Oat straw is the dried green stem and leaf of the oat plant, harvested before the grain fully matures. It is different from oatmeal, oat bran, and milky oat tops, though all come from the same generous plant. Oat Straw…
Rhodiola is a hardy mountain plant that grows in cold northern and alpine regions. Its root has been used in traditional systems of herbalism, especially in Russia, Scandinavia, Central Asia, and parts of Europe, where it earned a reputation as…
Milky oat refers to the fresh, immature seed of the oat plant harvested during the brief “milky” stage, when the seed releases a white, latex-like fluid when squeezed. This is different from oatmeal grain and slightly different from oat straw,…
Meadowsweet is a fragrant flowering herb that grows in damp meadows, riverbanks, and moist woodland edges. Its creamy-white flower clusters smell sweet and almond-like, which makes its old common name, “queen of the meadow,” feel very well earned. Meadowsweet (Filipendula…
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…
Cayenne is the hot red pepper made from pungent Capsicum fruits. It is used around the world as a culinary spice and has a long history in herbal traditions as a warming, stimulating herb. Cayenne (Capsicum annuum / Capsicum frutescens)…
Flaxseed is the small, glossy seed of the flax plant, a crop that has been used for thousands of years for both food and fiber. In herbal and nutritional traditions, flaxseed is best known for its rich mucilage, plant-based omega-3…
Elderflower is the creamy-white flower of the elder shrub, traditionally gathered in late spring when the blossoms are fragrant, airy, and just dramatic enough to make herbalists stop mid-walk. Elderflower (Sambucus nigra) Traditional Uses of Elderflower Respiratory Comfort: Elderflower has…
Dandelion leaf is the familiar green part of the dandelion plant, often unfairly accused of being “just a weed.” Herbalists, however, have long appreciated it as a useful spring green, bitter tonic, and mineral-rich leaf for everyday wellness. Dandelion Leaf…
Black pepper is one of the world’s most familiar spices, but herbalists see more than a table seasoning. Made from the dried unripe fruits of Piper nigrum, black pepper has traditionally been used to warm digestion, support appetite, encourage circulation…
Yarrow is a hardy, aromatic wildflower with delicate, fern-like leaves and flat clusters of tiny white or pale pink flowers. Herbalists have traditionally used yarrow for digestion, skin support, menstrual comfort, and seasonal wellness. It has a slightly bitter, aromatic…
Green tea is one of the world’s most studied herbal beverages. It is made from Camellia sinensis leaves that are quickly heated after harvest to limit oxidation, helping preserve their green color, fresh flavor, catechins, and delicate aroma. Green Tea…
Dandelion root is the deep taproot of the familiar yellow-flowered plant that many people call a weed and herbalists call “free medicine trying very hard to get your attention.” In traditional herbalism, dandelion root is used mainly as a bitter…
Orange peel is the fragrant outer rind of the sweet orange. In herbalism and traditional food cultures, the peel is used as an aromatic digestive herb, flavoring agent, tea ingredient, and bright companion to heavier or more bitter herbs. Orange…
Cardamom is a fragrant spice from the ginger family, best known for its sweet, warming, slightly citrusy, eucalyptus-like aroma. In herbalism and traditional food cultures, the small seeds inside the green pods are used for digestion, breath freshness, respiratory comfort,…
Skullcap is a gentle-looking mint-family herb with small blue-purple flowers and a long history in North American and Western herbal traditions. The part most commonly used is the aerial portion of the plant: leaves, stems, and flowering tops. Skullcap (Scutellaria…
Plantain leaf is one of those humble backyard herbs that many people step over without realizing they are walking past a classic herbal ally. The leaves of Plantago major and Plantago lanceolata have been traditionally used in Western herbalism for…
Holy basil, also known as tulsi, is a fragrant member of the mint family with a long history of use in Ayurveda and household herbal traditions. It is not the same as sweet basil used in Italian cooking, though the…
Calendula is a bright orange or yellow flower in the Asteraceae family, traditionally used as a gentle skin, lymphatic, digestive, and mucous membrane herb. In herbalism, the flower heads are the main part used, especially the sticky green resinous base…
Passionflower is a climbing vine with dramatic purple-and-white flowers that look almost too fancy to be real. In herbalism, the part most often used is the aerial herb: the leaves, stems, and flowers of Passiflora incarnata. The fruit is edible…
Rosehip is the small red-orange fruit-like part that forms after a rose flower has been pollinated and the petals fall away. Technically, it is not a true fruit in the simple botanical sense, but in everyday herbal life, it behaves…
Hibiscus is a bright, tart, ruby-red herb best known as a refreshing tea. In herbalism, the part most often used is not the showy flower petal, but the fleshy red calyx that surrounds the seed pod of Hibiscus sabdariffa. That…
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…
Marshmallow root is the soft, soothing root of Althaea officinalis, a perennial plant in the mallow family. It is rich in mucilage, a slippery plant compound that becomes gel-like when mixed with water. In herbalism, marshmallow root is one of…
Spearmint is a bright, sweet, aromatic mint with soft green leaves and a gentler personality than peppermint. It belongs to the mint family and is widely used in teas, culinary dishes, oral care products, herbal blends, and traditional wellness preparations.…
Nettle is a deeply nourishing green herb with a personality that is both generous and slightly prickly. Fresh nettle leaves are covered in tiny stinging hairs, but once dried, cooked, or properly prepared, the sting disappears and the plant becomes…
Lavender is one of the most recognizable aromatic herbs in traditional Western herbalism. Its purple flower spikes, soft floral scent, and calming reputation have made it a favorite in teas, sachets, baths, infused oils, and evening routines. Lavender (Lavandula angustifolia)…
Chamomile is one of the most familiar and widely used herbs in traditional Western herbalism. Its small daisy-like flowers have a gentle apple-like aroma, a mildly bitter floral taste, and a long reputation for supporting calm, digestion, skin comfort, and…
