Directions:

To make an ashwagandha infusion or tea use one to two teaspoonfuls of cut root to a cupful of water.  Either make as a traditional tea or, to gain maximum strength, place the herb in a saucepan, pour on the water, cover with a lid and simmer gently for approximately ten to fifteen minutes before straining.

For further information and recommended dosage please consult a qualified herbalist. We suggest no more than three or four cups of tea per day.

Our dried herbs are supplied in resealable, compostable brown paper bags

Soil Association certified organically grown herb. Herb from India (country of origin may vary).