[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

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Here’s how to make hazelnut milk without having to shell the nuts first:

1. Put the hazelnuts into a sturdy, high-sided vessel such as a cast iron pot, or a bucket. Pound them with a piece of wood or a large rock until they are thoroughly smashed.

2. Measure the crushed hazelnuts and put them into a pot, adding 3 parts water for every one part combined hazelnut shells and nutmeats.

3. Simmer for 20 – 30 minutes. Strain. Add fresh water to the already boiled hazelnuts, simmer and strain again for a second extraction.

Shout out to Sam Thayer who first showed me this technique a couple of years ago. He used hickory nuts, which also make a delicious “milk.”

If you want more info on edible wild plants and food preservation, check out my website www.ledameredith.com and my books, and
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Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries

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The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles

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Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes

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Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

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