Preparations:
Decoction and Tea
Boil one teaspoon of dried root in 1 cup of water, then bring to a simmer for 20 to 45 minutes. Drink two to three cups a day. Powder the root (with a coffee grinder if possible or a vitamix) and blend with more flavorful herbs, such as cinnamon and ginger to make a tasty tea and combine with milk or almond milk for a more traditional Indian drink.
Tincture
Tincture the dried roots and take 1/4 teaspoon, three times a day.
Ghee and Honey
The powdered root can be mixed with ghee or honey.
To Dry
Cut your fresh root into pieces and dry, preferably with a dehydrator. The pieces become very hard when dried well.
The paste formed when roots are crushed with water is applied to reduce joint inflammation.
Herbal Ashwagandha Cocoa to Keep You Warm and Healthy
Ashwagandha Cocoa is a perfect warm up on chilly fall mornings. 2 Tbsp ashwagandha root, 4 Tbsp raw cocao powder, 1 stick cinnamon, 1-2 pieces of star anise, 1-2 tbsp honey or maple syrup.
In a small saucepan bring to boil one quart of water. Add ashwagandha and simmer for 15-30 minutes. Add cinnamon and star anise, let simmer for another couple of minutes more then remove from heat and let steep, covered for 15 minutes. Strain out herbs and whisk in cacao powder and sweetener. Pour into your favorite mug, breath deep, and enjoy!
For a more bitter brew try adding dandelion root or chaga mushroom. Use 1 tbsp of each and simmer along with ashwagandha.
Cautions/Contraindications
Ashwagandha is not recommended during acute infections or for a person with severe congestion. It is best not to use during pregnancy and avoid if you have an allergy or sensitivity to plants in the nightshade family (ie tomato, eggplant).
Growing Ashwagandha
Hardiness: Zones 8–11 (grown as an annual in cooler climates)
Light: Full sun
Soil: Well-drained sandy or loamy soil
Water: Low to moderate; drought tolerant
Propagation: Seed
Notes: Warm-season plant grown for its roots. Harvest roots in fall after berries mature.
