Black Cohosh Root Cut


Botanical Name: Cimicifuga racemosa

Common Name:

  • English:
  • Also, known as: Black snakeroot, Bugbane, Bugwort, Rattleweed, Rattleroot, Squawroot, Snakeroot, Jiuenti

Origin: North America

Harvested: Wild

Parts Used: Root

General Information:

Black cohosh is a perennial herb that grows up to 9 ft., with irregular leaves, spike-covered with creamy white flowers and large knotty roots and having some short roots. The plant produces a stout, blackish rhizome cylindrical, hard, and knotty bearing the remains of numerous stout ascending branches. Once the leaves died and the fruits formed, roots are collected and dried in pieces. It has only a faint, disagreeable odor, but a bitter and acrid taste. Latin cimicifuga means " to drive away" named because some species are used to drive away bugs and other insects. Black cohosh is not related to Blue cohosh.

How to use:       

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

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