How to Make Ginseng Tea Step by Step

By Matthew Atkins · Oct 30, 2026

How to Make Ginseng Tea Step by Step

Ginseng tea is made by simmering sliced fresh root for 15–20 minutes, steeping dried root 15–45 minutes after soaking, or dissolving powder or extract in hot water. Use about 2–3 grams of dried root per cup, keep the water below a rolling boil, and sweeten with honey to offset bitterness.

Ginseng Tea Recipe (Quick Version)

For mornings when time is tight, a quick ginseng tea can be ready in about five minutes using ginseng powder, extract, or pre-cut dried slices. Each option delivers a warming cup without the long simmering that whole roots require.

With ginseng powder, the process is almost instant. Bring one cup of water to a gentle boil, then stir in roughly half a teaspoon of powder. Whisk until it disperses evenly, lower the heat, and let it steep for two to three minutes so the flavor opens up. Strain through a fine mesh if the powder is coarse, then sweeten with honey or a slice of lemon to taste.

Ginseng extract works even faster. Warm a cup of water or milk until steaming, add a teaspoon of extract, and stir well. The drink is ready immediately, making extract the most convenient choice on a rushed morning. Adjust the amount based on the concentration of your extract and your preferred strength.

Pre-cut dried slices offer a middle path between speed and tradition. Place three or four thin slices in a cup, pour over freshly boiled water, and cover with a saucer to trap the steam. After five minutes, the slices will have softened and released their flavor. You can leave them in the cup and refill with hot water once or twice more during the day.

Whichever option you choose, keep the water below a rolling boil and avoid over-steeping, both of which can turn the tea bitter. A teaspoon of honey, a few goji berries, or a slice of ginger rounds out the cup nicely. Prepare the tea just before drinking so the aroma stays fresh.

What You’ll Need

To make ginseng tea, you need 2 to 3 grams of dried ginseng root or 5 to 10 grams of fresh root per cup of water, depending on your desired strength. Because ginseng has a bitter, earthy taste, you may also want sweeteners like honey or sugar, or optional flavorings such as lemon, ginger, or cinnamon. Having your ingredients and brewing equipment ready beforehand keeps the extraction process consistent.

Fresh, Dried or Sliced Ginseng Root

Fresh, dried, or sliced ginseng root each brings distinct characteristics to your tea. Fresh ginseng root, often available in Asian markets or specialty grocers, should be firm, free of mold, and feel heavy for its size. Its high moisture content yields a mild, earthy, and slightly sweet flavor with gentle potency and subtle bitterness. Preparing fresh root requires about 10 minutes of scrubbing and thin slicing to expose the dense, moist flesh, followed by a steeping period of 20 to 30 minutes.

Dried whole roots, found in health food stores or online, are concentrated and intense. The drying process removes water, intensifying the ginsenosides—the active compounds—so a small amount goes a long way. The flavor is deeper, more bitter, and distinctly woody, with a lingering sweetness. Dried roots are rock-hard and require planning: you must soak them in warm water for at least 30 minutes to soften before slicing, or simmer them whole for an hour or more. The prep time is significantly longer, but the resulting tea is robust and potent.

Pre-sliced ginseng offers convenience above all. These thin, uniform slices are typically dried and ready to use straight from the package, eliminating cleaning and cutting. The flavor falls between fresh and dried—moderately earthy with a mild bitterness—though potency varies by brand. Prep time is minimal: just measure and steep for 10 to 15 minutes. For a quick daily cup, pre-sliced is ideal; for a richer, traditional brew, dried whole root rewards the extra effort; and for a subtle taste, fresh root is worth seeking out.

Korean (Asian) vs. American Ginseng for Tea

Korean or Asian ginseng, botanically Panax ginseng, has long been prized in traditional Chinese medicine as a warming, energizing root. It is classically used to build stamina, support circulation, and lift the spirits. When you brew slices of Panax ginseng, expect a robust, earthy, and slightly bitter cup with a lingering sweetness that some tasters describe as woody or slightly spicy. This stimulating intensity makes it a favorite for morning tea or cold-weather days. Red ginseng, a steamed and dried form of the same species, deepens these warming properties and adds a richer, caramel-like note to the brew.

American ginseng, Panax quinquefolius, offers a distinctly different experience — see this guide to American ginseng benefits, uses, and side effects for a fuller picture. In the traditional energetic framework, it is classified as cooling rather than warming, valued for moistening dryness, clearing heat, and restoring balance without overstimulating the system. Its flavor profile is lighter and more delicate, with a gentle sweetness and a pleasant bitterness that arrives softly on the palate. Many people find American ginseng tea easier to drink in warm weather or in the evening, since its cooling nature is thought to calm rather than invigorate. The root slices themselves are often paler and milder-smelling than their Asian counterpart.

Both roots brew well as simple sliced-root teas, and both pair nicely with honey, ginger, or goji berries. The choice comes down to whether you want the bold, warming intensity of Korean ginseng or the soft, cooling subtlety of American ginseng.

Tools and Supplies

The most important equipment consideration is the material of your cookware. Ginseng reacts with certain metals, so a non-reactive pot made of glass or ceramic is the safest choice. Stainless steel is generally acceptable, but avoid cast iron, aluminum, or copper vessels, which can impart a metallic taste and interact with the root’s active components. A small to medium glass or ceramic saucepan with a tight-fitting lid helps retain heat and volatile aromas during simmering.

A fine-mesh strainer is essential to separate the liquid from the root and added ingredients, catching small particles that a coarse colander would let through. If you prefer loose-leaf style brewing, a stainless steel basket infuser or silicone mesh infuser allows hot water to circulate around the slices while keeping the pieces contained for easy cleanup.

Beyond cookware, a few small supplies will help:

• A sharp knife, kitchen shears, or mandoline and a cutting board to slice root into thin, even pieces for uniform extraction.
• A grater or mortar and pestle, if you want to crush fresh root for a stronger brew.
• Measuring cups, spoons, and a timer to keep water ratios and steeping times (which range from 5 to 20 minutes or more) consistent.
• A teapot, heatproof pitcher, or mug for serving.
• A clean, airtight container to keep unused ginseng fresh between sessions.

How to Make Ginseng Tea from Fresh Root

For a single cup of fresh ginseng tea, use roughly 3 to 5 grams of fresh slices (about 1/8-inch thick) with 8 ounces of cold water. After simmering and straining, fresh root can be simmered a second time for a milder cup, and the spent slices can be chewed afterward if you enjoy their earthy, bittersweet character.

Step 1

Fresh ginseng root arrives coated in soil, and cleaning it well sets the foundation for a clean-tasting cup. Begin by filling a bowl with cool water and letting the root soak for just two to three minutes. This short soak loosens caked dirt; leaving the root submerged longer can waterlog and soften the delicate outer bark before you begin scrubbing.

Hold the root under cool running water at a gentle pressure. Use a soft-bristled vegetable brush or a clean toothbrush for the narrow crevices between the prongs. Work along the length of the root with light, back-and-forth strokes, paying attention to the small rootlets where dirt collects. Fresh ginseng has a thin, papery outer layer that protects the flavors inside. Pressing hard or using a stiff brush will scrape the bark away, exposing the pale flesh beneath and dulling the character of the final tea.

For stubborn patches of dirt, use your fingertips, a fingernail, or a soft cloth rather than a knife to nudge debris from a crevice without cutting the skin. If a section refuses to come clean, a brief re-soak is safer than aggressive scraping.

When the root looks and feels clean, rinse it once more under cool running water, pat it dry with a clean cloth, and inspect the crevices one last time so no grit ends up in your cup.

Step 2

Place the cleaned fresh root on a stable cutting board. A sharp chef’s knife or mandoline works best, since a dull blade will crush the fibers and release more of the bitter compounds stored near the outer skin. Hold the root firmly and cut across the grain into thin coins roughly 2 to 3 millimeters thick. Uniform thickness ensures the whole batch extracts at the same rate. Cutting across the grain exposes the maximum cross-sectional surface area to the hot water, letting it penetrate the dense, woody interior quickly.

Because fresh root is fibrous and slightly damp, work slowly and keep your fingers curled away from the blade; for long roots, cut them into manageable lengths of a few centimeters first. Alternatively, a vegetable peeler can shave wide, paper-thin ribbons along the length of the root, which steep faster but can turn mushy if left too long.

As you slice, set the coins directly into your teapot or a bowl of cold water to prevent oxidation and browning. Discard any dark, spongy, or hollow sections, and reserve the fine rootlets at the tips for a second, milder infusion. Slice the root just before brewing rather than hours in advance to preserve the volatile compounds that give fresh ginseng its bright, earthy aroma.

Step 3

Add the sliced root and cold water to your saucepan, bring it just to the edge of a boil, and immediately reduce the heat to a low, quiet simmer. A gentle simmer allows water to circulate slowly through the dense fibers, softening the tissue and drawing out the ginsenosides.

Let the slices simmer for 15 to 20 minutes. Simply pouring hot water over fresh slices like a delicate leaf tea leaves the interior largely untouched, resulting in a thin, pale infusion. At the same time, avoid a rapid rolling boil, which drives off volatile aromatics and degrades sensitive constituents, leaving the brew tasting flat.

Watch the pot so small bubbles rise steadily without churning the surface. Keep the lid partially on to limit evaporation, topping up with a little hot water if the level drops too far. After simmering, remove the pan from the heat and let it steep for another 5 minutes. The slices should look softened and spent, indicating a deeply extracted cup.

Step 4

Place a fine-mesh strainer over a heatproof pitcher or serving cup. If you simmered coarsely chopped root, line the strainer with cheesecloth or a paper coffee filter to catch fine sediment that can cloud the tea. Pour the liquid slowly, pressing the slices lightly to recover the last of the infusion. If you plan to drink the tea over several hours, transfer it to a thermos or insulated carafe to keep it warm.

Sweetening is optional, since fresh ginseng has a gentle earthy sweetness of its own. To add balance, stir in a teaspoon of raw honey, a spoonful of maple syrup, a slice of fresh lemon, or a small piece of ginger while the tea is warm. Add sweeteners gradually and taste as you go, since ginseng’s subtle flavor is easily overwhelmed.

Sip the tea slowly while warm. Any leftover tea can be refrigerated in a sealed container for up to two days and gently reheated, though it is best fresh.

How to Make Ginseng Tea from Dried Root or Slices

With dried ginseng root and pre-sliced pieces, the central task is restoring moisture before the active compounds can be drawn out efficiently. Rinse the dried pieces briefly under cool running water to remove surface dust, then place them in a small bowl covered with room-temperature water. Soak them for 20 to 30 minutes, or up to an hour for thick, whole root sections. Reserve the soaking water to use as part of your brewing liquid, since water-soluble compounds will have already leached into it.

Transfer the rehydrated ginseng and its soaking water to a saucepan or teapot, using roughly 1 to 2 grams of dried root per cup of water. Bring the liquid to a gentle simmer. Because dried ginseng contains far less moisture than fresh root, it requires a longer extraction: simmer sliced dried root for 15 to 20 minutes, and allow whole or thickly cut pieces 30 to 45 minutes over low heat. Keep the vessel partially covered and top up with hot water if the level drops noticeably.

After the first decoction, strain the tea and set the spent pieces aside for re-steeping. For a stronger result, some practitioners decoct the root twice and blend the two liquids before drinking.

How to Make Ginseng Tea from Powder or Extract

When using ginseng powder or liquid extract, heat fresh water to just below a boil—around 85 to 90 degrees Celsius—to preserve the delicate compounds and prevent dulling the flavor.

For powdered ginseng, measure 1/2 to 1 teaspoon per cup, depending on product potency and your preferred strength. Place the powder in a clean mug first, pour a small amount of hot water over it, and stir briskly to form a smooth paste. This prevents clumping and helps the powder dissolve evenly. Add the remaining hot water while stirring continuously until the liquid turns uniform and slightly cloudy.

For liquid extracts, add one to two droppers (or 1/2 teaspoon) directly into the warm water. Extracts blend almost instantly, so a brief swirl distributes the concentrated flavor. Taste and adjust the quantity as needed, and add lemon, honey, or a pinch of cinnamon if desired. With these steps, a concentrated cup comes together in under two minutes.

How to Re-Steep and Reuse Ginseng Root

Brewing ginseng tea from whole slices or root pieces allows you to use a single batch repeatedly. Because water-soluble compounds extract gradually, the first infusion is rarely the strongest expression of the root’s full character.

As a general guideline, sliced ginseng can be re-steeped three to five times before the flavor and potency diminish. During the first two steepings, the tea carries a robust, earthy bitterness with a lingering sweetness. By the third and fourth infusions, the brew becomes milder and more rounded, revealing softer, sweet notes that many drinkers find more pleasant than the initial cup. The fifth steeping produces a faint, gently flavored liquid, and further attempts yield little beyond colored water.

Several factors shift this range:

• Cut size: Thinly sliced roots release compounds quickly and may exhaust themselves after two or three steepings, while thicker chunks or whole dried roots present less surface area and can last through five or more.
• Heat and time: Higher water temperatures and longer steeping times accelerate extraction, shortening the root’s usable life.

To re-steep, submerge the used slices in hot water and add 5 to 10 minutes to the steeping time with each round (for dried root, a second round might need an additional 10 minutes, and a third 15 minutes). Combining successive infusions produces a more balanced cup. Between uses, store spent slices in a sealed container in the refrigerator for up to two days. Once a slice goes pale, loses its aroma, and tastes flat, it can be discarded or composted.

Ginseng Tea Variations

Starting with a base of brewed ginseng, you can customize your cup with complementary herbs, spices, and fruits:

• Citrus: Squeeze in lemon or orange juice after brewing, or steep dried orange peel with the root for a bright note rich in vitamin C.
• Floral: Add a teaspoon of dried chrysanthemum flowers or a pinch of lavender buds, which are traditionally used to calm the mind and balance ginseng’s stimulating properties.
• Fruity: Simmer sliced Asian pear or apple with the ginseng to naturally sweeten the tea and provide a soothing, moistening effect, or muddle a handful of goji berries or raspberries into the warm tea for antioxidants and tart contrast.
• Spiced: Add a cinnamon stick, cardamom, cloves, or star anise during steeping for a warming, chai-like flavor that supports circulation and digestion.
• Creamy: Stir in a splash of almond milk, coconut milk, or dairy milk with a touch of honey after steeping.

Honey Ginseng Tea

Honey steps in as a natural counterweight to ginseng’s intense, earthy bitterness, softening its rough edges without masking the herb’s identity. Brew your ginseng slices or powder as usual, then let the liquid cool to a drinkable temperature before stirring in honey. Adding honey while the tea is scalding can dull its delicate floral notes. Start with one teaspoon per cup and adjust upward until balanced.

Beyond flavor, warm honey is valued for coating and soothing a dry, scratchy throat, making this variation a practical choice during cold seasons. You can further customize the cup with a slice of lemon for brightness, a pinch of cinnamon for warmth, a knob of ginger, or a base of warm milk instead of water for a richer texture.

Korean Ginseng Tea with Jujubes (Insam-cha)

Korean ginseng tea with jujubes, known as Insam-cha, is a treasured preparation in the Korean tea tradition. The drink centers on sliced Korean ginseng root simmered gently with generous handfuls of dried jujubes (red dates). Traditional methods call for a slow simmer of an hour or more until the liquid takes on a deep amber hue. As they cook, the dates soften and lend the brew a mellow, honeyed depth. Some households add honey or ginger, though the core trio of ginseng, jujubes, and water remains constant.

Once strained, the tea is served hot in small cups. The softened jujube flesh may be eaten alongside or pressed through a sieve to enrich the liquid. A defining finishing touch is floating a few pine nuts on the surface of each cup just before serving, adding a delicate nuttiness and visual elegance. In Korean homes, Insam-cha is offered to guests, given to those recovering from illness, or enjoyed during colder months as a daily tonic that pairs ginseng’s invigorating properties with the nourishing reputation of jujubes.

Ginseng Ginger Tea

Ginseng ginger tea pairs the warming pungency of fresh ginger with the deep, earthy character of ginseng. Simmer thinly sliced ginseng root in water for 15 to 20 minutes, adding a few coins of fresh ginger during the final 5 minutes (or steep the ginger separately and combine afterward). A common ratio is roughly three parts ginseng to one part ginger, adjusted for how much heat you want.

Ginger is known for its circulation-boosting and digestive properties, helping to warm the body and ease sluggishness after a heavy meal, while softening ginseng’s woody bitterness. Use fresh ginger rather than dried powder when possible, as the bright, spicy oils come through more clearly. Avoid boiling vigorously, which makes the ginger harsh. Round out the cup with honey, lemon, or a small piece of cinnamon bark, and serve hot.

Iced Ginseng Tea

For a cooling summer drink, brew a concentrated batch of ginseng tea, let it cool completely, and pour it over a glass of ice; the stronger concentrate accounts for dilution as the ice melts.

For a smoother, less bitter result, cold brew the tea instead: place sliced ginseng root in cold water, refrigerate for 8 to 12 hours, and strain the next morning. Cold brewing draws out flavor slowly, yielding a lighter, gently sweet infusion.

Customize the pitcher with lemon, fresh ginger, honey, maple syrup, or a handful of mint leaves and citrus slices left to infuse in the refrigerator. Served over large ice cubes in the early afternoon, iced ginseng tea offers a refreshing, energizing alternative to a second cup of coffee.

Ginseng Tea Benefits

Modern research offers a growing body of evidence examining the traditional claims surrounding ginseng tea:

• Mental focus and cognitive performance: Clinical trials have examined how ginsenosides influence attention, working memory, and reaction time. Several randomized controlled studies report improvements in tasks requiring sustained concentration, often noticeable within a few hours of consumption. Researchers believe these compounds may support neurotransmitter activity and cerebral blood flow.
• Fatigue: Multiple trials indicate reduced perceptions of both physical and mental tiredness compared with placebo. Studies on athletes and people with demanding schedules suggest ginseng may help maintain energy during prolonged exertion, likely involving the hypothalamic-pituitary-adrenal axis and stress response management.
• Immunity: Ginseng polysaccharides and ginsenosides appear to interact with immune cells. Some studies show increased natural killer cell activity and enhanced antibody responses following vaccination in participants taking ginseng extracts, pointing toward a supportive role that varies by preparation and dosage.
• Blood sugar regulation: Trials in people with and without type 2 diabetes have reported modest improvements in fasting glucose and insulin sensitivity after ginseng supplementation, though evidence remains preliminary and requires larger, longer studies.

How Much Ginseng Tea to Drink

For most adults, a reasonable starting point is one to two cups daily. Beginners should start with a single cup in the morning and observe how their body responds over the first week or two before increasing. Because ginseng’s compounds build up in the system, consistency matters more than quantity.

Dosage guidelines vary by form:

• Dried root slices: 1 to 3 grams per cup.
• Powdered ginseng: 0.5 to 1 gram per cup, as powder releases compounds more readily.
• Ginseng extract: A few drops or a small measured serving, depending on brand concentration.

Most sources suggest keeping total daily intake below 3 grams of dried root equivalent. Cycling your intake—such as drinking ginseng tea for a few weeks and then taking a short break—is a common practice to prevent tolerance and overstimulation.

Best Time of Day to Drink Ginseng Tea

Because ginseng is an energizing herb, timing your cup helps you enjoy its lift without disrupting your sleep — a consideration that applies to many adaptogenic herbs as well. Morning—with or shortly after breakfast—is the most popular window, supporting alertness and focus through the early workday without a mid-morning slump.

Early afternoon is a second sensible option to restore concentration during the natural post-lunch dip. However, it is wise to finish your last cup by mid-afternoon. Drinking ginseng late in the day may make it harder to settle down or fall asleep, especially for people sensitive to stimulants.

Side Effects and Safety

While ginseng tea is generally well tolerated in moderation, excessive consumption or prolonged use without breaks can cause side effects. Watch for restlessness, insomnia, headaches, nervousness, a racing heartbeat, elevated blood pressure, and digestive upset such as nausea or diarrhea. In rare cases, prolonged overuse has been linked to edema and mood changes. If these symptoms appear, reduce your serving size or stop drinking the tea.

Ginseng also carries specific medical interactions and contraindications, so it’s worth checking herbs listed by health condition if you manage an ongoing condition:

• Blood thinners: Ginseng can influence platelet function and may amplify anticoagulant or antiplatelet drugs such as warfarin, aspirin, or clopidogrel, raising the risk of unusual bleeding or bruising.
• Diabetes medications: Because ginseng can lower blood sugar, combining it with insulin or oral hypoglycemic drugs can push glucose levels too low, causing shakiness, dizziness, sweating, or confusion.
• Health conditions: People with high blood pressure, heart conditions, hormone-sensitive conditions, thyroid issues, or autoimmune disorders should consult a doctor before drinking ginseng tea regularly — the same caution advised for Chinese licorice root and other potent roots.
• Pregnancy and breastfeeding: Some studies suggest high doses may not be advisable during pregnancy or nursing; pregnant and breastfeeding women are generally advised to avoid ginseng tea or consult their healthcare provider first.

Anyone taking prescription medications should speak with a healthcare provider before adding ginseng to their routine.

How to Store Ginseng Root

Proper storage protects ginseng from air, light, and moisture, which quickly diminish texture and potency.

Fresh root: Brush away loose soil, pat the root dry, and wrap it loosely in a slightly damp or dry paper towel to absorb excess moisture while letting the root breathe. Place the wrapped root inside a perforated plastic bag or loosely closed container in the refrigerator’s crisper drawer for two to several weeks. Check every few days, replacing damp paper towels and removing any pieces with soft spots or mold. For longer storage, place fresh roots in a sealed bag with a small amount of damp sphagnum moss, or slice and freeze the root.

Dried root, powder, and extract: Store fully dried roots or slices in an airtight glass jar or sealed metal tin in a cool, dark, dry place away from the stove, steam, and direct sunlight. Avoid refrigerating dried ginseng, as condensation can form when the jar is opened. Adding a food-safe silica gel packet offers extra protection in humid climates. Label the container with the date and inspect occasionally for moisture or insects; properly stored dried ginseng lasts a year or more. Keep powders in airtight containers away from light and moisture, and refrigerate liquid extracts after opening.

Ginseng Tea FAQ

How can I make ginseng tea taste less bitter? Steep the tea for a shorter window of 3 to 5 minutes to draw out fewer bitter compounds, or Steep the tea for a shorter window of 3 to 5 minutes to draw out fewer bitter compounds, or blend the ginseng with a milder base like green tea or chamomile to dilute the intensity. Adding honey, fresh ginger, or lemon also softens the woody edge.

Does ginseng tea contain caffeine? Pure ginseng root tea is naturally caffeine-free. However, many commercial ginseng blends combine the root with green or black tea leaves, which do contain caffeine. Check the ingredient list on packaged blends, or brew from whole roots and slices at home to keep your cup caffeine-free.

Frequently Asked Questions

How much ginseng should I use per cup of tea?

General ranges are 2 to 3 grams of dried ginseng root or 5 to 10 grams of fresh root per cup, depending on desired strength. The article’s dried-root method uses roughly 1 to 2 grams of dried root per cup, and its powder method uses 1/2 to 1 teaspoon per cup.

How long should you simmer ginseng tea?

For fresh root, simmer the sliced root for 15 to 20 minutes, then let it steep off the heat for another 5 minutes. Dried sliced root simmers for 15 to 20 minutes, while whole or thickly cut dried pieces need 30 to 45 minutes over low heat.

Can you reuse ginseng root slices to make more tea?

Yes; sliced ginseng can generally be re-steeped three to five times before flavor and potency diminish. Add 5 to 10 minutes to the steeping time with each round, and note that thinly sliced roots may exhaust after two or three steepings while thicker chunks or whole dried roots can last five or more.

What is the difference between Korean and American ginseng tea?

Korean or Asian ginseng is described as warming and energizing, with a robust, earthy, slightly bitter cup and lingering sweetness; American ginseng is classified as cooling, with a lighter, delicate flavor and gentle sweetness. The choice comes down to whether you want Korean ginseng’s bold warming intensity or American ginseng’s soft cooling subtlety.

What are the side effects of drinking too much ginseng tea?

Excessive or prolonged use without breaks can cause restlessness, insomnia, headaches, nervousness, a racing heartbeat, elevated blood pressure, and digestive upset such as nausea or diarrhea. In rare cases, prolonged overuse has been linked to edema and mood changes; reduce serving size or stop drinking the tea if these symptoms appear.

Who should avoid ginseng tea or talk to a doctor first?

The article specifically warns about blood thinners such as warfarin, aspirin, or clopidogrel and diabetes medications because of bleeding and low blood sugar risks. People with high blood pressure, heart conditions, hormone-sensitive conditions, thyroid issues, or autoimmune disorders should consult a doctor before drinking ginseng tea regularly. Pregnant and breastfeeding women are generally advised to avoid it or consult their healthcare provider first, and anyone taking prescription medications should speak with a provider before adding ginseng.

Matthew Atkins

Matthew studied biology and has worked in conservation. He's been interested in medicinal herbs for many years. More about HerbsList

This page is for general information only and isn't medical advice. Talk with a doctor or pharmacist before taking any herb or supplement. Full disclaimer