Botanical Name: Dioscorea villosa
- English: Colic root, Rheumatism root, China Root
- Ayurvedic: Kaashthaaluka
- Also, known as: Wilde-yam, Igname Indigene, Dioscoria salvatica, Yuma, Devil’s bone, Greater Yam
Habitat: Canada & USA
Parts Used: Root
Yam is the common name for plants of the genus Dioscorea of the family Yam is the common name for plants of the genus Dioscorea of the family, also known as Yam family. Yams are herbaceous vines whose stems twine consistently to the right or left, depending on the species, of which about 600 are known; four are native to the United States and Canada. Yams are among the most important tropical root crops, some kinds being baked, boiled, fried, used in soup or dried and ground into meal. Most species are nutritious. The variety differs greatly in shape, color, and size of tubers.
The complicating resemblance of the leaves is misleading. This delicate, twining vine grows in thickets and hedges of Canada and the United States, more prolific in the south. The vine and leaves resemble a Philodendron, with a reddish-brown stem.
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 a 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.