Sow Exotic Ashwagandha (Withania Somnifera) Medicinal & Culinary Herbs

Ashwaganda (Ashwagandha), also known as Winter Cherry or Indian Ginseng, is a annual medicinal herb plant from the Nightshade family. It is cultivated heavily in India and is native to parts of the Middle East, the Indian Peninsula, and the Himalayan regions. 

Ashwagandha is an annual or short-lived perennial that features elliptical green leaves and small white bell shaped flowers. The flowers grow into lantern like cases, which contain bright red cherries bearing dozens of tiny seeds. The root is ready to harvest 150 to 180 days after planting, just as the berries have formed and the leaves have begun to yellow. 

Ashwaghanda is widely known for it’s medicinal properties in Ayurvedic medicine; the root being the most commonly used part. Taken as a tea or in tincture form, it is believed to reduce anxiety and depression, and to help achieve mental clarity and boost the immune system. Studies show that its potential medicinal effects are due to the presence of alkaloids and steroidal lactones within the plant that promote anti-inflammatory, anti-tumor, anti-stress, and antioxidant effects. It’s a great medicinal plant for any herbalists garden! 

Ashwaghanda is an essential herb in our medicinal garden and food forest.  We carefully harvest it’s roots in the fall by digging up the entire plant and separating the roots from the base of the plant.  We remove the red berries (seed pods) from their lantern casings then sun dry the roots and the seeds separately.