Valerian Root Cut

Botanical Name: Valeriana officinalis
Common Names: Valerian, Common Valerian, Tagara, Nata, Baalaka, Baldrian, Garden Heliotrope, Wild Valerian, and other traditional regional names
Origin: Poland
Harvest Method: Cultivated
Part Used: Root / Rhizome

Product Overview

Valerian Root Cut comes from Valeriana officinalis, a hardy perennial herb that typically grows between 1 and 4 feet tall. The plant’s underground portion is made up of a short rhizome with many fine roots attached. Once dried, the root develops a very strong, distinctive aroma that valerian is well known for.

The leaves are divided into narrow, toothed leaflets and have a mild fragrance when crushed. During flowering season, the plant produces small pale pink to white blossoms in delicate clusters.

Valerian root has a long history of traditional herbal use and remains a popular botanical in herbal preparations today.

Suggested Preparation

Valerian root is commonly prepared as a decoction, which works well for roots, bark, seeds, and other dense plant materials.

Basic decoction method:
Add 1 tablespoon of dried valerian root to 1 cup of water in a small saucepan. Bring to a gentle boil, then lower the heat and simmer for 30 to 60 minutes. Strain well, pressing the herb to extract as much liquid as possible.

Optional Serving Tips

Herbal decoctions can be enjoyed as is, or flavored with:

• honey

• natural fruit juice

• stevia leaf powder

• licorice root powder

Important Notice

Please consult a qualified healthcare professional before using herbal products, especially if you are pregnant, nursing, have a medical condition, or are taking medications.

All information provided on this website is for educational purposes only.

These statements have not been evaluated by Health Canada.

This product information is not intended to diagnose, treat, cure, or prevent any disease.