Medicinal Herbs Database

Edible rhizome eaten across Asia; used in TCM to clear heat, cool blood, and stop bleeding when raw; warm tonic when cooked.

An ancient Andean fruit revered by Inca civilization; naturally sweet with low glycemic index, rich in carotenoids, iron, and niacin; used as a natural sweetener and nutritive food.

Australian native nut tree used by Aboriginal Australians as nutritive food medicine; oil rich in palmitoleic acid with skin healing properties.

Ethiopian and Malawian species of moringa used as a food and medicine for malnutrition and diabetes in Southern Africa.

North American and European edible fern; young fiddleheads eaten as spring vegetable with nutritional value.

Tall Amazonian palm whose fruit is one of the richest natural sources of beta-carotene and vitamin C.

A West African berry containing miraculin, a glycoprotein that makes sour foods taste sweet for up to 2 hours.

A Chinese gourd whose mogrosides are 150-300x sweeter than sugar with zero calories, used in TCM for coughs and longevity.

Prized edible mushroom of spring forests used in European and Native American food medicine as nutritive tonic, found globally in temperate regions.

Seeds of the miracle tree; oil pressed from seeds used for cooking and cosmetics; seeds used for water purification and medicine across Africa.

Black mulberry fruit and leaves used in Persian and Mediterranean medicine for sore throats, anemia, and digestion.

Succulent plant used worldwide including in Aboriginal Australian, Middle Eastern, and European folk medicine for inflammation and nutritive properties.