The following nutritive herbs are discussed and used throughout the course. Since nutritive herbs are safe for most individuals and are used in larger amounts, we recommend students purchase 4 ounces of dried herb(s) (1-2 cups if using fresh herb(s)) of their choosing from this list.

  • Burdock (Arctium lappa) root

  • Chickweed (Stellaria media) aboveground parts

  • Dandelion (Taraxacum officinale) leaf

  • Hawthorn (Crataegus spp.) berry, aerial parts

  • Lamb’s quarters (Chenopodium album) leaf

  • Nettle (Urtica dioica) leaf

  • Oat (Avena sativa) milky seed and straw

  • Raspberry (Rubus idaeus) leaf

  • Red clover (Trifolium pratense) aerial parts

  • Violet (Viola spp.) aerial parts

The following list of herbs is sourced from various recipes found throughout the course. Note that all of the herbs are dried and whole (unground) unless otherwise noted. You may want to preview the course recipes and decide which ones you would like to make before you purchase the herbs below.


  • Alfalfa (Medicago sativa) leaf
  • Arnica (Arnica spp.) flower
  • Astragalus (Astragalus membranaceus) root
  • Black pepper (Piper nigrum) fruit, freshly ground
  • Burdock (Arctium lappa) root, whole and powdered
  • Cacao (Theobroma cacao) nib
  • Calendula (Calendula officinalis) flower
  • Cardamom (Elettaria cardamomum) pod
  • Catnip (Nepeta cataria) aerial parts
  • Cayenne (Capsicum annuum) pepper, powdered
  • Chamomile (Matricaria chamomilla) flower
  • Chickweed (Stellaria media) aboveground parts
  • Cinnamon (Cinnamomum spp.) stick
  • Clove (Syzygium aromaticum) bud
  • Comfrey (Symphytum officinale) root
  • Coriander (Coriandrum sativum) seed
  • Cumin (Cuminum cyminum) seed
  • Dandelion (Taraxacum officinale) leaf and root powder
  • Echinacea (Echinacea spp.) root
  • Elder (Sambucus nigra or S. canadensis) berry
  • Elecampane (Inula helenium) root, powdered
  • Fennel (Foeniculum vulgare) seed ● Ginger (Zingiber officinale) rhizome, fresh
  • Ginger (Zingiber officinale) rhizome, whole and powdered
  • Ginkgo (Ginkgo biloba) leaf
  • Goldenseal (Hydrastis canadensis) root, powdered
  • Gotu kola (Centella asiatica) leaf
  • Hawthorn (Crataegus spp.) leaf, flower, and berry
  • Hops (Humulus lupulus) strobile
  • Lavender (Lavandula spp.) flower bud
  • Lemon balm (Melissa officinalis) aerial parts
  • Licorice (Glycyrrhiza glabra) root, powdered
  • Linden (Tilia spp.) flower and bract
  • Marshmallow (Althaea officinalis) root, powdered
  • Mullein (Verbascum thapsus) flower, fresh, wilted
  • Myrrh (Commiphora myrrha) resin, powdered
  • Nettle (Urtica dioica) leaf
  • Nettle (Urtica dioica) leaf, fresh
  • Oat (Avena sativa) milky seed and straw
  • Orange (Citrus × sinensis) peel
  • Peppermint (Mentha x piperita) leaf Plantain (Plantago spp.) leaf
  • Raspberry (Rubus idaeus) leaf
  • Red clover (Trifolium pratense) aerial parts
  • Rose (Rosa spp.) hip
  • Rose (Rosa spp.) petal
  • Rosemary (Rosmarinus officinalis) aerial parts
  • St. John's wort (Hypericum perforatum) aerial parts
  • Thyme (Thymus vulgaris) aerial parts, fresh
  • Tulsi (Ocimum tenuiflorum) aerial parts
  • Turmeric (Curcuma longa) rhizome, fresh
  • Turmeric (Curcuma longa) rhizome, powdered
  • Vanilla (Vanilla planifolia) pod
  • Violet (Viola spp.) aerial parts, fresh