Marshmallow Root: The Gentle Giant of Soothing Herbs

Althaea officinalis is the plant from which marshmallow confectionery was originally made: the spongy white sweet derived its name and originally its substance from the root of this tall, soft-leaved plant, whose mucilaginous root was boiled with sugar to produce the...

Burdock: The Overlooked Root That the Herbalist Loves

Arctium lappa is the plant most people recognize by its round, hooked seed heads (burs) that attached enthusiastically to clothes and animal fur throughout the autumn walks of childhood. The plant that produces those burs is less well known: a tall, large-leaved...

The Autumn Apothecary: Stocking Up for the Season

September has a particular urgency to it in the herbalist’s calendar. The elderberries are ripe. The roots are beginning to concentrate. The last of the summer herbs need to be preserved. And the cold season, with all its demand for immune support, warming...

Echinacea: When to Use It and When Not To

Echinacea (Echinacea purpurea, E. angustifolia, or E. pallida) has been the best-selling herbal product in many Western markets for decades. It is also the subject of more contradictory clinical research than almost any other herb, with some studies showing...

Root Harvesting Season: A Practical Guide

Root harvest is one of the most satisfying and most physically demanding parts of the herbalist’s year. The principle is straightforward: when a perennial plant has finished its above-ground season and is pulling its energy back down into the root for winter...