Hepericum perforatum is one of many species known commonly as St John's Wort, and is the species most commonly associated with herbal medicine. It is native to Europe but has since been naturalized to other temperate climates around the world, with particular prominence in North America. The plant is a creeping perennial, producing star-shaped yellow flowers containing long, abundant stamens. St John's Wort is traditionally harvested near the beginning of the flowering cycle on St John's Day, which falls annually on June 24th. The flowers continue blooming throughout the summer and may be freely harvested throughout the season.
Considered a holy herb, St John's Wort was employed for a number of folkloric uses during the Middle Ages. It was once believed that the herb helped to protect people from curses, demons, and lightning.
In contrast to its many uses, some countries have identified St John's Wort as an invasive species and noxious weed. Though useful to humans, it can be dangerous to livestock, sprouting up in pastures and causing photosensitivity to the grazing animals that feed upon it. Ingestion of the plant may lead to health complications and even death.
St. John's wort helps promotes a healthy mood and emotional balance.*
Hypericin and related compounds, rutin, bitters, and tannins.
Specific: Not to be used during phototherapy. Fair-skinned persons should avoid excessive exposure to sunlight during use. May decrease the blood levels of certain orally administered drugs. Consult a qualified healthcare practitioner before taking with medications.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
For educational purposes only.
Organic St. John's Wort herb and pullulan capsule.
These vegetarian capsules are made from pullulan which is naturally fermented from tapioca.