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In traditional American folk medicine, it has been administered as a nutritive tonic. The dried alfalfa leaf is widely available in herbal shops and health food stores as an herbal tea, tablet, or powder. The seed is often sprouted and eaten in salads.
Angelica is the European cousin of the more familiar dong-quai. A graceful flowering plant related to carrots, dill, and fennel.
Ashwagandha is a highly revered botanical used in Ayurveda and is praised for its adaptogenic and tonic properties. In many Asian countries, all parts of the plant are utilized, and the tender leaves are eaten as a gentle nourishing herb.
Astragalus is traditionally valued for supporting healthy immune function and has been observed to support the heart in healthy subjects.
Astragalus is traditionally valued for supporting healthy immune function and has been observed to support the heart in healthy subjects.
Brahmi is a creeping perennial, native to many parts of world and most frequently found in tropical regions of the Asian continent. It grows in marshy, wet environments.
Both the berries and the bark are used traditionally. The berries are puckery but less bitter than cranberries, ripe barberries can be used to make jam.
Both the berries and the bark are used traditionally. The berries are puckery but less bitter than cranberries, ripe barberries can be used to make jam.
Beet juice and beet powder are used to flavor carrot, celery, and other vegetable juices, and also to color a variety of foods.
Birch bark can easily be harvested from dead or fallen trees, where it still retains its wonderful properties. Birch bark is strong and water resistant, almost like cardboard in its pliability, and can therefore be bent, cut, and even sewn.
Birch trees have a strong connection with the celebration of Beltane, they are among the first to come into leaf, and therefore would have made a obvious choice as a representation of spring.
The name cohosh is from the Algonquian tribe, and means rough, referring to the feel of the rhizome. It was given the name "bugbane" because the flowers have such a strong odor, and have been used to effectively repel insects.
The hulls without the meaty kernels inside are used in traditional herbalism. Black walnut trees exude a sap that discourages growth of competing plants over their roots.
Blue vervain is traditionally used as a tea, but also as a tincture, syrup, foot soak or bath herb, salve or cream.
Bilberry is a shrubby, perennial native to Europe and the British Isles. Referred to as the European blueberry, bilberry has small, edible, blue fruits and astringent leaves.
The entire plant has traditional uses, including leaf, stem and flower, but typically only the above-ground parts of boneset are collected. The herb is dried and chopped.
Buchu is most often prepared as a tea or tincture, often combined with couchgrass, corn silk, cranberry, cleavers, dandelion, goldenrod, parsley, and/or uva ursi.
Referred to as chai hu in TCM, it is employed for its beneficial properties and in moving qi (energy) throughout the system.
Burdock is considered by many herbalists to be the best known medicinal for skin conditions (Hoffman, Moore). This herb is highly effective, gentle, and multipurpose. It promotes the flow of bile and also increases circulation to the skin.
Organic, fair trade, roasted cacao nibs can be enjoyed in baking recipes, savory dishes like mole, smoothies, liquors, or simply as is.
In Traditional Chinese Medicine (TCM), calendula (called Jin Zhan Ju) is considered energetically neutral and drying and is used to support healthy skin.
Usually used as a tincture. The tannins in the herb are released only if it is taken in an acidic medium; add a little lemon juice to a quarter-cup of water to which you add the tincture or prepare as a tea.
Catnip was prized for its ability to calm occasional nervousness and promote restful sleep. It was used as a relaxant and to reduce fevers. Catnip was often used to support healthy digestion.
Organic matcha tea is a deeply alluring beverage containing rich historic roots within Japanese tea drinking ceremonies.
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