Known for its bitterness and metabolism supporting qualities, Artichoke is famous in Italian, North African and Middle Eastern cuisine for it's thistle like fruiting heads that are enjoyed steamed or cooked in butter.  But in herbalism, we love to harvest the leaves which are rich in chemicals such as inulin, cynarin and luteolin that are known for support of the body's ecosystem-also known as the human microbiome.

We harvest the fresh leaves in mid-summer.  We then dry any leaves that we don't use in our extract to offer as a bitter tea. 

Our recipe ratio is 1 part fresh plant to 2 parts menstruum, resulting in approximately 500 mg/mL of plant material.