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Spikenard Root Cut & Sifted

Spikenard Root Cut & Sifted

[ 1367 ]
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per 1/4 Pound
Quantity:  
$10.80 
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per Pound
Quantity:  
$27.00 

Spikenard, also known as Old Man's Root, Muskroot, Pigeon Weed and Nardin, is a member of the valerian family native to North America and the mountainous regions of China, Japan and India.

Because North American native used the plant to discourage fleas, the herb is also commonly called fleabane. The spicy yet sweet taste of the root is compared to licorice and is often used as an alternative flavoring to sarsaparilla in teas and other beverages.

kosher certificate information
Aralia racemosa

Spikenard Root Cut & Sifted

Spikenard root, c/s, wild crafted

a.
quick look

variety information to have
cups to lb6
originunited states
active compoundsResin, Tannin, Acid, Albumen, Mucilage, and Cellulose.
plant part usedroot
processingcut & sifted

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaWoody and fibrous with an anise-like aroma.

c.
uses

try something new
cosmeticInfuse in oil or tincture for use in various skin care products.
culinaryUse spikenard root to flavor soups and stews. The herb may also be used in tea blends.

some recommendations

other products to love
[ vanilla bean ]
[ tip: Steep spikenard root with scraped vanilla bean seeds for a flavorful tea. ~ from Monterey Bay Spice Company ]

Steep spikenard root with scraped vanilla bean seeds for a flavorful tea.

shop now
[ muslin herb bag ]
[ tip: Decoct spikenard root in a muslin bag for easy handling.  ~ from Monterey Bay Spice Company ]

Decoct spikenard root in a muslin bag for easy handling.

shop now

d.
flavor profile

cut & sifted
spikenard root

Tastes like a cross between licorice and sarsaparilla.

e.
formulas & recipes

cut & sifted
spikenard root

Coming soon.

f.
what else you should know

cut & sifted
spikenard root

Spikenard, also known as Spiceberry and Fleabane, is a shrub-like member of the ginseng family. Native to eastern North America, the herb has been used by Native Americans for centuries. The Cherokee made infusions of the root to counter back pain, while the Potawatomis and Ojibwa made poultices from the decocted root to address broken bones and sprains.

Spikenard root was also used to make a beverage similar to root beer in the early 19th century. Its flavor falls somewhere between licorice and sarsaparilla. In fact, spikenard root is often referred to as false sarsaparilla and is regarded a suitable substitute for sarsaparilla root. A decoction made from spikenard root is traditionally served as tea or spring tonic in Appalachia.

The root is also used to produce salves, balms and ointments for topical use. The antimicrobial and anti-inflammatory qualities of spikenard root is owing to aralosides, ginsengosides and other saponin compounds.



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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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241 Walker Street
Watsonville, CA 95076
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