Echinacea, commonly referred to as “coneflower,” is a genus of nine different herbaceous plants native to North America. The two primary species used in herbal preparations are E. Angustifolia and E. Purpurea, which are often used interchangeably. The root can be used to make a cooling, spicy, acrid-tasting tea.
ADDITIONAL PRODUCT DETAILS
To use as a tea, add 1/2 tsp. of the root to a tea infuser and place in a tea cup. Pour boiling water over infuser, cover, and steep for 20-30 minutes.