ASHWAGANDHA

Withania somnifera

An adaptogen used in India for over 3,000 years in Ayurvedic Medicine, ashwagandha is classified as a Rasayana or rejuvenating tonic believed to promote longevity, vitality, and overall well-being. In Sanskrit, the name “ashwagandha” means “smell of a horse”, which refers to both the herb’s odor and its medicinal use to impart the strength and stamina of a horse.

Ashwagandha is now a well studied herb with scientific support for balanced energy, endurance, stress management, inflammation and improved cognitive function; among promising results in the treatment of thyroid, diabetes, and cancer. While ashwagandha has gained a reputation as a calming herb useful for anxiety and sleep, some people may experience increased energy due to the herb’s support of the adrenal glands, iron content, and ability to increase VO2 max. For more information on scientific research of ashwagandha, see below.

  • COMMON NAMES

    Ashwagandha, Indian Ginseng, Winter Cherry

  • PLANT FAMILY

    SOLANACEAE

    The Nightshade Family

  • NATIVE REGION

    Southeast Asia & Africa

  • HABITAT

    Prefers rich, dry to medium moisture, well drained soil in full sun

  • PARTS USED

    Root

  • PROPERTIES

    Adaptogen, energy and hormone balancing, immunomodulator, anti-inflammatory

PREPARATION

FLAVOR PROFILE:  Neutral, woody, earthy

PAIRING:  Blend with aromatic herbs to lift flavor. Works well with apple or pear juice; also combines with coffee, cocoa and green or black tea. Use cayenne or black pepper to enhance effect.

METHOD: A fresh ashwagandha root is low in moisture content and will dry very quickly, usually within a few days. Whether it’s fresh and bendable or dried and stiff, it needs to be cut into small pieces as the first step.

  • Ashwagandha root is most efficiently used as a powder because there is more relative surface area (to make contact with water or other extract medium). That said, it’s a very woody root and is not easily cut or processed. Use shears or heavy scissors to cut into 1-inch pieces. Then use a Vitamix, Ninja, or Nutribullet to breakdown further. The root must be completely dry. To get a fine powder, pass through a sifter. One half teaspoon of fine powder is equal to 1 gram. Use 1 to 2 grams per day. Stir into a hot beverage.

  • The “Quick Method”: Cut the root into small 1/4 inch pieces. Make a pile and take a hefty pinch per 1 cup of water. You will need to boil the chunky pieces so it’s better to do at least 2 cups at a time, adding extra water (1 oz per 1 cup) for the boiling off. Simmer for 15-20 minutes with the lid on and let sit for 5 more, then strain and serve. Add tea leaves or fresh herbs at the 5 minute resting point to infuse flavor.

Ashwagandha should be dried completely and stored in a dark, dry place. Do not store in the refrigerator as any condensation will cause mold. It’s ok to store the fresh, bendable roots in the freezer. However, if you’re making a powder be sure the root is thoroughly dry before processing it.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

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  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.

  • Ashwagandha root is not generally extracted in plain honey to make a syrup (for example, infusing and then straining out the herb) because it needs to be heated, and honey alone should not be heated above 110 degrees. It’s better to extract in vinegar or alcohol spirits and then add the honey.

    Oil infusions are the same situation where heating is a problem. In most cases, it does not make sense to extract ashwaghandha in oil. Rather, extract in vinegar or alcohol spirits and then blend with an oil while also using an emulsifier.

    The solution to both of these situations is an electuary, which is taken as a paste of the powder (the herb is not strained out of the honey). An oil paste can be made in the same style as an electuary.

RECIPES

TISANE

BROTH

MEDICINAL QUALITIES

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    • Ashwagandha can lower blood pressure, which may cause dangerously low blood pressure (hypotension) if taken with high blood pressure medications like beta-blockers, ACE inhibitors, or diuretics.

SCIENTIFIC STUDIES

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