Valerian (root) Tea

Botanical Name: Valeriana officinalis

Plant Family: Valerianaceae

Plant description: Valerian is native to Europe and Western Asia. It grows to 1.8 m high with grooved, hollow flower stems bearing small white or pink flowers in terminal inflorescences. The leaves are pinnate with lanceolate leaflets. The plant forms a dense crown from which fine, matted, strongly aromatic roots grow.

Part used: Root.

Harvest: In late autumn to Winter when the tops have died down.

Active Constituents: Volatile oil (including valerianic acid, borneol, pinene, camphene and various sesquiterpenes), volatile alkaloids (chatinine, valerianine, skythantine), iridoids (valepotriates), resins and gums.

Energetics: Pungent, heating.

Actions: Anxiolytic, antispasmodic, mild sedative, hypnotic, hypotensive, carminative, diuretic.

Uses: Is one of the best relaxing nervines available being very useful for stress and anxiety, irritability, panic attacks, insomnia and depression. As an antispasmodic it is useful in relieving cramps, intestinal colic, period pain, tension headaches and migraines. Valerian can be used for hypertension and rheumatic pain.

Dosage: Decoction – pour one cup of boiling water onto one teaspoon of dried herb and boil for ten minutes. Drink up to one cup three times daily. Fluid Extract (1:2) – 15—40ml/week.

Cautions: None known.

Interactions: None known.

Certified Organic Australian grown, in Tasmania by Highland Herbs Tasmania.