The garnish on your plate has a long history as a kitchen herb for the bladder and the belly. This profile covers how traditions used the leaf, root and seed, why the evidence is thin, and why the seed and its oil are a different matter from the leaf.
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Gotu Kola
A small creeping plant from the carrot family, prized in Ayurveda as a "medhya rasayana", a tonic for the mind, and across Asia for skin, wounds and longevity. Sri Lankan tradition held that eating the leaves helped people live longer.
Bone Broth
Grandmothers, Maimonides and Ayurvedic cooks all reached for long-cooked broth when someone was ill or run down. Here's what's known about bone broth today: what's really in the pot, what the research does and doesn't show, and how to make and store it safely.
Ginger
Ayurveda calls dried ginger "the great medicine" and Chinese medicine calls fresh ginger its most important herb for nausea. Here's how each tradition uses it, what the trials found for nausea, period pain and sore joints, and which medicines to check before taking it as a supplement.
Rhubarb Root
Chinese rhubarb root is a strong stimulant laxative herb with a 2,000-year history in Chinese medicine. Europe's herbal regulators allow it only for short-term use, and it isn't for everyone; here's what members need to know before trying it.
Lemon
Warm lemon water is probably the most familiar morning "detox" ritual there is. Here's what lemon brings to the glass (citrate, vitamin C, a reason to drink more water), what it doesn't do, and how to keep it gentle on your teeth.
Shilajit
A dark mountain resin that Ayurveda has treated as a prized rejuvenating tonic for centuries, now sold worldwide for energy and men's vitality, and one of the supplements most likely to be contaminated.
