Valerian Root
Valerian root smells funky, almost earthy-sour, and that is part of the story. It has been steeped as a bedtime tea for centuries across Europe and Asia.
What It Is
The dried root of a tall flowering plant native to Europe and Asia, valerian has one of the most distinctive aromas in the herb world: deep, woody, and a little barnyard. That smell mellows once it is steeped or blended with other herbs. It is the root that is used, not the leaf or flower, and it is sold here whole and dried.
Valerian has a long folk tradition as an evening herb. It shows up in old European herbals as something people turned to before sleep, and that tradition has stayed remarkably consistent across cultures for hundreds of years.
What To Do
Steep one teaspoon of dried root in eight ounces of hot water for ten to fifteen minutes, covered, so the volatile compounds do not escape with the steam. The flavor is earthy and slightly bitter, so most people blend it with something sweeter, like lemon balm, licorice root, or orange peel. A small spoonful of honey helps too.
Because the aroma is strong, store it in a sealed jar away from your other herbs or it will share its smell. Use within a year for best flavor. It is not a cooking herb, just a tea herb, and a little goes a long way.
