St. John Herb Powder

Botanical Name: Hypericum perforatum Common Name: English: Common St. John’s wort Unani: Heufaariqoon, Bassant, Balsaan Also, known as: Balsana, bassan, bossant, common St John’s Wort, corazoncillo, dendlu, devil’s scourge, echtes Johanniskraut, Eisenblut, erba di San Giovanni, fl or de sao joao, fuga daemonum, hardhay, Hartheu, herbe à mille trous, herbe de millepertuis, Herrgottsblut, Hexenkraut, hierba de San Juan, hiperico, hipericon, houfarighoun, iperico, Jageteufel, Johannisblut, Johanniskraut, John’s wort, Jottannesort, klamath weed, Konradskraut, Liebeskraut, Lord God’s wonder plant, Mille pertuis, Mannskraft, millepertuis, pelicao, perforata, perforate St John’s wort, pinillo de oro, quian-ceng lou, St Jan’s kraut, St John’s Wort, seiyouotogiri, sint janskruid, Tupfelharthen, tenturotou, Teufelsfl ucht, Tüpfelhartheu, witches’s herb, zwieroboij, Hierba de San Juan, Perforata, Dadi, Hynfarikun, Chin-ssút’sao, Johnswort, St. John’s Grass, Klamath Weed, Saint Hohn Origin: Ukraine Harvested: Wild Parts Used: Leaves & flowers, Herb top General Information: St. John wort grows abundantly in the United States and Europe. An ornamental herb to our meadows often considered a pest when too freely mingled in corn and wheat fields. It is said that St. John’s wort is well known among bakers, as a small quantity added to the flour improves the quality of bread. An herbaceous perennial growing freely wild to a height of 1 to 3 feet in the uncultivated ground, woods, hedges, roadsides, and meadows; short, decumbent, barren shoots and erect stems branching in the upper part, glabrous; leaves pale green, sessile, oblong, with pellucid dots or oil glands which may be seen on holding leaf to light. Flowers bright cheery yellow in a terminal corymb. Calyx and corolla marked with black dots and lines, sepals; ovary pear-shaped with three long styles. Stamens in three bundles joined by their bases only. Blooms June to August, followed by numerous small round blackish seeds which have a resinous smell and are contained in a three-celled capsule; odour peculiar, taste bitter, astringent and balsamic. How to use: Powdered Herb: There are different ways to use powdered herb. Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries". Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid. Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions. Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot. Precautions: You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications. All information on this website is for educational purposes ONLY. This information has not been evaluated by Health Canada. This information is not intended to diagnose, treat, cure, or prevent any disease.