Moroccan Blog

Walk through any Moroccan market and you will see bags of dried herbs stacked high. They flavor tea, soups and sauces, and many are part of daily traditions. Here are three from the Tayeb range and how people use them.

Dried mint

Mint is the heart of Moroccan tea. Fresh mint is best when you can get it, but dried mint is a practical option you can keep in the pantry year-round. Add a pinch to a teapot of green tea, or sprinkle it into yogurt, soups and salad dressings. Tayeb Dried Mint Leaves 50 g

New to the ritual? Read our mint tea brewing guide.

Dried rosebuds and petals

Rose is used in Moroccan cooking, tea blends and bath rituals. Steep a few buds in hot water for a fragrant tea, add petals to spice blends or desserts, or use them to decorate a plate. Tayeb Dried Rosebuds and Petals 25 g

Moroccan wormwood (chiba)

Wormwood, called chiba or armoise in Morocco, is a bitter herb used in traditional tea and home remedies. It has a strong taste, so start with a small amount. It is generally advised to avoid wormwood during pregnancy, and anyone with a health condition should check with a doctor before using herbs medicinally. See it in the Tayeb collection. You can also read our post on wormwood tea as a winter ritual.

How to store dried herbs

• Use an airtight container or keep the original bag tightly sealed.
• Keep away from heat, light and moisture.
• Crush leaves between your fingers just before using to release aroma.

Where to find more

Explore all our herbs and spices, and pair them with Sultan teas for a full tea corner.