Coriander is a bright, aromatic herb used both as fresh leaves and dried seeds. In the United States, the fresh leaves are usually called cilantro, while the dried seeds are called coriander. Same plant, different personality. Coriander (Coriandrum sativum), Cilantro…
Cacao is the seed of the tropical Theobroma cacao tree, the plant behind cocoa powder, cacao nibs, cocoa butter, and chocolate. Traditionally, cacao has been used as a nourishing, warming, gently stimulating food-herb connected with mood, energy, circulation, and ritual.…
Oat is both a familiar food and a respected herb. Most people know oats as breakfast, but herbalists also use the green aerial parts, oat straw, and fresh milky oat tops as gentle restorative herbs for the nervous system, stress…
Fennel is a fragrant, sweet, anise-like herb in the carrot family. In herbalism, the “seeds” used in tea and cooking are technically the dried fruits of the fennel plant. They are small, aromatic, and surprisingly hardworking for something that looks…
Cinnamon is the aromatic inner bark of trees in the Cinnamomum genus. It is one of the most familiar kitchen spices in the world, but in traditional herbalism it is also valued as a warming digestive herb, aromatic circulatory stimulant,…
Constipation means bowel movements happen less often, feel difficult, or produce hard, dry stools. It can also bring bloating, straining, fullness, and the quiet betrayal of sitting on the toilet with unreasonable optimism. How Herbs Can Help Constipation Herbalism traditionally…
