CONTENTS - Dried Rhino bush leaves & twigs - Dicerothamnus rhinocerotis
FLAVOUR PROFILE - PINEY - notes of earthy resin
MAKE - syrups & cordials, cakes & bakes, digestifs & cocktails, culinary herbs, tea infusions, vinaigrettes and infused water.
INFUSIONS - infuse a few sprigs of Rhino bush in plain gin for three weeks and use as a base for a Fynbos gin, a true taste of the wild African veld. Simmer a few sprigs in 250ml white wine vinegar to make an aromatic, piney infusion for sensational vinaigrettes.
AS A SEASONING - Rhino bush is a braai favourite. The resinous flavour is piney and melts onto the flame-grilled surface of braaied meats and veggie/mushroom kebabs to create a uniquely South African flavour. Add to wok seared cabbage with chilli, spring onion and garlic for a tasty side-dish. Add to cheesy pizza and toasties. GUIDE TO USING EDIBLE FYNBOS – South African Fynbos
HERBAL TEA INFUSION - add 300ml freshly boiled water to two small sprigs of Rhino bush and steep for five to seven minutes. Rhino bush contains Rhinocerotinoic acid, an anti-inflammatory. According to oral tradition, infusions of Rhino bush in water and alcohol were used to treat the symptoms of the widespread Influenza at the Cape in 1918.
BATHING APOTHECARY - mix three finely cut sprigs with half a cup of mineral rich sea salt to make a soothing anti-inflammatory scrub. Suspend a sachet of Rhino bush twigs in a hot bath for an anti-inflammatory bathing experience.
REVITALIZERS - spray body with anti-inflammatory Rhino bush infused water. Infuse three twigs of Rhino bush in 350ml freshly boiled water and use when cool.
Packaging: Large A-frame Packet 19x13x7 cm