Traditionally used in herbal preparations, echinacea has been valued for generations as part of seasonal wellness rituals.
We grow Echinacea angustifolia, which is widely regarded in traditional herbal literature as the most potent of the echinacea species, particularly when the root is used. Its earthy, slightly spicy flavour makes it well suited for decoctions, herbal blends, and DIY apothecary projects. Our dried echinacea root is grown in Alberta without pesticides. It is hand-harvested at maturity, when the plant has had time to fully develop below ground, then slow-dried to maintain quality and integrity. It is then decoction cut, a preparation style historically used for dense roots intended for simmering and long extractions.
Ideal for herbalists, tea blenders, and those interested in traditional plant preparations, this dried echinacea root is a versatile addition to any home herbal pantry.
Net weight = 30g (approximately 7-8 traditional decoctions)
Some historical and traditional uses for echinacea include:
Support for the body’s natural defences, especially during seasonal changes and times of immune challenge.
Indigenous peoples used it for toothaches and general pain relief
Echinacea contains a variety of active constituents, including:
Alkamides – naturally occurring compounds found primarily in the root, contributing to echinacea’s distinctive tingling taste
Polysaccharides – complex carbohydrates that form part of the plant’s structural and chemical makeup
Caffeic acid derivatives (including echinacosides) – phenolic compounds commonly referenced in traditional herbal literature
Flavonoids – plant-based compounds associated with general wellness support
Echinacea can be prepared as a tea:
Add 1-2 teaspoons to 2 cups of water. Bring to a boil and simmer for 20-30 minutes
To make a warming chai, add other spices such as cloves, cinnamon stick, ginger, and/or orange peel.
Add raw honey for sweetness
Echinacea creates a distinctive tingling sensation in the mouth. This is normal, and a sign of its freshness.
It is also often prepared as a tincture, by infusing it in alcohol or glycerite.
🛑 Disclaimer: This information is provided for educational purposes only and is not intended to diagnose, treat, or cure any medical condition. Consult a qualified healthcare practitioner before using herbal products, especially if you are pregnant, nursing, or taking medications.
Traditionally used in herbal preparations, echinacea has been valued for generations as part of seasonal wellness rituals.
We grow Echinacea angustifolia, which is widely regarded in traditional herbal literature as the most potent of the echinacea species, particularly when the root is used. Its earthy, slightly spicy flavour makes it well suited for decoctions, herbal blends, and DIY apothecary projects. Our dried echinacea root is grown in Alberta without pesticides. It is hand-harvested at maturity, when the plant has had time to fully develop below ground, then slow-dried to maintain quality and integrity. It is then decoction cut, a preparation style historically used for dense roots intended for simmering and long extractions.
Ideal for herbalists, tea blenders, and those interested in traditional plant preparations, this dried echinacea root is a versatile addition to any home herbal pantry.
Net weight = 30g (approximately 7-8 traditional decoctions)
Some historical and traditional uses for echinacea include:
Support for the body’s natural defences, especially during seasonal changes and times of immune challenge.
Indigenous peoples used it for toothaches and general pain relief
Echinacea contains a variety of active constituents, including:
Alkamides – naturally occurring compounds found primarily in the root, contributing to echinacea’s distinctive tingling taste
Polysaccharides – complex carbohydrates that form part of the plant’s structural and chemical makeup
Caffeic acid derivatives (including echinacosides) – phenolic compounds commonly referenced in traditional herbal literature
Flavonoids – plant-based compounds associated with general wellness support
Echinacea can be prepared as a tea:
Add 1-2 teaspoons to 2 cups of water. Bring to a boil and simmer for 20-30 minutes
To make a warming chai, add other spices such as cloves, cinnamon stick, ginger, and/or orange peel.
Add raw honey for sweetness
Echinacea creates a distinctive tingling sensation in the mouth. This is normal, and a sign of its freshness.
It is also often prepared as a tincture, by infusing it in alcohol or glycerite.
🛑 Disclaimer: This information is provided for educational purposes only and is not intended to diagnose, treat, or cure any medical condition. Consult a qualified healthcare practitioner before using herbal products, especially if you are pregnant, nursing, or taking medications.
