Ashwagandha Herb

Scientific Name: Withania somnifera

Common Name: Ashwagandha

Exposure: Full sun

Height: 60–120 cm

Width: 60–90 cm

Spacing: 45–60 cm

Attracts: Bees, butterflies, and other beneficial pollinators when in bloom

Flavour: Earthy, slightly bitter, nutty, and herbal; the roots are primarily used for herbal preparations rather than culinary flavouring

Use: Ideal for herb gardens, medicinal herb production, pollinator gardens, and container growing. Roots are commonly harvested for drying and use in teas, powders, tinctures and other herbal products.

Plant Habit: Upright, bushy, branching herb with soft green foliage and small greenish-yellow flowers followed by orange-red berries enclosed in papery husks

Harvest: Leaves may be harvested throughout the growing season if desired. Roots are typically harvested 120–180 days after planting, usually in late summer or autumn when the foliage begins to decline.

Companion Plants: Basil, calendula, marigolds, peppers, tomatoes, echinacea and other sun-loving herbs and vegetables

General Information: Widely used in Ayurvedic medicine (the traditional medical system of India), Ashwagandha is a beautiful plant grown primarily for its roots. Plant now and then, come Fall, dig up the root, dry it in small pieces and then powder it. Ashwagandha Root can be used as a tea, added to smoothies, or used to make Golden Milk (just add 1/2 tsp. to milk, with a dash of cinnamon, ginger and/or honey. Regular use of Ashwagandha can help manage stress and anxiety, and improve sleep and cognitive function.