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Valerian Root C/S, Organic, 1/2 lb.

(VRC-2)
Valeriana officinalis  |  Origin: United States
$18.95
In stock

USDA Organic

Valerian Root is commonly taken as a capsule or tea before bed. It is best mixed with more pleasant-tasting herbs when brewed as a tea, because of its strong odor, comparable to the smell of "sweaty socks".

This soothing root boasts strong relaxing properties that may help ease tension, calm the nerves, relax smooth muscles, relieve anxiety, slow the heart rate and support a good night’s sleep. Because it can slow the heart rate, use extreme caution and seek professional dosage information when taking this herb.


Common Names: Valerian, setwell, capon’s tail

Excerpts from Left for Dead
The root of the valerian plant has the power to sooth the nerves, quiet heart palpitations, stimulate digestion, strengthen the circulatory system, relax and smooth muscles, relieve anxiety, ease hypertension and calm hyperactivity.

Valerian root targets the higher brain centers, suppressing and regulating the autonomic nervous system. Valerian pacifies the fear of hypochondriacs, soothes the nervous and calms the hysterical.

For over 10 years, valerian has been employed in Germany to treat children with behavioral disorders such as hyperactivity.

In addition to it's benefits for the circulatory system, studies show valerian eases gastrointestinal ailments and aids digestion.

Whether taken in a tincture, tea or capsule, valerian has proven to be one of the safest and most effective sedatives available.

Although valerian can be taken in a variety of ways including elixir, extract, infusion, powder, solid or tincture, the herb should never be boiled since much of its therapeutic value is in the essential oils which would dissipate. The herb can be preserved in glycerine without any loss of potency.

Excerpts from The How to Herb Book
Valerian root is a powerful, effective antispasmodic. It quiets, calms, and has a healing effect on the nervous system. Valerian root is a marvelous weapon against stress and nerves.

  • Promotes sleep if taken at night. Has no narcotic effect.
  • Relieves pain.
  • Good to normalize heart palpitations, slows action of heart while strengthening it. Good for circulatory system.
  • Stimulates secretion and peristaltic action of stomach and intestines.
  • Anti-flatulent (gas) for adults and infants.
  • Used for children with measles and scarlet fever for restlessness and pain.

Excerpts from Nutritional Herbology
Valerian has traditionally been used as a nervine, antispasmodic and stomachic. The best results have been obtained in cases of hysteria and hypochondriac, where the primary causes of difficulty are emotional or mental. It has also been helpful for migraines and insomnia, as well as depression. Cats seem to be attracted to valerian and, along with other small mammals, have been known to appear intoxicated after ingesting it. In centuries past, it was supposedly taken as often as coffee by ladies in Germany, resulting in lack of nervousness or irritability.

In Indo-China, the root is part of an herbal combination used to treat indigestion and toothache. It is used alone to ease inflammation.

One interesting result of our nutritional study is that valerian root has the highest calcium content of any herb we tested. In fact, valerian farmers find that the plant prefers calcareous soils over shales. Contains aromatic compounds that have a sedative effect, acting to decrease anxiety and aggression. These compounds also relieve smooth muscle spasms, lower blood pressure and improve sleep quality in cases of insomnia. The herb is relatively inactive in normal sleepers. Valerian is the very best herbal source of calcium and an excellent herbal source of magnesium.

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  • Nervine Tincture Recipe

    A great combination of herbs to help you relax and unwind at the end of a long day.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    Mix all the dried herbs and place in a clean quart jar, then pour 2/3 cup of boiling water over them. Allow to soak for a few minutes. Fill the jar to within 1/2 inch of the top with Glycerine and put a cap on the jar. Place jar in a crock-pot full of water and turn it on low. I keep it “cooking” (not boiling) for 3 days, stirring once everyday. The glycerine will turn golden brown and have a strong plant smell. On the third day, strain the warm liquid through a cheese cloth and squeeze all the liquid out of the cooked herbs. The liquid is the tincture; the pulp can be discarded. Keep the tincture in a glass jar in a cool, dark place, and it will keep for months or even years. I fill small brown glass dropper bottles with my herbal tinctures and label them, including dates.