Echinacea Root (Echinacea Purpurea) – Herb
A delightful herb with delightful properties. The coneflower was discovered by the North American natives. They called it ''icaphe'' and chewed on its root to battle various ailments. What's important for us, though, is that it contains a variety of elements that support the normal functions of the respiratory and immune systems, as well as lower urinary tract.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % EchinaceaBrew & Taste
The flavor can be described as threefold; first, you taste sweetness, then sourness, and finally, bitterness. The aroma is faint and barely present.
Origins
You've likely seen Echinacea purpurea at least once. It's sometimes wrongfully referred to as Rudbeckia and is a common feature in many gardens for it's pretty, daisy-like appearance. The color is most often pink to reddish-purple.
Echinacea, or purple coneflower, grows up to 1m tall, blooms from July to September and is most often found in gardens and parks. This ornamental perennial attracts the attention of passers-by as well as butterflies. It is said to have been used by North American indigenous tribes. They often chewed on the root to relieve pain, for example. In 1850, the coneflower was described by Gideon Lincecum, historian, physician and naturalist.
From the Americas, the plant has spread to many other locations, including Europe and Africa. It can tolerate stony, nutrient-poor soils but requires plenty of sun. The roots can be harvested 3-4 years after planting, usually in autumn.
As you can see, the root of this perennial is still popular. It contains echinacoside, alkylamides and other substances. It can be made into a decoction, tea, or tincture but also into an ointment, syrup, or oil.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
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15 minutes
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1 teaspoon for 250 ml
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Instructions for preparation
Pour 250ml of boiled water (100°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 15 minutes, then remove the strainer.
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