Ginger is the warming, spicy root found in most kitchens, traditionally used to settle the stomach and ease digestion. Members can read what the research says, typical amounts and who should check with a doctor first.
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Horsetail
ByClifAn ancient, jointed plant that looks like a little green bottle brush, horsetail is so rich in silica that people once used it to scrub pots and sand canoes. Here's what tradition and research say about it, and why it should be used carefully.
Lion’s Mane Mushroom
ByClifLion's mane is the shaggy white "monkey head" mushroom of Chinese and Japanese tradition, eaten as a delicacy and used for centuries to support the stomach and, more recently, memory and mood. Here's what tradition says, what the early research shows, and who should be careful with it.
Schisandra
ByClifSchisandra is a small red berry from Chinese medicine, known as the "five-flavour fruit", and it's one of the traditional liver tonics people add after a cleanse. Members get the full entry: what the small human studies show, how people take it, and the medication interactions to know about first.
Cinnamon
ByClifOne of the oldest spices in the world, cinnamon was traded from Asia to Egypt as far back as 2000 BC. Ayurveda, Chinese medicine and Persian medicine all use it as a warming herb for digestion, circulation and the womb, and modern researchers are studying it for period pain and metabolic health.
Milk Thistle
ByClifMilk thistle has been the go-to liver herb in Europe for about 2,000 years, from Roman writers to today's naturopaths. Members can read how it's believed to protect liver cells, what the newer fatty liver studies found, and its old reputation for nursing mothers.
Black Seed Oil (Nigella sativa)
ByClifA small black seed that has been a kitchen spice and a household remedy across the Middle East, North Africa and South Asia for centuries. Members use the seeds and cold-pressed oil for digestion, breathing, skin and everyday wellness.