In the Middle Ages, Mugwort was known as “Mother of all Herbs.” Beneficial properties of Mugwort have been known in Europe and Ancient China for a really long time with various traditional uses: from wellness tea, to culinary, from acupuncture (moxibustion) to dream enhancement, even protection from pests, wild animals, and evil; and divination.

The spiritually protective aspect of Mugwort is noted by the fact that it was also known as Staint John’s Plant. Grieve’s Modern Herbal (1931) states that “in the Middle Ages, the plant was known as cingulum Sancti Johannis, it being believed that John the Baptist wore a girdle of it in the wilderness…a crown made from its sprays was worn on St. John’s Eve to gain security from evil possession, and in Holland and Germany one of its names is ‘St. John’s plant’, because of the belief that – if gathered on St. John’s Eve – it gave protection against diseases and misfortunes.”^[16]

A thorough PubMed article points out that: “For many centuries, this species has been mainly used for treating gynecological ailments and gastrointestinal diseases [3,4,5,6,7]. Recently, researches have proved that this species exhibits antioxidant, hypolipidemic, hepatoprotective, antispasmolytic, analgesic, estrogenic, cytotoxic, antibacterial, antifungal, hypotensive, and broncholytic effects [8,9,10,11,12,13,14,15,16,17]. [for educational purposes]

In Ayurveda Mugwort is considered good for balancing Vata Dosha.

Mugwort leaf tea has a slightly astringent herbal aroma with a slight hint of sweetness and can be consumed without sugar or sweeteners. When properly brewed your Mugwort tea infusion would turn a light green color.

Our Organic Hawaii grown Mugwort tea is non-gmo, vegan, and sustainably grown in a pristine, isolated Hawaiian rainforest environment.

Free of gluten. Free of caffeine. Packaged in compostable and biodegradable, non-gmo, plant based resealable pouches.

Your purchase helps regrow and diversify Native Hawaii rainforest, small family farms, and organic farming.

Mahalo!

This fresh Aloe vera leaf is easy to fillet because it’s large. Simply cut off the sides (where the spikes are) and both ends using a sharp knife. Then, use a metal spatula, a large butter knife, or any flat, blunt object similar to remove the remaining Aloe vera leaf skin at the top and bottom. Soak Aloe vera fillets for 10 minutes or longer in a jar with preferably purified water. Repeat soak and rinse until the naturally occurring bitter taste disappears.

The most simple way to use Aloe vera is by applying it to skin that’s sunburned or damaged. Simply cut a 1.5 inch wide cross-section with a knife. Then, cut that cross-section down the middle through the gel, so that you have green skin on one side and Aloe vera gel on the other.