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Gently cleanse and nourish delicate baby skin.
Balancing, nourishes, soothes and gently cleanse irritated skin. The surfactant-free, skin-soothing composition of the Calendula bath supports the child’s natural skin functions and promotes peaceful sleep.
Protects brittle nails and nourishes dry and cracked hands.
The citrus hand and nail cream is ideal for taking good care of brittle nails and cracked skin.
Has an antioxidant effect and promotes cell regeneration.
The pomegranate regeneration hand cream has an antioxidant effect, preserves moisture and prevents pigment spots.
Intensive care with a fresh, fruity fragrance.
The rich texture of the sea buckthorn hand cream makes your hands supple, protects skin and nail bed, is quickly absorbed and pampers the senses with a fruity-fresh fragrance.
KOMBU (Laminaria japonica) is a dark algae that grows in the ocean depths. It is sliced and is a great addition to cooked or steamed vegetables and can also be fried in deep oil. It is added in the cooking of legumes to make them easier to digest.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
Magnesium chloride is recommended during strenuous and stressful periods for faster recovery of the body as it: contributes to normal muscle function to reduce fatigue and exhaustion.
Nori algae is an indispensable part of sushi, making it the most popular algae in the world.
Shiitake mushroom is originally from Asia, and has long been appreciated in Japan for its quality and aroma.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Dark sesame oil is obtained by cold pressing roasted sesame seeds and therefore has an extremely fine smell and taste.
Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.
Agar agar (vegetable gelatin) is a colorless algae with a neutral taste, and is used to make gelatin in desserts (canteen) or to refrigerate vegetables.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
Umeboshi is a type of fruit that ripens in June and is native to Asia.
Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Nori alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
Kuzu is a plant from the legume family that grows wild in the mountains and fields of Japan. It is used for thickening stews, sauces, toppings as well as for preparing hot drinks.
Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Soy miso is a fermented soybean paste with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Light or white miso (shiro miso) is a smooth paste obtained by the process of fermentation of soybeans with brown rice, with the addition of sea salt and the culture "koji" used in Japanese cuisine.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
An antioxidant oil to be enjoyed, because everyone's skin should be radiant.
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Invigorating hydration that awake the skin and senses.
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The organic oil that we extract from the flesh of berries and seeds is extremely nutritious, rich in unsaturated fatty acids and vitamins, and naturally compatible with the skin, which absorbs it easily.
Weleda’s naturally powerful herbal ingredients help your mouth stay healthy and strengthen sensitive gums.