Echinacea Angustifolia Herb
The dried leaves and stems of the purple coneflower, long a fixture in American folk herbalism and still one of the most-reached-for herbs in the country.
What It Is
Echinacea angustifolia is a native North American wildflower, and its above-ground parts have been used by Indigenous peoples of the Great Plains for centuries. This cut-and-sifted form is the dried herb, meaning the leaves and stems have been chopped into small, brew-ready pieces rather than left whole or ground to powder.
It has a faintly earthy, slightly bitter flavor with a subtle tingle on the tongue. That tingle is characteristic of the plant and a good sign you have the real thing. Traditionally, echinacea has been taken as a tea during the cold months, a practice that stretches back well before it landed on health food store shelves.
What To Do
To make a simple tea, steep one heaping teaspoon of the dried herb in eight ounces of hot water for ten to fifteen minutes, then strain well. The flavor is mild enough to blend with peppermint or elderberry if you want something more pleasant to sip. A little honey helps.
Beyond tea, echinacea can be simmered into an herbal decoction or used as a base for a homemade tincture with high-proof alcohol. Store the dried herb in a sealed container away from light and heat, and it will hold its character for about a year.
