can also be mixed with other herbs or black tea
Sage is also traditionally burnt to purify the air, as its tea purifies the body
Rabl/ Pulicaria Incisa / Desert Fleabane
Rabl has a distinct minty taste and is commonly known by the Jabaliya tea as Shai Gabaly (Mountain Tea).
Rabl is a relaxant as it lowers blood pressure and salts; the Bedouin use it medicinally to treat coughs and other respiratory issues.
● Warning: Should not be consumed regularly as it drastically lowers salts in the body.
Samwah / Cleome Droserifolia / Cleome Herb
The Jabaliya traditionally use Samwah as an antibiotic and anti inflammatory agent, administering it topically on infected wounds and drinking its strong bitter tea for quicker results. A go-to remedy for painful bee stings. More experienced herbalists also use Samwah to treat diabetes.
For diabetics: drinking one cup of Samwah tea a day will lower blood sugar levels. Depending on one’s condition, Samwah may be integrated in their long term treatment with the guidance of a professional.
Shamar /
Foeniculum Vulgare / Sweet Fennel
Shamar treats digestive issues and heartburn, some use it to treat cold and flu symptoms as it is a warming herb expelling excess fluids from the body.
Culinary use: Roast and grind Shamar seeds to a powder and use as a spice in the kitchen.
Culinary use: Bake your favorite loaf or cake with fennel seeds
Ward barry / Rosa gallica / Cultivated Rose
Roses carry heart warming qualities, whether aromatically, aesthetically or in flavor. Petals are traditionally mixed into herbal concoctions to regulate hormones, particularly after birth or to generally inspire a feeling of calm. Due to Rosa Arabica’s status as an endangered species, we sell the petals of Rosa Gallica which is cultivated in gardens and more popularly used by the Bedouin.
Culinary use: Rose water or syrup to flavor your favorite desserts or drinks.
Culinary use: throw a couple of rose petals in your tea or in any herbal mixture
Za’aroor /
Crataegus Sinaica / Sinai Hawthorn
This thorny tree produces small (apple-like) red berries that, along with the leaves, have heart toning properties. Hawthorn is known to strengthen the heart muscle, stimulate circulation and serve as a preventative and/or support for underlying heart conditions. The Bedouin usually eat the berries fresh and drink a tea made of the leaves. Berries can also be dried for storage purposes and drank as a tea as a heart tonic.
Herbal mix: dried Hawthorn berries mix very well with a number of herbs, we advise boiling it with fennel seeds, or to add complimentary herbs after boiling the dried fruit - it synergises particularly well with rose petals making a heart warming and strengthening remedy.
Za’atar /
Origanum Syriacum / Wild Oregano
Za’atar is a relaxant, lowering blood pressure, as well as a digestive that treats heartburn and stomach cramps. Its spicey tea is the perfect cure for a sore throat or cough. It can be infused in tea, olive oil or used as a spice.
Culinary use: Crush and sprinkle dry or fresh Za’atar on white cheese with olive oil or add it to your favorite foul (fava-bean) or stew recipes.
Topical use: Bedouin women boil Za’atar leaves in water for an hour, then lather its cooled water in their hair to treat split ends & hair loss.
Zanzabil /
Rosmarinus Officinalis / Rosemary
Zanzabil makes a spicy tea which lowers blood pressure, strengthens the heart muscle and widens the veins (like garlic) for a healthy circulatory system. Bedouins know Rosemary to burn excess fats in the body as well.
Culinary use: Honey lemonade with a sprinkle of crushed Rosemary leaves or Rosemary ice tea
Herbal steam: bring 4-6 cups of water to a boil, pour over 1 Tablespoon Rosemary, steep for 5-10 minutes covered. Cool enough so steam does not burn you, cover your head and the pot with a cloth and inhale the steam. Do not steam for more than 10 minutes at a time.