Spikenard Root Cut

Botanical Name: Aralia racemosa

Common Name:

• English: American Spikenard
• Also known as:  American Spikenard, Spikenard, American Nard, Wild Sarsaparilla (sometimes, though this can be confused with other species), Pettymorrel, Life-of-man, Indian Root, Big Spikenard, and False Sarsaparilla, American Spikenard Root, Spikenard Root (American), Aralia Root, and American Nard Root.

Origin: USA

Parts Used: Root                                                               

General Information:

Spikenard, Aralia racemosa, is a perennial plant of the ginseng family Araliaceae. It is found from Quebec to southeastern Manitoba, and south to Georgia and Kansas, typically growing in rich wooded areas. The rootstock is light brown, thick, and fleshy, with prominent stem scars and numerous long, thick roots. These roots have a spicy taste and have traditionally been used for flavoring root beer. The plant produces large, compound leaves that can reach nearly three feet in length, with broad leaflets growing alternately along a slightly zigzag stem. The leaves are light green with deeply furrowed indentations running along their length. The flowers are small, greenish-yellow to greenish-white, and appear in long, many-branched clusters. The dark purple berries are pleasantly flavored and can be made into jelly.

The much-branched stem typically grows from three to six feet high. The very large leaves consist of thin, oval to heart-shaped, double saw-toothed leaflets. Small greenish flowers appear in many clusters, blooming later than related Aralia species—usually from July to August—for which it is sometimes substituted. The plant develops roundish red-brown berries that later turn dark purple. The rootstock is thick and large, spicy, and aromatic. The fracture of the cortex is short, and the wood is also short and fibrous. The odor is aromatic, while the taste is mucilaginous, pungent, and slightly acrid. A transverse section of the root shows a thick bark with several zones containing oil.

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!

Tips:

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

Precautions: 

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.