Nuda Botanica

Nuda Botanica has come to an end. It has been a privilege to bring some flavor in your life.
Cheers!

Amore orders going out!!

A beautiful tea meditation by the late Thich Nhat Hanh 💚

Hi! It's me Jackie - here w/ the first personal care product I made for myself over 3 years ago (captured by the lovely ).
It was a "tea tree and lavender face wash!" and it dried out my skin and was terrible. But who cares! Made more! and more and more and more and now the things I make are not terrible but prettyyyyy sweet.

much love # # j

(also - i'd love to hear any homemade skincare adventure stories in the comments !)

Shout out to Peppermint

keep doing you

Let's get real. It has been a HOT summer so far, and sometimes we’re a bit impatient. Recently we’ve been “cold brewing” out herbs - make a big batch of tea at once, pour into a pitcher, and let it infuse in the fridge for future refreshment 🧊

https://www.etsy.com/shop/nudabotanica/

Doing some recipe developing and we want to get to know you! What are your favorite herbs/teas to drink? ✨

We sometimes add honey, a splash of milk, or a squeeze of lemon to our teas. Recently we've been adding milk to Rise in the morning and honey to Rest at night. 😋

Rise: https://www.etsy.com/listing/1018726755/rise-morning-tea-blend-compostable-bag?ref=shop_home_feat_4

Rest: https://www.etsy.com/listing/1012210660/rest-organic-herbal-tea-blend?ref=shop_home_active_5

We wish you could smell this pot of Revive we just brewed up 😍 with Yerba Mate, lemon peel, linden leaf, holy basil, and peppermint; this blend is designed to help you stay energized and focused throughout the day. This is for those post-lunch, 5th zoom call of the day kind of tired eyes ☕️

https://www.nudabotanica.com/products/revive-loose-leaf

Jackie here! 👋 1/2 of the Nuda Botanica team. A little about me:

My master's is in “Food Culture & Communications: High-Quality Products” from UNISG - Università degli Studi di Scienze Gastronomiche in Pollenzo, Italy (the Slow Food school).

My studies centered around the importance of the land, the maker, and production process of food and beverages. And, most fun, how to taste and understand (with all of your senses) quality cheese, meat, beer, wine, bread, and all of that good stuff.

For my thesis (entitled: The Pursuit of Cured Meat: Can an Italian Tradition Achieve the American Dream? ) I spent a few months working at a salumificio (salumi-maker) in Italy near Parma. I spent many hours poking salami and brushing off mold, before returning to NYC to work as a butcher apprentice at Dickinson's in Chelsea Market.

I'd love to know more about you, so feel free to introduce yourself below!😊