This tincture of Echinacea/Goldenseal (angustifolia) taproot is made with fresh taproots.

SUGGESTED USE:
60 drops, 2-3 times daily in juice or water.

OTHER INGREDIENTS:
Extracts of fresh Echinacea angustifolia taproot, Organic Cane GF Alcohol, filtered water.

CONCENTRATION:
1:2, 95% Alcohol

CONTRAINDICATIONS:
Excessive use of echinacea can cause throat irritation, nausea, dizziness, and excessive salivation. Rare cases of allergic reactions have been reported. Those with a compromised immune system, such as might result from lupus, should use echinacea only under the advice of a qualified health-care professional. Echinacea can be taken frequently (every couple of hours) during acute infection, but this sort of dosing should be undertaken only for a few days. Herbalists disagree about the effectiveness of the herb's long term use; many recommend taking it for cycles of ten days to three weeks, with breaks in between, while others recommend it for continuous long term use. Although echinacea can often be used in place of antibiotics, it does not strongly affect the genito-urinary system, so don't rely on it to treat infections for that part of the body. Echinacea commonly produces a slightly tingly sensation on the tongue, which is a harmless reaction.

HOW TO MEASURE OUR TINCTURES: 

Suggested doses are given in drops. However, for easy dosing, you may want to use the guidelines below:

Droppers: if a dropper were immersed in a tincture bottle and the bulb squeezed twice, the number of drops in the pipette for most given tinctures will be approximately 30 drops.

Note: These are only averages. More viscous (thicker) tinctures will produce fewer, and bigger, drops.

Teaspoons: there are approximately 120 drops in 1 teaspoon (approximately 4 droppersful.)

These statements have not been evaluated by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease.

Echinacea angustifolia, E. pallida, E. purpurea

Family

Asteraceae (Daisy Family)

Etymology

The genus name and common name Echinacea derives from the Greek echinops, "hedgehog," in reference to the stiff, bristly flower head. The species names derive from Latin, with angustifolia meaning "narrow leaved," pallida meaning "pale" (in reference to the color of the flowers), and purpurea meaning "purple" (in reference to the color of the flowers).             

Range of Appearance

This perennial herb, native to the prairies of North America, usually attains a height of about 3 feet. The stiff, hairy flower is a cone-shaped disc surrounded by spreading rays from white to pale to deep purple. E. angustifolia has narrow, lance-shaped leaves. E. pallida can grow up to 4 feet tall, and its flower has strongly drooping rays. E. purpurea has oval leaves that are coarsely toothed, and the inner bristly disc of its flower is more orange than that of other species. Echinacea prefers full sun, has low water requirements, and will grow in a wide variety of soil conditions. Overharvesting from the wild, especially of E. angustifolia, is leading to endangerment of this genus. When you purchase this herb, please make sure it has been organically cultivated rather than wildcrafted.         

Parts Used

Root, rhizome, leaf, flower, seed

Physiological Effects

Alterative, anodyne, antibacterial, anticatarrhal, antifungal, anti-inflammatory (mild), antioxidant, antiseptic, antitumor, antiviral, astringent, carminative, depurative, diaphoretic, digestive, febrifuge, immune stimulant, sialagogue, stimulant, vulnerary

Culinary Uses

The leaves are the only plant part considered edible, but they are rarely used as a food, as they are prickly and bitter. Echinacea has an aromatic, earthy flavor when prepared as a tea.

Other Uses

Echinacea was used in Native American sweat lodges to help the participants endure extreme temperature; its effectiveness could perhaps be attributed to its cooling properties.

Constituents                                                      

Beta-carotene, vitamin C, vitamin E, calcium, chromium, polysaccharides (inulin), glycosaminoglycans, echinacoside, echinaceine, isobutylmines, caffeic acid, chicoric acid, linoleic acid, palmetic acid, essential oils, glycosides, inulin, polyacetylenes, sesquiterpenes, betaine, tannin

Plant details were provided by iPlant by Brigitte Mars.

https://brigittemars.com/iplant-app/