Black Cohosh (Cimicifuga Racemosa) - Bulk

• Botanical Name: Cimicifuga racemosa
• Common Name: Black Cohosh
• Plant Part: Root and rhizome (traditional use)
• Form: Dried cut herb
• Flavour Profile: Earthy, slightly bitter
• Ingredients: Black Cohosh (Cimicifuga racemosa) dried herb
• Country Of Origin: Varies by batch
  

• Traditional women’s wellbeing blends for monthly and midlife routines
• Simmered decoctions for calm, steady evening rituals
• Measured tinctures for convenient, long-keeping use
• Blending with gentler herbs to soften bitterness

This product is suitable for:

• Those looking for a traditional women’s wellbeing herb for short-term routines
• Home apothecary makers preparing decoctions and tinctures
• Herbal blenders creating calm, steadying evening mixes

This product is not for:

• Those who want mild, sweet-tasting herbal teas
• Anyone seeking a ready-to-use supplement or medicinal product
• People who prefer quick infusions rather than simmered roots

• As a Decoction: Add ½ tsp to 1 tsp per cup of water, bring to the boil, then simmer 10 to 15 minutes. Strain and drink.
• As a Tincture: Traditional use is 2ml to 4ml up to three times daily.
• Taste Tip: Add a little honey or blend with chamomile or mint to soften the bitterness.
• Processing Tip: Prepare fresh as needed and discard leftovers the same day.

• Avoid use during pregnancy or while breastfeeding.
• If you have diabetes or high blood pressure, use only under practitioner guidance.
• Use within suggested amounts and for short periods, seek practitioner advice for ongoing use.
• If you have a medical condition, take chronic medication, or notice any sensitivity, discontinue and consult a healthcare practitioner.
• Keep out of reach of children.

Q: Why is black cohosh usually simmered rather than steeped?
A: Many people prepare woody herbs as a decoction to extract more than a simple steep.

Q: How can I make the taste gentler?
A: Blending with milder herbs or adding a little honey can help balance the natural bitterness.