Sarcandra

Sarcandra glabra

infusion

Roots used to make or flavour tea, less often than those of chloranthus, since the plant is rarer.

Origin

From northeastern India to southern China and Malaysia

Season (United States)

all year round

Preparation

A small piece of dried root is simmered for ten minutes in water; it is strained and drunk.

Did you know?

In the Philippines its infusion is drunk for headaches.