Black Cohosh
A bitter, woody root from the forests of eastern North America, black cohosh has been a fixture in traditional herbalism for centuries.
What It Is
Black cohosh is the dried root of a tall wildflower native to the Appalachian region and the broader eastern woodlands. Indigenous peoples used it extensively, and it became one of the most recognized herbs in 19th-century American folk practice. The root has a strongly bitter, slightly astringent taste with earthy undertones.
It is sold dried and typically used to make teas and tinctures rather than as a culinary ingredient. Because of its potency and long history of traditional use, it is most often prepared in small amounts and used intentionally, not as an everyday seasoning.
What To Do
To make a basic tea, simmer about half a teaspoon of the dried root in two cups of water for 20 minutes, then strain well. This is a decoction, not a steep, because the woody root needs heat to release its compounds. The flavor is quite bitter on its own, so most people blend it with sweeter herbs like licorice root or cinnamon.
Store the dried root in a sealed container away from light and heat. A cool, dark cabinet works well. It keeps its character for about a year when stored properly.
