[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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Cranberry-Walnut Pudding Cake

Ingredients:

1 cup all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup buttermilk

1 cup dried cranberries

1/2 cup chopped walnuts

1 cup brown sugar

1 teaspoon cinnamon

1 tablespoon butter

1/2 cup orange juice

1 cup water
Directions:

Preheat oven to 350 degrees. Lightly butter a 9-inch square baking dish. Sift flour, sugar, baking powder and salt into mixing bowl. Stir in buttermilk, cranberries and walnuts. Spread batter in bottom of prepared baking dish. In another bowl, mix brown sugar and cinnamon. Place the butter on top. Bring orange juice and water to a boil on top of stove or in microwave oven. Pour boiling liquid over brown sugar mixture and stir to mix. Pour hot mixture over cake batter in dish. Do not mix or stir. Bake pudding cake in 350-degree oven for 45 minutes. Allow to cool a bit before serving. The cake will be at the top and the brown sugar mixture will have become a caramel-like pudding sauce underneath. It’s best served warm. It’s good for breakfast with a dollop of plain or vanilla yogurt.