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Organic Hibiscus Raspberry Infusion*
Hibiscus - Raspberry - Apple - Grape
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Hibiscus Tea
Organic Rhubarb Ginger Strawberry Infusion*
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Organic Rhubarb Lemon Infusion*
Peppermint - Rhubarb - Lemon - Ginger
Simple herbal infusions elaborated in France, inviting you to discover botanical traditions and the ancestral uses of French herbalism.
For generations, plants have held a central place in herbalist traditions. The “Herbal Infusions by Plant” category allows each plant to be explored individually, revealing its aromatic characteristics, its history, and its traditional uses.
Carefully elaborated in France, our simple herbal infusions highlight the unique character of each botanical species. Lemon verbena, thyme, peppermint, chamomile, rosemary and lime blossom each reveal their authentic aromatic profiles in a cup that is both simple and refined.
These infusions naturally become part of a daily hydration ritual, inspired by French herbalism and a deep respect for the plant world.
Herbal infusions by plant allow you to discover the specific characteristics of each plant.
Uses are always attributed to the plant concerned.
Infusions naturally contribute to daily hydration.
Each plant has its own aromatic profile and specific tradition of use.
Plants require compliance with precautions for use and recommended doses.
Lemon Verbena (Aloysia citrodora)
Traditionally used in infusions associated with moments of relaxation.
Peppermint (Mentha × piperita)
Contributes to the normal functioning of the digestive system.
Rosemary (Rosmarinus officinalis)
Contributes to the normal functioning of digestion.
Thyme (Thymus vulgaris)
Traditionally used in aromatic infusions.
German Chamomile (Matricaria chamomilla)
Traditionally used in herbal teas associated with moments of relaxation.
Lemon Balm (Melissa officinalis)
Contributes to relaxation and mental well-being.
Lime Blossom (Tilia cordata)
Traditionally used in evening infusions.
Sage (Salvia officinalis)
Traditionally used in plant-based preparations and aromatic herbal teas.
Nettle (Urtica dioica)
Traditionally used in herbalist preparations.
Fennel (Foeniculum vulgare)
Traditionally used in infusions for its distinctive aromatic notes.
At Provence d’Antan, herbal infusions by plant represent the very essence of herbalism.
Each plant tells a story: a story of gardens, harvests, terroirs and expertise passed down through time. By choosing a simple plant, one discovers its botanical identity, its natural aromatic notes and the uses traditionally associated with it.
This approach invites us to reconnect with authentic herbalism, where every cup becomes an encounter with the plant world.
For a digestive pause
Peppermint, fennel, lemon balm or rosemary.
For a softer evening ritual
Chamomile, lime blossom or lemon balm.
For an aromatic cup with character
Thyme, rosemary or peppermint.
For an everyday plant-based infusion
Choose according to taste: fresh, floral, aniseed, Mediterranean or herbaceous.
Morning
A lively, aromatic plant, such as peppermint or rosemary.
After meals
A plant traditionally associated with digestive comfort, such as fennel, lemon balm or peppermint.
Evening
A gentle plant, such as chamomile, lime blossom or lemon balm.
Soft and floral
Chamomile, lime blossom.
Fresh and botanical
Peppermint.
Mediterranean and aromatic
Thyme, rosemary.
Aniseed and rounded
Fennel.
Simple herbal infusions can accompany different moments of the day, depending on the plant chosen and the recommendations indicated on the packaging.
Use the dose indicated on the sachet or box. Pour simmering water over the plant, cover the cup, then leave to infuse, generally for 5 to 10 minutes depending on the plant.
In a cup
For a precise ritual, after a meal or in the evening.
In a teapot
To extend a pause or share a moment.
In a carafe
Some plants can also be enjoyed warm or cold, depending on the season.
Alternating plants throughout the week allows you to vary the pleasures and better identify the tastes you prefer. Low-mineral water, a covered cup during infusion and storage away from light all help preserve the delicacy of the plants.
For a simple routine, choose one plant for each moment: a lively cup in the morning, an infusion after meals, and a gentle plant in the evening.
Plants are not harmless. Respect the indicated doses and the recommendations specific to each plant.
Not recommended for pregnant or breastfeeding women without professional advice. Some plants may not be suitable for children, people taking medication or those with particular sensitivities. In case of doubt, seek advice from a healthcare professional.
Infusions are not a substitute for a varied diet, a balanced lifestyle or medical treatment.
Provence d’Antan herbal infusions by plant allow you to choose your infusion according to a plant, a taste or a moment of enjoyment. Chamomile, verbena, thyme, rosemary, lime blossom, peppermint, hibiscus and fennel create a rich and sensory herbarium. Elaborated in France, these infusions celebrate the simplicity of plants and the art of a plant-based pause, enjoyed hot or iced.
A herbal infusion by plant is an infusion that highlights one main plant, sometimes on its own, sometimes combined with other botanical ingredients. It allows you to discover the specific taste of a leaf, flower, root, seed or flowering top. At Provence d’Antan, herbal infusions by plant are elaborated in France to offer a natural, easy-to-understand tasting experience, true to the world of herbalism.
A simple herbal infusion generally showcases one main plant, such as chamomile, thyme, verbena or peppermint. A blended infusion combines several plants, fruits, flowers or spices to create a more complex recipe. A simple herbal infusion allows you to discover the pure character of a plant, while a blend offers a more crafted experience, with greater nuance on the palate.
To choose a herbal infusion by plant, start with your preferred taste: floral, minty, lemony, herbaceous, spicy or fruity. Chamomile and lime blossom offer gentle notes, peppermint brings a clear freshness, thyme and rosemary reveal a Provençal character, hibiscus adds a tangy touch, while fennel brings a lightly aniseed roundness. The right choice depends above all on the moment and the pleasure you are looking for.
A herbal infusion can be enjoyed throughout the day, depending on its composition and taste profile. Some recipes are ideal in the morning for a bright, plant-based cup, others after a meal for a gentle pause, or in the evening to accompany a calmer ritual. Theine-free herbal infusions can also be chosen for moments at the end of the day.
Herbal infusions by plant generally do not contain theine when they are made only from plants, flowers, fruits, seeds, roots or spices. However, some recipes may include green tea, black tea, maté or other ingredients that naturally contain it. For evening enjoyment or for sensitive individuals, it is best to check the composition of each product.
For the evening, choose a theine-free herbal infusion with a soft, enveloping profile. Verbena, lime blossom, chamomile, lemon balm and orange blossom are often appreciated for their gentle botanical notes and their place in end-of-day rituals. The essential thing is to choose a pleasant cup, suited to your taste, and to check the composition to avoid naturally stimulating plants.
After a meal, herbal infusions with peppermint, fennel, verbena, thyme, rosemary or aniseed are often appreciated for their fresh, botanical or lightly spiced profile. They allow you to end a meal with a warm, fragrant cup, with no need for sugar. An after-meal infusion should above all offer a pleasant sensation on the palate and a light tasting moment.
For a fresh pause, choose plants with clear, bright notes, such as peppermint, verbena, hibiscus, lemongrass or lemon thyme. These plants are particularly well suited to iced infusions, especially when combined with lemon slices, a few fresh mint leaves or ice cubes. They offer an elegant alternative to very sweet drinks.
For floral tastes, choose chamomile, orange blossom, lavender, rose, mallow, elderflower or hibiscus. Chamomile offers a honeyed softness, rose brings a refined note, lavender reveals a Provençal character, while hibiscus adds an intense colour and a tangy touch. These plants are well suited to delicate pauses, end-of-day moments and more poetic tasting experiences.
For a typically Provençal taste, turn to thyme, rosemary, sage, lavender, verbena or savory, depending on the recipes available. These plants evoke hillsides, dry gardens, herb markets and the sunlit landscapes of the South. They offer bold, botanical and aromatic cups, perfectly aligned with the Provence d’Antan universe.
To prepare a herbal infusion, pour simmering water over the sachet or loose plants, then leave to infuse for the time indicated on the packaging. Flowers often require a gentle infusion, while roots, seeds or barks may need a longer infusion time. Covering the cup during infusion helps preserve the delicacy of the botanical notes.
Yes, a herbal infusion can be enjoyed cold. Simply prepare the infusion hot, allow it to cool, then place it in the refrigerator. Certain plants such as mint, verbena, hibiscus, lemon thyme or lemongrass are particularly pleasant as iced infusions. This preparation creates a fresh, simple and elegant plant-based drink.
Some herbal infusions by plant may be suitable for children, provided you choose theine-free recipes adapted to their age. Gentle, mild infusions served warm or cold are often the easiest to enjoy. It is always best to check the composition and seek advice from a healthcare professional in case of doubt, especially for young children, pregnant women or sensitive individuals.
Herbal infusions should be stored in a dry place, away from light, heat and humidity. It is advisable to close sachets, boxes or refill packs carefully after each use in order to preserve the delicacy of the leaves, flowers, roots or spices. Avoid placing them near very powerful ingredients, as plants can absorb surrounding odours.
Choosing Provence d’Antan herbal infusions by plant means exploring a generous herbarium, elaborated in France, where each plant tells a different nuance of the plant world. Chamomile, thyme, verbena, lime blossom, rosemary, hibiscus, peppermint and fennel invite you to create your own tasting rituals. Each cup reveals a taste, a season, a desire, in a natural, elegant and deeply Provençal spirit.
