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WE GATHER & PREPARE SMALL AMOUNTS OF MANY THINGS

“Small amounts of many things” honors a time when we met our needs with a variety of wild and culitivated plants. Returning to a wild + cultivated plant-and- medicine lifeway allows us to re-inhabit the land and expand our relationship with the larger family of life. We consider you a part of that family, and extend our relationship with our collective home to you.

SINGLE ORIGIN

We are proud to offer the many wild and cultivated gifts that come from our 1300-acre farm, sanctuary, and wildlife refuge. Every plant is home-grown. Every purchase you make helps support a kinship approach to land care and the wellbeing of animals and humans. Each product carries the energy and extreme respect for the beings with whom we share this earth. We take what we need ourselves, and make a little extra to share with you. We encourage trade. Please enquire if you would like to exchange your abundance.

*NEW* SPECIAL KOJI ADDITIONS TO SELECT ROOT AND FRUIT TINCTURES

We’ve been making our own rice, barley, corn, and legume koji for several years, and now offer the power of this culinary miracle in some of our tinctures. Koji-inoculated rice breaks apart carbohydrates into more digestible sugars, and potentially better-absorbed phytonutrients. Most notably, koji softens and sweetens the flavor of the tinctures, much like mirrin (a sweet rice wine) which is made with vodka (or a rice spirit), rice koji, and cooked rice.

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Elecampane Fresh Root Tincture: Clearing Lungs; 2 oz

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Elecampane Fresh Root Tincture: Clearing Lungs; 2 oz

from $13.50

NOW INCLUDES KOJI!

ELECAMPANE (Inula helenium) is a member of the sunflower family, and we harvest 3-year+-old roots which are very aromatic, and excellent for dispelling phlegm from the lungs.

Elecampane now grows prolifically on our farm, having been spread by birds.

The root is typically candied, made into a tea, or tinctured.

We dig roots in May, and are always amazed at the vitality of the newly-sprouting crowns. We clean the roots and grind them at 1:2 ratio of root-to-100-proof alcohol. We wait for 6 weeks for the tincture to be ready, and add rice koji to the tincture as well. The koji helps break apart the polysaccharides and helps make phytonutrients more bioavailable.

While we at SHO are not herbalists, we commit ourselves daily to learn the valuable lessons of plants, embracing that which surrounds us.

Susun Weed talks about elecampane’s actions as specific for more acute lung infections (vs as a preventive herb), swiftly dispelling infection in 1-2 days. People with bronchitis or asthma have used this herb as needed, though there has been no medical studies to prove or disprove its efficacy.

This root tastes like bitter perfume, and the tincture can be quite pleasant mixed into a slightly sweeter drink. Adding the koji softens and sweetens the tincture considerably.

Here’s an herbalist's description of how to use the plant: https://www.theforagerspath.com/wp-content/uploads/2019/12/Elecampane-Student-Monograph.pdf

Here’s herbalist Susun Weed's monograph on elecampane:

http://susunweed.com/herbal_ezine/june03/herbalmedicine.html

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