New Essence magazine

15. Sep, 2017

Within the pages of Sentire, you will find the innate healing, vitality and wisdom of the natural world being given voice by seers and visionaries, doctors, shamans and soul whisperers, plant seekers and speakers. Here you will drink in the potent harmony of Flower and Vibrational Essences in words and images. Here you will understand better how to use essences in your own life.

If you’re not yet connected with Sentire on Facebook, you can find the page here:

28. Apr, 2017

If you haven't been to any of the past Plant Consciousness events do try and get to this years. A great way to spend a day or two.

12. Apr, 2017

At the BFVEA Annual Gathering in March Tigrilla Gardenia gave a wonderful presentation on "Connecting with the Music of the Plants" and Damanhur.  She is presently working on a program of events in the greater London area around the end of the year should you wish to attend one.  

14. Sep, 2016
Do you have an essence you have used that you would like to share with us?
Are you a BAFEP registered essence producer, wanting to share your work?
Do you have a case study or experience that would help the flower therapist community?
Do you have a unique system or way of working with essences that could explain to others?
Can you share your wisdom to support new and less experienced members of essence?
Are you creative in story writing or poetry? (essence related)
Do you have botany or plant experience we could benefit from ?

If you can answer yes to any of these then we would love to hear from you. The editorial team are happy to work with you email:







7. Dec, 2015

If you hate Brussels sprouts, try Gurudas' flower essence (Pegasus Products) which ‘removes hidden fears and helps you to express yourself'. Then blame your parents. Diisliking sprouts is genetic. They contain compounds called glucosinolates which, when heated, develop similar properties to a man-made substance called phenylthiocarbamide (PTC). This has the interesting quality that it can taste very bitter to some people but be virtually tasteless to others, depending on their inherited taste buds. 70% of British people can taste PTC, though this drops to 58% for indigenous Australians and rises to 98% for indigenous Americans. Women are more likely to taste the substance than men, so there may be a hormonal factor. In contrast, smokers and people addicted to coffee or tea tend not to taste PTC. The implication here is that they do not find these substances unpleasant to their palates so are unable to avoid them. One advantage of eating sprouts is an intake of sulforaphane which may have the potential to protector against neurodegenerative diseases but has the unfortunate side effect of causing odorous bowel flatulence. Sprouts additionally contain iodine which can help reduce thyroid problems. Fortunately modern sprout varieties have been bred to produce an acceptable level of bitterness. For those who still canot enjoy them, however, you now have a good biological excuse!